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French Toast Snickerdoodles




Source of Recipe


goboldwithbutter.com


Recipe Introduction


It’s hard to go wrong with snickerdoodles. The butter and cream of tarter give them an unbelievably soft and chewy texture that is hard to resist. As a food blogger, I rarely make things twice because I am always on the search for something new or a twist on something classic. These cookies are the perfect example of the latter. I added maple syrup to the cookies and rolled them in graham cracker crumbles to give them a French toast twist. These cookies are fairly easy to make; you don’t have to decorate them, and everyone I shared them with loved them. By Dinner or Dessert


Recipe Link: http://goboldwithbutter.com/?p=2648

List of Ingredients




For the crumble topping:
5 ounces graham crackers, finely crumbled
1 tablespoon ground cinnamon
2 tablespoons granulated sugar

For the cookies:
2 1/3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tarter
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup butter, softened
1 cup granulated sugar
3 tablespoons maple syrup
1 egg

Recipe



Preheat oven to 350°F.

First, make crumble topping. In a small bowl, combine crumbled graham crackers, 1 tablespoon cinnamon and 2 tablespoons sugar and set aside.

To make cookies, in a medium bowl, combine flour, baking soda, cream of tarter, salt and 1 ½ teaspoons cinnamon and whisk together.

In a large bowl or stand mixer, beat butter and 1 cup sugar together until light and fluffy. Beat in the maple syrup and the egg until combined. Slowly add the dry ingredients to the butter/sugar mixture and beat until combined.

Roll dough into 2-inch balls and roll them in crumble topping. Place balls 2 inches apart on parchment paper-lined baking sheet

Bake cookies 17-20 minutes or until light golden brown on top. Once you pull them out of the oven, let them sit on the baking sheet for 5 minutes then transfer cookies to wire rack to cool completely. Makes 22 large cookies