Attention: These cookies are similar to French toast but also like a Pop Tart with brown sugar and cinnamon. It’s like reclaiming childhood!
These pillowy cinnamony maple clouds are so delicious that I couldn’t wait to share them.
Cinnamon cookie + Maple Buttercream Frosting = edible gold.
But I also believe I have figured out an easier way to make Pop-Tarts at home. Exciting, right?! Come on…
The entire pan disappeared within an hour when I brought them to a BBQ at work in the summer. The only thing missing was me sitting alone at home in my fat pants, watching Netflix, and dipping my cookies in a glass of milk.
They are a great afternoon or late-night treat. You can dunk them in milk or have them with coffee. You can also sandwich them together and wrap them in aluminum foil to give to a friend. The packaging would fool them if it weren’t for the cinnamon Pop-Tarts. Friendship: solidified.
Ingredients
COOKIES
- Half cup of butter (softened slightly // 1 stick = 1/2 cup)
- Sugar, 1 cup
- One large egg
- 3 cups of all-purpose flour plus more as required
- 2 tsp of baking powder
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 1 tsp of cinnamon
FROSTING
- Half cup of butter (softened) = 1 stick
- Powdered Sugar 1 lb
- 2-3 tsp maple extract
- Milk – 2-4 Tbsp (or as desired)
Instructions
- Preheat oven to 375 degrees F.
- Add egg to sugar mixture and cream with mixer.
- Add the dry ingredients into a sifter. While mixing, alternate adding the milk and dry ingredients. Add vanilla and stir.
- After 30 minutes of chilling, roll out the dough on a floured work surface until it is 1/8 inch thick. (Add more flour if the dough is too sticky.) Cut the dough into squares 2 inches by 2 inches and bake them at 375 degrees for 10-11 minutes. Be careful not to overbake.
- Cream butter and 1 cup powdered sugar together. Add the remaining sugar slowly.
- Stir in maple extract and milk (the original recipe calls for 3 tsp). You want a thick, spreadable consistency, not runny.
- Enjoy! Keep cookies fresh by storing them in an airtight container. Store at room temperature.
