French Toast Cookies

5 from 13 votes

These easy no-chill, no-mixer French Toast Cookies are made with maple syrup and rolled in cinnamon sugar, and they take less than 20 minutes from start to finish.

Prep Time10

Cook Time8

Total Time18

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 93kcal

Author: Liz Pollio

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 teaspoon baking soda
2 teaspoons kosher salt Diamond Crystal, see notes
2 tablespoons sugar
½ tablespoon cinnamon

US Customary - Metric

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 teaspoon 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 5 minutes on the pan, and then move to a wire rack to cool completely.

Notes

Different salts have different levels of saltiness. The measurement in this recipe is based on using Diamond Crystal brand kosher salt. For another brand of Kosher salt, I would suggest reducing to 1 teaspoon of salt. If using table salt, iodized salt, or any other salt, I would suggest no more than half a teaspoon.

When rolling the dough into balls, the surface does not need to be smooth. An uneven surface on the ball of dough will result in the crackly top.

These cookies will look very puffed up straight out of the oven, but will flatten as they cool.

Nutrition