Maple Waffle Cookies Recipe
If you’re someone who loves a cookie with a little unexpected charm, you’re going to adore this Maple Waffle Cookies Recipe. Imagine the crisp pattern of waffles, the buttery sweetness melting on your tongue, and a luscious maple glaze that perfectly balances the flavor. It’s one of those recipes I always find myself coming back to because it feels special yet totally doable. Stick around—I promise you’ll want to make these for your next coffee break or gathering!
Why This Recipe Works
- Simple Yet Unique: Using a waffle iron to bake cookies gives them a crisp waffle texture that’s irresistible and unique.
- Perfect Balance of Flavors: The buttery cookie base paired with warm maple glaze blends sweetness with a touch of richness.
- Quick and Easy: With just one bowl for wet ingredients and one for dry, plus a mini waffle iron, you’ll have treats ready in under 30 minutes.
- Versatile and Fun: These cookies adapt well to personal tweaks and make a great gift or snack.
Ingredients & Why They Work
The beauty of this Maple Waffle Cookies Recipe is in how well these ingredients play off each other: creamy butter for richness, a combo of sugars for depth, fluffy flour with cornstarch for that perfect bite, and the magic finishing touch—a maple syrup glaze that totally elevates the cookie.
- Unsalted butter: Softened butter gives the cookies that melt-in-your-mouth texture and lets you control salt levels perfectly.
- Granulated sugar: Adds the classic sweetness and promotes great cookie structure.
- Light brown sugar: Packed firmly, this brings moisture and a rich caramel note that complements the maple glaze beautifully.
- Egg: At room temp, it binds everything and adds a bit of tenderness.
- Vanilla extract: Just a hint to boost the warmth and bring out the maple’s best notes.
- All-purpose flour: The foundation that holds the cookie together with the right chewiness.
- Cornstarch: A secret weapon for ultra-soft and delicate cookies by softening the flour’s gluten.
- Baking powder & baking soda: Small leavening agents help the cookies puff just enough while keeping their shape.
- Salt: Balances the sweetness and elevates all the flavors.
- Maple syrup: Real maple syrup adds authentic depth to the glaze—don’t settle for imitation!
- Salted butter (for glaze): Melted butter enriches the glaze and its saltiness cuts through the sweetness, creating a perfect harmony.
- Powdered sugar: Gives the glaze its smooth, shiny finish and sets nicely on the cookies.
Tweak to Your Taste
One of the things I love about this Maple Waffle Cookies Recipe is how easy it is to customize—whether you’re into more maple flavor, a bit of spice, or even some mix-ins. I often change it up depending on the season and my mood. Don’t hesitate to make the recipe your own!
- Add a pinch of cinnamon or nutmeg: I sometimes add a dash of warm spices to the dough for a cozy twist that really pairs well with maple.
- Swap vanilla for almond extract: This gives the cookies a subtle nutty background I find irresistible.
- Mix in chopped nuts or mini chocolate chips: For extra texture and surprise bursts of flavor, toss in a handful before cooking.
- Go lighter or thicker on the glaze: You can skip dipping and just do a drizzle if you want something less sweet.
- For dietary needs: Try swapping to gluten-free flour blends and use a dairy-free butter substitute—results are often just as tasty!
Step-by-Step: How I Make Maple Waffle Cookies Recipe
Step 1: Preheat Your Waffle Iron & Cream the Butter and Sugars
First things first, plug in your mini waffle iron to get it warming up—this is key so it’s hot and ready when your dough is formed. Meanwhile, grab a large mixing bowl and beat the softened unsalted butter with both granulated and light brown sugars on high speed until the mixture looks creamy and well combined, about 1-2 minutes. This creates that light, fluffy base that guarantees great cookie texture.
Step 2: Add Egg and Vanilla, Whisk Dry Ingredients Separately
Once your butter and sugars are creamed, add the egg (room temperature works best) and vanilla extract. Mix gently to combine—don’t overbeat; you just want everything incorporated. In a separate bowl, whisk together your flour, cornstarch, baking powder, baking soda, and salt. This step helps distribute the leavening agents evenly to avoid patchy rises in the cookies.
Step 3: Combine Wet and Dry Ingredients
Now comes the fun part: gradually add the dry ingredients to your wet mixture, folding gently until there’s no streaks of flour left. The dough should be soft but hold together well—not sticky. If it feels too loose, a tiny dusting of flour can help, but usually it’s just right.
Step 4: Form Balls, Place Dough on Hot Waffle Iron, and Cook
Scoop about 2 tablespoons of dough and roll into a ball. This amount fits nicely on a mini waffle iron without overflowing. Break the ball into 3 or 4 pieces and place them evenly spaced on the heated iron. Important: the iron will be very hot, so be cautious not to touch the cooking plates. Close the iron gently but firmly and cook for about 90 seconds or until the cookie is golden brown. Each waffle iron heats a little differently, so peek to avoid burning, especially the first batch.
Step 5: Remove the Cookies and Cool Before You Glaze
To avoid breaking your freshly cooked waffle cookies, give the waffle iron a gentle tilt over a cooling rack to let the cookies slide off. I always use oven mitts when doing this step to keep safe and steady. Trying to pry them out with a fork usually ends with broken edges. Let them cool completely before applying the maple glaze unless you want the glaze to soak in a bit more.
Step 6: Prepare and Apply the Maple Glaze
Whisk together the maple syrup and melted butter until smooth, then gradually mix in powdered sugar until the glaze is thick but still pourable. You can either drizzle the glaze over the cooled cookies for a light touch or dip the cookies fully for a generous coating. If the glaze thickens as you work, just pop it in the microwave for 10 seconds and stir to loosen it up again. The maple glaze is what really takes these cookies from tasty to downright crave-worthy.
