Chewy French Toast Cookies for Breakfast Bliss in 30 Minutes Recipe
Introduction
Start your morning with these delightful Chewy French Toast Cookies, bringing all the warm, spicy flavors of classic French toast into a soft, chewy cookie form. Ready in just 30 minutes, they’re perfect for a breakfast treat or anytime snack.
Ingredients
- 1 cup Unsalted Butter
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 large Egg Yolk
- 1/4 cup Light Corn Syrup
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Maple Extract
- 1 cup All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Baking Soda
- 1/4 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: In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until 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. Mix until fully 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 mixture, stirring gently until just combined.
- Step 6: Shape the dough into 1.5-inch balls, then roll each ball in the granulated sugar reserved for rolling.
- Step 7: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
- Step 8: Bake for 10 to 12 minutes, until the edges are set but the centers remain soft for that perfect chewy texture.
- Step 9: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a vegan option, replace the egg yolk with a flax egg and use vegan butter.
- Substitute honey for light corn syrup to add a natural sweetness and chewiness.
- Add a drizzle of warm maple syrup on top for an extra indulgent touch.
- Swap all-purpose flour with a gluten-free blend to make the cookies gluten-free.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat briefly in the microwave for a warm, chewy treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use maple syrup instead of maple extract?
Yes, you can substitute 1 teaspoon of maple extract with 1 tablespoon of maple syrup for similar flavor, though the syrup may slightly affect the dough consistency.
How do I make these cookies vegan?
Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg yolk, and swap the unsalted butter for vegan butter.
PrintChewy French Toast Cookies for Breakfast Bliss in 30 Minutes Recipe
Indulge in the deliciously chewy French Toast Cookies that capture the essence of a classic breakfast treat in every bite. Combining warm spices, rich buttery dough, and a hint of maple, these cookies are perfect for a quick breakfast or a delightful snack, all ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
For the Batter
- 1 cup Unsalted Butter
- 1 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 large Egg Yolk
- 1/4 cup Light Corn Syrup
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Maple Extract
For the Dry Mix
- 1 cup All-Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
For Rolling
- 1/4 cup Granulated Sugar (for rolling)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (177°C) and lining a couple of baking sheets with parchment paper to ensure even cooking and easy cleanup.
- Cream the Butters and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes, creating a perfect base for the cookies.
- Mix in Egg and Extracts: Add the large egg yolk, light corn syrup, pure vanilla extract, and maple extract to the creamed mixture. Stir until all ingredients are well combined, enhancing the cookie’s richness and flavor.
- Whisk the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt until thoroughly combined to ensure even distribution of spices and leavening.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture into the wet ingredients, mixing gently until just combined. This helps to keep the cookies tender and chewy without overworking the dough.
- Shape the Cookie Dough: Form the dough into 1.5-inch balls and roll each ball in granulated sugar to add a sweet, sparkling finish and slight crunch to the cookie exterior.
- Bake the Cookies: Place the sugar-coated dough balls on the prepared baking sheets spaced about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers remain soft and chewy.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, ensuring a perfect texture with every bite.
Notes
- Optional: For an extra indulgent treat, serve the cookies with a drizzle of warm maple syrup on top to enhance the French toast flavor.
- These cookies can be stored in an airtight container at room temperature for up to 3 days, maintaining their chewiness.
- To make a vegan version, substitute the unsalted butter with vegan butter and the egg yolk with a flax egg.
- Use a high-quality maple extract or pure maple syrup for the best authentic flavor.
Keywords: French Toast Cookies, Chewy Cookies, Breakfast Cookies, Maple Cookies, Cinnamon Cookies, Quick Breakfast Recipe
