French Toast Cookies with Maple Glaze

French Toast Cookies with Maple Glaze bring all the cozy, comforting flavors of classic French toast into soft, chewy cookies. I love how these cookies combine warm cinnamon, maple sweetness, and a buttery crunch from the brown butter breadcrumbs it’s like breakfast and dessert in one bite.

Why You’ll Love This Recipe

I adore this recipe because it captures the nostalgic taste of French toast in cookie form. The cinnamon-spiced dough, maple-infused glaze, and crispy brown butter breadcrumbs give every bite layers of texture and flavor. I also love how the aroma fills my kitchen — it smells just like a weekend brunch but comes together in under an hour. These cookies are always a hit for brunches, holidays, or when I just crave something uniquely comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cookies:
3/4 cups unsalted butter, at room temperature
2 cups granulated sugar, divided
1 egg
1 tsp vanilla extract
1 TBSP maple syrup
1/2 tsp freshly ground nutmeg
1/2 tsp salt
1 tsp baking powder
2 1/4 cups all-purpose flour
1 TBSP cinnamon

For the Brown Butter Breadcrumbs:
2 TBSP unsalted butter
1 cup fresh white bread crumb, from a bread you would make French toast from

For the Glaze:
2 cups powdered sugar
2 TBSP milk
2 TBSP maple syrup

Directions

1. Preheat the oven to 350 °F (177 °C) and line baking sheets with parchment paper.
2. To make the brown butter breadcrumbs, melt 2 tablespoons of butter in a skillet over medium heat. Add the breadcrumbs and stir until golden and fragrant, about 3–4 minutes. Remove from heat and let them cool completely.
3. In a medium bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
4. In a large mixing bowl, beat the butter and 1 ½ cups of the granulated sugar together until light and fluffy. I usually let it go for 3–4 minutes for the best texture.
5. Add the egg, vanilla extract, and maple syrup, and mix until combined.
6. Gradually add the dry ingredients into the wet mixture, mixing just until the dough comes together.
7. In a small bowl, combine the remaining ½ cup sugar with a sprinkle of cinnamon (optional). Roll the cookie dough into 1-inch balls, then roll each in the sugar mixture.
8. Place cookies about 2 inches apart on the prepared baking sheets. Flatten slightly with your fingers or the bottom of a glass.
9. Bake for 10–12 minutes, or until the edges are set but the centers are still soft. I let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.
10. Once the cookies are completely cool, prepare the glaze by whisking together powdered sugar, milk, and maple syrup until smooth. Adjust thickness by adding more sugar or milk as needed.
11. Drizzle the glaze over the cookies, then sprinkle the cooled brown butter breadcrumbs on top before the glaze sets. Let them dry for at least 15 minutes before serving.

Servings and Timing

This recipe makes about 24 cookies.

• Prep time: 25 minutes
• Baking time: 10–12 minutes per batch
• Cooling and glazing: 20 minutes
  Total time: approximately 1 hour

Variations

• Stuffed Version: I sometimes add a dollop of maple or cream cheese filling in the center for a gooey surprise.
• Spiced Up: Add a pinch of cloves or cardamom for a deeper, warming flavor.
• Gluten-Free Option: Substitute gluten-free all-purpose flour (1:1 ratio) for a celiac-friendly treat.
• Crispy Edges: Bake an extra 2–3 minutes for a crispier texture if you prefer a firmer cookie.
• No Breadcrumbs: Skip the brown butter breadcrumbs and sprinkle a bit of cinnamon sugar instead for simplicity.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week or freeze them (unglazed) for up to 2 months. When I’m ready to serve, I let them thaw at room temperature and drizzle with fresh glaze. I never reheat them — they’re best enjoyed soft or slightly chilled.

FAQs

Can I use store-bought breadcrumbs?

I prefer using fresh breadcrumbs for better texture and flavor, but in a pinch, unseasoned store-bought ones can work if toasted lightly.

How do I brown butter properly?

I melt butter over medium heat until it turns golden and smells nutty. I watch closely — once the milk solids brown, I remove it from heat to avoid burning.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough for up to 24 hours. Chilling helps the flavors deepen and prevents spreading during baking.

Do I have to roll the dough in sugar before baking?

It’s optional but adds a lovely crunchy coating that mimics French toast crust — I always include it.

What if I don’t have maple syrup?

Honey or golden syrup can substitute, though I prefer maple for that signature breakfast flavor.

Can I make them without glaze?

Yes, the cookies are delicious on their own. I just like how the maple glaze enhances sweetness and gives them a bakery-style finish.

Why add breadcrumbs on top?

The brown butter breadcrumbs add texture and a toasty flavor that makes the cookies taste just like real French toast.

Can I freeze baked cookies?

Yes, I freeze them (without glaze) in layers separated by parchment paper. I thaw and glaze them fresh for best results.

How can I make the glaze thicker?

I simply add more powdered sugar a tablespoon at a time until it reaches my desired consistency.

Are these cookies soft or crunchy?

They’re soft in the center with slightly crisp edges — just like a perfect slice of French toast turned into a cookie.

Conclusion

I love how these French Toast Cookies with Maple Glaze capture all the charm of a brunch favorite in an easy-to-share cookie form. Each bite bursts with cinnamon warmth, buttery crunch, and maple sweetness. Whether for cozy mornings, dessert tables, or gifts, these cookies always make me feel like I’m starting the day with something special.

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