Crumbl French Toast Cookie is a heavenly blend of buttery sweetness, warm cinnamon, and cozy maple flavor. Inspired by the nostalgic comfort of freshly made French toast, this cookie is not just any dessert—it’s a morning hug wrapped in sugary goodness.
After trying Crumbl’s version for myself, I couldn’t stop dreaming about it. So, I decided to whip up a homemade recipe that recreates every delectable layer: the soft and doughy base, the lightly spiced egg wash, the creamy butter frosting, and, of course, the irresistible syrup drizzle.
Table of Contents
How to make Crumbl French Toast Cookie
The Crumbl French Toast Cookie is a limited-edition cookie from Crumbl Cookies that combines the flavors of classic French toast with a soft, buttery cookie base.
Ingredients
For the cookies:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For the cinnamon egg wash:
- 1 egg (beaten)
- 1 tablespoon milk
- ½ teaspoon ground cinnamon
For the frosting:
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
Toppings:
- Maple syrup (for drizzling)
- Powdered sugar (light sprinkle)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup later.
- Cream the butter and sugars: In a large mixing bowl, use a hand or stand mixer to cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry mixture into the wet ingredients, mixing until the dough forms and no dry spots remain.
- Shape the cookies: Scoop the cookie dough using a large cookie scoop (about ¼ cup size) and place them on the prepared baking sheets. Slightly flatten each scoop into a thick disc to mimic Crumbl’s cookie shape.
- In a small bowl, whisk together the egg, milk, and cinnamon. Brush a thin layer of this mixture onto the top of each cookie before baking. This gives the cookies a French toast-inspired “golden brown” finish and added cinnamon flavor.
- Bake the cookies for 12-15 minutes, depending on your oven. The cookies should be slightly soft in the center but set around the edges. Allow them to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- In a clean mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix on low until fully incorporated. Add the heavy cream and vanilla extract, then increase the speed to medium-high and whip until light and fluffy (about 2 minutes).
- Frost the cookies: Spread or pipe the frosting onto the cooled cookies. You can either swirl it for a polished finish or dollop a smooth layer.
- Top with syrup and powdered sugar: Drizzle each cookie with maple syrup and lightly dust with powdered sugar for that perfect French toast vibe.
Tips for Success
- For the perfect texture: Avoid overmixing the dough. Once the dry ingredients are combined, stop mixing to keep the cookies soft and fluffy.
- Use fresh cinnamon: A high-quality cinnamon makes all the difference in terms of flavor!
- Don’t skip the egg wash: This step mimics the signature cinnamon-egg coating of actual French toast and gives the cookies their golden, slightly crispy top.
- Adjust sweetness: If you’d like less sweetness, reduce the frosting or maple syrup drizzle—it’s customizable based on your preference.
- Refrigerate frosting (optional): For a thicker, pipeable frosting, refrigerate it for 15-20 minutes before decorating.
What to serve with
The Crumbl French Toast Cookie is decadent, warm, and packed with comforting flavors like cinnamon, maple syrup, and buttercream frosting.
Hot Beverages
- Coffee: A dark roast or cinnamon-flavored coffee complements the warm, spiced flavors of the Crumbl French Toast Cookie. Add a dash of cinnamon or maple syrup to your coffee for extra synergy!
- Latte or Cappuccino: Frothy and creamy drinks pair beautifully with the rich buttercream frosting. Consider trying a maple or vanilla latte for a perfect match.
- Tea: Serve the Crumbl French Toast Cookie with chai tea for a warming spiced flavor profile, or opt for a mild tea like Earl Grey or green tea to balance the sweetness.
Cold Beverages
- Milk: The classic combo—Crumbl French Toast Cookie and milk. Whether you prefer regular milk, almond milk, or oat milk, its creamy consistency cools the palate between bites of this buttery treat.
- Iced Coffee: A lightly sweetened iced coffee (perhaps with cinnamon or maple flavors) is a refreshing contrast to the cookie’s richness.
- Smoothies: Pair with a banana or cinnamon smoothie for a creative breakfast-inspired duo.
Ingredients Substitutes
Making Crumbl French Toast Cookies is a delicious experience, but you might not always have the exact ingredients on hand—or you may want to adjust the recipe to suit dietary preferences.
Substitutes for Cookie Dough Ingredients
1. Butter
Butter is key for that signature cookie texture and flavor, but here are alternatives:
Coconut Oil: Use an equal amount of solid coconut oil (for a hint of tropical flavor). Make sure to use refined coconut oil if you prefer a neutral taste.
Vegetable Oil: Swap 1 cup of butter with ¾ cup of vegetable oil for a softer cookie texture. Reduce sugar by 1-2 tablespoons to account for the oil’s neutrality.
Margarine: Use margarine as a direct 1:1 substitute for butter. Stick margarines work best for baking compared to spreadable varieties.
Applesauce or Greek Yogurt (for lower fat): Use ½ cup unsweetened applesauce or Greek yogurt for every 1 cup of butter. This will make the cookies softer and slightly moist.
2. Granulated Sugar
Granulated sugar is essential for sweetness, but you can make calorie-conscious or flavor-enhanced substitutions:
Coconut Sugar: Match the measurement of the granulated sugar 1:1. It adds a slight caramel undertone to the cookies.
Maple Syrup: For a natural sweetener, replace granulated sugar with maple syrup using a ¾:1 ratio (¾ cup syrup for every cup of sugar). Reduce liquids slightly to balance the batter.
Brown Sugar: If you’re out of granulated sugar, use light or dark brown sugar for a deeper, richer flavor.
