Crumbl French Toast Cookie Copycat Recipe

This Crumbl french toast cookie recipe brings back one of the most talked-about limited menu drops from the pink box, and you can make it at home any night of the week. A thick, soft sugar cookie base gets topped with a cinnamon brown sugar crumble and finished with a maple cream cheese frosting that tastes exactly like the real thing.

It is the kind of cookie that disappears fast. If you have been waiting for Crumbl to bring it back to the menu, stop waiting.

Why I Love This Recipe

The cookie itself is dense but still tender, and the crumble on top stays crisp even after the frosting goes on. That contrast is what keeps you going back for another bite.

The maple frosting is the thing that ties it all together. It has just enough tang from the cream cheese to cut through the sweetness, and the maple syrup gives it a real, rounded flavor instead of just sugar.

This is the version I keep coming back to. The crumble-to-cookie ratio here is generous, and it shows.

Recipe Ingredients

• 2 1/2 cups all-purpose flour – Spoon and level it; too much flour makes a dry, dense cookie
• 1/2 tsp baking powder – Gives the cookie a slight lift without making it cakey
• 1/4 tsp baking soda – Works with the baking powder for a tender crumb
• 1/2 tsp salt – Balances the sweetness throughout
• 1 cup unsalted butter, softened – Use room temperature; cold butter will not cream properly
• 3/4 cup granulated sugar – The base sweetness for the cookie
• 1/4 cup powdered sugar – Keeps the texture smooth and slightly fudgy
• 2 large eggs – Room temperature so they incorporate evenly
• 2 tsp vanilla extract – Use pure vanilla, not imitation
• 1 tsp cinnamon – Divides between the cookie dough and the crumble
• For the crumble:
• 1/3 cup all-purpose flour – The dry binder for the crumble
• 1/3 cup packed brown sugar – Light or dark both work; dark gives deeper molasses flavor
• 1 tsp cinnamon – The main flavor driver in the crumble
• 1/4 tsp salt – Just a pinch to sharpen the spice
• 3 tbsp unsalted butter, cold and cubed – Cold butter is essential; it keeps the crumble from melting flat
• For the maple cream cheese frosting:
• 8 oz cream cheese, softened – Full-fat block cream cheese, not whipped or spreadable
• 1/4 cup unsalted butter, softened – Room temperature
• 1 1/2 cups powdered sugar, sifted – Sifting prevents lumps in the frosting
• 3 tbsp pure maple syrup – The real stuff, not pancake syrup
• 1/2 tsp vanilla extract – Rounds out the maple flavor
• Pinch of salt – Keeps the frosting from tasting flat

Variations / Substitutions

• Gluten-free flour – A 1-to-1 gluten-free all-purpose blend works in both the dough and the crumble, though the crumble may be slightly less crisp.
• Dairy-free butter – A vegan butter stick (not a spread) can replace the dairy butter in the dough and crumble; the texture stays close to the original.
• Dairy-free frosting – Use a dairy-free cream cheese and vegan butter in the frosting; the tang will be a little milder but the maple still comes through.
• Brown butter – Brown the butter for the cookie dough before letting it resolidify, and it adds a nutty, toasty depth to the base that works really well with the cinnamon crumble.
• Extra maple – Add 1/2 tsp of maple extract to the frosting alongside the syrup if you want a more forward maple flavor.
• Nutmeg – A pinch added to the crumble with the cinnamon gives a warmer, more French toast-forward spice note.

If you enjoy this, Crumbl Cinnamon Roll Cookie Copycat Recipe is a natural next bake.

How To Make French Toast Crumbl Cookies

Step 1: Cream the Dough

Heat your oven to 375°F (190°C) and line 2 large baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the 1 cup softened butter with the 3/4 cup granulated sugar and 1/4 cup powdered sugar on medium speed for 3 minutes, until the mixture looks pale and noticeably fluffy.

Add the 2 eggs one at a time, beating for 20 seconds between each addition, then mix in the 2 tsp vanilla extract. Scrape down the sides of the bowl, then add the 2 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon all at once. Mix on low just until no dry streaks remain, about 30 seconds. Stop as soon as it comes together; overworking the dough makes the cookies tough.

Step 2: Shape the Cookies

Scoop the dough into 12 equal balls using a large cookie scoop or about 3 tbsp of dough per cookie. Place them on the lined baking sheets at least 3 inches apart, then press each one down firmly with the palm of your hand to form a disc about 3/4 inch thick. Crumbl cookies are wide and flat, so press them more than you think you need to.

The edges will look slightly rough and cracked at this stage, which is exactly right. Those edges hold the crumble better than a smooth surface would.

Step 3: Build the Crumble

In a medium bowl, combine the 1/3 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Add the 3 tbsp cold cubed butter and work it in with your fingertips, rubbing the butter into the dry ingredients until the mixture holds together in small clumps when you squeeze it. This should take about 2 minutes and feel like wet sand that just barely holds its shape.

Scatter the crumble generously over each pressed cookie disc, pressing it down gently so it adheres rather than rolling off during baking.

Step 4: Bake the Cookies

Bake one sheet at a time on the middle rack at 375°F (190°C) for 11 to 13 minutes. The edges should look just set and the crumble on top will be lightly golden, but the centers will still look slightly underdone. That is fine. They firm up as they cool, and pulling them early is what keeps that soft, fudgy center intact.

Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack. They are fragile straight out of the oven.

Step 5: Whip the Frosting

In a clean stand mixer bowl, beat the 8 oz softened cream cheese and 1/4 cup softened butter together on medium-high for 2 minutes until smooth and slightly airy. Reduce the speed to low and add the 1 1/2 cups sifted powdered sugar a little at a time, then increase to medium and beat for 1 minute. Add the 3 tbsp maple syrup, 1/2 tsp vanilla extract, and pinch of salt, then beat for another 30 seconds until everything is combined and the frosting is thick but spreadable.

Taste it now. If it feels too sweet, a tiny squeeze of lemon juice (about 1/4 tsp) will sharpen it right up.

Step 6: Frost and Serve

Once the cookies are fully cool, spoon a generous dollop of maple cream cheese frosting onto the center of each one and spread it out with the back of a spoon or a small offset spatula, leaving the crumble rim exposed around the edge. A light dusting of cinnamon over the frosting is the finishing touch that makes these look exactly like the Crumbl version, and it takes about 5 seconds.

Arrange them on a plate or in a box and serve at room temperature so the frosting stays soft and the crumble keeps its texture.

Recipe Tips

• Room temperature matters for the frosting: If your cream cheese is even slightly cold, the frosting will be lumpy no matter how long you beat it. Set it out at least 45 minutes ahead.
• Do not skip the second baking sheet: Baking one sheet at a time on the middle rack gives even heat. Two sheets in the oven at once means uneven browning on the bottom sheet.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off. Scooping straight from the bag packs in up to 20 percent more flour and will make your cookies dry.
• The crumble can be made a day ahead: Mix it, store it in the fridge in a sealed bag, and use it cold straight from the fridge, since it crumbles better when the butter is firm again.

Bake times by pan material (at 375°F / 190°C, cookies pressed to 3/4 inch thick):

How To Store

• Refrigerate – Store frosted cookies in an airtight container in the fridge for up to 4 days. Layer them with parchment paper so the frosting does not stick.
• Reheating – Set a cold cookie on the counter for 20 minutes before eating. The frosting softens back to the right texture at room temperature and the crumble firms back up.
• Serve Cold – These are also good straight from the fridge, where the frosting gets firm and the cookie has more of a chilled cheesecake quality.

Frequently Asked Questions

Can I make the cookie dough ahead of time?

Yes. Wrap the shaped, unbaked discs tightly in plastic wrap and refrigerate them for up to 24 hours. Add the crumble just before baking, not ahead of time.

Why did my crumble melt into the cookie instead of staying clumpy?

The butter in the crumble was probably too warm when it went into the oven. Make sure you are using cold butter straight from the fridge and work quickly with your fingers.

Can I freeze these cookies?

Freeze the unfrosted baked cookies for up to 2 months in a freezer-safe bag. Frost them after thawing at room temperature so the frosting stays smooth.

My cookies spread too much. What happened?

The dough was likely too warm. If your kitchen is hot or the butter was very soft, chill the shaped discs in the fridge for 20 minutes before baking.

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French Toast Crumbl Cookie Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 13 minutes mins

Total Time 38 minutes mins

Servings: 12 servings

Ingredients Method Notes

Ingredients

  

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup powdered sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/3 cup all-purpose flour (crumble)
• 1/3 cup packed brown sugar
• 1 tsp cinnamon (crumble)
• 1/4 tsp salt (crumble)
• 3 tbsp unsalted butter, cold and cubed
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened (frosting)
• 1 1/2 cups powdered sugar, sifted
• 3 tbsp pure maple syrup
• 1/2 tsp vanilla extract (frosting)
• Pinch of salt (frosting)

Method

 

1. Heat oven to 375°F (190°C) and line 2 baking sheets with parchment. Beat 1 cup butter with 3/4 cup granulated sugar and 1/4 cup powdered sugar for 3 minutes until pale and fluffy. Add 2 eggs one at a time, then 2 tsp vanilla. Mix in 2 1/2 cups flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon on low until just combined.
2. Scoop dough into 12 balls using about 3 tbsp each, place on lined sheets 3 inches apart, and press each into a disc about 3/4 inch thick.
3. Combine 1/3 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Rub in 3 tbsp cold cubed butter until clumpy. Press crumble onto each cookie disc.
4. Bake one sheet at a time on the middle rack for 11 to 13 minutes until edges are set and crumble is golden. Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
5. Beat 8 oz cream cheese and 1/4 cup butter for 2 minutes. Add 1 1/2 cups sifted powdered sugar gradually, then mix in 3 tbsp maple syrup, 1/2 tsp vanilla, and a pinch of salt. Beat 30 seconds until smooth.
6. Spread frosting over cooled cookies, leaving the crumble edge exposed, and dust with cinnamon. Serve at room temperature.

Notes

These cookies are best made and frosted the same day, but the unfrosted baked cookies can sit at room temperature in an airtight container overnight. If the maple cream cheese frosting seems too thick to spread, beat in 1 tsp of milk at a time until it loosens. The cinnamon dusting at the end is not just for looks; it gives the first bite a little extra warmth before you hit the frosting.