Crumbl Copycat Waffle Cookies from Lifestyle of a Foodie

Crumbl Copycat Waffle Cookies - made dough July 1, 2023 from Lifestyle of a Foodie

2 sticks (1 cup) butter, softened

1 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1/4 teaspoon butter flavoring (emulsion)

3/4 teaspoon maple flavoring (I substituted butter flavoring)

3 cups all-purpose flour

1/4 teaspoon cream of tartar

2 tablespoons cornstarch

1 teaspoon baking powder

1/4 teaspoon salt

Buttercream

1/2 stick butter, softened

1 cup powdered sugar

2 teaspoons vanilla extract

1/8 teaspoon butter flavoring (emulsion)

1 tablespoon heavy cream or whole milk

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar and granulated sugar until light and creamy.
2. Add egg, egg yolk, butter flavoring, vanilla extract and maple flavoring; mix until combined.
3. Add flour, cornstarch, cream of tartar, baking powder and salt; mix until just combined.
4. Portion dough into 12 equally-sized dough balls and flatten slightly. Using a chopstick, slightly press down on the dough discs to make waffle indentations.
5. Freeze cookie dough discs for 15 minutes and preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
6. Evenly space cookie dough discs on baking sheet. Bake for 14 minutes or until edges are set and middles no longer look raw. Let cookies cool on baking sheet for 15-20 minutes. Transfer to wire rack to cool completely.
7. Make the buttercream: beat the butter, powdered sugar, vanilla extract, butter flavoring and 1 tablespoon heavy cream or milk until light and fluffy. If mixture is too thick, add a few more drops of heavy cream or milk until desired consistency is reached.
8. Top each cookie with a dollop of buttercream and a drizzle of maple syrup if desired.

Remember when I tried the Crumbl Waffle Cookie and wished I had tasted it without the syrup first because. with syrup, all I could taste was the syrup and not the cookie itself?

So it seemed obvious that the thing to do was to try a copycat recipe, especially from Lifestyle of a Foodie since she has the best copycat recipes, some of whom are even better than Crumbl's OG cookies. Because then I can leave out the syrup and just have the cookie.

I've got to say, that was one of my more brilliant ideas. OMG, this cookie was fabulous. As in, if I were to try the original Crumbl waffle cookie without the syrup, I'm not sure it would be better. I don't think it can be; this cookie was that good. The dough was perfect, not dry or too sticky and, as you can see from the pictures, it kept the waffle indentations very well.

But it was really the flavor that won me over. I didn't have maple extract so I subbed in vanilla extract but even without the maple extract, this still tasted maple-y and waffle-y. That's probably due to the brown sugar but whatever it was, this cookie was fantastic. No syrup needed and I prefer it plain anyway. Look at that thickness and texture. This is definitely going on my "make again" list.