Chewy French Toast Cookies
Chewy French toast cookies taste just like french toast sticks, but in the form of a chewy sugar cookie!
I know you guys love breakfast for dinner. Well today I’ve got a new twist on breakfast that is so delicious. Breakfast for dessert! These French Toast Cookies are flavored with vanilla, maple, cinnamon and nutmeg for a chewy cookie that has all the flavors of french toast. 
These cookies have a secret ingredient that makes them extra special and it’s probably something you already have sitting in your cupboard, corn syrup. Corn syrup gives these cookies the best chewy texture.
French toast cookies are quick and easy to make. There’s no chill time before baking which really speeds the process along.
They will be extremely soft when they come out of the oven, so the 2 minute rest on the baking sheets before removing to wire racks is essential to let them set up a bit. Still warm from the oven, these cookies will have a crisp outer edge and a very soft center. When they have completely cooled, they will be soft and chewy all over. 
Why add the egg yolk? The egg yolk works as a binding agent, but also adds fat that contributes to the texture of these cookies.
What about the maple extract? Can I use maple syrup instead?
The short and the long of it is this, I’ve had a lot of readers try this recipe with maple syrup instead of extract who said the cookies didn’t end up with a very maple-y flavor. So I recommend sticking with the maple extract. If you can’t find the extract it is available on Amazon.
The end result will be a beautiful crinkly topped cookie that looks unassuming, but packs dynamite French toast flavor. Cookies for breakfast anyone? 
[crp]
French Toast Cookies
Ingredients
- 1/2 cup butter
- 1/3 cup sugar
- 1/2 cup brown sugar
- 1 large egg yolk
- 1/2 cup light corn syrup
- 2 teaspoons vanilla extract
- 2 teaspoons maple extract
- 2 1/3 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar (for rolling)
Instructions
- Preheat the oven to 350 degrees and prepare 2 baking sheets with parchment paper or nonstick silicone baking pads.
- Cream together the butter and sugars. Add the egg yolk, corn syrup, vanilla, and maple extracts and mix well, scraping down the sides of the bowl as needed.
- Next add the flour, cinnamon, nutmeg, baking soda, and salt. Blend thoroughly. Roll the cookie dough into 1.5 inch balls and then roll each ball in the remaining 1/4 cup sugar. Place the cookies 2 inches apart on the prepared baking sheets.
- Bake the cookies at 350 degrees for 10-12 minutes. Remove from the oven and allow the cookies to rest for 2 minutes before removing to wire racks to cool completely.
- Store in an airtight container.
Notes
Nutrition
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is Amy, this recipe will be my go to all winter!! So easy to make and the house smells just like French Toast 🤣 Would have had 24 cookies but one “ disappeared” 🤷♀️ Everyone needs to try this recipe…Thank you Amy!!!
Thank you for your kind words! I’m so glad you have enjoyed them!
Should the butter be room temperature or just straight out of the refrigerator
Hi Marci! Room temperature is what you’ll want to use.
This has become a Christmas time favorite at my house!
I love that! It’s one of my favorites this time of year too! Happy Holidays!
I made these and mine turned out completely flat and thin….I even tried refridgerating the dough and they still did it. THey definitely do not look like the picture….what could have gone wrong?
Hi Rebekah, Gosh darn it. I’m sorry that happened. What I think happened is that your cookies were probably over baked. These cookies kind of puff up as they are baking and then flatten out as they cool. When they are overbaked past that optimal puff, they tend to end up flatter. If you baked these exactly the right amount of time the recipe called for, it could be possible that your oven just runs hot. I keep a oven thermometer in my oven to keep an eye on that just to be sure I’m baking at the temp I think I am. Again though, I’m sorry your cookies didn’t turn out.
These were really tasty, I also added a tsp of butter flavoring. My whole house smells like cinnamon and maple.
That sounds like a great addition to these cookies! I might just have to try that one myself! Thanks for sharing Stephanie!
Tried these and took them to work.
They were a massive hit! I’ve sent the link to many of my coworkers.
Great recipe! Thanks!
So glad that they were a hit for you Sheila!
I don’t even like French toast but these were good! It’s not even French toast that I don’t like, it’s the syrup. That being said, the maple flavor was a little too much. It kind of overwhelmed the cookie. Next time, I will probably do 1 tsp of maple extract and up the cinnamon. But overall, these baked beautifully and were soft & chewy.
I made these and ended up doing brown butter in place of regular butter to get that pan fried buttery flavor in the cookie. Overall really tasty though next time I would reduce the amount of nutmeg, it was just a little too nutmeg heavy for Mt taste. I also added a maple syrup glaze on top of the cookie to punch home the French toast flavor.
These are great cookies. They’re nice and chewy and leave a wonderful taste in your mouth. Despite the corn syrup they’re not cloyingly sweet. My cookies, however, are much flatter than the ones pictured with the recipe. It’s unfortunate that weight measures weren’t given for the dry ingredients, particularly the flour, since flour that’s measured by volume can vary from person to person. I used a #40 cookie scoop and the ended up with 14 cookies.
I am honored to have tried these cookies from the food blogger herself. They were made with sweetness, a bit of spice, and a whole lot of love and instantly became my all time favorite cookie. Only down side is, my kids love them too and they don’t last in this house.
Wow these are amazing! I did under bake by a couple minutes and let them cook completely and added powdered sugar. Will be making these again!!
Thanks for the feedback Nicole!
🙂 Amy D.