Why You’ll Love These Waffle Cookies
Unique: Are they waffles? Cookies? Dessert? Breakfast? Yes, yes, yes, and yes, of course! Never, ever turn down the opportunity for cookies for breakfast. 🙃 Easy to make: the dough comes together so fast, and most of the recipe time is just spent cooking (about 20 minutes, it is hands-on but overall still a fast process). Plus, there is no chilling required! So flavorful: They lean somewhat towards a sugar cookie in flavor, but they honestly taste better because the waffle iron caramelizes the outside as it turns golden. Amazing maple glaze: So much of the flavor in these waffle cookies comes from the maple syrup glaze. It’s incredibly easy with just three ingredients! Great brunch option: Imagine showing up to brunch with these–everyone will love you! Psst: my blueberry muffin cookies and crepe cake are great brunch/dessert options too!
Not to be confused with pizzelle, these waffle cookies are fun, unique cookies baked in a waffle iron and drizzled with a maple glaze. They are a bit different from your average cookie, which is exactly why I love them!
The Ingredients
I use basic pantry staples to make my waffle cookies, which means you probably have what you need to whip up a batch right now!
Brown sugar. A combination of granulated and brown sugar creates a flavorful cookie base that caramelizes beautifully when pressed into a waffle iron. Vanilla. A classic waffle ingredient! Vanilla adds flavor to the cookies and complements the maple glaze so nicely. If you have some homemade vanilla extract lying around, feel free to add a splash here! Cornstarch. I took a note from my no-chill sugar cookies and swapped some of the flour for cornstarch. This keeps the cookies tender and flavorful. Butter. I use unsalted butter in the cookies themselves and salted butter in the glaze. If you only have salted butter on hand, just reduce the salt in the cookies to ¼ teaspoon. On the other hand, if you only have unsalted butter, you can add a pinch of table salt to the glaze. Maple syrup. I recommend using pure maple syrup for the best flavor, but you can use pancake syrup if you’d like.
And, of course, a waffle iron! A Belgian waffle iron is not a good choice here as the crevices are too deep, making the cookie too bulky and prone to falling apart when you remove it. Instead, you need a more standard/shallow waffle iron. I personally recommend using a mini waffle iron, like this one I used for the cookies you see here. SAM’S TIP: Waffle cookies would be tasty with a pinch of cinnamon in the glaze for an extra breakfast-y feel.
How to Make Waffle Cookies
SAM’S TIP: My recipe makes a lot of glaze in case you want to entirely dip all of your cookies as shown below. If you’re just doing a drizzle, you can halve the recipe. What do you think: should waffle cookies be considered breakfast, dessert, or both? Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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