Description
Chewy French Toast Cookies combine the comforting flavors of cinnamon, nutmeg, and maple with a soft, chewy texture. Perfectly spiced and sweetened with light corn syrup and maple extract, these cookies offer a delightful twist reminiscent of traditional French toast in every bite. Ideal for cookie lovers seeking a warm, nostalgic treat.
Ingredients
Scale
Cookie Dough
- ½ cup (115g) unsalted butter, softened
- ⅓ cup (67g) granulated sugar
- ½ cup (100g) light brown sugar
- 1 large egg yolk
- ½ cup (120ml) light corn syrup
- 2 teaspoons (10ml) pure vanilla extract
- 2 teaspoons (10ml) maple extract (or 1 tablespoon pure maple syrup)
- 2⅓ cups (292g) all-purpose flour
- 1 teaspoon (5g) ground cinnamon
- ½ teaspoon (2.5g) ground nutmeg
- 1 teaspoon (5g) baking soda
- ¼ teaspoon (1.25g) salt
Sugar Coating
- ¼ cup (50g) granulated sugar (for rolling)
Instructions
- Preheat Oven: Set the oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture becomes light in color and fluffy in texture, creating a smooth base for the dough.
- Mix Wet Ingredients: Add the egg yolk, light corn syrup, pure vanilla extract, and maple extract (or pure maple syrup) to the creamed mixture. Mix thoroughly until all wet ingredients are fully incorporated and the batter is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt to evenly distribute the spices and leavening agent throughout the flour.
- Form Dough: Gradually incorporate the dry ingredient mixture into the wet ingredient bowl, mixing continuously until a smooth, cohesive dough forms without any streaks of flour.
- Roll in Sugar: Using a cookie scoop or tablespoon, form 1.5-inch (3.8 cm) dough balls. Roll each dough ball gently in the ¼ cup granulated sugar until evenly coated, which adds a sweet, crunchy exterior once baked.
- Bake: Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches (5 cm) apart to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes, until the cookies are set around the edges but remain soft and chewy in the center.
- Cool & Serve: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 2 minutes to firm up slightly. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- For an intense maple flavor, use pure maple syrup instead of maple extract.
- Make sure not to overbake the cookies to maintain their chewy texture.
- Storing cookies in an airtight container at room temperature will keep them fresh for up to 5 days.
- These cookies pair wonderfully with coffee or a glass of cold milk.
- Light corn syrup helps achieve the chewy texture; substitute with golden syrup if needed.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
