Fall in Love with French Toast Cookies: A Sweet Delight!

French toast lovers, get ready for a treat! These French toast cookies transform your favorite breakfast into a chewy, delightful cookie that you can enjoy any time of the day. Made with simple pantry staples and rolled in cinnamon sugar, they bring the comforting flavors of French toast into cookie form. Each bite boasts a light maple flavor and an indulgent soft center, perfect for impressing guests or savoring on a cozy afternoon. Though these cookies need some fridge time to chill, the buttery cinnamon aroma and delicious taste make them well worth the wait. Enjoy the irresistible scent as they bake and try not to devour the entire batch fresh out of the oven!

Ingredients for French Toast Cookie

For the dough:

• 2 1/3 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 3/4 cup (1 and 1/2 sticks) butter
• 1/4 cup maple syrup
• 1 egg
• 1/4 teaspoon salt

For rolling:

• 1/2 cup granulated sugar
• 1 teaspoon cinnamon

Preparation time: 15-20 minutes (including ingredient preparation and cookie formation)
Chilling time: At least 30 minutes
Baking time: Around 8 minutes per batch of cookies.
Cooling time: About 10 minutes (after removing the cookies from the oven).
Serves: 30

How to Make French Toast Cookie

Satisfy your sweet cravings with these instructions for making French Toast Cookies. Combine the comforting flavors of cinnamon, vanilla, and a hint of maple syrup into a soft, chewy cookie that captures the essence of classic French toast in every bite.

Prepare the dough

Melt Butter: Melt the butter in a saucepan or microwave.

Mix Butter and Sugars: Place the melted butter in a large bowl. Add brown sugar and granulated sugar. Mix well with a whisk until combined.

Add Egg and Maple Syrup: Add the egg and maple syrup to the butter-sugar mixture. Beat until well combined.

Chilling

Refrigerate Dough: Cover the bowl with the dough and refrigerate for 30 minutes to chill and firm up the dough.

Prepare for Rolling

Mix Sugar and Cinnamon: In a small bowl, mix granulated sugar and cinnamon.

Shape and Bake the Cookies

Form Dough Portions: Using a 1/8 cup measuring scoop or 2 tablespoons, form portions of dough.

Roll in Sugar-Cinnamon Mixture: Roll each portion of dough in the sugar-cinnamon mixture until fully coated. Place the dough portions on a baking sheet lined with parchment paper or lightly greased, leaving space between them to allow for spreading.

Baking

Preheat Oven: Preheat the oven to 350°F (175°C).

Bake Cookies: Bake the cookies in the preheated oven for approximately 8 minutes, or until they are golden brown and firm to the touch.

Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Additional Rolling

Roll in Sugar-Cinnamon Mixture: Once the cookies have cooled, you can roll them again in the sugar-cinnamon mixture if desired for extra flavor.

Variations and Substitutions for Snickerdoodle Cookies

Spices: Add a dash of nutmeg or pumpkin pie spice to the cinnamon sugar mixture for a different flavor.

Crunch: Roll the dough in finely chopped pecans for added texture.

Glaze or Drizzle: Enhance the cookies with a sugar glaze for a more indulgent dessert.

Decorate: Top the cookies with chopped colored M&Ms or sprinkles for a festive look.

Tips for Making Snickerdoodle Cookies

Melting the butter ahead: Melting the butter beforehand results in chewier cookies as the ingredients blend better.

Smooth texture: Ensure the sugars are fully melted in the butter before adding the egg and maple syrup.

Measure flour properly: Spoon and level the flour to avoid compacting, which can result in using too much.

Chill the dough: Chill the dough for up to an hour to maximize flavor if you have time.

Even portioning: Portion the cookies evenly (about 2 tablespoons each) for uniform cooking.

Cinnamon sugar sprinkle: Sprinkle the tops with cinnamon sugar before baking for a shimmering finish.

Baking time: The cookies are done when golden brown and slightly firm; check them a minute early to avoid overbaking.

Cooling: Let cookies cool briefly on the sheet before transferring to a rack to allow them to firm up.

Storage: Store cooled cookies in an airtight container at room temperature for 5-7 days or freeze in parchment layers for up to 3 months.