French Toast Cookies Recipe
French Toast Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min.

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

In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape.
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 paper-lined baking sheets.
Bake 11-13 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Yield: 1-1/2 dozen.
Originally published as French Toast Cookies in Cookies & Candies Bookazine 2014, p43

  • 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
  1. In a large bowl, cream butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm enough to shape.
  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 paper-lined baking sheets.
  3. Bake 11-13 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Yield: 1-1/2 dozen.
Originally published as French Toast Cookies in Cookies & Candies Bookazine 2014, p43

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