Chewy French Toast Cookies melt-in-your-mouth with a warm, maple-kissed aroma and a gently spiced crumb that shines golden-brown at the edges. These cookies pair the cozy flavors of breakfast with the ease of a simple cookie — soft and slightly gooey inside, with a faintly crisp exterior and a dusting of powdered sugar. Perfect for holiday brunches, school lunches, or an easy weeknight bake, they’re seasonal, comforting, and surprisingly simple to make — try them alongside other festive treats like these Chocolate Peppermint Cookies.
Why You’ll Love This Recipe
Chewy French Toast Cookies are ideal when you want a crowd-pleasing treat that feels homemade without a long ingredient list. Make them for holiday cookie swaps, sleepy weekend breakfasts, or as a thoughtful plate to share — their maple-forward sweetness and warm cinnamon note feel instantly nostalgic. They’re versatile (dress them up with nuts or chocolate chips), convenient (pantry-stable ingredients and quick bake time), and forgiving for bakers of all levels. Plus, they store well, freeze beautifully, and travel easily for potlucks and parties.
Seasonal Ingredients Spotlight
Right now, lean into seasonal maple and warming spices to make these cookies sing. Use local pure maple syrup for a deep, woodsy sweetness and farm-fresh eggs for richness; their golden hue and glossy aroma tell you they’re fresh. Cinnamon adds a fragrant, slightly sweet spice that evokes crisp mornings, and brown sugar lends a moist, caramel undertone and chewy texture. If apples are in season, try folding in tiny diced, sautéed apple bits for bursts of tartness and color. Choosing local, seasonal staples reduces food miles and supports small growers, making this recipe both delicious and sustainable — similar seasonal ideas can be found among classic Christmas cookies.
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Chewy French Toast Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy French Toast Cookies melt-in-your-mouth with a warm, maple-kissed aroma and a gently spiced crumb, perfect for holiday brunches or school lunches.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup maple syrup
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the maple syrup until fully incorporated.
- Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden.
- Let the cookies cool for a few minutes before transferring to wire racks to cool completely.
- Dust with powdered sugar before serving.
Notes
Use real maple syrup for the best flavor. Chilling the dough for 30 minutes can help make thicker, chewier cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookies, French toast, dessert, holiday treats, baking
What You’ll Need
- 1 cup unsalted butter, softened — gives rich, silky mouthfeel; swap for coconut oil for a dairy-free option (firm at room temp).
- 1 cup granulated sugar — for crisp edges and balanced sweetness; reduce by 2–3 tablespoons if you prefer less sweet.
- 1 cup brown sugar, packed — adds moisture and caramel notes; use coconut sugar for a deeper molasses flavor.
- 2 large eggs — for structure and shine; use flax eggs (2 Tbsp flax + 6 Tbsp water per egg) to veganize.
- 2 teaspoons vanilla extract — amplifies warmth and aroma; try bourbon vanilla for extra depth.
- 3 cups all-purpose flour — creates a tender, chewy crumb; substitute 1:1 gluten-free flour blend for GF option.
- 1 teaspoon baking powder — light lift.
- 1 teaspoon baking soda — chewiness and spread control.
- 1 teaspoon ground cinnamon — fragrant warmth; add a pinch of nutmeg for complexity.
- 1/2 teaspoon salt — balances sweetness and highlights maple notes.
- 1 cup maple syrup — the signature flavor; grade A for delicate maple aroma or darker grade for robust maple.
- 1/2 cup powdered sugar for dusting — final snowy finish; use a coarse sugar dust for crunch.
Sensory notes: expect a buttery, maple-sweet batter with a silky texture that bakes to golden edges and a tender, chewy interior. Substitutions: use vegan butter and flax eggs for dairy/vegan, swap half the flour for oat flour for a nuttier texture (may need extra moisture), or fold in 1 cup chocolate chips or chopped nuts for texture contrast.
How to Make This Recipe
- Preheat & Prep — Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This ensures even baking and easy cleanup; allow sheet pans to cool between batches to prevent spreading.
- Cream Butter and Sugars — In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat until light and pale, about 2–3 minutes; you’ll smell the caramelizing sugars and see a fluffy texture.
