Description
These Chewy French Toast Cookies are soft, tender, and bursting with warm cinnamon and maple flavors. Rolled in sugar before baking, they develop a sweet, lightly crisp exterior perfect for breakfast or a cozy snack. With hints of nutmeg and vanilla, these cookies capture the essence of classic French toast in a delightful chewy treat.
Ingredients
Cookies
- ½ cup (115g) unsalted butter, softened
- ⅓ cup (67g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 large egg yolk
- ½ cup (120ml) light corn syrup
- 2 teaspoons (10ml) pure vanilla extract
- 2 teaspoons (10ml) maple extract (or 1 tablespoon pure maple syrup)
- 2⅓ cups (292g) all-purpose flour
- 1 teaspoon (5g) ground cinnamon
- ½ teaspoon (2.5g) ground nutmeg
- 1 teaspoon (5g) baking soda
- ¼ teaspoon (1.25g) salt
For Rolling
- ¼ cup (50g) granulated sugar
Instructions
- Preheat Oven: Set your oven to 350°F (177°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, incorporating air for a tender cookie texture.
- Mix Wet Ingredients: Add the egg yolk, light corn syrup, pure vanilla extract, and maple extract (or pure maple syrup) to the creamed mixture. Mix until all ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt to evenly distribute the spices and leavening agent.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a smooth, cohesive dough forms that is slightly sticky but manageable.
- Roll in Sugar: Scoop dough into 1.5-inch (3.8 cm) balls, then gently roll each ball in the ¼ cup granulated sugar until evenly coated to create a sweet, crisp exterior once baked.
- Bake: Arrange the sugar-coated dough balls on the prepared baking sheets with about 2 inches (5 cm) of space between each. Bake in the preheated oven for 10-12 minutes, until the cookies appear set but remain soft in the centers.
- Cool & Serve: Allow cookies to cool on the baking sheets for 2 minutes to firm slightly, then transfer them to a wire rack to cool completely. Enjoy once fully cooled for the best texture.
Notes
- For maple flavor, pure maple syrup provides a natural taste, but maple extract intensifies the aroma.
- Do not overbake; cookies should be soft in the center when removed from the oven as they firm up while cooling.
- Rolling the dough balls in sugar before baking adds a delightful crunch to the cookie exterior.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- Butter should be softened but not melted for proper creaming and texture.
