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French Toast Cookies

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
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min.
  • Makes
    1-1/2 dozen


  • 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


  • 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, until firm enough to shape, about 1 hour.
  • 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-lined baking sheets.
  • Bake until edges are golden brown, 11-13 minutes. Remove from pans to wire racks to cool.
Nutrition Facts
1 cookie: 204 calories, 8g fat (5g saturated fat), 31mg cholesterol, 207mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 2g protein.
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  • Andrea
    Dec 18, 2017

    These are so fun to make and eat. I have to give it 5 stars because they are my grandfather's favorite cookies of all time.One time I tried to bake them without using the whole wheat flour (I followed instructions to substitute it out for regular flour as I had no wheat flour at the time), and I recommend that you do not use a substitution - the whole wheat flour makes for a better texture (and taste, in my opinion).