Easy French Toast Cookies

My easy French Toast Cookies are everything you love about the classic breakfast dish. I bake soft, tender sour cream cookies infused with rich maple flavor, then coat them in a crunchy layer of cinnamon sugar crumbs. Each bite delivers the cozy warmth of cinnamon and the sweet comfort of maple syrup, just like perfect French toast. With a crisp outside and a melt-in-your-mouth center these cookies are the perfect snack and lunch box treat.

Let's discuss a few French Toast Cookie ingredients

• The cinnamon sugar crumbs are genius. Use day old firm white bread for the crispiest French toast cookie coating.
• Cornstarch contributes to the soft and chewy center and crisp edges of the French toast cookies. It also helps the cookie hold its shape.
• Sour cream adds a slight tang balancing the sweetness of the cookie. It also adds moisture and lift enhancing the soft fluffy texture. Use full fat sour cream for best results.
• Maple extract is an essential flavor. It can be intense, so only 1 to 2 teaspoons. I don't recommend real maple syrup as it adds too much sweetness and liquid.

How to bake cookies

First make the cinnamon sugar crumbs.

Then mix the cookie dough.

When it comes to treats nothing brings more joy than biting into a perfectly baked cookie. These easy French toast cookies will not disappoint. The use of breadcrumbs is really smart and deliciously surprising. Like a warm spiced maple French toast breakfast this is pure comfort goodness. Do you love a crispy outside and moist and tender cookie on the inside? Bake this recipe and let me know what you think.

Lisa Keys

Easy French Toast Cookies

5 from 2 votes

Everything you love about French toast in a cookie treat.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 22 cookies

Course: Dessert, lunch, Snack

Cuisine: American

Calories: 172

Ingredients Method Video Notes

Ingredients

  

Cinnamon-Sugar Breadcrumb Topping

• 2 cups soft fresh breadcrumbs 2 slices day old Italian bread
• ¼ cup sugar
• 1 teaspoon cinnamon

Cookie Dough

• 2 ¼ 270 g cups all-purpose flour
• 1 ½ teaspoons cornstarch
• 1 ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 teaspoon cinnamon
• ¾ cup 170 g unsalted butter, room temperature
• ½ cup sugar 110g
• ½ cup 95 g light brown sugar, lightly packed
• 1 large egg
• ⅓ cup 78 g sour cream
• 2 teaspoons maple extract or 1 teaspoon each maple extract and vanilla extract

Method

 

Breadcrumb Topping

1. In a food processor, process bread slices to fine crumbs. Add sugar and cinnamon and process until uniform in color and well mixed. Set aside in a bowl.

Cookie Dough

1. Heat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, Sift flour, cornstarch, baking powder, salt and cinnamon together. Whisk until blended.
3. In bowl of a stand mixer, beat butter, sugar and brown sugar for 3 to 5 minutes or until light and smooth.
4. Add egg and mix well. Add sour cream and maple extract. Blend well.
5. Add flour mixture to butter mixture and blend on low speed just until dry ingredients are moistened.
6. Using a cookie scoop (2 ½ to 3 tablespoon size) drop 1 dough ball into the bowl of cinnamon sugar crumbs. Roll the cookie ball around until coated with crumbs. Transfer to prepared baking sheet.
7. Repeat with remaining cookie dough and crumbs spacing cookies 2-inches apart on cookie sheet. You should have about 22 cookies.
8. Bake for 13 to 15 minutes or until puffed and golden brown around the edges.
9. Slide cookies on parchment to a wire rack to cool completely.

Video

Notes

Choose how much maple extract and/or vanilla to your taste.

Watch the video for an easy technique for coating cookie balls in cinnamon sugar crumbs. Just gently swirl the bowl.