Waffle Cookies

Looking for a brunch treat? My waffle cookies are incredibly easy to make and so unique. Top them with a drizzle of maple glaze for that classic waffle flavor!

Recipe includes a how-to video!

Course Breakfast, cookie, Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings cookies

Calories 268kcal

Author Sam Merritt

Equipment

Ingredients

Waffle Cookies

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

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).
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.

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

Video

Notes

Waffle iron

A 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 glaze

This 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)

Storing

Once glaze has dried completely, store in an airtight container at room temperature for up to 3 days.

Nutrition