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
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 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
