Crumbl French Toast Cookies (Copycat Recipe with Syrup & Buttercream)
These soft and fluffy Crumbl French Toast Cookies are the ultimate breakfast-inspired dessert, featuring a thick, buttery cookie base topped with rich cinnamon buttercream and a drizzle of sweet maple syrup. This easy copycat recipe recreates the iconic Crumbl flavor at home with bakery-style texture and irresistible flavor. Perfect for brunch, holidays, or anytime you’re craving a cozy cinnamon treat, these cookies are soft in the center, lightly crisp on the edges, and packed with warm French toast flavor in every bite.
Servings 10 large cookies
Calories 440kcal
Cost $8 for entire recipe
Equipment
- Mixing bowls
- Electric mixer (hand or stand mixer)
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large cookie scoop (¼ cup size)
- Rubber spatula
- Whisk
- Cooling rack
- Piping bag or zip-top bag (for frosting, optional)
Ingredients
🍪 Cookie Base
- 1 cup 226g unsalted butter, softened
- 1 cup 200g granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 2 ¾ cups 345g all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
🍯 Maple Syrup Glaze
- ¼ cup real maple syrup
- 2 tbsp unsalted butter melted
🍦 Cinnamon Buttercream
- ½ cup 113g unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tbsp heavy cream
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
Instructions
Prep
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Dough
- In a large bowl, cream together butter and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients until a soft dough forms.
Shape Cookies
- Scoop large dough balls (about ¼ cup each), roll into balls, then flatten into thick discs. Gently press a slight indent into the center of each cookie.
Bake
- Bake for 10–12 minutes, until edges are set and centers remain soft. Do not overbake. Let cookies cool slightly on the baking sheet.
Make Maple Glaze
- In a small bowl, mix maple syrup and melted butter. Brush lightly over warm cookies.
Make Buttercream
- Beat butter until smooth. Gradually add powdered sugar, then mix in heavy cream, vanilla, cinnamon, and salt. Beat until light and fluffy.
Assemble
- Pipe or spread cinnamon buttercream onto the center of each cookie. Drizzle with additional maple syrup if desired.
Notes
- For the best Crumbl French Toast Cookies, slightly underbake the cookies so the centers stay soft and thick while the edges set perfectly. This creates that signature bakery-style texture.
- Cornstarch is essential for achieving ultra-soft cookies. It helps create a tender crumb that mimics authentic Crumbl copycat cookies.
- Use real maple syrup instead of pancake syrup for the most authentic French toast flavor. This makes a big difference in both taste and aroma.
- Pressing a small indent into the center of each cookie before baking helps hold the cinnamon buttercream and maple glaze, giving you that classic Crumbl look.
- For the richest flavor, use high-quality butter in both the cookie dough and buttercream frosting.
- If your dough feels too soft, chill it for 20–30 minutes before baking to help the cookies keep their thick shape.
- For bakery-style presentation, pipe the cinnamon buttercream in a swirl and finish with a light drizzle of maple syrup right before serving.
- These cookies taste best slightly warm, when the buttercream is soft and the maple glaze is glossy and fresh.
- Store leftovers in an airtight container and reheat briefly to bring back that fresh-baked texture and flavor.