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Chewy French Toast Cookies

Chewy French toast cookies are soft, cinnamon-nutmeg spiced dough balls baked until crackly on top and tender inside. Corn syrup helps keep them extra soft and pliable, and rolling in sugar adds a sparkly finish like the classic breakfast.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course: Breakfast, Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Butter
  • 0.75 cup unsalted butter Softened
Sugar
  • 0.75 cup granulated sugar Plus extra for rolling
Brown sugar
  • 0.5 cup light brown sugar
Egg
  • 1 large egg yolk
Corn syrup
  • 2 tbsp light corn syrup
Vanilla extract
  • 1 tsp vanilla extract
Maple extract
  • 0.5 tsp maple extract
Flour
  • 2.25 cup all-purpose flour
Cinnamon
  • 1 tsp ground cinnamon
Nutmeg
  • 0.25 tsp ground nutmeg
Baking soda
  • 1 tsp baking soda
Salt
  • 0.25 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper, keeping spacing for 2-inch apart cookies.
  2. Beat the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl as needed.
  3. Mix in the large egg yolk, light corn syrup, vanilla extract, and maple extract until smooth and evenly combined.
  4. Whisk together all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt, then add to the wet ingredients and mix just until the dough comes together.
  5. Roll the dough into 1.5-inch balls, then roll each ball in granulated sugar for a sparkly, crackled top.
  6. Place the cookies 2 inches apart on the prepared sheets and bake for 10 to 12 minutes, until the edges set and the tops look lightly crackled.
  7. Let the cookies rest on the sheets for 2 minutes, then transfer to a wire rack to finish setting while keeping the centers chewy.

Notes

For the chewiest texture, don’t overmix after adding the flour—mix only until the dough is cohesive. Store cookies in an airtight container at room temperature for 3 days. For best results, freeze baked cookies up to 2 months; thaw at room temperature before serving. If you want a dairy-free version, substitute vegan butter sticks for the unsalted butter (use a 1:1 baking substitute).