French Toast Snickerdoodles

I had this grand idea one night at work to create a new snickerdoodle cookie - A French Toast Snickerdoodle. The traditional sugar cookie dough gets a douse of pancake syrup, and then is rolled into balls, flattened and brushed with melted butter and syrup, and coated in cinnamon-sugar-bread crumbs. 

Hope you like them! I think they're pretty tasty. These would be great for your upcoming holiday cookie exchange. 

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsalted butter, softened, plus an additional 2 tablespoons, melted

1/3 cup granulated sugar

1/4 cup pancake syrup, plus an additional 2 tablespoons

1 large egg

1 teaspoon vanilla extract

Topping

1/4 cup granulated sugar

1/4 cup dry unseasoned bread crumbs

1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Coat a large cookie sheet with cooking spray. 

In a medium bowl, sift together flour, baking soda and salt.

In a large mixing bowl, using a mixer on medium speed, beat together 1/4 cup butter, 1/3 cup sugar and 1/4 cup syrup until creamy, about 1 minute. Beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined. 

Roll dough into 1-inch balls, place on cookie sheet, and flatten to a 1/4-inch thickness. Stir together remaining 2 tablespoons melted butter and 2 tablespoons syrup, in a small bowl, and brush evenly over cookies. 

To make the topping, in a small bowl, stir together 1/4 cup sugar, bread crumbs, and cinnamon until well combined; sprinkle a generous amount of topping over each cookie.

Bake for 9-10 minutes or until light golden brown.

Makes 18 cookies

Recipe Source: http://www.visionsofsugarplum.com/2009/12/french-toast-snickerdoodles.html