Welcome to day eight of the 12 Days of Christmas Cookies on WLOW! French toast is one of my favorite breakfast options. When I saw it in cookie form I need I had to make them. Christmas cookies aren’t just about holiday sprinkles and expected treats, like the Peanut Butter Blossoms I make every year. They’re about flavors of the season and flavors and cookies that remind you of home and your childhood. These French Toast Sugar Cookies completely fit that bill for me.
Yesterday we took the boys to the post office to drop off their letters to Santa. Our local post office has a special mailbox set up in their lobby especially for Santa’s letters. I was googling if there are an actual mailing address we could put for Santa, but alas there’s not. However, I did find out a bunch of cool things you can do to get the Santa letter magic.
Apparently the US Postal Service has a Letters to Santa program where you can go in, adopt however many letters yo want, and then fulfill the gift requests as “from Santa.” The kid’s addresses are kept anonymous for the secret Santa, and the postal workers will match your numbered letter with the correct address. This sounds like an amazing way to spread some Christmas cheer. And if you’re looking for something more personal, you can write your kids a response from Santa (I’ll be using this letterhead), and follow the directions in this article to have your “Letter FROM Santa” be mailed from the North Pole. Too cool!!
Two Years Ago: Christmas Cookie Tree
French Toast Sugar Cookies
Ingredients
Cookies:
- 1/2 cup unsalted butter room temperature
- 1 cup sugar
- 1 egg
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup milk
- 1 teaspoon vanilla
Frosting:
- 1/2 cup unsalted butter room temperature
- 1 pound powdered sugar
- 3 tablespoons maple syrup
- 1 to 1/2 teaspoons milk
- Ground cinnamon for garnish
Instructions
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In a large mixing bowl, cream together butter and sugar until fluffy and pale yellow. Add egg and vanilla, mix to combine.
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In a medium bowl, combine flour, baking powder, salt, and cinnamon.
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Add dry ingredients and milk to butter mixture; alternate flour and milk additions, beginning and ending with flour mixture.
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Chill dough for 30 minutes in the fridge.
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Preheat oven to 375 degrees F.
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Place dough on a lightly floured surface, the dough will still be pretty tacky; you'll want to keep extra flour close at hand. Roll dough out to about 1/4" thick, add more flour as needed to keep dough from sticking.
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Using a floured square cookie cutter, cut out cookies and place on a Sil-Pat (or parchment) line baking sheet. Bake for 9 to 11 minutes. Let cookies set on baking sheet for 2 minutes, then remove to wire cooking rack to cool completely. Repeat with remaining dough.
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Once cookies are completely cool, make the frosting. Combine butter and powdered sugar in a large mixing bowl. Add syrup and vanilla, mix to combine. Add milk 1/2 tablespoon at a time, mixing after each addition until the frosting is the desired consistency - your want a spreadable frosting, not a drippy icing. If you add too much milk, just add a little extra powdered sugar.
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Frost cookies and sprinkle with a little cinnamon, if desired.