- Add Eggs & Vanilla — Beat in the eggs one at a time, then stir in the vanilla extract. Mix until fully incorporated and glossy; the batter will look silky and slightly thick.
- Whisk Dry Ingredients — In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This keeps leaveners evenly distributed so cookies rise uniformly.
- Combine Wet & Dry — Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be cohesive but not overworked — stop when streaks of flour disappear.
- Stir in Maple — Stir in the maple syrup until incorporated. The dough will loosen slightly and smell warmly of maple; if too wet, add a tablespoon of flour at a time.
- Portion the Dough — Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Use a cookie scoop for even shapes; their tops should be rounded, not flattened.
- Bake to Golden Edges — Bake for 10–12 minutes, or until the edges are golden. Centers will look just set; they continue to firm as they cool, preserving chewiness.
- Cool Briefly — Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. This prevents breakage and finishes the interior texture.
- Dust & Serve — Dust with powdered sugar before serving. The light coating adds a snowy look and a soft vanilla sweetness that complements the maple.
H3: Step Examples
- Prepare the Base — Soften butter until spreadable and measure sugars; the butter should yield to a finger and smell creamy. Creaming creates tiny air pockets for lift.
- Mix the Ingredients — Combine eggs and vanilla into the creamed butter; the batter will go from grainy to glossy. Fold in the dry mix gently to avoid a tough chew.
- Shape or Cook — Use a cookie scoop for uniform balls; dough that spreads too much likely needs chilling. Look for golden rims and slightly domed centers when done.
- Finish or Garnish — Dust with powdered sugar or drizzle extra maple for shine. For a seasonal feel, sprinkle finely chopped toasted pecans.
- Serve and Enjoy — Plate warm or at room temp; expect a tender chew, a hint of cinnamon, and an aromatic maple finish.
Essential Tools
- Mixing bowls (large and medium) — for wet and dry separation.
- Electric mixer or sturdy whisk — speeds creaming and ensures smooth batter.
- Cookie scoop (1–2 Tbsp) — for even cookies and consistent bake times.
- Baking sheets and parchment paper — prevent sticking and promote even browning.
- Wire cooling racks — cool to room temperature without soggy bottoms.
Optional: silicone baking mats, stand mixer, or a small sieve for powdered sugar dusting. If you use affiliate gear, choose heavy-duty sheet pans that hold heat for even edges.
Meal Prep & Storage Tips
Make-ahead: Prepare dough and chill in an airtight container for up to 48 hours; chilled dough often yields thicker, chewier cookies. Freeze raw scoops on a tray, then store in a freezer bag for up to 3 months — bake from frozen, adding 2–3 minutes to bake time. Store baked cookies in a single layer with parchment between layers in an airtight container at room temperature for up to 4 days. For longer storage, freeze fully cooled cookies in a sealed container for up to 3 months; thaw at room temperature. Reheat briefly (10–15 seconds) in the microwave for a fresh-baked texture.
Perfect Pairings
These Chewy French Toast Cookies shine alongside warm drinks and fresh fruit. Pair them with a milky latte or cardamom chai to accentuate the cinnamon and maple aroma, or serve with a small bowl of Greek yogurt and honey for a brunch-style plate. For visual contrast, arrange on a platter with sliced apples or pears — their bright color and crisp texture complement the soft cookie. For a festive spread, include a peppermint or candy-themed cookie like Candy Cane Cookies for a colorful counterpoint and varied flavors.
Nutrition Facts
Estimated per serving (one cookie):
- Calories: ~180 kcal
- Fat: 8 g
- Carbohydrates: 24 g
- Protein: 3 g
- Fiber: 1 g
- Sugar: 14 g
Nutrition will vary with portion size and any mix-ins (nuts, chocolate). For lower-calorie versions, reduce sugar by 20% and use lighter spreads, but note texture will change.
Avoid These Common Pitfalls
Overmixing the dough — blends too much air and develops gluten; mix just until combined for tender chew.
Dough too wet — add a tablespoon of flour at a time until pliable, or chill briefly to firm.
