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Chewy French Toast Cookies

Chewy French toast cookies combine cinnamon, nutmeg, and pure maple syrup in a soft-centered cookie with lightly golden edges. Chill the dough before baking, then finish the cooled cookies with a simple maple glaze.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling, cooling, and setting 50 minutes
Total Time 1 hour 34 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 egg yolk large, at room temperature
  • 2 tbsp maple syrup pure
  • 2 tsp vanilla extract
For the maple glaze
  • 1 cup powdered sugar
  • 1 tbsp maple syrup pure
  • 1 tbsp milk

Equipment

  • 1 hand mixer
  • 2 baking sheets

Method
 

Make the cookies
  1. Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a medium bowl.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the egg and egg yolk until combined.
  4. Mix in the maple syrup and vanilla.
  5. Add the flour mixture and mix on low just until no dry streaks remain.
  6. Cover the dough and refrigerate for 30 minutes.
  7. Heat the oven to 350°F and line two baking sheets with parchment paper.
  8. Scoop the dough into 2-tablespoon portions and arrange 12 on each sheet, spacing them about 2 inches apart.
  9. Bake one sheet at a time for 10 to 12 minutes, rotating the sheet halfway through, until the edges are set and lightly golden while the centers still look slightly underdone.
  10. Cool the cookies on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.
Make the maple glaze
  1. Whisk the powdered sugar, maple syrup, and milk in a small bowl until smooth.
  2. Drizzle the glaze over the cooled cookies.
  3. Let the glaze set for 15 minutes before serving.

Notes

For chewy centers, take the cookies out when the edges are set and lightly golden while the centers still look slightly underdone. Store in an airtight container in the refrigerator for up to 5 days; freeze yes. For a dairy-free option, use dairy-free butter and milk.