french toast snickerdoodles

Name: French Toast Snickerdoodles
Cook time: 20 min
Yield: 22
Cuisine: American
Ingredients: FOR THE CRUMBLE TOPPING; 5 ounce(s) graham crackers, finely crumbled; 1 tablespoon(s) ground cinnamon; 2 tablespoon(s) granulated sugar; FOR THE COOKIES; 2 1/3 cup(s) all-purpose flour; 1 teaspoon(s) baking soda; 2 teaspoon(s) cream of tarter; 1/2 teaspoon(s) salt; 1 1/2 teaspoon(s) ground cinnamon; 1 cup(s) butter, softened; 1 cup(s) granulated sugar; 3 tablespoon(s) maple syrup; 1 - egg

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://goboldwithbutter.com/?p=2648

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yield 22 serving(s)

cook time 20 Min

method Bake

Ingredients For french toast snickerdoodles

FOR THE CRUMBLE TOPPING
5 oz

graham crackers, finely crumbled
1 Tbsp

ground cinnamon
2 Tbsp

granulated sugar
FOR THE COOKIES
2 1/3 c

all-purpose flour
1 tsp

baking soda
2 tsp

cream of tarter
1/2 tsp

salt
1 1/2 tsp

ground cinnamon
1 c

butter, softened
1 c

granulated sugar
3 Tbsp

maple syrup
1

egg

How To Make french toast snickerdoodles

1
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.

2
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
3
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.
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