Week 32: French Toast Cookies

PSA: Do not make this recipe. It’s not worth it at all.

Alright, now that I got that out of the way, this is not a recipe I would recommend anyone making. I thought this might be a fancier version of the snickerdoodle cookie, but it’s not. It’s not very special in all honesty.

For starters, you have to use something special called maple sugar, which is something I had never heard of until recently. but of course it makes sense that it exists because of maple syrup. Plus, the stuff is expensive and hard to find. The sugar is essentially a more coarse version of regular brown sugar, although for future attempts, you can probably use any sort of coarse brown sugar for this recipe instead of spending about $12 for a small amount of maple sugar. Plus, I ended up using the whole bag for this recipe, so this recipe is already one of the most expensive cookies I’ve made.

The recipe follows the same format as normal snickerdoodles, although snickerdoodles are a much better texture overall. This recipe uses regular butter with the maple sugar, and other “normal” ingredients, so at least there’s only one specialty ingredient.

All and all, it was a pretty disappointing recipe considering the name of it.

Ingredients

For the dough:

• 2 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup butter, at room temperature 
• 1 1/2 cups maple sugar
• 2 eggs
• 1 teaspoon vanilla extract

For the coating: 

• 1/3 cup maple sugar
• 2 teaspoons cinnamon

Instructions:

1. In a medium bowl, stir together flour, salt, and baking powder; set aside.
2. In a mixer fitted with the paddle attachment, cream butter and 1 1/2 cups maple sugar until smooth.
3. Add eggs and vanilla and beat
4. Add flour mixture and beat to form a smooth dough. Chill for about 20-30 minutes.
5. Preheat oven to 400 degrees. Line three baking sheets with parchment paper.
6. Stir together 1/3 cup maple sugar and cinnamon for coating.
7. Using a 1-inch cookie scoop, scoop generous portions of dough and roll into balls, then roll in coating. Place on cookie sheets about 2 inches apart and bake for 8-10 minutes, until edges are light golden brown. Remove from oven and cool on baking sheets for 1-2 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for 2-3 days.

Makes about 2 1/2 to 3 dozen, depending on how generous you are with your scoops of dough. 

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