Description
These French Toast Cookies are a delightful twist on classic snickerdoodles, infused with the rich flavors of maple syrup and cinnamon sugar. Soft and chewy with a hint of buttery sweetness, they make a perfect treat for breakfast-inspired snacking or any time you crave something comforting and delicious.
Ingredients
Scale
Cookie Dough
- 1 1/2 sticks butter (melted and cooled)
- 1 cup brown sugar
- 1 egg
- 1/4 cup maple syrup
- 2 cups flour
- 1 1/2 teaspoon baking soda
- 2 teaspoons kosher salt (Diamond Crystal)
Cinnamon Sugar Coating
- 2 tablespoons sugar
- 1/2 tablespoon cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375° F and line one or two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Butter and Brown Sugar: In a mixing bowl, combine the melted and cooled butter with brown sugar, stirring well until the mixture is smooth and integrated.
- Add Egg and Maple Syrup: Crack in the egg and pour in the maple syrup, then stir until all ingredients are fully combined, creating a smooth batter.
- Incorporate Dry Ingredients: Add the flour, baking soda, and kosher salt to the wet mixture, mixing gently until just combined to form cookie dough without overworking it.
- Prepare Cinnamon Sugar Mixture: In a separate small bowl, mix together the sugar and cinnamon thoroughly to create the coating for the cookie dough balls.
- Form Dough Balls: Scoop out dough in portions approximately 1 to 1 1/2 tablespoons each and roll them into balls using your hands.
- Coat with Cinnamon Sugar: Roll each dough ball evenly in the cinnamon sugar mixture, ensuring they are fully coated for that signature sweet and spiced crust.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them a couple of inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for about 8 minutes or until the cookies have a slight golden brown color, indicating they are done.
- Cool on Pan and Wire Rack: Let the cookies cool on the baking pan for about 5 minutes to firm up, then transfer them to a wire rack to cool completely avoiding sogginess.
Notes
- The addition of maple syrup elevates the classic snickerdoodle flavor to a new level of deliciousness.
- Ensure the butter is melted and cooled before mixing to avoid cooking the egg prematurely.
- Spacing cookies properly is important as they will spread out while baking.
- For crispier cookies, bake a minute or two longer, but watch closely to prevent burning.
- These cookies store well in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 93 kcal
- Sugar: 8 g
- Sodium: 209 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 15 mg