3. Brown Sugar
Brown sugar adds depth to the cookie’s sweetness. If you don’t have any on hand:
Granulated Sugar + Molasses: Combine 1 cup of granulated sugar with 1 tablespoon of molasses to mimic the texture and flavor of brown sugar.
Coconut Sugar: This works as a healthier option and provides a similar molasses-like flavor.
Honey or Agave Nectar: Use ¾ cup honey or agave nectar for every 1 cup of brown sugar. Reduce the amount of liquid in the recipe slightly.
4. Eggs
Eggs play an important role in binding and adding moisture to the cookies. Here are excellent substitutes for dietary restrictions or allergies:
Applesauce: Replace one egg with ¼ cup of unsweetened applesauce.
Flaxseed Egg: Mix 1 tablespoon ground flaxseed with 2½ tablespoons of water for every egg needed. Let it sit for 5 minutes until it thickens.
Silken Tofu: Blend ¼ cup silken tofu per egg. This works well for creating soft, chewy cookies.
Yogurt: Use ¼ cup plain yogurt per egg (plant-based options like coconut or almond yogurt work too).
5. Vanilla Extract
If you don’t have vanilla extract, try these alternatives:
Maple Syrup: Use 1 teaspoon of maple syrup for every 1 teaspoon of vanilla extract to enhance the French toast theme.
Almond Extract: Almond extract adds a slightly nutty flavor. Use sparingly (start with ½ teaspoon).
Honey or Agave Nectar: Use a small drizzle to replace the vanilla’s sweetness.
6. All-Purpose Flour
If you’re gluten-free or simply out of all-purpose flour, try these substitutions:
Gluten-Free Flour Blend: Use a 1:1 gluten-free mix for similar results.
Almond Flour: Use almond flour and add 1 teaspoon cornstarch per cup for structure (note: cookies will be slightly denser).
Oat Flour: Replace all-purpose flour with oat flour for a wholesome, slightly nutty flavor. Use a 1:1 ratio.
7. Baking Powder
If you don’t have baking powder, make your own:
DIY Baking Powder: Combine 1 teaspoon of cream of tartar, ½ teaspoon baking soda, and ½ teaspoon cornstarch to replace 2 teaspoons of baking powder.
Baking Soda + Acid: For every teaspoon of baking powder, use ½ teaspoon baking soda plus 1 teaspoon lemon juice, vinegar, or yogurt.
Substitutes for Cinnamon Egg Wash Ingredients
8. Egg for Egg Wash
For people with allergies or dietary restrictions, replace the egg in the egg wash with:
Milk: Use plain milk or plant-based milk (like almond, coconut, or oat).
Oil: Lightly brush the cookie tops with vegetable oil or melted butter for a golden finish.
Aquafaba (Chickpea Water): Whisk 3 tablespoons of aquafaba for every egg needed in the wash.
9. Milk
Replace dairy milk with:
Almond or Oat Milk: These plant-based milks are great choices for baking.
Coconut Milk: Adds a subtle richness. Avoid using canned coconut milk (too thick), but the coconut beverage works well.
Substitutes for Frosting Ingredients
10. Butter for Frosting
For a dairy-free frosting:
Vegan Butter: Offers a near-identical texture and flavor.
Coconut Oil: Use solidified coconut oil for richness and creaminess.
Cream Cheese: Gives a tangy note, making the frosting slightly different but still delicious.
11. Powdered Sugar
Make your own powdered sugar at home!
DIY Powdered Sugar: Blend granulated sugar with cornstarch at a 1:1 ratio until fine and powdery.
12. Heavy Cream
Substitute heavy cream with:
Milk + Butter: Combine ¼ cup melted butter with ¾ cup regular milk for a cup of heavy cream replacement.
Plant-Based Milk: Almond or soy milk works perfectly for a lighter frosting. Add a splash more fat (like coconut cream) if needed for thickness.
Final Thoughts
The Crumbl French Toast Cookie pairs wonderfully with a variety of drinks and sides.
More Crumbl Recipes:
- Halloween Confetti Milkshake Cookie Recipe
- Homemade Crumbl Cookie Brookie Recipe
- Copycat Crumbl Dubai Chocolate Cookie Recipe
Ingredients
For the cookies:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
For the cinnamon egg wash:
- 1 egg (beaten)
- 1 tablespoon milk
- ½ teaspoon ground cinnamon
For the frosting:
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Toppings:
- Maple syrup
- Powdered sugar
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup later.
- Cream the butter and sugars: In a large mixing bowl, use a hand or stand mixer to cream together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually add the dry mixture into the wet ingredients, mixing until the dough forms and no dry spots remain.
- Shape the cookies: Scoop the cookie dough using a large cookie scoop (about ¼ cup size) and place them on the prepared baking sheets. Slightly flatten each scoop into a thick disc to mimic Crumbl’s cookie shape.
- In a small bowl, whisk together the egg, milk, and cinnamon. Brush a thin layer of this mixture onto the top of each cookie before baking. This gives the cookies a French toast-inspired “golden brown” finish and added cinnamon flavor.
- Bake the cookies for 12-15 minutes, depending on your oven. The cookies should be slightly soft in the center but set around the edges. Allow them to cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
- In a clean mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and mix on low until fully incorporated. Add the heavy cream and vanilla extract, then increase the speed to medium-high and whip until light and fluffy (about 2 minutes).
- Frost the cookies: Spread or pipe the frosting onto the cooled cookies. You can either swirl it for a polished finish or dollop a smooth layer.
- Top with syrup and powdered sugar: Drizzle each cookie with maple syrup and lightly dust with powdered sugar for that perfect French toast vibe.
