Description
Delicious waffle cookies with a crisp texture and a sweet maple glaze. These cookies are made using a waffle iron for a unique shape and golden finish, perfect for an indulgent snack or dessert.
Ingredients
Scale
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
- 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
- Preheat Waffle Iron: Plug in the waffle iron to warm up before starting to bake the cookies.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar on high speed for about 1-2 minutes until well combined and creamy.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and stir until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and table salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring until the dough is completely combined.
- Shape and Cook Cookies: Scoop approximately 2 tablespoons of dough and form into a ball. Break each ball into 3 or 4 pieces and evenly place them in the preheated waffle iron. Close gently but firmly and cook for about 90 seconds until golden brown.
- Remove Cookies: Carefully tilt the waffle iron onto a cooling rack to release the cookies. Use oven mitts to hold the iron. Avoid using a fork as it might break the cookies. Repeat the process for remaining dough.
- Prepare Maple Glaze: Whisk together the maple syrup and melted butter. Gradually add powdered sugar, whisking until smooth and fully combined.
- Glaze Cookies: Either drizzle the glaze over warm cookies or allow the cookies to cool completely and dip them into the glaze. If glaze thickens, microwave for 10 seconds and stir until smooth enough to use.
Notes
- A mini waffle iron works best for making one cookie at a time and ensures even cooking and easy removal. Larger irons can be used if they’re not Belgian style with deep crevices.
- Belgian waffle irons are not recommended because cookies can be hard to remove and prone to breaking.
- The glaze recipe makes enough for generously coating all cookies; reduce maple syrup by half if you prefer a lighter drizzle or less frosting.
- Store glazed cookies in an airtight container at room temperature for up to 3 days after the glaze has dried completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
