Soft and chewy snickerdoodles flecked with crispy bits of homemade cinnamon sugar buttered toast breadcrumbs. This buttered toast snickerdoodle recipe is the sweetest way to use up that piece of stale bread that’s been sitting on the counter for too long.
One of my favourite breakfasts growing up was cinnamon sugar buttered toast on my mom’s homemade milk bread. Basically a generous layer of butter sprinkled with cinnamon sugar and then either fried on a pan or toasted in a toaster oven. It made the entire house smell like cinnamon rolls. So simple, but so delicious.
Last summer, I finally had the chance to visit Machino Donuts, which is a vegan donut spot here in Toronto. We picked up six donuts: mango cronut, black sesame matcha, the original, apple fritter, toffee and butter toast.
These donuts were seriously the best Eric and I have ever had. They’re literally the size of our head and such a good price. If I HAD TO choose my favourite, it would be the mango cronut and butter toast. I still dream of those donuts.
Anyways, during the holidays I had left a piece of bread on the counter that I was planning to eat and totally forgot about. It was so dry and stale, but instead of throwing it out, I did the only logical thing to do with in-edible bread: make breadcrumbs.
Instead of going the savory route, I headed in the sweet direction because I was still thinking about those donuts LOL. So this is where the inspiration for these buttered toast snickerdoodles came from. If I was good at making donuts, I would have probably tried to make donuts but perhaps one day, when I actually make a really good yeasted donut 😬.
Table of Contents
Ingredients for Butter Toast Snickerdoodles
These cookies consist of ingredients you’ll typically see in snickerdoodles with the addition of breadcrumbs for the butter toast crumbs added in.
- leftover crust or stale bread
- cinnamon sugar: homemade or store bought
- butter: I have had best results using Becel plant based block butter
- granulated sugar
- light brown sugar
- flax egg or egg
- vanilla extract
- all purpose flour
- cream of tartar or baking powder
- baking soda
- salt
How to Make Butter Toast Snickderdoodles
- Add stale bread to a food processor and blend until crumbly. Toast the bread until dry (about 2 1/2 – 3 minutes or until golden brown).
- Melt butter over medium high heat and then add the toasted breadcrumbs. Cook for a minute and then add in the cinnamon sugar and cook for another minute until the breadcrumbs are very toasty and cinnamon sugar is evenly spread out. Remove from heat and transfer to a paper towel lined plate or parchment paper.
- Whisk together melted butter, sugar and brown sugar in a bowl until smooth. Add in flax egg or egg and vanilla, and whisk until smooth. Fold in the dry ingredients using a rubber spatula until half combined. Fold in 1/2 cup (45-50 g) of the cinnamon sugar breadcrumbs until just combined and there are no more dry patches of flour. Cover and refrigerate for at least one hour or overnight.
- Pre-heat oven to 325 F (162 c)
- Remove dough and scoop 1 1/2 tbsp (25 g) of dough and roll in breadcrumbs. Stack two pieces of dough together. Alternatively, weigh 50 grams of dough and roll into slightly taller balls.
- Coat in cinnamon butter toast breadcrumb mixture. You may need to ‘press’ them in as you’re rolling them.
- Place on lined baking sheet and bake for 9-14 minutes or until edges are just set, rotating the moving trays halfway. Remove from the oven half way and bang on countertop. Let cool on baking sheet for 5 minutes and move to cooling rack. Sprinkle with remaining bread crumbs and enjoy!!
Substitutions
If you don’t have flax seeds of dairy free butter on hand you can swap them out for:
- flax eggs – for eggs
- plant based butter – dairy butter
I have not tested this recipe with gluten free flours, so cannot guarantee results. However, if you do experiment with any flours, please leave a comment below on how it turned out!
Equipment
Snickerdoodles typically require a standmix to beat the butter and sugar, but for this recipe all you need is a bowl, hand whisk and rubber spatula for the dough. I do recommend a light coloured baking pan to ensure the bottoms of the cookies don’t burn.
Storage
These cookies can be kept at room temperature in a airtight container for up to 3 days. Baked cookies can also be frozen, but I highly recommend freezing the dough instead and baking when ready.
Top tip
Remove the cookies as soon as the edges turn golden brown and don’t over bake or they will dry out!
