Are you a sweet or savoury breakfast person?
I am and always have been a lover of savoury breakfasts, and I honestly don't think that will ever change. My husband on the other hand, though an avid fan of bacon, definitely has an early morning sweet tooth, especially around the holidays.
We're talking sugary cereals, pancakes, cinnamon rolls, and some seriously ooey-gooey maple French toast. Now, am I about to share a breakfast recipe with you? No. Just trust me when I say that your mind will be blown by the mind games these treats will play.
My husband came home from work the other night and was SO excited by the fact that I made snickerdoodles; but these aren't just any old snickerdoodles - welcome French Toast Snickerdoodles to the blog! He took one bite and instantly the familiar maple flavour and chewy texture reminded him of one of his favourite breakfast treats. In his words, they are "ridiculously good!"
French Toast Snickerdoodles:
2 cups all purpose flour or a gluten free flour blend (with xathom gum included)
1 1/2 tsp baking powder
3/4 cup softened unsalted butter
2/3 cup pure maple syrup
1/3 cup brown sugar, packed
1 egg
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 cup granulated sugar
2 tsp ground cinnamon
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, cream together the softened butter, maple syrup and brown sugar. Add the egg and vanilla, and whisk to combine.
3. In another bowl, add the flour, baking powder, the first measurement of cinnamon, and nutmeg. Stir.
4. Add the dry ingredients to the wet ingredients and mix until a cookie dough forms.
5. In a small bowl, combine the granulated sugar and second measurement of cinnamon.
6. Using a tablespoon, scoop out the dough and roll into balls. Roll the cookie dough balls in the cinnamon sugar mixture to coat them, and place them on the lined baking sheet.
7. Press down lightly on the top of the cookies with your fingers, a fork or the back of a spoon.
8. Bake for 10-12 minutes until the bottoms become golden brown and crispy. Allow to cool before storing in an airtight container for 1 week.