French Toast Cookie

French Toast Cookie was something I came up with on a whim during one of those cold afternoons when I didn’t want a full breakfast but still craved the comforting flavor of something warm and cinnamony so I turned to my cookie dough base and thought why not swirl in that buttery maple-cinnamon magic? The first batch filled my kitchen with the nostalgic aroma of Sunday brunch and by the time they cooled slightly I already had people asking if they could try just one more.

Since then I’ve made these cookies every time I want a quick and cozy treat that brings the joy of French toast in cookie form so they’re soft in the center slightly crisp at the edges and topped with a maple drizzle that makes each bite taste like a bite of morning comfort. Whether you serve them fresh or store them for later they never lose that tender texture and warming flavor.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Forms the base and structure of the cookie
• Baking powder – Helps the cookies rise and puff slightly
• Salt – Balances the sweetness and enhances all the flavors
• Unsalted butter – Adds richness and keeps the cookies soft
• Brown sugar – Gives moisture and a warm caramel flavor
• Granulated sugar – Helps with sweetness and crisp texture
• Egg – Binds the dough and provides moisture
• Vanilla extract – Adds that classic sweet bakery aroma
• Ground cinnamon – Brings the cozy French toast flavor
• Maple syrup – For flavoring and drizzling over the cookies
• Powdered sugar – A light dusting adds sweetness and finish

Tools You’ll Need

• Mixing bowls – For combining dry and wet ingredients separately
• Hand mixer or stand mixer – To cream the butter and sugars easily
• Measuring cups and spoons – For accurate ingredient amounts
• Baking sheet – To bake the cookies evenly
• Parchment paper – Keeps the cookies from sticking and helps with easy cleanup
• Cooling rack – Allows cookies to set without getting soggy underneath
• Small whisk or spoon – For drizzling the maple glaze on top

Instructions

Step 1: Preheat the oven

I start by preheating the oven to 350°F so it’s ready while I prep the dough.

Step 2: Mix dry ingredients

In a small bowl I whisk together the flour baking powder and salt and then I set that aside for later.

Step 3: Cream the butter and sugars

In a large bowl I beat the butter brown sugar and granulated sugar until it’s light and fluffy. This step is key to getting that perfect chewy cookie texture.

Step 4: Add wet ingredients

I mix in the egg and vanilla extract then continue beating until everything is fully combined.

Step 5: Add dry to wet

I slowly add the dry mixture to the wet and stir until a dough forms. I don’t overmix to keep the texture just right.

Step 6: Swirl in cinnamon

I mix ground cinnamon with a spoonful of brown sugar and a little melted butter then I gently swirl this into the dough for a marbled French toast effect.

Step 7: Shape and bake

Using a cookie scoop I portion the dough onto a parchment-lined baking sheet spacing them about 2 inches apart. I bake for 10-12 minutes until the edges are golden and the centers are just set.

Step 8: Glaze and finish

Once the cookies are slightly cooled I drizzle them with maple syrup or a quick glaze made from powdered sugar and a splash of maple. I dust a bit more powdered sugar on top for that finishing touch.

Tips

If you want the cookies extra soft I recommend taking them out of the oven just as they start to turn golden and letting them finish on the baking sheet. You can also use maple extract if you want a stronger maple flavor or even stuff a few with cream cheese filling for a decadent twist. I love to double the batch and freeze half the dough so I always have some ready when the craving hits!

Ways to Serve

These cookies are perfect warm from the oven with a glass of milk or cup of coffee. I’ve even served them alongside a weekend brunch as a sweet extra. For special occasions I stack them and tie them with twine for gifting or wrap a few in parchment and tuck them into lunchboxes.

Frequently Asked Questions

Can I freeze French Toast Cookie dough?

Yes just scoop the dough onto a tray freeze until firm then transfer to a bag or container. Bake straight from frozen with just a couple more minutes in the oven.

Can I make French Toast Cookies without maple syrup?

You can substitute honey or a little cinnamon glaze if needed but maple gives them their signature French toast flavor.

How do I store leftover French Toast Cookies?

I store them in an airtight container at room temperature for up to 4 days and they stay soft and flavorful the whole time.

See You in the Kitchen

I hope you bake a batch of these French Toast Cookies soon! They’re such a cozy twist on classic cookies and they bring all the joy of a breakfast favorite into a handheld treat. Don’t forget to share how they turn out or tag me if you make them!

Happy Cooking!

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