• Skip to main content
  • Skip to primary sidebar

Flour de Liz

menu icon
go to homepage
  • Recipes
  • Summer Recipes
  • About Liz
  • Subscribe
  • Let's Work Together!
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Summer Recipes
    • About Liz
    • Subscribe
    • Let's Work Together!
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Flour de Liz » Recipes » Cookie Recipes

    Published: Dec 24, 2022 by Liz Pollio · 2 Comments

    Soft and Chewy French Toast Cookies

    • Facebook
    • Threads
    • Bluesky
    • SMS
    • Email
    Jump to Recipe Print Recipe
    A Pinterest pin of a stack of french toast cookies with maple syrup drizzling on to the stack.
    Flour de Liz » Recipes » Cookie Recipes

    Sometimes a failed recipe creates an even more delicious discovery! In working on a snickerdoodle recipe, my husband tasted one and said it tasted like french toast. That sparked the idea to adjust the recipe, add some maple syrup, and create these Soft and Chewy French Toast Cookies. This cookie is so delicious - even better than a snickerdoodle - and it can be prepped in just a matter of minutes!

    A stack of french toast cookies with maple syrup drizzling on to the stack.

    This easy one-bowl cookie recipe is great for your Christmas cookie boxes or cookie platters, and makes a great gift or even an afternoon snack...or breakfast - we're not here to judge! Looking for more cinnamon treats? Check out these recipes for Cinnamon Toast Crunch Puppy Chow and these Cinnamon Roll Cupcakes.

    Jump to:
    • Why this Recipe Works
    • Ingredients and Notes
    • Substitutions
    • How to Make this Recipe
    • Recipe FAQs
    • Tips & Tricks
    • Storage Tips
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    Why this Recipe Works

    This soft and chewy cookie is like a snickerdoodle and molasses cookie combined, but better! French Toast Cookies are so good that even the Girl Scouts have come out with a french toast-inspired cookie called Toast Yays. This homemade version is not only better, but it's available year round too!

    Ingredients and Notes

    Ingredients needed to make french toast cookies.

    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.

    Melted Butter - Melted butter makes the cookie softer and chewier than using cold or softened butter.

    Substitutions

    Egg - The egg can be replaced with two egg whites or two egg whites worth of an egg white substitute.

    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 this Recipe

    A clear glass bowl with melted butter and a heap of brown sugar.

    Step 1: Combine butter and brown sugar.

    A clear glass bowl with maple syrup and an egg added to a melted butter and brown sugar mixture.

    Step 2: Add eggs and maple syrup and stir together.

    A clear glass bowl with the dry ingredients added to the cookie dough mixture.

    Step 3: Add in flour, baking soda, and salt, and mix until just combined.

    A cookie dough ball being rolled into a cinnamon sugar mixture.

    Step 4: In a separate small bowl, combine the sugar and cinnamon. Form dough into balls, about 1", and roll dough balls into the cinnamon-sugar mixture.

    Balls of french toast cookie dough on a parchment lined baking sheet.

    Step 5: Bake for 8-10 minutes at 375° F.

    French toast cookies puffed up right out of the oven.

    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!

    Recipe FAQs

    Why did my cookie not flatten?

    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. If your cookies are not flattening and don't want to throw your dough away, you could try pressing the dough balls down with your palm before baking.

    What makes a cookie chewy?

    There are many aspects of cookie making that give you a chewy cookie. Using melted butter instead of cold or room temperature butter makes a cookie chewier. Using brown sugar instead of white sugar also leads to a chewier cookie. Egg yolk can also make a cookie chewier, as can the addition of corn syrup, though it's not used in this soft and chewy cookie recipe.

    What happens if you don't put eggs in cookies?

    Eggs are key for structure and texture, as well as moisture. The eggs also help bind the ingredients together. While there are many egg substitutes, they will not give you the same result as using real eggs.

    French toast cookies spread out on a white surface.

    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.

    Storage Tips

    These soft and chewy French Toast Cookies should be stored in an airtight container at room temperature for a couple weeks.

    Related Recipes

    • Apple Cider Cupcakes with Cinnamon Brown Sugar Frosting
    • A cranberry white chocolate cookie cut in half with the two halves stacked on top of eachother and the inside of each half showing, surrounded by the rest of the cookie batch.
      White Chocolate Cranberry Cookies
    • A wooden honey dipper drizzling honey onto an apple pie cinnamon roll sitting on a wooden slab with additional cinnamon rolls in the background.
      2 Ingredient Cinnamon Rolls with Apple Pie Filling
    • A white plate of chocolate peppermint cookies with a red linen in the background and crust peppermint surrounding the scene.
      Fudgy Chocolate Peppermint Cookies

    Did you try this recipe?  Leave a review below, and tag @flourdeliz on Instagram!