Pro Tips for Making Maple Waffle Cookies Recipe
- Don’t Skip the Cornstarch: It makes a huge difference in cookie texture, keeping your waffle cookies tender without falling apart.
- Test Your Waffle Iron: Your cooking times might vary, so do a test cookie first and adjust time as needed for golden perfection.
- Handle with Care: Use oven mitts when removing cookies to avoid burns and cookie breakage—it’s safer and easier than forceful digging.
- Glaze Timing: Let your cookies cool fully before glazing if you want the icing to stand out crisp on top rather than melt into the cookie.
How to Serve Maple Waffle Cookies Recipe
Garnishes
I like to keep garnishes simple for these charming cookies. A sprinkle of flaky sea salt on the glaze right after dipping adds a beautiful salty contrast that pops. Some days, a light dusting of cinnamon sugar feels just right too, especially in the fall. You could also top with finely chopped toasted pecans or walnuts for extra crunch and flavor.
Side Dishes
Maple waffle cookies pair wonderfully with a hot cup of coffee or chai tea—trust me, they become an instant favorite afternoon pick-me-up. For brunches or gatherings, serve alongside fresh fruit or yogurt parfaits to balance the sweetness with fresh acidity. They also make a sweet ending to a casual dinner party with a glass of milk or warm cider.
Creative Ways to Present
One fun idea I’ve tried for kids’ parties is stacking the cookies like mini waffle cans, tied with rustic twine as edible favors. For holiday gatherings, I dip cookies halfway in melted dark chocolate before glazing with the maple glaze for a classy twist. You can serve them on wooden boards with little maple syrup shot glasses so guests can drizzle extra if they want. Presentation really makes these cookies feel special!
Make Ahead and Storage
Storing Leftovers
After the glaze has dried completely, I store these cookies in an airtight container at room temperature. They stay fresh and crisp for up to three days. I learned the hard way that humidity is the enemy, so a dry spot in your kitchen is best.
Freezing
I’ve frozen both unglazed cookie dough balls and finished glazed cookies. Dough freezes beautifully—just thaw in the fridge overnight before cooking. For frozen glazed cookies, store them between wax paper layers in a sealed container; they thaw nicely at room temperature with little texture loss.
Reheating
If you want to freshen up leftover cookies, especially those stored for a couple days, a quick 10-15 second zap in the microwave softens them perfectly without compromising the glaze. Alternatively, a few seconds in a warm toaster oven adds a little crisp edge, just be sure to watch closely!
FAQs
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Can I use a regular waffle iron instead of a mini one?
You can use a larger waffle iron as long as it’s not a Belgian type with deep pockets, since those make the cookies difficult to remove and more prone to breaking. Mini waffle irons work best for evenly cooked, crisp cookies.
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Is it necessary to use real maple syrup for the glaze?
For the best flavor, I highly recommend real maple syrup—it adds a unique depth and authenticity that can’t be beat. Imitation maple syrup tends to be overly sweet and lacks that rich complexity.
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How thick should the glaze be for dipping?
The glaze should be thick enough to coat the back of a spoon but still fluid enough to dip easily without clumping. If it’s too thick, warm it in short bursts in the microwave and stir until smooth.
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Can I make this recipe vegan?
Absolutely! Swap the butter for a plant-based alternative and replace the egg with a flax egg (1 tbsp ground flaxseed with 3 tbsp water). The texture might be slightly different but still delicious—plus the maple flavor shines through.
Final Thoughts
Honestly, this Maple Waffle Cookies Recipe is one of those delightful treats I love having on hand because it feels fancy but is surprisingly easy to make. Whether you’re gifting them, serving them at brunch, or sneaking a few with your afternoon coffee, these cookies always hit the spot. Give them a try—you’ll be glad you did, and I’m pretty sure they’ll become a new favorite in your cookie rotation too.
Print
Maple Waffle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Air Frying
- Cuisine: American
Description
Delight in these crisp and buttery waffle cookies, perfectly cooked in a mini waffle iron and topped with a rich maple glaze. This easy recipe combines classic cookie flavors with a unique preparation method to create a satisfying treat that’s perfect for any occasion.
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
- 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 begin warming it up so it’s ready for cooking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and light brown sugar using an electric mixer on high speed for 1-2 minutes until well combined and creamy.
- Add Egg and Vanilla: Stir in the egg and vanilla extract to the butter and sugar mixture until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture and stir until the dough is thoroughly combined with no dry spots.
- Form Cookies: Scoop about 2 tablespoons of cookie dough and roll it into a ball. Break the ball into 3 or 4 pieces and place them evenly onto the surface of the hot waffle iron, taking care to avoid touching the iron directly.
- Cook Cookies: Close the waffle iron gently but firmly and cook the cookie dough until golden brown, approximately 90 seconds.
- Remove Cookies: Carefully tilt the waffle iron onto a cooling rack using oven mitts to avoid burns. Avoid using a fork to remove cookies since they can break easily. Repeat the scooping and cooking process with the remaining dough.
- Prepare Maple Glaze: Whisk together the maple syrup and melted butter. Gradually add the powdered sugar and stir until the mixture is smooth and fully combined.
- Glaze Cookies: Drizzle the warm glaze over the slightly cooled cookies, or wait until the cookies cool completely and dip them into the glaze. If the glaze becomes too thick, microwave it for 10 seconds and stir to restore the right consistency.
Notes
- A mini waffle iron works best for making one cookie at a time and ensuring even cooking. Larger irons may work but avoid Belgian irons with deep crevices because the cookies can break when removing them.
- The maple glaze recipe yields enough to generously coat all cookies. For a lighter glaze or drizzle, reduce the maple syrup and powdered sugar quantities by half.
- Store glazed cookies in an airtight container at room temperature for up to 3 days once the glaze has set completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
