Cinnamon French Toast Cookies

I suppose I could be called a little schizophrenic when it comes to baking. There's one side of me that likes to take on ridiculously ambitious projects, with tens of complicated ingredients and odd-sounding combinations that make some people think twice before taking a bite. But there's another side that likes to bake simple people-pleasers, and these definitely fall in to that category.

They're buttery and cinnamony and sweet as can be.  You need to think about making them a little in advance, since they require chilling in the fridge before slicing and baking. The dough itself has a nice kick of cinnamon, and then they get an extra sprinkle on top which really adds to the taste.

Bake away!



Tip of the Day: While foil and parchment paper can be used interchangably in some ways, when it comes to wrapping up this sticky dough, parchment paper is the way to go, as it won't stick to the dough and make unrolling it a mess.

Recipe: (adapted from Bakers Royale)
1 cup butter or margarine, softened
¾ cup dark brown sugar,
½ cup granulated sugar
1 large egg
1 large egg yolk
1 ½ tablespoons honey
1 teaspoon vanilla extract
2 1/2 cups of flour
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons of cinnamon

2 tablespoons cinnamon
1/4 cup sugar

Beat together the butter and sugars until well mixed and light and fluffy.
Add the egg and egg yolk  and continue mixing until well combined, then add the honey and vanilla and keep mixing. 
Add in the flour, baking powder, salt and cinnamon and and mix until incorporated. 
Divide the dough in half, and roll each half in to a log in parchment paper. Chill the logs in the refrigerator for 4 hours or overnight. 
Slice the logs in to 1/4" rounds and place on a parchment paper-lined baking sheet. Mix together the cinnamon and sugar and sprinkle over the cookies, then bake on 350 F for 10-15 minutes until browned on the edges. Let cool for 5 minutes on the sheet then move to a wire rack to cool completely.