French Toast Cookies Recipe Perfect for Sweet Breakfast
A delightful fusion of French toast and cookies, these sweet treats are perfect for breakfast, brunch, or dessert. Packed with cinnamon, vanilla, and maple flavors, they are soft, chewy, and irresistible.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons (30ml) maple syrup
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (50g) granulated sugar (for cinnamon-sugar coating)
- 1 teaspoon ground cinnamon (for cinnamon-sugar coating)
- 1 cup (120g) powdered sugar (for glaze)
- 1 tablespoon (15ml) milk (for glaze)
- 1 tablespoon (15ml) maple syrup (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together 1 cup (225g) of softened unsalted butter, 1 cup (200g) of brown sugar, and 1/2 cup (100g) of granulated sugar until light and fluffy. This should take about 2-3 minutes.
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Then mix in 1 teaspoon of vanilla extract and 2 tablespoons (30ml) of maple syrup.
- In a separate bowl, whisk together 2 1/2 cups (310g) of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.
- In a small bowl, combine 1/4 cup (50g) of granulated sugar and 1 teaspoon of ground cinnamon for the cinnamon-sugar coating.
- Scoop out about 1 tablespoon of dough and roll it into a ball. Roll each ball in the cinnamon-sugar mixture until coated evenly.
- Place the coated dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) of space between each one. Flatten slightly with your fingers or the back of a spoon. Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together 1 cup (120g) of powdered sugar, 1 tablespoon (15ml) of milk, and 1 tablespoon (15ml) of maple syrup until smooth. Drizzle the glaze over the cooled cookies using a spoon or piping bag.
Notes
[‘Make sure your butter and eggs are at room temperature for easier mixing and a smooth dough.’, ‘Don’t overmix the dough to avoid tough cookies.’, ‘Roll the dough balls evenly in the cinnamon-sugar mixture for a classic French toast taste.’, ‘Remove cookies from the oven when the edges are golden but the centers are still soft for a chewy texture.’, ‘Adjust glaze consistency by adding more milk or powdered sugar as needed.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12
- Sodium: 50
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 1
Keywords: French Toast Cookies, breakfast cookies, cinnamon cookies, sweet breakfast, brunch treats, maple glaze cookies