These bread cookies are a simple and delightful treat made from leftover white sandwich bread. Crisp on the outside and soft in the center, they bring together butter, sugar, and a hint of vanilla to create a golden-brown snack that’s ready in minutes. I love making these when I need a quick dessert or something sweet with my afternoon tea. It’s a clever, budget-friendly way to turn everyday ingredients into something special.
Why You’ll Love This Recipe
I like how incredibly quick and easy these cookies are—perfect when I need a last-minute treat without pulling out tons of ingredients. They use basic pantry staples and are totally customizable. Whether I keep them simple or add a touch of cinnamon for warmth, they always come out delicious. Plus, it’s a great way to reduce food waste by transforming plain sandwich bread into something fun and tasty.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 slices white sandwich bread
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon vanilla extract
Pinch of salt
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Then I trim the crusts off the bread slices and cut each slice into four squares. For fun, I sometimes use cookie cutters.
In a bowl, I mix the melted butter, sugar, cinnamon (if I’m using it), vanilla extract, and a pinch of salt.
I dip each bread piece into this mixture, making sure to coat both sides well.
Next, I arrange the coated bread pieces on the baking sheet in a single layer.
I bake them for 10–12 minutes, flipping halfway through, until they’re golden and crisp.
Finally, I let them cool completely. They become firmer as they cool.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Calories per serving: 90 kcal
Variations
I sometimes swap cinnamon for nutmeg or cardamom to change the flavor.
For a chocolate twist, I drizzle melted chocolate on top after baking.
I use brown sugar instead of white sugar when I want a richer, caramel-like taste.
Whole wheat or multigrain bread works too, giving a nuttier texture.
For added crunch, I sprinkle chopped nuts before baking.
Storage/Reheating
I store leftover bread cookies in an airtight container at room temperature for up to 3 days. If they soften, I re-crisp them in a 300°F (150°C) oven for about 5 minutes. I don’t recommend freezing these, as the texture may change once thawed.
Related Recipes:
- Old Fashioned Southern Tea Cakes
- Best Ever Roasted Sweet Potatoes
- Christmas Lights Royal Icing Sugar Cookies
FAQs
Can I use flavored bread for this recipe?
Yes, I’ve tried it with cinnamon swirl or brioche, and it adds a nice touch. Just keep in mind that sweetened breads may affect the final flavor.
Do I have to use cookie cutters?
Not at all. I usually cut the bread into squares for speed, but cookie cutters are fun when I want cute shapes for kids or parties.
Can I make these dairy-free?
Absolutely. I use plant-based butter instead of regular butter, and the result is just as tasty.
How do I prevent them from getting soggy?
I make sure to coat them quickly and avoid soaking them. Baking them long enough until golden also helps keep them crisp.
Are these cookies sweet?
They’re mildly sweet, which I like because they pair well with tea or coffee. If I want them sweeter, I increase the sugar slightly or add a glaze.
Conclusion
These easy bread cookies are my go-to when I want a quick, satisfying treat using ingredients I already have. They’re budget-friendly, adaptable, and always a hit with both kids and adults. Whether I’m looking to use up leftover bread or just craving a simple homemade cookie, this recipe never disappoints.
📖 Recipe:
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Bread Cookies
- Total Time: 22 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These bread cookies are a quick and delightful way to repurpose leftover white sandwich bread. Lightly sweetened and crisped in the oven, they’re perfect for a simple dessert or tea-time snack.
Ingredients
6 slices white sandwich bread
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon vanilla extract
Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Trim the crusts off the bread slices and cut each slice into four squares, or use cookie cutters for fun shapes.
- In a bowl, mix the melted butter, sugar, cinnamon (if using), vanilla extract, and a pinch of salt.
- Dip each bread piece into the butter mixture, coating both sides thoroughly.
- Arrange the coated bread pieces on the baking sheet in a single layer.
- Bake for 10–12 minutes, flipping halfway through, until golden and crisp.
- Let cool completely. They will become firmer as they cool.
Notes
Use cookie cutters to make fun shapes for kids or parties.
Try nutmeg or cardamom instead of cinnamon for a flavor twist.
Drizzle with melted chocolate after baking for a richer treat.
Store in an airtight container for up to 3 days; re-crisp in the oven if needed.
Use plant-based butter for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 6g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
