These Soft and Chewy French Toast Cookies are packed with maple and cinnamon flavor in every bite. The maple cookie dough comes together without a mixer in just a few minutes, then the balls of cookie dough are rolled in a cinnamon sugar mixture before baking to soft, chewy perfection! Plus, there's no need to chill the dough, so these cookies can go from mixing bowl to oven right away!
If you love easy desserts with cozy fall flavors, these Apple Pie Cinnamon Rolls and these Biscoff Blondies are great options!
🌟🌟🌟🌟🌟
Very tasty...I will definitely make these again.
- Nina
🍭 Short & Sweet Recipe Overview: French Toast Cookies
- ⏲️ Time: Takes less than 20 minutes
- 🛒 Ingredients: Needs just 9 simple ingredients that you likely already have in your kitchen
- 🍽️ Servings: Makes 36 cookies
- 🥣 Difficulty: Quick and Easy
- 👩🍳 Prep: Can be baked in advance and stored in an airtight container until ready to serve
- 😋 Flavor: Slightly sweet with a touch of maple and cinnamon
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Why You'll Love this Recipe
- Soft and chewy texture from the melted butter and brown sugar
- Quick & Easy, this recipe takes less than 20 minutes and comes together in one bowl without a mixer
- No chilling needed
- Great for Christmas cookie boxes or cookie platters. For more easy no-mixer cookies for holiday cookie boxes, try these White Chocolate Cranberry Cookies and these Red Velvet Cake Mix Cookies
- Perfect for a gift or an afternoon snack...or breakfast - I'm not here to judge!
- Made from pantry staples
What makes these taste like French toast? Maple syrup gives the cookie dough it's sweet maple flavor, while the cinnamon-sugar coating adds the warm cinnamon flavor you expect from French toast. The result is a soft, chewy cookie with the perfect balance of maple and cinnamon flavor.
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Ingredients and Notes
Maple Syrup - This cookie has a distinct maple flavor which comes from maple syrup. This is the ingredient that takes it from a standard snickerdoodle to a french toast cookie. These Maple Cupcakes with Maple Buttercream Frosting also have a distinct and delicious maple flavor. This Maple Bourbon Chocolate Pecan Pie made without corn syrup is another fun and delicious way to bake with maple syrup.
Melted Butter - Melted butter makes the cookie softer and chewier than using cold or softened butter.
Brown Sugar - Brown sugar adds moisture and helps give these French toast cookies their soft, chewy texture and caramel-like flavor.
See the recipe card below for full information on ingredients.
Substitutions & Variations
Baking Soda - Baking soda is different from baking powder. In most recipes, these ingredients are not interchangeable. In this French Toast Cookie recipe, baking soda will create a soft, chewy, flatter crinkle cookie, similar to the texture of a chewy sugar cookie or a molasses cookie.
If you replace it with baking powder, the cookies will be puffier and more similar to a puffed-up snickerdoodle. If you do make this replacement, the cookie will be thicker and the texture will be different, but it will still taste great!
Salt - This easy one-bowl recipe calls for kosher salt, specifically Diamond Crystal brand. I specify this because different salts have different levels of saltiness and Diamond Crystal is the least salty of the salts.
If you bake with table salt or iodized salt, you will need to significantly reduce the salt measurement. I would suggest starting with about half a teaspoon.
If you are using another brand of kosher salt, I would suggest reducing to about 1 teaspoon.
How to Make French Toast Cookies
Find the complete recipe with measurements in the recipe card below.
- Step 1: Combine butter and brown sugar.
- Step 2: Add eggs and maple syrup and stir together.
- Step 3: Add in flour, baking soda, and salt, and mix until just combined.
- Step 4: In a separate small bowl, combine the sugar and cinnamon. Form dough into balls and roll dough balls into the cinnamon-sugar mixture.
- Step 5: Bake until puffed up and slightly golden brown, about 8 minutes at 375°F.
- Step 6: Let the cookies cool for about 3-5 minutes on the pan, and then move to a wire rack to cool completely. Enjoy!
French Toast Cookies Tips & Tricks
Tip #1: Elevate these already awesome cookies even more by browning your butter.
Tip #2: When you roll your dough into balls, you don't need the surface to be smooth - a creased dough ball will give you a crackly cookie!
Tip #3: These cookies will look very puffed up straight out of the oven. They will flatten as they cool.
Recipe FAQs
There are many things that could cause this, but the most common cause is using too much flour. Be sure to measure your ingredients carefully! These French Toast Cookies will puff up in the oven and will flatten as they cool.
Using melted butter instead of cold or room temperature butter makes these chewy, as well as using brown sugar instead of white sugar. The yolk from the egg can also make a cookie chewier.
Yes! These cookies can be made in advance and stored in an airtight container for up to a week. Of course, they're best when they're freshest, but they're always delicious!
More Cinnamon Recipes to try!
👩🍳 If you tried these Soft and Chewy French Toast Cookies or any other recipe on my blog, please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I love hearing from you!
📖 Recipe
French Toast Cookies
Equipment
- Mixing bowl
- Silicone spatula (a wooden spoon works too!)
- Baking sheet
Ingredients
- 1 ½ sticks butter melted and cooled (12 tablespoons)
- 1 cup brown sugar
- 1 egg
- ¼ cup maple syrup
- 2 cups flour
- 1 ½ teaspoons baking soda
- 2 teaspoons kosher salt Diamond Crystal, see notes
- 2 tablespoons sugar
- ½ tablespoon cinnamon
Instructions
- Preheat oven to 375°F and line a baking sheet or two with parchment paper.
- Combine butter and brown sugar.1 ½ sticks butter, 1 cup brown sugar
- Add egg and maple syrup, and stir.1 egg, ¼ cup maple syrup
- Add in flour, baking soda, and salt, and mix until just combined.2 cups flour, 1 ½ teaspoons baking soda, 2 teaspoons kosher salt
- In a separate bowl, combine the remaining sugar and cinnamon.2 tablespoons sugar, ½ tablespoon cinnamon
- Form balls of dough, about 1 - 1 ½ tablespoons.
- Roll the dough balls into the cinnamon sugar mixture, and place on the baking sheet a couple inches apart.
- Bake for about 8 minutes, until slightly golden brown.
- Let the cookies cool for about 3-5 minutes on the pan, and then move to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
Nina says
Very tasty. Pay attention to the advice regarding salt. I used Kosher salt, 1.5 teaspoons. It was a tiny bit saltier than I prefer but a nice way to offset the delicious sweetness of the maple syrup. I will definitely make these again.
Liz Pollio says
Thank you, Nina! I'm so glad you liked them! Salt is definitely tricky because there are so many varieties and they all create such different levels of saltiness, plus it's hard to taste as you go when working with raw ingredients. It sounds like you found a good balance for the next time!