Menu
French Butter Cookies French Butter Cookies
French Christmas Cookies French Christmas Cookies
Baked French Toast Baked French Toast
Toasted Oatmeal Cookies Toasted Oatmeal Cookies
French Toast Cupcakes French Toast Cupcakes
French Toast Sandwiches French Toast Sandwiches
Chocolate French Toast Chocolate French Toast
French Toasted Buns French Toasted Buns
Croissant French Toast Croissant French Toast
French Toast Sticks French Toast Sticks
Toasted Coconut Cookies Toasted Coconut Cookies
French Toast Bake French Toast Bake
Baked Apple French Toast Baked Apple French Toast
Vanilla French Toast Vanilla French Toast
Chocolate Challah French Toast Chocolate Challah French Toast
Butter Pecan French Toast Butter Pecan French Toast
French Toast Casserole French Toast Casserole
Apple-Cinnamon Baked French Toast Apple-Cinnamon Baked French Toast
Caramel French Toast Caramel French Toast
Chocolate Chip Butter Cookies Chocolate Chip Butter Cookies

French Toast Cookies

2 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling Bake: 15 min.

Makes

1-1/2 dozen

Updated: Feb. 03, 2023
I created these soft, sparkly cookies because my sister loves cinnamon French toast covered in maple syrup. In the case of these cookies, bigger is definitely better! I like to use white whole wheat flour, but any whole wheat flour will work.—Mary Shenk, Dekalb, Illinois
French Toast Cookies
French Toast Cookies Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar, divided
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/3 cup corn syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons maple flavoring
  • 1-1/4 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Directions

  1. In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour.
  2. Preheat oven to 375°. Place remaining sugar in a shallow bowl. Shape dough into 1-3/4-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets.
  3. Bake until edges are golden brown, 11-13 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 204 calories, 8g fat (5g saturated fat), 31mg cholesterol, 207mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 2g protein.