Chewy French toast cookies taste just like french toast sticks, but in the form of a chewy sugar cookie!
If you enjoy breakfast-for-dinner, wait until you try breakfast-for-dessert. These French Toast Cookies are soft, chewy sugar cookies infused with vanilla, maple, cinnamon, and nutmeg — everything you love about french toast in a handheld treat. They capture the warm, cozy flavors of classic french toast without any of the fuss. 
One secret to their texture is light corn syrup. It’s an easy pantry ingredient that helps these cookies stay tender and chewy. Combined with a single egg yolk for added richness and binding, the dough produces cookies with a slightly crisp edge and a soft, pliable center.
This recipe is quick and straightforward. There’s no dough chilling required, so you can go from mixing bowl to oven in a short time. After baking, let the cookies rest on the baking sheet for two minutes before transferring to a wire rack — this brief rest helps them finish setting. Fresh from the oven they’ll have crisp edges and a very soft center; once cooled they become uniformly soft and chewy.
The egg yolk adds fat and helps bind the dough, contributing to the cookie’s tender, chewy texture. For the maple flavor, the recipe calls for maple extract rather than maple syrup. Many home bakers who swapped syrup for extract found the maple note to be milder, so the extract gives a more noticeable maple flavor. If you don’t have it, the extract can be sourced from baking suppliers.
The finished cookies have a crinkled top and golden edges, appearing simple but delivering a concentrated french toast taste. They make a fun option for breakfast-inspired dessert or a special treat any time of day. 
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French Toast Cookies
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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
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Preheat the oven to 350 degrees and prepare 2 baking sheets with parchment paper or nonstick silicone baking pads.
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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.
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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.
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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.
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Store in an airtight container.
Notes
Nutrition
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