French Toast Crumbl Cookie Recipe

A good cookie provides comfort, and the French Toast Crumbl Cookie Recipe combines that comfort with tasty flavors. Picture a soft, thick cookie with warm cinnamon, topped with a sweet maple glaze or creamy frosting that melts in your mouth. These cookies can make any day better.

It’s tough to choose a favorite cookie flavor. From classic chocolate chips to exciting bakery creations, there’s always something new to try, which is why Crumbl cookies are so popular. Their changing menu keeps people coming back.

This French Toast cookie is warm, nostalgic, and special. It combines the best parts of breakfast and dessert. I enjoy making bakery favorites at home, and this recipe is easy to follow. It gives a satisfying bakery-style texture every time.

Why This Cookie Tastes Like Sunday Morning

A French Toast Crumbl Cookie is a big cookie that combines the flavors of French toast. This cookie became popular through Crumbl Cookies’ rotating weekly menu. It has a thick, soft texture, similar to a dense muffin top or a small cake rather than a traditional crunchy cookie.

To create this cookie, bakers use a buttery dough, add maple extract, and top it with a cinnamon-sugar mixture to mimic the taste of caramelized French toast. Many people loved it on social media because it looks like a mini piece of toast. Customers say it is one of their favorite flavors because it is fun and different.

What Does a French Toast Crumbl Cookie Taste Like?

This cookie has a flavor like buttery pancakes and warm cinnamon toast. It features strong notes of sweet maple and brown sugar. You will taste a lot of cinnamon in each bite. The edges are slightly crispy from the sugary topping, while the middle is very soft and spongy.

Eating this cookie feels like having French toast because of the maple flavor and how the topping crumbles. My recipe gets close to the real thing. The main difference is the type of syrup used. Crumbl uses a stronger bakery flavoring than I do at home.

Using real maple syrup in the dough can make the cookie too wet and heavy, ruining the texture. To get the right flavor without a soggy cookie, a good quality maple extract is key.

How It Compares to Waffle and Cinnamon Cookies

Comparing the French Toast cookie to the Waffle cookie shows some clear differences. The French Toast cookie has strong cinnamon and maple flavors. In contrast, the Waffle cookie usually tastes like plain butter and syrup, similar to a simple Eggo with butter.

In terms of texture, the French Toast cookie is softer and has a crumbly cinnamon topping. The Waffle cookie, however, is more uniform throughout. Compared to typical cinnamon cookies like Snickerdoodles, the French Toast cookie is sweeter and denser, while Snickerdoodles tend to be chewier and tangier from cream of tartar.

Also, there are always slight differences between homemade cookies and those from Crumbl. Crumbl uses specific commercial ingredients and large ovens. The hardest part to replicate at home is getting the center’s moisture level just right. Results can vary depending on your oven temperature and even the humidity in your home.

Ingredients for French Toast Crumbl Cookie

For Cookie Dough

Unsalted Butter (1 cup or about 226g, softened): It should be soft enough to make a dent with your finger, but not so soft that it melts, which will help you create a light, creamy dough. You can use salted butter, but reduce the added salt by half.

Granulated Sugar (1 cup or 200g): This white sugar provides structure and mild sweetness. It helps the cookie edges set while baking. You can use cane sugar as an alternative.

Light Brown Sugar (½ cup or 100g, tightly packed): This sugar adds a warm, molasses-like flavor. Make sure to pack it firmly when measuring. Dark brown sugar can also be used for a richer taste.

Large Eggs (2, at room temperature): Eggs bind the dough and add moisture. Room temperature eggs mix better. Cold eggs might cause the butter mixture to curdle.

Vanilla Extract (2 teaspoons): Pure vanilla enhances the flavors. Imitation vanilla works too.

Maple Extract (1 teaspoon): Essential for the French toast flavor. Real maple extract gives a strong maple taste. Imitation maple extract can also be used, but the flavor might be less strong.

Cake Flour (4 cups or 456g): Cake flour has less protein than all-purpose flour, which makes cookies soft and tender. Don’t use all-purpose flour as a direct substitute; you need to make some adjustments. If you don’t have cake flour, mix ¾ cup plus 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for each cup of cake flour needed.

