Next up in my Crumbl series we are making copycat Crumbl waffle cookies! These are one of my favorite Crumbl cookies, and I think my copycats are even better.
These waffle cookies are made of a simple brown sugar dough that we put 4 lines in each cookie dough ball to look like a waffle. Each cookie is topped with a scoop of buttercream frosting and a drizzle of maple syrup.
When you buy these cookies from Crumbl, they give you the maple syrup in a small plastic container. This is so you can pour the maple syrup on right before you’re ready to eat! If you are giving these cookies away, I suggest putting the maple syrup in something similar. These cookies need maple syrup for the full waffle effect, but if you pour the maple syrup on too early, it can make the cookie soggy. Pour it on right before for best results!
faqs
- What can I substitute the shortening for? If you can’t find shortening, you can use butter instead. So instead of using 1 cup of shortening and 1/2 cup of butter, just use 1 1/2 cups of butter instead.
- How do I store these cookies? I recommend storing the cookies without the frosting on. This will keep the cookies fresh and not soggy. Keep the cookies in a sealable container. Also keep the frosting in a sealable container. Since the frosting just has butter, powdered sugar, and vanilla, this frosting does not need to be kept in the fridge. It can be kept in the fridge, but it’s not required.
- How important is the maple syrup on top? If you want the true “waffle” taste, the maple syrup is a MUST. It really does taste breakfast-y and so yum. But, make sure you don’t pour the maple syrup on the cookie until just before you eat them! If you pour the maple syrup on too early, the cookies can become a little soggy.
If you love this Crumbl recipe, try these other Crumbl copycat recipes!
- copycat Crumbl cornbread cookies
- copycat Crumbl snickerdoodle cupcake cookies
- copycat Crumbl cookies and cream cookies
copycat crumbl waffle cookies
ingredients
waffle cookies
- 1 cup shortening
- 1/2 cup butter
- 2 cups brown sugar
- 2 eggs
- 3 1/2 cups flour
- 3 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
buttercream frosting
- 1/2 cup butter room temp
- 2 cups powdered sugar
- 1 tsp vanilla
topping
- 1/3 cup maple syrup
instructions
- Preheat oven to 350. Add the shortening, butter, and brown sugar to a stand mixer. Mix for 2 minutes. Add eggs and mix until just combined.
- Add flour, cornstarch, baking soda, and salt. Mix until dough just comes together.
- If making large, Crumbl style cookies, scoop out 1/2 cup of dough per cookie. You can fit 5-6 cookies on a normal cookie sheet. Roll each cookie into a ball and flatten it slightly with your hand. Using a wooden skewer or chopstick, lightly press 4 lines into each cookie, criss-cross, to give a waffle look.
- Bake in the oven for 9-11 minutes, until cookies are just set.
- While the cookies are cooling, make the frosting. Add butter to a stand mixer and mix for 2 minutes. Add powdered sugar and vanilla and mix for an additional 2 minutes. Add a tablespoon sized scoop of frosting to the top of each cookie.
- Right before serving, drizzle with maple syrup and enjoy!
These cookies are so good and very easy to make! I made some for my family and they were gone before the weekend was over!
yay!! i’m so glad they were loved!!
Hi! I tried making these cookies, and followed the directions, but my cookies are HUGE! I didn’t scoop out quite 1/2c for each one, I made them a bit smaller, but they still at least doubled in size. Any tips on how to prevent that or what to do differently? Thank you!
hey! i’m sorry these didn’t turn out like you hoped. you can make these any size you want! if you want small cookies, just scoop out a smaller amount of dough, but make sure you slightly adjust the bake time. for smaller cookies, you’ll need a few less minutes of baking time. i hope this helps!
What could I use as a good substitute for the cornstarch?
potato starch or tapioca starch would be best! but if you don’t have those you can sub flour.