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 two baking sheets with parchment paper.

Step 2: In a large bowl, cream together the unsalted butter, 1 cup granulated sugar, and light brown sugar until light and fluffy, about 2 to 3 minutes.

Step 3: Add the egg yolk, light corn syrup, pure vanilla extract, and maple extract to the butter 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 well combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.

Step 6: Shape the dough into 1.5-inch balls. Roll each ball in the 1/4 cup granulated sugar to coat evenly.

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

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

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

Tips & Variations

For a vegan version, use vegan butter and substitute the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled).

Try swapping maple extract with a tablespoon of real maple syrup for natural sweetness and depth.

For added texture, fold in chopped pecans or walnuts before shaping the dough.

If you prefer a spicier kick, increase the cinnamon to 1 1/2 teaspoons or add a pinch of ground ginger.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container with the cookies. For longer storage, freeze the cookies in a sealed container for up to 2 months. Reheat briefly in the microwave or oven before serving to restore chewiness.

FAQs

Can I substitute the light corn syrup with something else?

Yes, honey can be used as an alternative to light corn syrup to maintain chewiness, though it may add a slightly different flavor.

How do I prevent the cookies from spreading too much?

Make sure your dough is well chilled before shaping and avoid using too much butter. Also, spacing the dough balls adequately on the baking sheet helps maintain their shape.