Waffle Cookies are the perfect blend of crisp edges and soft, chewy centers, offering a delightful twist on classic treats. With just 10 minutes of prep and 20 minutes of baking, these cookies are quick to make yet irresistibly indulgent. Their golden, waffle-like texture pairs beautifully with a hint of buttery richness, making each bite a comforting experience. Perfect for sharing or savoring solo, they’re a crowd-pleaser that feels both nostalgic and fresh.
These cookies are a sensory delight, with a subtle sweetness and a satisfying crunch that melts into a tender middle. Packed with warm, buttery flavors and a hint of vanilla, they’re ideal for cozy mornings or afternoon pick-me-ups. Plus, their simple ingredients and straightforward process make them a go-to recipe for any skill level. In just 30 minutes, you’ll have a batch of cookies that’s as fun to make as it is to eat!
Ingredients for Waffle Cookies
- ½ cup (113 g) unsalted butter, softened (room temperature preferred)
- 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 unsalted butter with a pinch of salt)
- 1 cup (125 g) powdered sugar
Step-by-Step Instructions
- Prepare the Waffle Iron: Plug in the waffle iron to preheat it.
- Cream Butter and Sugars: In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat on high speed for 1-2 minutes until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a cohesive dough forms.
- Form and Cook Cookies: Scoop about 2 Tablespoons of dough and shape into a ball. Break into 3-4 pieces and place evenly in the preheated waffle iron. Close the iron firmly and cook for about 90 seconds, or until golden brown.
- Remove Cookies: Carefully tilt the waffle iron over a cooling rack to release the cookies (use oven mitts for safety). Avoid using a fork to prevent breaking.
- Repeat: Continue with the remaining dough until all cookies are baked. Let cool slightly before glazing.
Maple Glaze
- Whisk Ingredients: In a bowl, whisk together maple syrup and melted butter. Gradually add powdered sugar, stirring until smooth.
- Glaze Cookies: Drizzle the glaze over the warm cookies or dip cooled cookies into the glaze. If the glaze thickens, microwave for 10 seconds and stir to restore fluidity.
Creative Toppings and Glazes
While the maple glaze is a classic choice, feel free to experiment with other toppings! Try a chocolate drizzle by melting ½ cup of chocolate chips with 1 teaspoon of coconut oil. For a fruity twist, mix ¼ cup of powdered sugar with 1-2 teaspoons of lemon juice or raspberry jam for a tangy glaze. If you’re feeling indulgent, sprinkle crushed nuts, sprinkles, or even mini chocolate chips over the glaze before it sets.
Perfect Pairings for Waffle Cookies
These waffle cookies are versatile and pair wonderfully with a variety of beverages. Serve them with a hot cup of coffee or a glass of cold milk for a classic treat. For a cozy dessert, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a delightful addition to a brunch spread alongside fresh fruit and yogurt.
Storage and Freshness Tips
Store your waffle cookies in an airtight container at room temperature for up to 3 days. To keep them crisp, place a piece of parchment paper between layers. For longer storage, freeze the cookies (without glaze) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Thaw at room temperature and add glaze just before serving.
Time-Saving Hacks
To streamline the process, prepare the cookie dough ahead of time and refrigerate it in an airtight container for up to 24 hours. When ready to bake, let it sit at room temperature for 10 minutes before scooping. If you’re making a large batch, use two waffle irons simultaneously to cut the cooking time in half. Just be sure to monitor both closely to avoid overcooking!
Common Questions Answered
Can I use a pancake mix instead of making the dough from scratch? While it’s possible, the texture and flavor won’t be the same. Stick to the recipe for the best results. What if I don’t have a waffle iron? You can bake the dough as traditional cookies at 350°F (175°C) for 8-10 minutes, though they won’t have the signature waffle texture. How do I prevent the cookies from sticking? Ensure your waffle iron is well-greased or nonstick, and avoid overfilling it with dough.
Waffle Cookies
Ingredients
Waffle Cookies
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 3 Tablespoons light brown sugar firmly packed
- 1 large egg room temperature preferred
- 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
- ⅓ cup maple syrup
- 3 Tablespoons salted butter melted (or use unsalted and add a pinch of salt after melting)
- 1 cup powdered sugar
Instructions
- 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.
- 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.