    📖 Recipe

    A stack of french toast cookies with maple syrup drizzling on to the stack.
    Print Recipe
    5 from 13 votes

    French Toast Cookies

    The addition of maple will take your snickerdoodles to the next level!
    Prep Time10 minutes mins
    Cook Time8 minutes mins
    Total Time18 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 36 cookies
    Calories: 93kcal

    Equipment

    • Mixing bowl
    • Silicone spatula (a wooden spoon works too!)
    • Baking sheet

    Ingredients

    • 1 ½ sticks butter melted and cooled
    • 1 cup brown sugar
    • 1 egg
    • ¼ cup maple syrup
    • 2 cups flour
    • 1 ½ teaspoon baking soda
    • 2 teaspoons kosher salt Diamond Crystal
    • 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.
    • Add eggs and maple syrup, and stir.
    • Add in flour, baking soda, and salt, and mix until just combined.
    • In a separate bowl, combine the remaining sugar and 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 5 minutes on the pan, and then move to a wire rack to cool completely.

    Notes

    When rolling the dough into balls, the surface does not need to be smooth.
    These cookies will look very puffed up straight out of the oven, but will flatten as they cool.

    Nutrition

    Calories: 93kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 209mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.004mg | Calcium: 12mg | Iron: 0.4mg

    This recipe was originally posted on December 1, 2020, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in December of 2022.

    More Cookies

    • A top down view of a batch of chocolate chipless cookies on a white surface.
      The Best Chocolate Chipless Cookies
    • A stack of four halves of Creme Egg Cookies showing the gooey creme egg centers.
      Creme Egg Cookies
    • A batch of mini egg cookies on a white surface surrounded by mini eggs.
      Mini Egg Cookies
    • A batch of red velvet cookies on a gold wire rack going out of frame to the top right.
      Red Velvet Cake Mix Cookies
    • Facebook
    • Threads
    • Bluesky
    • SMS
    • Email

    Reader Interactions

    Comments

      5 from 13 votes (12 ratings without comment)

      Did you make this recipe? Let me know what you think! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Nina says

      December 14, 2023 at 4:54 pm

      5 stars
      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.

      Reply
      • Liz Pollio says

        December 14, 2023 at 8:38 pm

        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!

        Reply

    Primary Sidebar

    Here you'll find a fun and welcoming baking space without any judgement. Whether you're new to baking, or have just a few minutes or a tiny kitchen, these recipes are designed to be simple and approachable!

    A headshot of Liz holding Gizmo, a small Yorkie with his tongue out.

    Hi, I'm Liz!

    I started creating my own recipes when I realized that baking blogs usually shared complicated and time-consuming recipes that needed a lot of kitchen equipment and a lot of ingredients. When my grandma mentioned that I should write a cookbook, that inspired me to turn my super simple recipes into a blog. As much as I love to make these super simple recipes for my friends and family, I also love being able to share them with you!

    Learn more about me!

    Trending Recipes

    • The bottom left corner of a 9x13 baking dish of peach cobbler with a serving spoon with a green handle sticking out of the dish.
      Peach Cobbler with Cake Mix
    • angled view of cookie cake with alternating brown and white frosting dots around the outside, and one slice pulled out part-way and angled. Multi-colored sprinkles are on the cookie as well as the marbled surface the cookie is on.
      Chocolate Chip Cookie Cake
    • Close up of two oat flour macarons stacked with another on its side next to the stack.
      Nut-Free Macarons Using Oat Flour
    • A peach cupcake in the center of the frame with other peach cupcakes around it, all barely in frame.
      Peach Cupcakes with Canned Peaches
    • A bowl of Nutella Whipped Cream in a small white bowl on a brown cutting board.
      Two Ingredient Nutella Whipped Cream
    • A sliced batch of red velvet brownies with the center brownie sideways to show the inside.
      Simple 3 Ingredient Red Velvet Brownies using Cake Mix

    Summer Recipes

    • A single piña colada cupcake topped with buttercream frosting and a maraschino cherry on a white surface.
      Piña Colada Cupcakes
    • A stack of 4 Fruity Pebbles Bars each separated by a square of parchment paper.
      Fruity Pebbles Treats
    • A hand holding the red handle of an ice cream scooper with a scoop of Nutella ice cream in the scooper.
      3-Ingredient No-Churn Nutella Ice Cream
    • A hand holding a cake server lifting a slice up over the rest of the cake.
      Easy Strawberry Cake with Strawberry Filling
    • A batch of blueberry cookies on a round white plate placed on top of a blue napkin to the bottom right of the plate going out of frame.
      Blueberry Cookies
    • An ice cream cone with a scoop of corn ice cream upside down on a white surface with corn cobs in the background.
      3-Ingredient Sweet Corn Ice Cream {No-Churn}

    See more Summer Recipes →

    Footer

    ↑ back to top

    About

    • About Liz
    • Privacy Policy
    • Terms of Use
    • Accessibility Policy

    Newsletter

    • Subscribe to my monthly newsletter

    Let's Connect!

    • Work with me
    • Contact me

    Copyright © 2016-2025 Flour de Liz, LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.