Introduction

Start your day with these delightful chewy French toast cookies that capture all the warm flavors of breakfast in every bite. Soft, sweet, and spiced with cinnamon and nutmeg, they’re perfect for a morning treat or an anytime snack.

Four thick, golden-brown pancakes are stacked directly on a white plate with a white marbled texture as the background. Each pancake stack is topped with a swirl of soft white whipped cream sprinkled lightly with brown cinnamon powder. The pancakes have a slightly crispy edge with a soft, fluffy center visible in the layers. Small specks of cinnamon powder are scattered around the plate, adding a touch of warmth to the overall look. In the background, there are white cups filled with dark coffee, adding contrast to the warm tones of the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted Butter (provides richness and moisture; substitutable with vegan butter)
1 cup Granulated Sugar (adds sweetness and texture)
1/2 cup Light Brown Sugar (enhances flavor with a hint of caramel)
1 large Egg Yolk (acts as a binder; use a flax egg for a vegan alternative)
1/4 cup Light Corn Syrup (contributes to chewiness; honey can be an alternative)
1 teaspoon Pure Vanilla Extract (adds depth of flavor; use high-quality for best results)
1 teaspoon Maple Extract (enhances the signature French toast flavor; substitutable with 1 tablespoon of maple syrup)
1 cup All-Purpose Flour (provides structure; swap with gluten-free flour blend if desired)
1 teaspoon Ground Cinnamon (infuses warm spice)
1/4 teaspoon Ground Nutmeg (adds a subtle nutty flavor; can be substituted with ginger or cardamom)
1/2 teaspoon Baking Soda (leavens the cookies)
1/4 teaspoon Salt (balances sweetness)
1/4 cup Granulated Sugar (for rolling; adds sweetness and a sparkly finish)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
Step 2: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Add the egg yolk, light corn syrup, pure vanilla extract, and maple extract to the creamed mixture. Mix until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing.
Step 6: Shape the dough into 1.5-inch balls and roll each ball in the reserved granulated sugar.
Step 7: Place the sugared dough balls about 2 inches apart on the prepared baking sheets.
Step 8: Bake for 10-12 minutes, until the edges are set but the centers remain soft for a chewy texture.
Step 9: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a vegan version, replace the egg yolk with a flax egg and use vegan butter.
Swap light corn syrup with honey or maple syrup for a different sweetness profile.
Try adding chopped nuts or dried fruit to the dough for extra texture and flavor.
If you prefer gluten-free, use a gluten-free flour blend instead of all-purpose flour.
Use high-quality vanilla and maple extracts to boost the depth of flavor in the cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 2 months. To enjoy, thaw at room temperature or warm gently in the oven for a few minutes.

How to Serve

The image shows several round golden-brown cookies spread out on a white marbled surface. Each cookie has one layer, topped with a swirl of white whipped cream sprinkled with a light dusting of cinnamon or cocoa powder. A small white pitcher filled with syrup or sauce and a white cup with dark coffee are placed near the cookies. The cookies have a soft, slightly uneven texture with darker spots on top, showing a baked, chewy style. The overall look is warm and inviting, with the whipped cream adding a creamy contrast to the rich cookie color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

Yes, simply substitute the unsalted butter with a vegan butter or margarine, and replace the egg yolk with a flax egg for a dairy-free and vegan-friendly option.

How do I keep the cookies chewy instead of crunchy?

Be careful not to overbake. Remove the cookies from the oven when the edges are set but the centers still look a bit soft. Cooling the cookies on the baking sheet before transferring helps maintain their chewiness.