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 (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.)

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 mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is 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. Stir until all ingredients are well combined.

Step 4: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt until evenly mixed.

Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.

Step 6: Shape the dough into 1.5-inch balls and roll each ball in the 1/4 cup of granulated sugar until coated.

Step 7: Place the dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading.

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

Step 9: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations

Substitute vegan butter and a flax egg to make these cookies vegan-friendly without sacrificing flavor or texture.

For a gluten-free option, use a 1-to-1 gluten-free flour blend instead of all-purpose flour.

Add a handful of chopped nuts or maple-flavored chips to the dough for extra texture and flavor.

If you use maple syrup instead of maple extract, reduce the corn syrup slightly to keep the cookie texture balanced.

FAQs

Can I use whole eggs instead of just egg yolk?

Using whole eggs may change the texture slightly, making the cookies less chewy and more cakey. For best results, stick to just the egg yolk or try a flax egg if vegan.

What is the purpose of light corn syrup in this recipe?

Light corn syrup helps give these cookies their signature chewy texture while adding a subtle sweetness. You can substitute honey, but this may affect the chewiness and flavor slightly.