French Toast Cookies Recipe

If you’re on the hunt for a cookie that’s got all the cozy vibes of breakfast but in a sweet little bite, you’re absolutely in for a treat with this French Toast Cookies Recipe. I stumbled upon this gem when I wanted to bring those warm, cinnamon-dusted morning flavors into my snack game—and trust me, this recipe is fan-freaking-tastic. Soft, chewy, and bursting with maple and cinnamon goodness, it’s a cookie that somehow tastes like your favorite brunch all rolled into one.

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Ingredients You’ll Need

All the ingredients here come together in a way that’s simple but magical. I love that the melted butter and brown sugar blend create a rich base, while the cinnamon sugar coating adds that nostalgic, snickerdoodle-like twist. You’ll want good-quality maple syrup—it really makes a difference!

• Butter: I like to use unsalted butter, melted and cooled, for a smooth dough texture.
• Brown sugar: Adds moisture and deep caramel notes—don’t swap for white sugar here.
• Egg: Helps hold the cookies together and adds richness.
• Maple syrup: Real maple syrup is worth it—it gives that authentic French toast vibe.
• Flour: All-purpose flour works perfectly to keep these soft and tender.
• Baking soda: Just enough leavening to give a nice rise without being cakey.
• Kosher salt: I use Diamond Crystal for its flaky texture and balanced saltiness.
• Sugar: Used with cinnamon for rolling, creating the classic crackly top.
• Cinnamon: The star spice here—warm and fragrant.

Variations

I love experimenting with this French Toast Cookies Recipe depending on the season or who I’m baking for. Feel free to tweak it to match your taste—and trust me, these little cookies will still blow you away!

• Vanilla Extract: Adding a teaspoon of vanilla can deepen the flavor, which I tried and adored because it rounded out the maple sweetness beautifully.
• Nut Add-ins: Chopped pecans or walnuts are a personal favorite for a little crunch and nuttiness.
• Gluten-Free: Substitute with a cup-for-cup gluten-free flour blend to make these friendly for gluten-sensitive friends—just watch the baking time as it can vary.
• Spicy Twist: A pinch of nutmeg or ground ginger amps up the warmth if you love a more spiced cookie.

How to Make French Toast Cookies Recipe

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 375°F. Line one or two baking sheets with parchment paper—it makes cleanup a breeze and prevents sticking, which is a must for these buttery cookies.

Step 2: Mix the Butter and Sugar

Combine the melted, cooled butter with the brown sugar in a big bowl. Stir until the mixture looks smooth and a bit glossy. I learned early on that letting the butter cool a bit is key; too hot and it’ll scramble the egg when you add it.

Step 3: Add Egg and Maple Syrup

Crack in the egg and pour the maple syrup. Mix gently until everything’s just incorporated—you want a uniform batter, but overmixing can make the cookies tough.

Step 4: Combine Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, and kosher salt. This helps distribute the leavening and salt evenly. Then slowly fold this mixture into the wet ingredients until just combined—stop mixing as soon as you see no more flour.

Step 5: Roll in Cinnamon Sugar and Bake

Mix the remaining sugar and cinnamon in a small bowl. Scoop out dough balls about 1 to 1 1/2 tablespoons each, roll them in the cinnamon sugar mixture until totally coated, and place them spaced a couple inches apart on your parchment-lined sheets. Bake for about 8 minutes, or until the edges turn just slightly golden—that’s when you know they’re perfectly baked.

Step 6: Cool and Enjoy

After baking, let the cookies sit on the pan for about 5 minutes. They’ll be soft and delicate while warm, so transferring them gently to a wire rack is best for cooling completely. This little rest helps them set without losing their soft texture.

How to Serve French Toast Cookies Recipe

Garnishes

I usually keep it simple: a light dusting of powdered sugar or a quick drizzle of warm maple syrup just before serving lifts the flavors beautifully. Sometimes fresh berries or a few dollops of whipped cream turn these cookies into a mini dessert feast that feels special.

Side Dishes

If I’m serving these for brunch or as a snack, I love pairing them with a cup of hot coffee or a chai latte—the spices in the drink and cookies compliment each other perfectly. Fresh fruit salad or yogurt on the side balances the sweetness nicely.

Creative Ways to Present

For a brunch party, I’ve arranged these French Toast Cookies Recipe treats stacked on a tiered dessert stand with little bowls of maple syrup and cinnamon whipped cream on the side. It’s simple but feels fancy. You could also plate them next to mini pancakes and bacon for the ultimate breakfast board!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay soft for 3-4 days, but they’re usually gone way before then in my house! If you want to keep them fresh, adding a slice of bread to the container helps maintain softness.

Freezing

These cookies freeze beautifully. I usually wrap them individually in plastic wrap and then place them in a freezer-safe bag. When I want a treat, I thaw a few at room temperature or warm them in the microwave for 10-15 seconds.

Reheating

Reheating is a breeze—pop a cookie or two in the microwave for 10-15 seconds or place on a baking sheet in a 300°F oven for 5 minutes to revive that fresh-from-the-oven softness and subtle chew.

FAQs

Final Thoughts

I absolutely love how this French Toast Cookies Recipe brings that cozy, familiar comfort of breakfast into a delicious little cookie that my whole family—and friends—go crazy for. The mix of warm cinnamon, sweet maple, and buttery goodness is downright addictive. If you’re looking to impress with an easy, quick cookie that has a fun backstory and incredible flavor, this recipe is your new best friend in the kitchen. Give it a whirl, and let me know how much your crew raves about them—because trust me, they’ll want these cookies often!

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