Great American Cookies – Prosper, TX: Hours, Menu & Directions

Opening hours

Central Time

Opening hours have not been published for this bakery yet. Call (972) 330-4753 to check today's hours. Know the hours? Send them to us.

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4200 W University, Prosper, TX 75058

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Address4200 W University, Prosper, TX 75058

Phone(972) 330-4753

StyleFrench bakery

CountyDenton County

Time zoneCentral Time

From city center4.3 mi west

About Great American Cookies

Great American Cookies serves Prosper from 4200 W University, 4.3 mi west of the Prosper city center. You will also find it under cookie shops and cake shops in our directory.

Our Prosper directory counts 17 bakeries in total, which works out to one bakery per 2,618 residents. Nearest alternative: Cookie Society-Prosper at 2155 W University Dr Ste 140, 0.2 mi away.

We have not been able to confirm a full weekly schedule for Great American Cookies yet, so calling ahead at (972) 330-4753 is the safest bet. Bakeries often sell out of popular items by early afternoon.

This is one of 496 locations of the same brand in our directory.

At a glance

Listed as	Cookie shop, Cake shop, and French bakery
Bakeries in Prosper	17
Nearest bakery	0.2 mi
Brand locations	496

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.

Pain

FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

Pâtisserie

OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.
Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.