Crumbl’s Waffle Cookie is a warm brown sugar cookie topped with a dollop of Vanilla Buttercream and drizzled with maple syrup before eating. Breakfast in cookie form at it’s finest!
Copycat Crumbl Waffle Cookies
One thing we absolutely love in our family is breakfast for dinner! But turns out there is something even better! Breakfast for DESSERT!
This Crumbl copycat tastes just like the original, if not better, (honestly I think they are better.) All the amazing flavor of a waffle, with the texture of a cookie!
With the lines pressed in the top, and a dollop of butter cream and a drizzle of maple syrup. This cookie looks perfect and tastes like waffle perfection!
Ingredients in Crumbl Waffle Cookies
For the Cookie
- Butter- I use salted butter, if you just have unsalted on hand, make sure to add a pinch of salt to the dough!
- Granulated Sugar- just a tad! We won’t be using too much granulated sugar, mostly brown sugar for this recipe!
- Brown Sugar- The brown sugar keeps this cookie nice and soft and also flavors the cookie.
- Flour- All purpose flour will do the trick.
- Baking Powder
For the buttercream and toppings
- Butter- Again, make sure it’s softened.
- Powdered Sugar
- Milk- To thin out the frosting
- Maple Syrup- to drizzle all over the cookie before eating.
How to make Crumbl Waffle Cookies
Preheat the oven to 375 degrees. We use a higher temperature for these cookies because we want the indent of the waffle to stay in place and it will allow the outside of the cookie to get a little crispy while the inside stays nice and chewy.
While the oven is preheating, make the dough by creaming together your butter and sugar until it is light in color and fluffy. Scrape the sides and add in your eggs and vanilla and beat again. Scrape the sides again and add your dry ingredients. Mix until the dough comes together.
Scoop out 1/3 cup of dough and roll it into a ball. Flatten each ball so it is about 1/2 inch thick, it should look similar to how you want your finished cookie to look.
Place the dough on a cookie sheet. Using a skewer or a butter knife, press lines into the dough to make it look like a waffle. Press 4 lines vertically and 4 lines horizontally. Not only does it make the cookie look like a waffle, it also creates nooks and crannies for the syrup to pool. (my 4 year old helped me with one of these waffle cookies below.. 😉 )
Bake at 375° for 12-15 minutes or until the cookies have spread slightly and the centers of the cookies puff up and no longer look wet and glossy.
When the cookies are out of the oven make the buttercream by creaming the butter until smooth and adding the powdered sugar 1 cup at a time. Add in your vanilla. Use small splashes of milk to get the buttercream to the desired consistency.
Use a small scoop to scoop a dollop of buttercream onto each cookie then drizzle with maple syrup when you are ready to eat.
Serve warm and enjoy!
Storing Cookies and Frosting
You can store both your cookies and frosting at room temperature or in the fridge. You’ll want to store both in an air tight container or zip top bag. They will keep fresh at room temperature for 3 days, they will stay fresh for 1 week in the fridge.
When you are ready to serve, pop the cookie in the microwave for a few seconds to warm it up, top with the buttercream and drizzle with syrup.
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More Crumbl Copycat Recipes
- Snickerdoodle Cupcake
- Chocolate Heath Cake Cookies
- Buckeye Brownie Cookies
- Sea Salt Toffee Cookies
- Ultimate Peanut Butter Cookies
Crumbl Copycat Waffle Cookie
- 1 1/2 cups salted butter softened
- 1 1/4 cups brown sugar
- 1/4 cup granulated sugar
- 3 eggs
- 3 tsp vanilla extract
- 4 1/2 cups all purpose flour
- 3 tsp baking powder
Vanilla Buttercream + Toppings
- 1/2 cup salted butter softened
- 3 cups powdered sugar
- 2 tsp vanilla extract
- milk to thin as needed
- maple syrup for topping
- Preheat the oven to 375°.
- To make the cookies, cream together the butter and sugars with a stand mixer.
- Scrape the sides and add in the eggs, and vanilla extract. Mix until combined.
- Add the flour and baking powder to the mixer and mix until the cookie dough comes together.
- Scoop and roll the cookies- use a generous 1/3 cup of dough for each cookie. Roll the cookies into a ball and then flatten the ball into a circle that is about 1/2 inch thick and arrange on a cookie sheet. Repeat with the remaining dough.
- Place 6 cookies on each tray.Using either a skewer or the back of a thin wooden spoon, press the waffle pattern into the cookie. Create 4 grooves vertical and then 4 grooves horizontal.
- Bake at 375° for 12-15 minutes or until the cookies have spread slightly and the centers of the cookies puff up and no longer look wet and glossy.
- Once you pull the cookies out of the oven, make the buttercream by creaming the butter until smooth. Add 1 cup of powdered sugar at a time, mixing until incorporated before adding more.
- Add in your vanilla and then just a splash of milk as needed to help bring the powdered sugar together with the butter. You want to keep this as thick as possible.
- Once all of the powdered sugar has been added, use a small cookie scoop to scoop a dollop of buttercream onto your still warm cookie.
- Drizzle with maple syrup and eat warm with a fork.