Name: Chewy French Toast Cookies for Breakfast Bliss Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup Unsalted Butter (Substitutable with vegan butter.); 3/4 cup Granulated Sugar; 1/2 cup Light Brown Sugar; 1 large Egg Yolk (Use a flax egg for a vegan alternative.); 2 tablespoons Light Corn Syrup (Honey can be an alternative.); 1 teaspoon Pure Vanilla Extract; 1 teaspoon Maple Extract (Or use 1 tablespoon of maple syrup.); 2 cups All-Purpose Flour (Swap with gluten-free flour blend if desired.); 1 teaspoon Ground Cinnamon; 1/4 teaspoon Ground Nutmeg (Can be substituted with ginger or cardamom.); 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1/4 cup Granulated Sugar (for rolling)

Ingredients

1 cup Unsalted Butter (Substitutable with vegan butter)

3/4 cup Granulated Sugar

1/2 cup Light Brown Sugar

1 large Egg Yolk (Use a flax egg for a vegan alternative)

2 tablespoons Light Corn Syrup (Honey can be an alternative)

1 teaspoon Pure Vanilla Extract

1 teaspoon Maple Extract (Or use 1 tablespoon of maple syrup)

2 cups All-Purpose Flour (Swap with gluten-free flour blend if desired)

1 teaspoon Ground Cinnamon

1/4 teaspoon Ground Nutmeg (Can be substituted with ginger or cardamom)

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 cup Granulated Sugar (for rolling)

Instructions

Step 1: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.

Step 2: Cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.

Step 3: Add the large egg yolk, light corn syrup, vanilla extract, and maple extract to the butter mixture. Mix until smooth and well combined.

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

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

Step 6: Shape the dough into 1.5-inch balls and roll each one in the 1/4 cup granulated sugar to coat.

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

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

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

Tips & Variations

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

To enhance the maple flavor, drizzle a little pure maple syrup over warm cookies before serving.

Try swapping nutmeg with ground ginger or cardamom for a unique spice twist.

If you want a gluten-free treat, use a gluten-free flour blend in place of all-purpose flour.

Storage

Store cookies in an airtight container at room temperature for up to 5 days to maintain their chewy texture. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 2 months. To reheat, warm gently in a low oven (300°F) for 5-7 minutes or microwave briefly to restore softness.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking. This helps the flavors meld and can prevent excessive spreading while baking.

Why are my cookies spreading too much?

If your cookies are spreading too much, ensure your butter isn’t too soft or melted when mixing. Chilling the dough before baking can also help control spreading and keep the cookies thick and chewy.