French Toast Cookies
Sometimes failed recipe test creates an even more delicious discovery! The true story behind this recipe is that I was trying to make a snickerdoodle. They all tasted so sour to me for some reason and I just couldn’t get it quite right. And then my husband tasted one and said it tasted like french toast. That sparked the idea to use some maple syrup to add to the french toast flavor and create French Toast Cookies. I love so much how delicious this cookie turned out, and if you ask me, it’s even better than a snickerdoodle!
What you’ll need
All you need is a bowl, a wooden spoon or silicone spatula, and a cookie sheet!
Ingredients
butter
brown sugar
sugar
eggs
maple syrup
flour
cornstarch
baking powder
kosher salt
sugar
cinnamon
How to prepare your pan
Line two cookie sheets with a silicone mat or parchment paper. If you don’t have two cookie sheets, one is fine too!
How to make French Toast Cookies
Combine the melted butter with the sugars, then stir in the eggs and maple syrup. Then add the flour, cornstarch, baking powder, and salt, and mix till combined. It works best if you can refrigerate the dough for at least 30 min – 1 hour, but it will still work okay if you don’t. The time refrigerating will allow the flavors to meld, and also makes the dough a bit firmer so that it holds its shape a bit more and doesn’t spread too much.
Once it’s chilled, combine the remaining sugar and cinnamon. Form balls of dough, about 1 – 1 1/2 tablespoons. Roll the dough balls into the cinnamon sugar mixture, and place on the baking sheet a couple inches apart. If you’ve chilled the dough, using your palm, slightly flatten each dough ball into a thick disc. Bake at 325 F for about 10-12 minutes, until slightly golden brown. Let the cookies cool for about 5 minutes on the pan, and then move to a wire rack to cool completely. But I won’t tell anyone if you sneak a warm cookie straight out of the oven – just be careful!
I like to use two baking sheets so that when one pan is baking, the other one can cool for a few minutes, and then I can put new balls of dough onto the pan once I move the cooling cookies to the wire rack. Then once the ones in the oven come out, I can put the other sheet back in.
Common Questions
Why did my cookie not flatten?
This recipe is not designed for the cookie to spread much, however, if you don’t refrigerate it before baking, the dough may spread more and you may not need to flatten it with your palm. If you refrigerate the dough, you definitely will want to flatten it a bit before baking.
What makes a cookie chewy?
There are a lot of ways to make chewy cookies. In this case, the combination of using brown sugar and melted butter is key to ensuring a chewy cookie.
What happens if you don’t put eggs in cookies?
Eggs help hold all the ingredients together and help the cookies hold their shape. They also add moisture to the batter which helps make the cookies chewy. If you want to skip eggs, check out my Substitutions Guide for ingredients to use in place of eggs. Please note, I have not specifically tested these substitutes for this recipe, but these are substitutes that generally work for various ingredients. Try at your own risk – the recipe has only been tested as it is written!
Looking for other cookie recipes? Check these out:
Fudgy Peppermint Chocolate Cookies
Cranberry White Chocolate Chip Cookies
Perfectly Chewy Chocolate Chip Cookies
Looking for other cinnamon recipes? Check these out:
Cinnamon Toast Crunch Puppy Chow
Cinnamon Roll Cupcakes
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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French Toast Cookies
Ingredients
- 1 1/2 sticks butter melted
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tablespoons maple syrup
- 1 1/2 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 2 teaspoons kosher salt Diamond Crystal
- 1/4 cup sugar
- 1 tablespoon cinnamon
Instructions
- Combine butter and sugars.
- Add eggs and maple syrup, and stir.
- Add in flour, cornstarch, baking powder, and salt, and mix until combined.
- Refrigerate the dough for 30 min – 1 hour.
- Preheat oven to 325° F.
- Combine the remaining sugar and cinnamon.
- Form balls of dough, about 1 – 1 1/2tablespoons.
- Roll the dough balls into the cinnamon sugar mixture, and place on the baking sheet a couple inches apart.
- Using your palm, slightly flatten each dough ball into a thick disc.
- Bake for about 10-12 minutes, untilslightly golden brown.
- Let the cookies cool for about 5 minutes on the pan, andthen move to a wire rack to cool completely.
Is the refrigerator step necessary? Can it be skipped in a time crunch?
The refrigerator step will keep the cookies from spreading as much when they bake. I haven’t tried it, but you could most likely shorten the chill time if you have space to throw it in the freezer for a bit. Maybe 10-15 min? You could certainly try to skip the chill step altogether, but I’m worried they’ll spread too much and you’ll end up with super flat cookies! You could also start baking the first tray, and chill the rest of the dough while the first tray is in the oven. I’d love to hear how it goes for you!