Waffle Cookies

What is better than a warm waffle with maple syrup? Waffle cookies, of course! These fun cookies are made with a rich waffle inspired batter and made crisp on a hot waffle iron. And topped off with a maple syrup glaze because they're waffles AND a cookie.

Cookies? Waffles? They're both! Not to mention, these Cookie Waffles are so pretty and are quickly cooked in your waffle iron to a beautiful golden brown. These are prefect to add a twist to any cookie tray or even a sweet treat for April Fools' Day!

If you're looking for a savory, breakfast waffle, you have to check out my Ricotta Vanilla Bean Waffles. Or, if you're a bagel lover, you have to use my Tzatziki Feta Cream Cheese Spread.

Why You'll Love this Recipe

A Fun Recipe - It's a waffle AND a cookie! These cookies are so fun to add to any cookie plate and could even fool your friends and family for April Fools' Day!

Delicious & Beautiful - These might be some of the prettiest cookies EVER. From the crispy texture to the beautiful golden brown, they taste as good as they look!

Quickly Cooked - These are cooked quickly in a waffle maker in just minutes!

Ingredient Notes

Unsalted Butter - I use unsalted so we can control the amount of salt. The butter adds richness and results in a delicious buttery cookie. Use softened butter to easily incorporate in the batter.

Sugar -  I use dark brown sugar to give us just the right amount of sweetness and chewiness. I like dark brown sugar for its robust taste and it also reacts with the baking soda.

Eggs - Whole large eggs to binds the cookie dough, add moisture, and adds richness. Make sure they are at room temperature.

Maple or Rum Extract AND Almond Extract- adds flavor to the cookies. Could be substituted for pure vanilla extract if that's all you have.

Flour - I always use all-purpose flour. Just make sure to measure the flour correctly. Check out my expert tips on how to properly measure flour.

Ground Cinnamon - The addition of cinnamon adds great flavor to these Waffle Cookies.

Baking Soda - Our leaving agent.

Sea Salt - balances the sweetness in the cookies

Maple Glaze Ingredient Notes

Powdered Sugar -  Also known as icing sugar. If your powdered sugar is super clumpy you might want to sift it to ensure the smoothest glaze possible.

Pure Maple Syrup - Maple syrup adds to that authentic waffle flavor.

Whole Milk or Heavy Cream - You can use either milk or heavy cream to make glaze. Since milk is the thinnest consistency, you will need a bit less than you would if using heavy cream and if you use heavy cream, you will need to use a bit more.

Step-by-Step Instructions

1. To make the cookies: Preheat the waffle iron to a high setting. In a large bowl or stand mixer, beat the butter and brown sugar together until a crumbly texture is achieved.

2. In the same bowl, add in the eggs and both extracts. Mix together until well combined.

3. Slowly mix in the flour, baking soda, cinnamon and salt. Mix until batter becomes smooth in texture and combine BUT DO NOT OVER MIX. This batter will be thicker than traditional waffle batter.

4. Lightly spray the preheated waffle iron with cooking spray. Place roughly two tablespoons of cookie batter in the center of each waffle mold (if you have a round one, place in the direct middle). Close the top and cook for roughly 3 minutes or until golden in texture. Open the top and remove the cookie with a fork.

5. Place the cookie on a cooling rack and repeat the process until all the cookies are made. Cool completely while you prepare the icing.

6. To make the icing: Place the powdered sugar in a small bowl. Add in the maple syrup and mix until well combined. Slowly add in the milk or heavy cream, 1⁄2 tablespoon at a time, stir constantly until the desired consistency is achieved.

7. Drizzle over the cooled waffle cookies and let the glaze set for at least 1 hour.

Expert Tips

Cooking Spray for the Win - To make things as easy as possible, be sure to spray your waffle maker with cooking spray so it’s easy to remove the cookies.

Properly Measure Flour - If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.

Use Room Temperature/ Softened Ingredients - this will create a consistent cookie dough.

Careful, They're Hot! - The cookies will be hot once baked, use a fork or small tongs to safely remove them to a cooling rack.

Patience is Key - Compared to using the oven to bake multiple cookies, you are limited to the size of your waffle iron. But, they cookies do cook quickly and the results are worth the time involved.

Storage

Store leftover cookies in an airtight container at room temperature. For best texture, consume within 3 days.

Recipe FAQ

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