Baking Powder (1½ teaspoons): This helps the cookies rise and become thicker.

Baking Soda (¼ teaspoon): This adds a bit of spread and depth of flavor.

Table Salt (¾ teaspoon): This balances the sweetness and enhances the other flavors.

Cinnamon Crumble Topping

• Unsalted Butter (½ cup, softened): This is the main fat for the topping. Make sure it’s softened. Using melted butter will make the topping greasy and too soft.
• Granulated Sugar (¼ cup or 50g).
• Light Brown Sugar (¼ cup or 50g, packed tightly).
• Ground Cinnamon (1 teaspoon): This is a common spice for French toast. You can also use a pre-mixed cinnamon sugar, about 1 1⁄2 teaspoons total.
• All-Purpose Flour (1 cup or 125g): This flour works well for the topping. It creates a dry, crumbly texture that forms a nice crust when baked.
• Salt (⅛ teaspoon).

Maple Butter Buttercream

• Unsalted Butter (¼ cup or 57g, softened).
• Powdered Sugar (1 cup): This makes a thick buttercream. Do not reduce the amount because it needs to be thick so the butter pats stay firm on top of the warm cookies.
• Maple Extract (½ teaspoon).
• Salt (⅛ teaspoon).

Helpful Tools for Baking Thick Cookies

• Large mixing bowl: Easily holds a full batch of dough.
• Electric hand mixer: Cream butter quickly and smoothly.
• Stand mixer: Mix the dough without using your hands.
• Whisk: Blend dry ingredients well.
• Plastic wrap: Covers dough tightly while it chills.
• Cookie scoop: This is a 1½ tbsp size. Portion the dough evenly.
• Kitchen scale: Measures 60g of dough for each cookie.
• Parchment paper: Stops cookies from sticking to the pan.
• Baking sheet: Use a light-colored, rimmed pan.
• Two bench scrapers: Shape cookies into square pieces.
• Flat-bottomed measuring cup: Flattens cookies after baking.

How to Make French Toast Crumbl Cookies

1. Make the dough: In a large bowl, beat 1 cup of softened unsalted butter with 1 cup of granulated sugar and ½ cup of light brown sugar until fluffy. Add 2 room-temperature eggs, 2 teaspoons of vanilla extract, and 1 teaspoon of maple extract. Mix until smooth.

2. Mix Dry Ingredients: In another bowl, combine 4 cups of cake flour, 1½ teaspoons of baking powder, ¼ teaspoon of baking soda, and ¾ teaspoon of salt. Gradually mix this dry mixture into the wet mixture until everything is combined. Scrape the sides and bottom of the bowl. Cover the bowl and refrigerate for at least 60 minutes.

3. Make Crumble Topping: In a bowl, mix ½ cup of softened butter, ¼ cup of granulated sugar, ¼ cup of brown sugar, and 1 teaspoon of cinnamon. Stir in 1 cup of all-purpose flour and ⅛ teaspoon of salt until the mixture is crumbly.

4. Make Buttercream: Mix ¼ cup of softened butter with 1 cup of powdered sugar, ½ teaspoon of maple extract, and ⅛ teaspoon of salt until well combined. Shape this mixture into 17 small squares and set aside.

5. Bake Cookies: Preheat the oven to 350°F (175°C). Use a cookie scoop to portion 60g of dough for each cookie and roll them into balls. Flatten a tablespoon of crumble topping and press it onto each ball. Bake for about 13 minutes, or until the edges are lightly golden.

6. Shape Cookies: After baking, press the cookies down with a measuring cup and shape them into squares while they are warm. Press a butter square onto each warm cookie and let it melt slightly. Allow the cookies to cool before moving them, as they are fragile when warm. Enjoy!

7 Pro Tips for That Soft, Cakey Bite

1. Chill the dough completely: If you skip the 60-minute rest in the fridge, the butter will melt too quickly in the oven, resulting in flat, wide cookies instead of thick ones.

2. Use cake flour: It’s important. All-purpose flour absorbs more liquid, making a dry, dense cookie. Cake flour gives you a soft, bakery-like texture.

