|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 1g||3%|
|Total Sugars 23g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 could be reminiscent of a delicious creamy glaze from your favorite brunch spots. The cookie is similar to a shortbread with a classic crumbly, crunch texture.
There are 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 two days if you’re not ready to roll it out yet.
For the Cookies:
1 cup salted butter, cubed
3/4 cup confectioners' sugar
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 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, confectioners' 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. Roll out the scraps and cut any remaining dough.
Place the cookies on a parchment-lined baking sheet. Bake for 10 to 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 15-second 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 freehand. 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.