Chewy French Toast Cookies

Chewy French Toast Cookies deliver all the nostalgic flavors of a favorite breakfast in a soft and flavorful treat perfect for sharing or when you just want your kitchen to smell like warm cinnamon and maple. Each bite captures memories of Sunday brunch and satisfyingly chewy cookies to keep on hand year round.

My whole family fell for these cookies after I baked them on a cold morning instead of making French toast. The smell alone had everyone waiting around the oven and now they top our list for homemade cookie swaps.

Ingredients

• Unsalted butter: brings richness and moisture to create that signature chew be sure it is softened but not melted for best results
• Granulated sugar: for sweetness and structure the extra is perfect for rolling and adds a hint of crunch
• Light brown sugar: deepens the flavor with a subtle caramel note look for soft brown sugar with no clumps
• Egg yolk: gives richness and helps achieve soft centers separate carefully for best texture
• Light corn syrup: helps ensure cookies stay soft for days choose a pure clear syrup for a clean taste
• Pure vanilla extract: adds warmth and rounds out the other flavors always use real vanilla for best results
• Maple extract or pure maple syrup: delivers that unmistakable French toast flavor opt for dark rich maple if using syrup
• All-purpose flour: forms the dough’s structure choose a good quality unbleached flour for the best cookies
• Ground cinnamon: is key for the French toast breakfast vibe buy freshly ground spice if possible for max flavor
• Ground nutmeg: brings an extra layer of warmth grate it fresh if possible for more aroma
• Baking soda: gives the cookies the right amount of spread and tenderness ensure your baking soda is active
• Salt: brings out all the sweet flavors use fine sea salt for best incorporation
• Extra granulated sugar: for rolling coats each cookie for a sparkly finish and bit of crispness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or about 177 degrees Celsius and lay out two baking sheets lined with parchment or silicone mats so your cookies bake evenly and release easily

Cream the Butter and Sugars:

Place the softened butter in a large bowl and add both sugars. Beat together for at least two minutes until the mixture looks pale and fluffy. This step builds air into the dough for tender cookies

Add the Wet Ingredients:

To the butter mixture add the egg yolk corn syrup vanilla and maple. Mix thoroughly until the blend is smooth pausing to scrape down the sides of your bowl so no streaks remain

Combine the Dry Ingredients:

In a separate bowl whisk together flour cinnamon nutmeg baking soda and salt. This evenly disperses the leavening and spices giving each cookie balanced flavor

Incorporate the Dry Ingredients:

Slowly add the dry mix to the wet ingredients blending on low until a soft cohesive dough forms. Stop mixing as soon as you see no flour streaks to avoid tough cookies

Roll the Dough Balls:

Use a scoop or spoon to portion dough into 1.5 inch balls. Roll each gently between your palms until round then coat thoroughly in the extra granulated sugar for a sparkling surface

Arrange on Baking Sheets:

Space dough balls about two inches apart on your lined sheets. This prevents sticking and gives each cookie room to spread as it bakes

Bake and Cool:

Slide the trays into your hot oven and bake for ten to twelve minutes. The cookies should appear set but still soft in the centers. Cool on the baking sheets briefly to firm up before transferring to a rack so they keep their chewy softness

I adore the aroma of maple in these cookies. Nothing reminds me of a happy big-family brunch more than warm maple drifting from the kitchen. The first time I shared these with my nieces they broke into a little happy dance and every time I make them their smiles tell the whole story.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to four days. If you want them warm again a quick ten seconds in the microwave will revive the soft gooey centers. For longer storage freeze the cookies between layers of parchment and thaw as needed for a fresh treat any day

Ingredient Substitutions

If you do not have maple extract you can use pure maple syrup though the flavor will be a little subtler. For dairy free cookies swap the butter for plant based alternatives and be sure to check that your corn syrup does not contain any dairy ingredients. If you want a spicier cookie you can add a touch more nutmeg or even a pinch of ground clove for warmth

Serving Suggestions

Serve these cookies slightly warm dusted with powdered sugar to mimic the look of classic French toast. They are amazing with a hot latte or chai for breakfast or try sandwiching them with a bit of cream cheese frosting to really embrace the breakfast for dessert vibe

Cultural and Historical Context

French toast has roots that stretch back to ancient Roman times and has always been a clever way to turn leftover bread into something special with eggs and milk. These cookies pay tribute to that tradition by transforming familiar flavors into an easy grab and go treat that still feels like something your grandma would make

Once you try these chewy French toast cookies you will find reasons to make them again and again. My happiest memories are watching kids sneak a warm cookie off the rack clouded in cinnamon steam. Bake them for holiday brunches or cozy afternoons and you will see those French toast memories live on in cookie form

Recipe Q&A

→ What makes these cookies taste like French toast?

The combination of maple extract, cinnamon, and a hint of nutmeg gives these cookies the classic flavor profile of French toast.

→ How do I achieve a chewy texture?

Creaming the butter and sugars together until fluffy adds air and moisture, while the addition of corn syrup keeps the cookies soft and chewy after baking.

→ Can I substitute pure maple syrup for maple extract?

Yes, pure maple syrup can be used for a more natural maple taste. Use about one tablespoon per batch for best results.

→ Should I refrigerate the cookie dough?

Although not required, chilling the dough briefly before baking can help control spreading and intensify flavors.

→ What type of sugar works best for rolling?

Regular granulated sugar is ideal for rolling, adding a subtle crunch and sweet contrast to the soft cookie interior.

→ How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to five days to maintain freshness and softness.