Name: French Toast Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1/2 c. 1 stick butter; 1/4 c. sugar; 1/2 c. brown sugar; 1 large egg; 1/2 c. light corn syrup; 2 teaspoons vanilla extract; 2 teaspoons maple extract or 1 Tablespoon maple syrup; 2 1/2 c. flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 teaspoon baking soda; 1 teaspoon salt; 1/4 cup sugar (for rolling)

Jump to Recipe Print Recipe

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

French Toast Cookies are soft and chewy cookies with flavors of vanilla, cinnamon, and maple just like your favorite French toast sticks!

Every fall I start making a list of all the cookies and side dishes I want to make for the holidays. I find recipes for all of them and then narrow it down to a few favorites.

A month or two before the actual holiday I start recipe testing. I make a few small batches of cookies, a few desserts, and test out a few side dishes. Only my very favorite ones will make the cut!

My favorite recipes to test are the cookie recipes. I usually make each one twice because I’ve found that the temperature of the butter or the type of pan can affect how they turn out and I want to make sure that I really like the cookie.

What is the correct temperature for butter in cookies?

When baking cookies it usually calls for room temperature or softened butter. Sometimes it will say cold butter which means right from the refrigerator. However, when it says room temperature that means the butter should be between 65 and 70 degrees Fahrenheit. You can use a food thermometer and actual temp your butter. It’s best to leave it out on the counter until it reaches this temperature but you can heat a glass of water in the microwave, dump the water, then put the glass over top of the butter to soften it quicker.

Some of my favorite easy to make holiday cookies are these rich Nutella Chocolate Chip Cookies and these spiced Brown Sugar and Cinnamon Cookies. If you are looking for something a little fancier these Cranberry Bliss Bars are one cookie that I make over and over again every year.

This year I was excited to test these French Toast Cookies. They have corn syrup in them which I found to be unusual and I wondered how it would react in the recipe. It also calls for maple extract and vanilla extract which is where a lot of the flavor comes from.

Why do you use corn syrup in cookies?

Corn syrup adds sweetness to cookies. It also helps the cookies keep their moisture and leads to a soft and chewy cookie. Surprisingly, corn syrup can also help with spreading cookies which lets the baker be more in control of cookie size.

Ingredients:

salted butter (or unsalted if you prefer)
granulated sugar
light brown sugar
eggs
light corn syrup (don’t skip this as it gives the cookie its chew)
vanilla extract
maple extract (or 1 Tablespoon of pure maple syrup)
all purpose flour
baking soda
salt
cinnamon
nutmeg

To make these cookies preheat the oven to 350 degrees.

In a medium bowl combine the flour, baking soda, salt, cinnamon, and nutmeg. Mix and set aside.

In a large bowl cream together the butter, sugar, and brown sugar until it is light and fluffy. Add in the egg, corn syrup, vanilla, and maple extract or syrup and mix well to combine.

Add the dry ingredients to the wet ingredients and mix until a dough forms. Roll dough balls that are one and a half inches in diameter and roll in the remaining 1/4 cup of sugar. You can add spices to the sugar mixture if you wish. Place them on a cookie sheet at least 2 inches apart.

I placed the cookies on my Anolon Advanced Cookie Sheet with Silicone Grips because it makes the cookies easy to put in and take out of the oven. The grips ensure that I don’t stick my pot holder into the cookies or that the pan slips out of my grasp.

Bake the cookies for 10-12 minutes or until they look set. Remove from oven and let sit on the cookie sheet for 2 minutes before removing them to a wire rack to cool completely.

As these cookies baked it smelled like I was baking something with syrup. When I took them out I could just tell they were going to be chewy.

The first bite tasted like maple and vanilla and spices. It was warm and chewy and I could totally tell they were supposed to taste like French Toast. I actually ended up eating 3 of these cookies which is a lot for me so you know they have to be good!

How do you store French Toast Cookies?

Store the cookies in an air tight container on the counter for 5-7 days. You can also wrap each cookie in plastic wrap, place them in a freezer bag, and freeze for up to 6 months.

I’m definitely making these for Christmas and the holidays and you should too! They are easy to make and the flavor is hard to beat.

Pro Tips & Substitutions:

If you don’t have maple extract (I didn’t) you can substitute a tablespoon of maple syrup instead.
Make sure to let the cookies sit for the 2 minutes before removing them from the cookie sheet because they are actually still baking while they sit on the pan.
If you are into spices you can add cinnamon or cardamom to the sugar that you are rolling the dough in for added spice.

If you’ve tried my French Toast Cookies or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

FACEBOOK

TWITTER

INSTAGRAM