This Crumbl Waffle Cookie Recipe is a soft brown sugar cookie topped with vanilla buttercream and maple syrup. The perfect dessert-for-breakfast treat!
You know those days when you wake up and think, I deserve something special today? That’s exactly how I felt when I had my first bite of Crumbl’s Waffle Cookie. It was warm, buttery, and just sweet enough—like a cozy Sunday morning wrapped up in cookie form.
I remember the first time I tried recreating it at home. I was so sure I had the perfect recipe, but my cookies ended up looking like lumpy pancakes. The flavor was there, but the texture? Not so much. After a few tweaks (okay, more like five rounds of trial and error), I finally got it right.
This homemade Crumbl Waffle Cookie Recipe is the real deal. It’s soft and chewy, with those signature deep waffle grooves, topped with a dreamy vanilla buttercream and a drizzle of maple syrup. You can eat it warm with a fork, or just pick it up and go full-on cookie monster—no judgment here.
So if you’ve ever wished your favorite breakfast could double as dessert (or vice versa), you need to try these.
Why You’ll Love This Crumbl Waffle Cookie Recipe?
- It’s the best of both worlds—waffles and cookies!
- Soft, chewy, and full of brown sugar flavor.
- That waffle design? Absolutely adorable.
- Buttercream + maple syrup = pure magic.
- Perfect for brunch, dessert, or an “I just want something amazing” moment.
Ingredient Notes:
You don’t need anything fancy—just simple, pantry-friendly ingredients that work together to create waffle-cookie perfection.
For the Waffle Cookie:
- Salted Butter – Adds richness and keeps the cookies soft.
- Brown Sugar & Granulated Sugar – Brown sugar gives that deep, caramel-like flavor, while granulated sugar adds balance.
- Eggs – Helps bind the dough and gives it structure.
- Vanilla Extract – A must-have for that warm, bakery-style flavor.
- All-Purpose Flour – The base that holds everything together.
- Baking Powder – The secret to a light, slightly puffy cookie.
For the Vanilla Buttercream & Toppings:
- Butter – Because buttercream without butter? Not happening.
- Powdered Sugar – Sweetens and thickens the frosting.
- Vanilla Extract – Enhances the overall flavor.
- Milk (as needed) – Just a splash helps create a smooth, spreadable consistency.
- Maple Syrup – The finishing touch that makes these truly taste like waffles.
Pro Tip: Want a little extra something? Add ½ teaspoon of cinnamon to the cookie dough for a warm, cozy vibe!
How To Make Crumbl Waffle Cookie?
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and line a baking sheet with
Step 2: Cream the Butter & Sugars
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. This helps create that soft, chewy texture.
Step 3: Add the Eggs & Vanilla
Scrape down the sides of the bowl, then add the eggs and vanilla extract. Mix until well combined.
Step 4: Mix in the Dry Ingredients
Gradually add the flour and baking powder, stirring until a thick dough forms. Don’t overmix—nobody wants tough cookies!
Step 5: Shape the Cookies
Scoop about ⅓ cup of dough per cookie, roll into a ball, then flatten slightly into a ½-inch thick circle on the baking sheet.
Step 6: Create the Waffle Pattern
Want To Save This Recipe?
Use a skewer or the back of a thin wooden spoon to press a waffle design into each cookie. Make 4 vertical and 4 horizontal grooves to mimic the classic waffle look.
Step 7: Bake to Perfection
Bake for 12-15 minutes, or until the cookies puff up slightly and the centers look set.
Step 8: Make the Buttercream
While the cookies cool, beat the butter until smooth. Add powdered sugar, one cup at a time, mixing between each addition. Add vanilla and a splash of milk if needed to reach a thick but spreadable consistency.
Step 9: Add the Finishing Touches
Once the cookies are slightly warm (but not too hot), scoop a dollop of buttercream onto each one. Drizzle with maple syrup and serve warm with a fork
Storage Options:
If you somehow have leftovers (impressive), here’s how to keep them fresh:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps for up to 5 days—just warm them slightly before eating.
