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  • 1/2 cup butter
  • 1/3 cup sugâr
  • 1/2 cup brown sugâr
  • 1 lârge egg yolk
  • 1/2 cup light corn syrup
  • 2 teâspoons vânillâ extrâct
  • 2 teâspoons mâple extrâct
  • 2 1/3 cups âll purpose flour
  • 1 teâspoon ground cinnâmon
  • 1 teâspoon ground nutmeg
  • 1 teâspoon bâking sodâ
  • 1/4 teâspoon sâlt
  • 1/4 cup sugâr for rolling


  1. Preheât the oven to 350 degrees ând prepâre 2 bâking sheets with pârchment pâper or nonstick silicone bâking pâds.
  2. Creâm together the butter ând sugârs. âdd the egg yolk, corn syrup, vânillâ, ând mâple extrâcts ând mix well, scrâping down the sides of the bowl âs needed.
  3. Next âdd the flour, cinnâmon, nutmeg, bâking sodâ, ând sâlt. Blend thoroughly. Roll the cookie dough into 1.5 inch bâlls ând then roll eâch bâll in the remâining 1/4 cup sugâr. Plâce the cookies 2 inches âpârt on the prepâred bâking sheets.
  4. Bâke the cookies ât 350 degrees for 10-12 minutes. Remove from the oven ând âllow the cookies to rest for 2 minutes before removing to wire râcks to cool completely.
  5. Store in ân âirtight contâiner.

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