Monica Wants It: A Lifestyle Blog: French Toast Snickerdoodles

Thursday, December 24, 2009

French Toast Snickerdoodles

I love, love, love snickerdoodles. I seriously just about did a cartwheel when I saw that Subway started offering them about a month or so ago. Then I remembered I go to Subway to eat healthy, and therefore, I never buy cookies while I am there. Nor do I get cheese on my sandwich because that’s a waste of a point or 2. Subway=my happy place.

However, when I saw a twist on my beloved snickerdoodles over at Emily’s Sugar Plum blog, I was excited and I made them the very next day.

And I was a smidge disappointed. Basically, I thought they weren’t sweet enough and that they lacked some flavor. I don’t give up easily though, and I tweaked the recipe to perfection, and I made 72 of these lovely cookies last night (however, the recipe below makes 36).

The yummy topping:

100_8826

The way the topping sticks to the cookie:

100_8827

And the process:

100_8829

100_8830

100_8834

100_8836

100_8841

The Recipe:

4 cups of all purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1/2 cup of unsalted butter
1 cup granulated sugar
1/2 cup of pancake syrup
2 large eggs
2.5 teaspoons of vanilla extract
2 teaspoons of cinnamon

Topping:
1/4 cup of granulated sugar
1/4 cup of dry unseasoned bread crumbs
1.5 teaspoons of ground cinnamon

  • Preheat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.
    In a medium bowl, sift together flour, baking soda and salt.
    In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and syrup until creamy, about 1 minute. Beat in eggs and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined.
    Roll dough into 1-inch balls, place on cookie sheet, and flatten to a 1/4-inch thickness. Stir together 2 tablespoons melted butter and 2 tablespoons syrup, in a small bowl, and brush evenly over cookies.
    To make the topping, in a small bowl, stir together sugar, bread crumbs, and cinnamon until well combined; sprinkle a generous amount of topping over each cookie.
    Bake for 9-10 minutes or until light golden brown.

Enjoy your 36 yummy cookies!

2 comments:

  1. I meant to ask you what in the heck you meant by French Toast Snickerdoodles!

    I will have to try these. I have tons of pancake syrup around here for some reason and no one uses it.

    MG wants to give PW a big Merry Christmas squeeze. It is probably a good idea that he can't cuz he would smoosh him.

    Merry Christmas! See ya on the flip side.

    ReplyDelete
  2. I meant to ask you what in the heck you meant by French Toast Snickerdoodles!

    I will have to try these. I have tons of pancake syrup around here for some reason and no one uses it.

    MG wants to give PW a big Merry Christmas squeeze. It is probably a good idea that he can't cuz he would smoosh him.

    Merry Christmas! See ya on the flip side.

    ReplyDelete

Thursday, December 24, 2009

French Toast Snickerdoodles

I love, love, love snickerdoodles. I seriously just about did a cartwheel when I saw that Subway started offering them about a month or so ago. Then I remembered I go to Subway to eat healthy, and therefore, I never buy cookies while I am there. Nor do I get cheese on my sandwich because that’s a waste of a point or 2. Subway=my happy place.

However, when I saw a twist on my beloved snickerdoodles over at Emily’s Sugar Plum blog, I was excited and I made them the very next day.

And I was a smidge disappointed. Basically, I thought they weren’t sweet enough and that they lacked some flavor. I don’t give up easily though, and I tweaked the recipe to perfection, and I made 72 of these lovely cookies last night (however, the recipe below makes 36).

The yummy topping:

100_8826

The way the topping sticks to the cookie:

100_8827

And the process:

100_8829

100_8830

100_8834

100_8836

100_8841

The Recipe:

4 cups of all purpose flour
2 teaspoons of baking soda
1/2 teaspoon of salt
1/2 cup of unsalted butter
1 cup granulated sugar
1/2 cup of pancake syrup
2 large eggs
2.5 teaspoons of vanilla extract
2 teaspoons of cinnamon

Topping:
1/4 cup of granulated sugar
1/4 cup of dry unseasoned bread crumbs
1.5 teaspoons of ground cinnamon

  • Preheat oven to 350 degrees F. Coat a large cookie sheet with cooking spray.
    In a medium bowl, sift together flour, baking soda and salt.
    In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and syrup until creamy, about 1 minute. Beat in eggs and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined.
    Roll dough into 1-inch balls, place on cookie sheet, and flatten to a 1/4-inch thickness. Stir together 2 tablespoons melted butter and 2 tablespoons syrup, in a small bowl, and brush evenly over cookies.
    To make the topping, in a small bowl, stir together sugar, bread crumbs, and cinnamon until well combined; sprinkle a generous amount of topping over each cookie.
    Bake for 9-10 minutes or until light golden brown.

Enjoy your 36 yummy cookies!

2 comments :

  1. I meant to ask you what in the heck you meant by French Toast Snickerdoodles!

    I will have to try these. I have tons of pancake syrup around here for some reason and no one uses it.

    MG wants to give PW a big Merry Christmas squeeze. It is probably a good idea that he can't cuz he would smoosh him.

    Merry Christmas! See ya on the flip side.

    ReplyDelete
  2. I meant to ask you what in the heck you meant by French Toast Snickerdoodles!

    I will have to try these. I have tons of pancake syrup around here for some reason and no one uses it.

    MG wants to give PW a big Merry Christmas squeeze. It is probably a good idea that he can't cuz he would smoosh him.

    Merry Christmas! See ya on the flip side.

    ReplyDelete