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French Toast Cookies with Maple Glaze

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Soft, chewy cookies infused with cinnamon, nutmeg, and maple syrup, topped with a luscious maple glaze and crispy brown butter breadcrumbs that mimic the flavor and texture of classic French toast. Perfect for brunch or dessert lovers alike.

Ingredients

3/4 cup 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

2 tbsp unsalted butter (for breadcrumbs)

1 cup fresh white bread crumbs

2 cups powdered sugar

2 tbsp milk

2 tbsp maple syrup (for glaze)

Instructions

  1. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  2. Prepare brown butter breadcrumbs: Melt 2 tbsp butter in a skillet over medium heat. Add breadcrumbs and toast for 3–4 minutes until golden and fragrant. Let cool completely.
  3. In a bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. Set aside.
  4. In a large bowl, beat 3/4 cup butter with 1½ cups sugar until light and fluffy, about 3–4 minutes.
  5. Add egg, vanilla extract, and maple syrup, mixing until combined.
  6. Gradually add dry ingredients to wet mixture, stirring until dough forms.
  7. Mix remaining ½ cup sugar with a sprinkle of cinnamon (optional). Roll dough into 1-inch balls and coat in sugar mixture.
  8. Arrange cookies 2 inches apart on baking sheets and flatten slightly with fingers or a glass.
  9. Bake for 10–12 minutes, until edges are set but centers remain soft. Cool 5 minutes on sheets, then transfer to a wire rack.
  10. Make glaze: Whisk powdered sugar, milk, and maple syrup until smooth, adjusting consistency with more sugar or milk if needed.
  11. Drizzle glaze over cooled cookies and sprinkle with brown butter breadcrumbs before glaze sets.
  12. Let cookies rest for 15 minutes to allow glaze to set before serving.

Notes

Add a dollop of maple or cream cheese filling in the center for a stuffed version.

Spice it up with cloves or cardamom for extra warmth.

Use gluten-free flour for a gluten-free version.

For crispier cookies, bake 2–3 minutes longer.

Store in an airtight container up to 4 days at room temperature or refrigerate up to a week.

Freeze unglazed cookies up to 2 months; thaw and glaze before serving.

Nutrition

Find it online: https://justsosavory.com/french-toast-cookies-with-maple-glaze/