Chewy French Toast Cookies for Breakfast Bliss Recipe
Introduction
These chewy French toast cookies bring the comforting flavors of breakfast to your cookie jar. With warm cinnamon, nutmeg, and a hint of maple, they offer a unique treat that’s perfect any time of day.
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 light and fluffy.
- Step 3: Add in the large egg yolk, light corn syrup, vanilla extract, and maple extract, mixing until smooth.
- 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 mixture to the wet ingredients, mixing gently until just combined.
- Step 6: Shape the dough into 1.5-inch balls and roll them in granulated sugar.
- Step 7: Space the dough balls about 2 inches apart on the prepared baking sheets.
- Step 8: Bake for 10-12 minutes, until slightly set on the edges with a soft center.
Tips & Variations
- For a vegan version, substitute the butter with vegan butter and replace the egg yolk with a flax egg.
- Try swapping nutmeg with ground ginger or cardamom for a different warm spice note.
- Using maple syrup instead of maple extract adds a natural sweetness and depth of flavor.
- Roll dough balls generously in sugar for a pleasant crunchy exterior that contrasts the chewy interior.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To enjoy, thaw at room temperature and warm briefly in the microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend of similar weight. Be sure it contains xanthan gum or another binder for best texture.
How do I keep these cookies soft and chewy?
Bake them just until the edges set but the centers remain soft. Overbaking will make them crispier. Also, storing them properly in an airtight container helps maintain chewiness.
PrintChewy French Toast Cookies for Breakfast Bliss Recipe
Enjoy a delightful twist to breakfast with these Chewy French Toast Cookies. Combining the warm flavors of cinnamon, nutmeg, and maple with a soft, chewy texture, these cookies make a perfect morning treat or anytime snack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet 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)
Dry Ingredients
- 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
For Rolling
- 1/4 cup Granulated Sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture becomes light and fluffy, ensuring proper incorporation of air.
- Add Wet Ingredients: Add the large egg yolk, light corn syrup, vanilla extract, and maple extract to the creamed butter mixture. Mix until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt to evenly distribute the dry ingredients.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients. Mix gently until just combined to avoid overworking the dough, which could toughen the cookies.
- Shape and Roll: Form the dough into 1.5-inch balls. Roll each ball in the 1/4 cup granulated sugar to coat evenly, which adds a sweet, crunchy outer texture.
- Arrange for Baking: Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets, allowing room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. They should be slightly set on the edges but remain soft in the center for a chewy texture.
- Cool: Remove from oven and allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan version, substitute unsalted butter with vegan butter and use a flax egg instead of the egg yolk.
- Maple extract can be replaced with 1 tablespoon of maple syrup for a more natural flavor.
- You can use gluten-free flour blend if you require gluten-free cookies, ensuring the same quantity as all-purpose flour.
- Rolling the dough balls in granulated sugar before baking creates a pleasantly sweet and slightly crunchy exterior.
- Do not overbake; the cookies should remain soft and chewy in the center.
Keywords: French Toast Cookies, Chewy Cookies, Breakfast Cookies, Cinnamon Cookies, Maple Cookies, Soft Cookies
