Description
Delightfully soft and chewy French Toast Cookies combine the warm flavors of cinnamon, brown sugar, and maple syrup in every bite. These cookies are rolled in a cinnamon sugar mixture for a sweet, nostalgic twist reminiscent of classic breakfast French toast, perfect for any time of day.
Ingredients
Wet Ingredients
- 1 1/2 sticks butter (melted and cooled)
- 1 cup brown sugar
- 1 egg
- 1/4 cup maple syrup
Dry Ingredients
- 2 cups flour
- 1 1/2 teaspoon baking soda
- 2 teaspoons kosher salt (Diamond Crystal)
Topping
- 2 tablespoons sugar
- 1/2 tablespoon cinnamon
Instructions
- Preheat Oven: Preheat the oven to 375° F and line one or two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine Butter and Brown Sugar: In a mixing bowl, combine the melted and cooled butter with the brown sugar until smooth and well incorporated, creating the rich base of the cookie dough.
- Add Egg and Maple Syrup: Stir in the egg and maple syrup until the mixture is fully blended, adding moisture and the signature maple flavor.
- Mix Dry Ingredients: Add flour, baking soda, and kosher salt into the wet mixture and mix gently until just combined, being careful not to overmix which can toughen the cookies.
- Prepare Cinnamon Sugar Mixture: In a separate small bowl, combine the sugar and cinnamon which will be used to coat the cookie dough balls for a sweet-spiced crust.
- Form Dough Balls: Using about 1 to 1 1/2 tablespoons of dough for each cookie, roll the dough into small balls, ensuring consistent size for even baking.
- Coat in Cinnamon Sugar: Roll each dough ball in the cinnamon sugar mixture until fully coated, then place them spaced a couple inches apart on the prepared baking sheets to allow spreading.
- Bake Cookies: Bake in the preheated oven for about 8 minutes, or until the cookies are slightly golden brown on the edges but still soft in the center.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to set before transferring them to a wire rack to cool completely, preventing breakage and allowing them to firm up.
Notes
- Do not overmix the dough once the flour is added to prevent tough cookies.
- Make sure butter is melted and cooled before combining to avoid cooking the egg prematurely.
- For softer cookies, slightly underbake and allow to cool on the sheet.
- Store cookies in an airtight container at room temperature for up to a week.
- You can substitute kosher salt with regular table salt reducing the quantity to 1 teaspoon due to saltiness differences.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
