Topped with a decadent maple glaze, these waffle cookies are a decadent, dessert-twist on one of your favorite breakfast staples. They’re fun, unique, and also surprisingly simple to make. Recipe includes a how-to video!
Why You’ll Love These Waffle Cookies
- Unique: Are they waffles? Cookies? Dessert? Breakfast? Yes, yes, yes, and yes, of course! Never, ever turn down the opportunity for cookies for breakfast. 🙃
- Easy to make: the dough comes together so fast, and most of the recipe time is just spent cooking (about 20 minutes, it is hands-on but overall still a fast process). Plus, there is no chilling required!
- So flavorful: They lean somewhat towards a sugar cookie in flavor, but they honestly taste better because the waffle iron caramelizes the outside as it turns golden.
- Amazing maple glaze: So much of the flavor in these waffle cookies comes from the maple syrup glaze. It’s incredibly easy with just three ingredients!
- Great brunch option: Imagine showing up to brunch with these–everyone will love you! Psst: my blueberry muffin cookies and crepe cake are great brunch/dessert options too!
Not to be confused with pizzelle, these waffle cookies are fun, unique cookies baked in a waffle iron and drizzled with a maple glaze. They are a bit different from your average cookie, which is exactly why I love them!
I use basic pantry staples to make my waffle cookies, which means you probably have what you need to whip up a batch right now!
- Brown sugar. A combination of granulated and brown sugar creates a flavorful cookie base that caramelizes beautifully when pressed into a waffle iron.
- Vanilla. A classic waffle ingredient! Vanilla adds flavor to the cookies and complements the maple glaze so nicely. If you have some homemade vanilla extract lying around, feel free to add a splash here!
- Cornstarch. I took a note from my no-chill sugar cookies and swapped some of the flour for cornstarch. This keeps the cookies tender and flavorful.
- Butter. I use unsalted butter in the cookies themselves and salted butter in the glaze. If you only have salted butter on hand, just reduce the salt in the cookies to ¼ teaspoon. On the other hand, if you only have unsalted butter, you can add a pinch of table salt to the glaze.
- Maple syrup. I recommend using pure maple syrup for the best flavor, but you can use pancake syrup if you’d like.
And, of course, a waffle iron! A Belgian waffle iron is not a good choice here as the crevices are too deep, making the cookie too bulky and prone to falling apart when you remove it. Instead, you need a more standard/shallow waffle iron. I personally recommend using a mini waffle iron, like this one I used for the cookies you see here.
SAM’S TIP: Waffle cookies would be tasty with a pinch of cinnamon in the glaze for an extra breakfast-y feel.
How to Make Waffle Cookies
- Cream together the the butter and sugars with an electric mixer for 1-2 minutes on high speed.
- Stir in the egg and vanilla until well combined.
- Whisk together the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Form 2-tablespoon sized scoops of dough into a ball, then break into 3 or 4 even pieces.
- Evenly place the dough pieces into your preheated mini waffle iron, then close and cook until golden brown (about 90 seconds).
- Carefully tilt the waffle iron onto a cooling rack to remove the cookie (be very careful and consider wearing oven mitts to do this, as the iron is hot and could burn you). Repeat with the remaining dough.
- Make the glaze: Whisk together the melted butter and maple syrup, then gradually add the powdered sugar until combined.
- Drizzle or dip the cooled cookies in glaze.
SAM’S TIP: My recipe makes a lot of glaze in case you want to entirely dip all of your cookies as shown below. If you’re just doing a drizzle, you can halve the recipe.
Frequently Asked Questions
Waffle cookies are like a waffle/sugar cookie hybrid. They have a sweet, caramelized vanilla flavor that pairs with the maple glaze in such a lovely way. Texture-wise, these cookies are similar to cut-out sugar cookies with a crisp, firm texture.
So long as it is not a Belgian waffle maker (those are the deep ones), then yes! They won’t have a pretty, defined shape like the ones in my pictures, but they will still taste amazing. To do this, simply put a 2-tablespoon scoop of cookie dough in each quadrant of your waffle iron and cook until golden brown. Take extra care when removing, as the cookies will need to be gently removed and turning them out from a larger iron is trickier.
Waffle cookies made in a regular waffle maker instead of a mini waffle maker may take just a bit more time to cook.
No, these cookies are far too thick and firm to be used for stroopwafles (a Dutch treat consisting of very thin, crisp wafer cookies sandwiched around chewy caramel). However, my waffle cookies could be used for ice cream sandwiches–maybe even with a maple walnut ice cream?! Yum!
While I suppose you could, I can’t guarantee consistent results. If you do try this with any of my other cookie recipes, please let me know how it goes!
What do you think: should waffle cookies be considered breakfast, dessert, or both?
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
- ½ cup (113 g) unsalted butter softened
- ¾ cup (150 g) granulated sugar
- 3 Tablespoons (38 g) light brown sugar firmly packed
- 1 large egg room temperature preferred
- ¾ teaspoon vanilla extract
- 1 ¾ cups (218 g) all-purpose flour
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon table salt
Maple Glaze (see note)
- ⅓ cup (80 g) maple syrup
- 3 Tablespoons (42 g) salted butter melted (or use unsalted and add a pinch of salt after melting)
- 1 cup (125 g) powdered sugar
- 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).½ cup (113 g) unsalted butter, ¾ cup (150 g) granulated sugar, 3 Tablespoons (38 g) light brown sugar
- Add egg and vanilla extract and stir until well-combined.1 large egg, ¾ teaspoon vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.1 ¾ cups (218 g) all-purpose flour, 1 Tablespoon cornstarch, 1 teaspoon baking powder, ⅛ teaspoon baking soda, ½ teaspoon table 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.
- 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.⅓ cup (80 g) maple syrup, 3 Tablespoons (42 g) salted butter, 1 cup (125 g) powdered sugar
Waffle ironA mini waffle iron is great for doing one cookie at a time and making sure cookies are cooked properly, however a larger iron will work so long as it is not a Belgian iron (which has deeper crevices). I do not recommend a Belgian iron as the cookies are too difficult to remove and are prone to breaking.
Maple glazeThis recipe yields enough glaze to generously dip every cookie. If you intend on a lighter amount of frosting or just drizzling over the cookies, feel free to reduce by half (half of the maple syrup would be just under 3 Tbsp)
StoringOnce glaze has dried completely, store in an airtight container at room temperature for up to 3 days.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.