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Chewy French Toast Cookies

Chewy French Toast Cookies deliver a soft, chewy crumb with warm cinnamon and a sweet maple glaze. Creaming the butter and sugars creates a tender texture, then a quick glaze sets on cooled cookies for a bakery-style finish.
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Prep Time 35 minutes
Cook Time 13 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup flour All-purpose flour.
  • 2 tsp cinnamon Adds French toast warmth.
  • 1 tsp baking soda Helps cookies spread slightly and bake up tender.
Cookie base
  • 1 cup butter, softened Softened to cream properly.
  • 0.75 cup brown sugar For deep caramel flavor.
  • 0.5 cup granulated sugar Balances sweetness and helps chewiness.
  • 2 eggs Large eggs for structure.
  • 1 tsp vanilla extract Rounds out the flavor.
Maple glaze
  • 0.75 cup powdered sugar For a smooth glaze consistency.
  • 2 tbsp maple syrup Sweet, breakfast-style flavor.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Preheat and cream the dough
  1. Preheat the oven to 350°F and line a sheet pan. Cream butter, brown sugar, and granulated sugar until fluffy, then beat in eggs and vanilla for a smooth batter.
Combine dry and wet
  1. Mix in flour, cinnamon, and baking soda until just combined. Stop mixing as soon as no dry streaks remain for a chewy, tender cookie texture.
Bake
  1. Scoop dough onto the sheet pan and bake 11–13 minutes until edges are golden. Pull them out when the centers look set but still slightly soft.
Make and apply glaze
  1. Whisk powdered sugar and maple syrup for the glaze until smooth and pourable. Adjust with a tiny bit more syrup if it feels too thick.
Finish
  1. Drizzle glaze over the cooled cookies for even coverage. Use a gentle hand so the glaze doesn’t pool too heavily.
Set before serving
  1. Let the glaze set before serving until it looks matte and feels set to the touch. This usually takes a short rest on the tray.

Notes

Pro tip: keep mixing to a minimum after adding the flour—overmixing can make cookies cakier. Store baked cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies (glazed or ungazed) for up to 2 months; thaw at room temperature and drizzle fresh glaze if you want the cleanest look. For a dairy-free swap, use a 1:1 dairy-free butter stick (softened) to maintain creaming and chew.