Underdone centers — bake until edges are golden and centers just set; they’ll finish on the sheet.
Uneven sizing — use a cookie scoop so all cookies bake uniformly.
Using low-quality syrup — maple flavor is central; use real maple syrup rather than imitation for best aroma and depth.
H3: Examples
- Dough Too Dry — Add a splash of milk until pliable.
- Chocolate Coating Breaks — Ensure melted chocolate is smooth and warm; temper if needed.
- Unevenly Shaped Balls — Use a cookie scoop and roll quickly between palms.
Pro Tips for Best Results
Use real maple syrup for authentic, layered flavor and a glossy chew; the aroma is noticeably richer than pancake syrups. Chill the dough 30 minutes if you want thicker, chewier cookies with less spread. Watch bake times closely — removing cookies when edges are golden preserves a soft center. For extra chew, substitute 1/4 cup brown sugar with molasses or increase brown sugar by 2 Tbsp. Toast any add-in nuts to intensify their aroma and crunch. Finish with a light dusting of powdered sugar or a quick maple glaze for shine.
Recipe Variations to Explore
- Maple Pecan — Fold in 1 cup chopped toasted pecans for texture and nutty flavor.
- Apple Cinnamon — Stir in 1/2 cup finely diced, sautéed apples for tart bursts and seasonal color.
- Chocolate Chip — Add 1 cup semisweet chocolate chips for a dessert-like twist.
- Orange-Maple — Add 1 tsp orange zest for brightness that balances maple.
- Gluten-Free/Vegan — Use a 1:1 gluten-free flour blend and vegan butter plus flax eggs; texture will be slightly crumblier but still delicious.
Dietary Adaptations & Safety Info
Allergens: contains eggs, wheat, and dairy (unless substituted). For vegan: replace butter with vegan butter and eggs with flax eggs (2 Tbsp ground flax + 6 Tbsp water per egg). For gluten-free: use a certified 1:1 gluten-free flour blend and check leaveners. Always cool completely before storing to prevent condensation and possible mold. When serving to children, ensure nut-free options if necessary and label any cookie trays with potential allergens.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes — dough can be chilled in an airtight container for up to 48 hours. Chilled dough often reduces spread and enhances chewiness. You can also freeze scooped dough portions for up to 3 months; bake from frozen, adding a couple of minutes.
Q: What syrup works best in these cookies?
A: Pure maple syrup (Grade A or darker Grade B for richer flavor) is recommended for authentic maple aroma and nuanced sweetness. Pancake syrups will lack depth and may alter texture.
Q: How do I keep cookies soft and chewy?
A: Don’t overbake — remove when edges are golden and centers are still slightly soft. Use brown sugar (for moisture) and avoid overmixing. Storing in an airtight container with a slice of bread can help retain softness.
Q: Can I add mix-ins like chocolate or nuts?
A: Absolutely. Stir in up to 1 cup of chocolate chips or 3/4–1 cup chopped toasted nuts. Toast nuts first to amplify aroma and crunch. Adjust bake time slightly if adding a lot of mix-ins.
Q: How should I reheat frozen baked cookies?
A: Thaw at room temperature or warm briefly in a 300°F oven for 5–7 minutes to revive a freshly-baked taste. A 10–15 second microwave zap can also make them taste warm and soft.
Q: Are there gluten-free or vegan versions that still taste good?
A: Yes — use a 1:1 gluten-free flour blend and vegan butter plus flax eggs. Texture shifts slightly (more crumbly) but flavor remains rich with maple and cinnamon. Consider adding an extra tablespoon of maple syrup or a pinch more cinnamon to enhance flavor in adapted versions.
Final Thoughts & Next Steps
These Chewy French Toast Cookies are a cozy, crowd-pleasing recipe that blends comfort and convenience — perfect for gifting, brunch, or a quiet treat. Try a small batch first to tweak sweetness and add-ins, then scale up for parties. If you make them, share a photo or tag your baking story so others can try this seasonal favorite.
Conclusion
For the original inspiration and additional tips, see the recipe at Chewy French Toast Cookies – Accidental Happy Baker.
