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French Toast Snickerdoodles

French Toast Snickerdoodles

adapted from DixieCrystals.com
Prep Time 10 mins
Cook Time 10 mins
Chill Time 20 mins
Servings 30 cookies


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 cup cinnamon sugar


  • Heat oven to 375F. Prepare baking sheets with parchment paper and set aside.
  • In bowl of your stand mixer, beat butter on high for 1 minute. Add granulated sugar and salt, and beat for approximately 3 minutes, or until light and fluffy.
  • Add in egg, vanilla extract and maple extract. Beat to combine. Sift or whisk together flour, baking soda and cream of tartar. Add to we ingredients and mix until just combined.
  • Cover tightly with plastic wrap and refrigerate at least 20 minutes. Using a small (tablespoon size) cookie scoop, scoop dough and roll into a ball. Roll in cinnamon sugar and place onto prepared cookie sheets, 2 inches apart. Bake 10 minutes. Cool on cookie sheets for 2 minutes then place on wire rack to cool completely.