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?
- 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
- 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.
This recipe has been adapted from Taste of Home.
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