Waffle Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
13 cookies
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Calories
268 kcal
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Course
Dessert, Breakfast, Baked Goods
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Cuisine
American
Waffle Cookies
Description
Waffle Cookies are made by preparing a dough of softened butter, granulated and brown sugar, egg, and vanilla mixed with flour, cornstarch, baking powder, baking soda, and salt. The dough is portioned into small balls which are then broken into pieces and cooked in a waffle iron until golden brown and crisp. The waffle iron cooking imparts a characteristic waffle pattern and texture that contrasts a tender interior with crisper edges.
After cooking, the cookies may be dipped or drizzled with a maple glaze composed of maple syrup, melted butter, and powdered sugar. This glaze adds sweetness and a smooth finish to the cookies once set. The recipe recommends using a mini waffle iron for best results, but carefully avoiding deeper Belgian irons as the cookies may break when removing. The cookies can be stored for up to three days once the glaze is set.
Ingredients
Waffle Cookies
- ½ cup butter softened, unsalted
- ¾ cup granulated sugar
- 3 Tablespoons light brown sugar firmly packed
- 1 egg room temperature preferred, large
- ¾ teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon table salt
Maple Glaze (see note)
- ⅓ cup maple syrup
- 3 Tablespoons butter melted (or use unsalted and add a pinch of salt after melting, salted
- 1 cup powdered sugar
Instructions
For Cookies
- Plug in the waffle iron so it begins warming up.
- In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until well-combined and creamed (about 1-2 minutes on high speed).
- Add egg and vanilla extract and stir until well-combined.
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Scoop approximately 2 Tablespoons of cookie dough and form into a ball. Break into 3 or 4 even pieces and place them evenly in the waffle iron (be careful, the iron will be very hot, do not touch the actual iron!). Gently but firmly close the waffle iron and cook until cookie is golden brown (about 90 seconds).
- To remove the cookie, carefully tilt the waffle iron onto a cooling rack (I use oven mitts to hold it when doing this). You may try using a fork but the cookie is more likely to break. Repeat with remaining cookie dough until all cookies have been baked. Allow to cool slightly before covering with maple glaze.
Maple Glaze
- Whisk together maple syrup and melted butter. Gradually add powdered sugar until completely combined. Drizzle over cookies or allow cookies to cool completely and then dip in the glaze. If the glaze becomes too thick at any point, just microwave for 10 seconds and then stir, repeat as needed until fluid.
Notes
- A mini waffle iron that cooks one cookie at a time works best for even cooking and easy removal.
- Avoid using a Belgian waffle iron; deep crevices make cookie removal difficult and breakage likely.
- Maple glaze quantity can be reduced if a lighter coating is preferred; half the glaze will still flavor the cookies well.
- After glazing and drying, store cookies in an airtight container at room temperature for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13cookies
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 268kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 153mg | 6% |
| Potassium | 49mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 28g | 56% |
| Vitamin A | 317IU | 6% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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