FAQ
Yes! Cream of tartar gives it the signature snickerdoodle tang and lift, but can be swapped with a bit of baking powder that will err more of a cookie sugar cookie.
More cookies to love:
If you recreate this Buttered Toast Snickerdoodle recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Buttered Toast Snickerdoodles
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
Description
Soft and chewy snickerdoodles are flecked with crispy bits of homemade cinnamon sugar buttered toast breadcrumbs.
Ingredients
Cinnamon Sugar Butter Toast Breadcrumbs
- 1/4 loaf (80 g) of stale bread or leftover crust*
- 1 heaped tbsp (15 g) butter
- 1 heaped tbsp (15 g) cinnamon sugar**
Snickerdoodle Cookie Dough
- 1 stick (115 g) butter, melted and cooled (I use Becel plant based block butter)
- 1/3 heaping (75 g) cup cane sugar
- 1/3 packed (75 g) light brown sugar
- 1 flaxafaba egg or 1/2 egg white + 1 egg yolk
- 1 tsp vanilla extract
- 1 1/3 cup (125 g) all purpose flour
- 1/2 – 1 tsp cream of tartar***
- 1/2 tsp baking soda
- 1/8 tsp salt
Sugar Cookie Cookie Dough
- 1 stick (115 g) butter, melted and cooled (I use Becel plant based block butter)
- 3/4 cup + 2 tbsp (150 g) cane sugar
- 2 tbsp (25 g) brown sugar
- 1 1/2 tbsp (23 ml) aquafaba
- 1 1/2 tbsp toasted almond meal
- 1 tsp vanilla extract
- 1 (125 g) all purpose flour
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
Instructions
Cinnamon Sugar Bread Crumbs
- Add stale bread to a food processor and blend until crumbly. Toast the bread until dry (about 2 1/2 – 3 minutes or until golden brown).
- Melt butter over medium high heat and then add the toasted breadcrumbs. Cook for a minute and then add in the cinnamon sugar and cook for another minute until the breadcrumbs are very toasty and cinnamon sugar is evenly spread out. Remove from heat and transfer to a paper towel lined plate or parchment paper.
Snickerdoodle Cookie Dough
- Whisk together melted butter, sugar and brown sugar in a bowl until smooth. Add in flax egg or egg and vanilla, and whisk until smooth. Fold in the dry ingredients using a rubber spatula until half combined. Fold in 1/2 cup (45-50 g) of the cinnamon sugar breadcrumbs until just combined and there are no more dry patches of flour. Cover and refrigerate for at least one hour or overnight.
Sugar Cookie Cookie Dough
- Add butter to a bowl and use a hand mixer to beat the butter for 30 seconds. Add the sugar and cream on low to medium low speed until light and fluffy (about 3 minutes). Add the aquafaba, vanilla and almond meal and cream for another minute. Scrape down the sides of the bowl and mix in the flour, baking powder, baking soda and salt. Fold in 1/2 cup (45 – 50 g) of the cinnamon sugar breadcrumbs until just combined and there are no more dry patches of flour. Cover and refrigerate for at least one hour or overnight.
Bake
- Pre-heat oven to 325 F (162 C) and line a baking tray with parchment paper.
- Remove dough and scoop 1 1/2 tbsp (25 g) of dough and roll in breadcrumbs. Stack two pieces of dough together. Alternatively, weigh 50 grams of dough (65 g for sugar cookies) and roll into slightly taller balls.
- Coat in cinnamon butter toast breadcrumb mixture. You may need to ‘press’ them in as you’re rolling them.
- Place on lined baking sheet and bake for 10-14 minutes for the snickerdoodles.
- For the sugar cookies, bake for 10 minutes. Tap the sheet pan on the counter and continue to bake for another 1 minute, or until it puffs up again. Tap on the counter again and bake for another 1-2 minutes. Remove from oven and tap on the counter once more. Total baking time should be about 14-15 minutes.
- Let cool on baking sheet for 5 minutes and move to cooling rack. Sprinkle with remaining bread crumbs and enjoy!!
Notes
- *instead if bread, substitute 40 g panko breadcrumbs
- **homemade cinnamon sugar: 1 tbsp cinnamon + 1/4 cup sugar
- ***if you like a heavy tangy flavour, use 1 tsp
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
