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.

French Toast Snickerdoodles
By Dinner or Dessert
Makes 22 large cookies


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
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 cup butter, softened
1 cup granulated sugar
3 tablespoons maple syrup
1 egg


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.

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3 thoughts on “French Toast Snickerdoodles

  1. C.C. Jacksson said:

    I’ve never tried to make Snickerdoodles. These sounds delicious so I am putting on my “baking” hand. I will report back soon.

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