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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]

A stack of two cookies sitting in front of a plate of french toast cookies.

French Toast Cookies

Yield: 26 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

French toast cookies taste just like French toast sticks, but in the form of a deliciously chewy sugar cookie.

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

  1. Preheat the oven to 350 degrees and prepare 2 baking sheets with parchment paper or nonstick silicone baking pads.
  2. 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.
  3. 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.
  4. 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.
  5. Store in an airtight container.

Notes

This recipe has been adapted from Taste of Home. 

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Susan

Wednesday 5th of May 2021

These cookies are amazing! I love to bake and try new recipes. This one is a keeper! They will be a perfect addition to the dessert table I’m doing for my daughter’s wedding this Fall.

Angel

Sunday 2nd of May 2021

I made recipe as written and I have to say WOW! I'm not one to ever eat cookie dough except for when I use a new recipe, then I only taste a tiny bit just to make sure it'll come out alright. Tonight, I found myself "testing" the little bits left in the bowl/cookie scoop. I baked mine for 11 min and they're perfect! The outcome of a recipe, greatly depends on the quality of ingredients being used!! Beanilla's Maple Extract is sooo good in these cookies!!! Thank you for the recipe!

Kristin

Tuesday 22nd of December 2020

The taste of these are ymmy. My question is about the texture. I baked as directed on parchment for the minimum 10 min. They puff up and then deflated. My cookies ended up very flat and thin. They do not look like yours that appear to be thicker, more like a peanut butter cookie. What did I do wrong? I am not at high altitude.

Ilona

Saturday 5th of December 2020

Yum! My daughter took one bite and told me we would be making these again. She says she wants to dip them in syrup😂 Thanks fr the tasty recipe.

Maisie

Thursday 16th of July 2020

Can I substitute the corn syrup and maple extract with maple syrup?

Amy D

Saturday 18th of July 2020

Maisie, Other readers have tried this and said that they turned out well, but maybe just a bit less pronounced maple flavor. Amy

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