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French Toast Cookie Recipe – Best Chewy Homemade Brunch Treat

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These French toast cookies combine the cozy flavors of cinnamon, brown sugar, and maple syrup in a chewy, buttery cookie with crispy edges. Perfect for brunch, bake sales, or a sweet grab-and-go breakfast treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 3 tbsp (45ml) pure maple syrup
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 tsp (2g) baking soda
  • 2 tsp (5g) ground cinnamon
  • 1/4 tsp (0.5g) ground nutmeg (optional)
  • 1/2 tsp (3g) salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tbsp ground cinnamon (for rolling)
  • Optional Maple Glaze: 1/2 cup powdered sugar + 1 tbsp maple syrup + 1-2 tsp milk

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
  3. Beat in eggs one at a time, scraping down the bowl after each. Add maple syrup and vanilla extract, mixing until combined.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg (if using), and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
  6. Cover and chill the dough for at least 30 minutes (up to 2 hours) for best texture (optional but recommended).
  7. Mix 1/4 cup sugar with 1 tbsp cinnamon in a shallow bowl for rolling.
  8. Scoop dough (about 2 tablespoons per cookie), roll into balls, and coat each in cinnamon sugar. Place on prepared baking sheets 2 inches apart.
  9. Bake for 10-12 minutes, rotating sheets halfway through, until edges are golden and centers look just set.
  10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Optional: For maple glaze, whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies and let set.

Notes

Chilling the dough helps cookies bake up thicker and chewier. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use vegan butter and plant-based milk in the glaze. Don’t overbake—cookies should look just set in the center. Customize with nuts, raisins, or seasonal add-ins. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: French toast cookies, brunch cookies, maple cinnamon cookies, chewy cookies, breakfast cookies, easy cookie recipe, homemade cookies, brunch dessert

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