It’s always girl scout cookie season when you can make them at home! These copycat “Toast Yay!” cookies are so cute and this recipe lets you enjoy their french toast flavor year-round. The country is divided by two different Girl Scout cookie bakeries, so not everyone can get them.
They are dipped in white chocolate for an extra sweet addition that reminds you of a delicious creamy glaze from your favorite brunch spots. The cookie is similar to a short bread with a classic crumbly, crunch texture.
There’s only a few ingredients and they are all mixed together in one bowl for a quick recipe. No sifting, creaming, or extra steps—it couldn’t be easier. Make them ahead of time and freeze them for when you want a sweet treat. The dough keeps in the fridge for 2 days if you’re not ready to roll them out yet.
- For the Cookies:
- 1 cup salted butter (cubed)
- 3/4 cup powdered sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 2 tablespoons maple syrup
- 1/4 teaspoon maple extract
- 1/4 cup heavy cream
- For the Glaze:
- 10 ounces white melting candy wafers
Gather the ingredients. Preheat the oven to 350 F.
Add the butter, powdered sugar, flour, cinnamon, baking soda, maple syrup, maple extract, and heavy cream to the bowl of an electric stand mixer. (You can also use a regular bowl and a hand mixer.)
Beat with the paddle attachment until all the ingredients are incorporated and form a slightly stiff dough. It should pull away from the sides of the bowl.
Place the ball of dough onto a piece of plastic wrap, wrap it up and chill for at least 30 minutes.
On a lightly floured surface, roll out the dough into a large sheet.
Use a toast shaped cookie cutter to cut out the cookie shapes. (Alternatively, you can use whatever cutter(s) you have on hand.)
Roll out the scraps and cut any remaining dough.
Place the cookies on a parchment-lined baking sheet. Bake for 10-12 minutes or until the cookies are lightly golden and firm.
Remove from the oven and allow to cool. Place the white chocolate in a heatproof bowl. Melt in the microwave in 1 minute increments, stirring in between each, until completely melted.
Dip the bottom of each cooled cookie into the white chocolate, tapping and shaking off any excess.
Flip the cookie over and place back on the parchment-lined baking sheet or a cooling rack. Set aside and allow the chocolate to harden and set. Serve with a cup of coffee or tea. Enjoy!
- If you don’t have a toast shaped cookie cutter, you can cut the toast shape free-handed. The dough is a shortbread style dough and will keep its shape well.
- You can cut out a piece of paper as a guide.
- Alternatively, you can cut them into whatever shape you want. They will be delicious regardless!