French Toast Sugar Cookies
Aug 15, 2013 23:32:59 GMT -5
Post by PurplePuppy on Aug 15, 2013 23:32:59 GMT -5
French Toast Sugar Cookies
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
Serves: 36 cookies
Ingredients
COOKIES
1/2 cup (1 stick) butter, slightly softened
1 cup sugar
1 egg
3 cups all purpose flour
2 tsp. baking powder
1/2 cup milk
1 tsp. vanilla extract
1/4 tsp. salt
1 teaspoon cinnamon
FROSTING
1/2 cup (1 stick) butter, softened
1 lb. powdered sugar
2-3 tsp. maple extract
2-4 Tablespoons milk, or to desired consistency
Instructions
Preheat oven to 375 degrees.
Cream sugar and butter with mixer; add egg and beat until combined.
Add dry ingredients to a sifter. Alternate adding milk and dry ingredients to the butter mixture while mixing. Then add vanilla and stir.
Chill for 30 minutes before rolling out. Roll out on floured surface, cut into squares and bake at 375 degrees for 10-11 minutes, being careful not to over-bake.
To make the frosting, cream softened butter with 1 cup of the powdered sugar and then slowly add in the rest.
Add maple extract (I used 3 teaspoons) and milk, and stir. The consistency you’re looking for is thick and spreadable; not runny.
Frost cookies, sprinkle with cinnamon and enjoy! Store in an air-tight container at room temperature to keep fresh for at least 3 days.
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
Serves: 36 cookies
Ingredients
COOKIES
1/2 cup (1 stick) butter, slightly softened
1 cup sugar
1 egg
3 cups all purpose flour
2 tsp. baking powder
1/2 cup milk
1 tsp. vanilla extract
1/4 tsp. salt
1 teaspoon cinnamon
FROSTING
1/2 cup (1 stick) butter, softened
1 lb. powdered sugar
2-3 tsp. maple extract
2-4 Tablespoons milk, or to desired consistency
Instructions
Preheat oven to 375 degrees.
Cream sugar and butter with mixer; add egg and beat until combined.
Add dry ingredients to a sifter. Alternate adding milk and dry ingredients to the butter mixture while mixing. Then add vanilla and stir.
Chill for 30 minutes before rolling out. Roll out on floured surface, cut into squares and bake at 375 degrees for 10-11 minutes, being careful not to over-bake.
To make the frosting, cream softened butter with 1 cup of the powdered sugar and then slowly add in the rest.
Add maple extract (I used 3 teaspoons) and milk, and stir. The consistency you’re looking for is thick and spreadable; not runny.
Frost cookies, sprinkle with cinnamon and enjoy! Store in an air-tight container at room temperature to keep fresh for at least 3 days.