- Freezer: Freeze unfrosted cookies for up to 2 months. When ready to eat, thaw and add the buttercream and syrup!
Variations and Substitutions:
Want to mix things up? Try these fun variations:
- Dairy-Free Version: Swap the butter for a plant-based alternative and use dairy-free milk.
- Cinnamon Sugar Waffle Cookies: Skip the buttercream and dust with cinnamon sugar before baking.
- Chocolate Chip Waffle Cookies: Fold mini chocolate chips into the dough for an extra treat!
- Extra Maple Flavor: Add 1 teaspoon of maple extract to the cookie dough for even more waffle vibes.
What to Serve with Crumbl Waffle Cookie?
These cookies are amazing on their own, but if you really want to take things up a notch, try pairing them with:
- Hot Coffee or a Latte – Because nothing beats the combo of sweet cookies and strong coffee.
- Vanilla Ice Cream – Warm cookie + cold ice cream? Absolutely yes.
- Crispy Bacon – If you love sweet and salty combos, this is a must-try.
- Whipped Cream – Just a little extra fluffiness on top.
Frequently Asked Questions:
Can I make these smaller?
Definitely! Use a heaping tablespoon of dough per cookie and bake for 8-10 minutes instead.
Do I have to add the waffle pattern?
Nope! But it makes them extra cute. If you skip it, they’ll still taste amazing.
Can I use store-bought frosting?
You can, but homemade buttercream is so much better and only takes a few minutes!
These Crumbl Waffle Cookies are everything you love about breakfast—but in cookie form. They’re soft, buttery, slightly crisp on the edges, and topped with sweet vanilla buttercream and maple syrup.
Basically, they’re dangerously good.
So, what do you think? Are you making these for dessert, a brunch-approved treat, or just because? Let me know—I can’t wait to hear what you think!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crumbl Waffle Cookie Recipe
Ingredients
For the Waffle Cookies:
- 1 ½ cups 340g salted butter, softened
- 1 ¼ cups 250g brown sugar
- ¼ cup 50g granulated sugar
- 3 large eggs
- 3 teaspoons vanilla extract
- 4 ½ cups 540g all-purpose flour
- 3 teaspoons baking powder
For the Vanilla Buttercream & Toppings:
- ½ cup 113g salted butter, softened
- 3 cups 360g powdered sugar
- 2 teaspoons vanilla extract
- 2 –3 tablespoons milk as needed for consistency
- Maple syrup for drizzling
Instructions
Preheat the Oven
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking.
Prepare the Cookie Dough
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer until the mixture becomes light and fluffy.
Incorporate the Wet Ingredients
- Scrape down the sides of the bowl and add the eggs and vanilla extract. Beat until well combined.
Add the Dry Ingredients
- Gradually incorporate the flour and baking powder, mixing until a cohesive dough forms. Avoid overmixing to maintain a soft cookie texture.
Shape the Cookies
- Measure out ⅓ cup of cookie dough per cookie and roll it into a ball. Flatten slightly into a ½-inch thick circle, then place onto the prepared baking sheet.
Create the Waffle Pattern
- Using the back of a skewer or a thin wooden spoon, press a waffle-like grid pattern into the surface of each cookie, making 4 vertical and 4 horizontal grooves.
Bake the Cookies
- Bake for 12–15 minutes, or until the cookies have slightly spread and the centers appear set. Remove from the oven and allow them to cool for a few minutes on the baking sheet before transferring to a wire rack.
Prepare the Buttercream
- In a separate mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and add milk, one tablespoon at a time, until the frosting reaches a thick but spreadable consistency.
Assemble the Cookies
- Once the cookies have cooled slightly but are still warm, use a small scoop to place a dollop of vanilla buttercream onto each one. Drizzle generously with maple syrup before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