3. Do not over bake: Take the pan out for 13 minutes. Even if the tops look a little pale and soft, remove them. The cookies will continue to cook in the hot pan. If they look golden brown in the oven, they are overbaked and will be dry.

4. Watch the temperature: Your butter should be soft enough to press with a finger, but not greasy or melted. If the butter is too warm when you cream it, the dough won’t hold air.

5. Weigh your dough balls: For even baking and that thick Crumbl look, use 60 grams of dough, which is about 3 tablespoons. This size gives you the thick center you want.

6. Shape the cookies: You need to act quickly. You have a short time to press them into squares. Do this right after they come out of the oven, before the edges harden, to create the “French toast” look.

7. Serve them warm but not hot: The flavors settle as they cool. If you eat them straight from the oven, the texture will be too fragile. Let them sit for at least 20 minutes before taking a bite.

Fun Ways to Switch Up This Recipe

You can make this recipe in different ways. For cookie bars, press all the dough into a greased 9×13 pan. Sprinkle the cinnamon topping on top and bake for 25 to 30 minutes. After baking, cut it into squares and add maple butter to each piece.

To make stuffed cream cheese cookies, flatten the dough, place a small cube of cold cream cheese in the center, and wrap the dough around it. Then, add the topping. The cream cheese will melt and become creamy inside.

If you want mini bite-sized cookies, scoop a small amount of dough and bake for only 8 to 9 minutes. For a salty crunch, add crumbled crispy bacon to the dough or sprinkle it over the frosting. It makes a big difference!

Simple Drinks and Syrup Pairings

These cookies are very sweet and rich on their own, so you don’t need much else. A cold glass of milk or a cup of black coffee balances the sweetness nicely.

You can consider adding real syrup. I don’t bake the syrup into the cookies because it makes the dough too wet and heavy. Instead, you can drizzle a little warm maple syrup over the butter square just before eating. Be careful not to use too much syrup, as it can make the cookie soggy and cause the buttercream to slide off.

That’s why I add the buttercream when the cookie is warm; the bottom of the butter square melts just enough to stick. Once the cookie cools, the butter pat stays in place right where it should be in the center.

Quick Fixes for Flat or Dry Cookies

One common mistake is over-mixing the dough after adding flour, which makes the cookies tough rather than soft and cakey. If your cookies are flat, your butter was likely too warm, or you didn’t chill the dough long enough.

If the cookies are too dry, you over-baked them or used all-purpose flour without adjusting the amount. If the flavor is bland, check your maple extract; it should be a good-quality baking extract, not imitation pancake syrup.

Adding a pinch of extra salt can also improve the flavor. If the frosting melts or slides off, the cookies were likely too hot when you put the frosting on. Wait a bit, but don’t let the cookie cool completely.

How to Keep Them Fresh and Warm Them Up

Store these cookies in an airtight container at room temperature for up to 3 days. You don’t need to refrigerate the maple butter square. If you want to prepare them ahead of time, you can freeze the dough balls.

To freeze, scoop the dough into balls and place them on a tray until they are solid. Then, put them in a zip-top bag. You can bake them straight from frozen; just add about 2 extra minutes to the baking time.

To reheat a baked cookie, microwave it for 10 to 15 seconds, which will soften the center and warm it up without fully melting the butter.

A Look at the Calories and Sweetness Level

One full-size cookie with the topping and butter square has a lot of calories. It has about 550-600 calories, depending on the size of your scoop. The finished cookie weighs around 85 to 90 grams. The sugar content is high because of the sugar in the dough, the topping, and the buttercream.

For a lower-calorie option, you can make smaller cookies. Crumbl rotates this flavor and does not always have it available. They usually bring it back in the fall or winter. Crumbl also offers other treats, like ice cream at some locations, but their classic cookies are the main focus.

Currently, they do not offer a gluten-free version of this cookie in stores.

This French Toast Crumbl Cookie Recipe is worth making because it has a unique flavor you won’t find in a regular chocolate chip cookie. Some people feel it isn’t really a cookie since it is very soft and cakey. I understand this perspective. It is more like a small cake or a muffin top.

However, that soft center and sweet maple flavor are exactly why I keep returning to this recipe when I want something cozy.