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Let’s bring the magic of the Crumbl waffle cookie to our own kitchens with this fun copycat recipe!
These buttery cookies bake up golden brown and look like miniature waffles – in cookie form! Complete with a scoop of “butter” and a drizzle of maple syrup, they may even fool your taste buds into thinking you’re eating breakfast!
This recipe will yield soft cookies with crispy edges, just like a perfect waffle. Of all the new flavors that Crumbl comes out with, these waffle cookies are a forever favorite!
These Crumbl cookies are so much fun to make together, and eating them is even better. Let’s bake!
Ingredients for Crumbl Waffle Cookies
This copycat recipe is made from simple ingredients that you can easily find at the grocery store. Here’s what you’ll need:
The Cookies
- All-purpose flour
- Brown sugar
- White sugar
- Eggs
- Butter
- Pure vanilla extract
- Baking powder
- Salt
The Frosting
- Salted butter (if you’re using unsalted butter, add 1/2 tsp. of salt to the frosting)
- Confectioner’s sugar
- Vanilla extract
- Milk
How to Make these Crumbl Waffle Cookies
Make the Cookie Dough
First, beat your wet ingredients in a stand mixer. This means the butter, sugars, eggs and vanilla. If you don’t have a stand mixer, a handheld electric mixer will do the trick.
Then, beat in your dry ingredients, which are flour, baking powder and salt.
If you have a large cookie scoop, use it to scoop big balls of dough out onto a baking sheet. If you don’t have a cookie scoop, use an ice cream scooper or a large spoon.
Make the Waffle Pattern
First, flatten each dough ball with a spatula. Use a metal or wooden skewer to make the waffle pattern. If you don’t have a skewer, a toothpick will work.
Make a tic-tac-toe pattern that resembles a waffle iron pattern.
Now, bake! Place the cookies on a cooling rack while you make the frosting.
Make the Buttercream Frosting
Beat the butter, powdered sugar, vanilla extract and milk using a stand mixer or handheld electric mixer.
I like to use salted butter for frosting, but if you’re using unsalted butter just add 1/2 teaspoon of salt to the frosting.
Top the Waffle Cookies with “Butter”
Grab the smallest cookie scoop that you have and place one small scoop of frosting onto each cooled cookie.
Drizzle a little bit of maple syrup just before you’re ready to enjoy.
Do you Have to Use Syrup?
I’m not the boss of you, but if you want the full waffle cookie experience, maple syrup is where it’s at!
These cookies alone taste a lot like real waffles. So, if you think about what a waffle tastes like without butter or syrup, it’s nothing earth shattering.
The frosting and syrup really make these Crumbl waffle cookies special, and are arguably the best part of the experience.
If maple syrup isn’t your thing, try a little honey or agave syrup.
Variations
- Chocolate Waffle Cookies: Create a chocolate cookie by incorporating cocoa powder into the batter and adding dark or milk chocolate chips. Drizzle with melted chocolate for an extra decadent touch.
- Peanut Butter Waffle Cookies: Peanut butter and waffles are a match made in heaven! Blend creamy peanut butter into the cookie dough and fold in chopped peanuts. Top with a drizzle of melted peanut butter or a sprinkle of sea salt.
- Fruity Waffle Cookies: Experiment with fruits like dried cranberries or fresh blueberries for a sweet and tangy flavor in every bite. Add a little lemon zest to the frosting for added brightness.
- Ice Cream Waffle Cookies: Make ice cream cookies using your favorite ice cream flavor between two waffle cookies for a summery twist.
- Cinnamon Waffle Cookies: During the fall and winter months, cinnamon just makes everything warmer. Make a cinnamon cookie by incorporating ground cinnamon into both the cookie batter and frosting.
How to Store Crumbl Waffle Cookies
There are several ways to store these waffle cookies:
1. Store the cookies before assembling: The best way to store these delicious cookies is to keep the cookies and frosting separate until you’re ready to serve them. Store the cookies in an airtight container.
If they are not frosted, they can be stacked easily. Keep the frosting in a separate airtight container. Everything can be kept at room temperature.
When you’re ready to enjoy these cookies, assemble them with the scoop of frosting and drizzle of maple syrup.
2. Store the cookies after assembling: If you’ve already put the frosting and maple syrup onto the cookies, store them in a single layer in an airtight container. They’ll stay fresh at room temperature for several days.
Can you make these Crumbl Waffle Cookies ahead of time?
This is the perfect cookie dough to make in advance. It freezes beautifully! Simply wrap the dough in plastic wrap and place it into a large freezer bag for double protection against freezer burn. Let the dough thaw at room temperature.
You can also create the cookies, place them onto a cookie sheet and put them in the freezer for one hour. Then, take the frozen, unbaked cookies and place them into a large freezer bag for storage.
They will stay fresh in the freezer for several months, if properly stored. Let the cookies thaw at room temperature before baking.
When you make this Crumbl waffle cookie recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more copycat recipes, try these:
For more delicious cookie recipes, try these:
- Soft and Chewy Oatmeal Cookies (No Butter Recipe)
- Lemon Shortbread Cut Out Sugar Cookies
- Homemade Oreo Cookies
Waffle Cookies with Buttercream Frosting (Crumbl)
Ingredients
- 5 cups all purpose flour
- 1 1/2 cups unsalted butter 3 sticks
- 3 large eggs
- 1 cup brown sugar
- 1/4 cup white sugar
- 1 Tbsp. vanilla extract
- 3 tsp. baking powder
- 1/2 tsp. salt
Buttercream Frosting
- 1/2 cup salted butter 1 stick
- 3 cups confectioner's sugar
- 2 tsp. vanilla extract
- 1 Tbsp. milk
Instructions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer, beat the butter and sugar until fluffy. Beat in the eggs and vanilla.
- In a separate bowl, whisk together the flour, baking powder and salt.
- With the mixer running on low speed, slowly add the dry ingredients until combined.
- Using a 3 Tbsp. cookie scoop, scoop cookie dough balls and place them 1 inch apart onto the baking sheets. Flatten each dough ball with a spatula. Using a wooden or metal skewer, make criss-cross depressions into each cookie in a waffle pattern.
- Bake 23-25 minutes. Cool on the cookie sheet for 5 minutes before removing onto a wire rack.
- Make the frosting: Combine the butter, sugar, vanilla and milk in a stand mixer and beat until smooth. Using a 1 Tbsp. cookie scoop, place one scoop of frosting onto each cooled cookie. Drizzle with maple syrup.
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