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Chewy French Toast Cookies
John

Chewy French Toast Cookies

Irresistibly soft and chewy cookies that capture the warm, comforting flavors of French toast with maple, cinnamon, and brown sugar. Perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Breakfast, Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted butter, softened or vegan butter
  • 3/4 cup Granulated sugar
  • 1/2 cup Light brown sugar, packed
  • 1 large Egg yolk or flax egg for vegan option
  • 2 tablespoons Light corn syrup or honey
  • 1 teaspoon Pure vanilla extract
  • 1 teaspoon Maple extract or 1 tablespoon maple syrup
  • 2 cups All-purpose flour or gluten-free flour blend
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
For Coating
  • 1/4 cup Granulated sugar for rolling

Equipment

  • Oven
  • Mixing bowl
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand mixer on medium speed for 2-3 minutes until light and fluffy.
  3. Add the egg yolk, light corn syrup, vanilla extract, and maple extract to the butter mixture. Mix on low speed until fully combined and smooth.
  4. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt until evenly distributed.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Using a cookie scoop, portion the dough into 1.5-inch balls. Roll each ball in granulated sugar until completely coated.
  7. Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes until the edges are slightly set but the centers remain soft. Do not overbake.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Storage: Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to maintain softness.
Freezing: Freeze shaped unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
Tips: For extra chewiness, slightly underbake the cookies. They will continue to firm up as they cool.