French Toast Spirals Recipe
French Toast Spirals Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
These little spiral cookies taste just like French toast. They're not too sweet, and they're pretty enough for a Christmas cookie plate. —Ellen Riley, Murfreesboro, Tennessee
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • FILLING:
  • 1/3 cup butter, softened
  • 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon instant coffee granules
  • Confectioners' sugar, optional

Directions

Cream butter and sugars until light and fluffy. Beat in egg, maple syrup and vanilla. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes.
For filling, beat first five ingredients until blended. Remove top sheet of waxed paper; spread filling over dough to within 1/4-in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Wrap in plastic. Refrigerate until firm, about 2 hours.
Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake until edges are light brown, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to finish cooling. If desired, dust with confectioners' sugar. Yield: 4 dozen.
Originally published as French Toast Spirals in Cookies & Candies Bookazine 2017

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • FILLING:
  • 1/3 cup butter, softened
  • 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon instant coffee granules
  • Confectioners' sugar, optional
  1. Cream butter and sugars until light and fluffy. Beat in egg, maple syrup and vanilla. In another bowl, whisk flour, salt and cinnamon; gradually beat into creamed mixture. On a baking sheet, roll dough between 2 sheets of waxed paper into a 12-in. square. Refrigerate 30 minutes.
  2. For filling, beat first five ingredients until blended. Remove top sheet of waxed paper; spread filling over dough to within 1/4-in. of edges. Using waxed paper, roll up tightly jelly-roll style, removing paper as you roll. Wrap in plastic. Refrigerate until firm, about 2 hours.
  3. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2 in. apart on parchment paper-lined baking sheets. Bake until edges are light brown, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to finish cooling. If desired, dust with confectioners' sugar. Yield: 4 dozen.
Originally published as French Toast Spirals in Cookies & Candies Bookazine 2017

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