On the 2nd day of Cookies, Chef Gorman brings to us:

French Toast Cookies


1/2 cup of butter
1/3 cup of sugar
1/2 light brown sugar
1 egg yolk
1/2 light corn syrup
2 tsp vanilla
2 tsp maple extract
2 1/3 cups AP flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp salt
Sugar for rolling
Maple glaze
2 cups of powder sugar
Maple syrup
Pinch of salt


  1. Preheat oven to 350
  2. Cream together butter and sugars until fluffy. Add yolk, corn syrup and extracts. Scraping sides of bowl between each addition.
  3. Next, mix dry ingredients and pour them into sugar mixture and mixing until dough comes together. Be sure not to over mix the dough.
  4. Scoop dough into 1.5 inch balls and rolls balls into sugar.
  5. Place cookies on a greased cookie sheet at least 2 inches apart and bake for 6 minutes rotate tray and bake for an additional 6 minutes. Cookies will have a light brown color to the edges. Allow to completely cool
  6. Mix powder sugar and enough maple syrup to make a runny glaze. Lightly dip cookie tops into glaze and allow to dry.