Name: Chewy French Toast Cookies for Breakfast Bliss in 30 Minutes Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup Unsalted Butter; 1 cup Granulated Sugar; 1/2 cup Light Brown Sugar; 1 large Egg Yolk; 1/4 cup Light Corn Syrup; 1 teaspoon Pure Vanilla Extract; 1 teaspoon Maple Extract; 1 cup All-Purpose Flour; 1 teaspoon Ground Cinnamon; 1/4 teaspoon Ground Nutmeg; 1/2 teaspoon Baking Soda; 1/4 teaspoon Salt; 1/4 cup Granulated Sugar

Ingredients

1 cup Unsalted Butter (Provides richness and moisture; substitutable with vegan butter.)

1 cup Granulated Sugar (Adds sweetness and texture.)

1/2 cup Light Brown Sugar (Enhances flavor with a hint of caramel.)

1 large Egg Yolk (Acts as a binder; use a flax egg for a vegan alternative.)

1/4 cup Light Corn Syrup (Contributes to chewiness; honey can be an alternative.)

1 teaspoon Pure Vanilla Extract (Adds depth of flavor; use high-quality for best results.)

1 teaspoon Maple Extract (Enhances the signature French toast flavor; substitutable with 1 tablespoon of maple syrup.)

1 cup All-Purpose Flour (Provides structure; swap with gluten-free flour blend if desired.)

1 teaspoon Ground Cinnamon (Infuses warm spice.)

1/4 teaspoon Ground Nutmeg (Adds a subtle nutty flavor; can be substituted with ginger or cardamom.)

1/2 teaspoon Baking Soda (Leavens the cookies.)

1/4 teaspoon Salt (Balances sweetness.)

1/4 cup Granulated Sugar (for rolling) (Adds sweetness and a sparkly finish.)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prepare for baking.

Step 2: In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.

Step 3: Add the egg yolk, light corn syrup, vanilla extract, and maple extract to the creamed mixture. Mix until fully combined.

Step 4: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt until uniform.

Step 5: Gradually incorporate the dry ingredients into the wet ingredients, mixing gently until just combined—avoid overmixing.

Step 6: Shape the dough into 1.5-inch balls, then roll each ball generously in the granulated sugar designated for rolling.

Step 7: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft and chewy.

Step 9: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a vegan version, replace the egg yolk with a flax egg and use vegan butter.

Swap light corn syrup with honey or maple syrup for a natural sweetener alternative.

Use a gluten-free flour blend in place of all-purpose flour to make these cookies gluten-free.

Add chopped nuts or dried fruit for extra texture and flavor variations.

FAQs

Can I use whole eggs instead of just egg yolks?

Using whole eggs will change the texture slightly, making the cookies less chewy and more cake-like. For the best chewy texture, stick to egg yolks or try a flax egg if avoiding eggs altogether.

Can I freeze these cookies?

Yes, these cookies freeze well. After they cool completely, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before enjoying.