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Home » Cookies » Waffle Cookies

Waffle Cookies

Published: Mar 15, 2023 · Modified: Mar 15, 2023 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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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.

Waffle cookies on a baking sheet with brown parchment paper. A spoon is overhead one of the cookies drizzling maple glaze. There's a white subway tile in the background.

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.

Overhead of Waffle Cookies with maple glaze on a brown parchment paper.

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

Waffle Cookie ingredients on a cement white grey background. Each ingredient is labeled with a white rectangle with black text in all caps.

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

Maple Glaze ingredients on a cement white grey background. Each ingredient is labeled with a white rectangle with black text in all caps.

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

A mixing bowl with brown sugar and 2 sticks of butter. A white beater sits off to the side.
  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.
Brown sugar and butter beaten in a large mixing bowl with whole eggs and a white beater off to the side.
  1. In the same bowl, add in the eggs and both extracts. Mix together until well combined.
Waffle cookie batter in a large steel mixing bowl with a blue grey silicone spatula off to the side.
  1. 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.
2 scoops of waffle cookie batter in a waffle maker.
  1. 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.
Waffle Cookies on a black cooling rack on a white grey background.
  1. Place the cookie on a cooling rack and repeat the process until all the cookies are made. Cool completely while you prepare the icing.
Waffle Cookies on a black cooling rack on a white grey background. A glass bowl of maple glaze sits in front of the cooling rack with a spoon.
  1. 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.
Overhead of Waffle Cookies with maple glaze on a brown parchment paper.
  1. 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.

Waffle cookies on a wood stand with a glass syrup pourer in the background with a white brick background.

Recipe FAQ

Is waffle cookie batter thicker than waffle batter?

Yes! This waffle cookie batter will be much thicker than waffle batter. Remember that these are cookies and so the dough will look like a cookie dough versus a runny waffle batter.

What is the best waffle maker for waffle cookies?

You can use any waffle maker you have. The larger the waffle maker, the more cookies you can cook at once. I recommend one that has 4-squares.

What are other ways to enjoy waffle cookies?

Syrup is classic with waffles hence why they are served with a maple syrup glaze on top. But, here are other ways you could enjoy these cookies:
- dusted with powdered sugar
- chocolate dipped or drizzled with chocolate or caramel sauce
- dipped in chocolate with a crushed nut or toasted coconut flakes
- in a sundae
- as an ice cream waffle cookie sandwich
- with a vanilla glaze

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

Overhead of Waffle Cookies with maple glaze on a brown parchment paper.

Waffle Cookies

Mara
Now is the time to bake cookies in your waffle maker! The result are delicious, golden brown Waffle Cookies.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Resting Time 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 36 Cookies
Calories 154 kcal

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 & ½ cup brown sugar
  • 3 eggs, large room temperature
  • ½ teaspoon maple or rum extract
  • 1 teaspoon almond extract
  • 3 & ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon baking soda
  • ¼ teaspoon sea salt

Maple Glaze

  • 1 cup powdered sugar sifted
  • ⅓ cup pure maple syrup
  • 2 tablespoons whole milk or heavy cream

Instructions
 

  • 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.
  • In the same bowl, add in the eggs and both extracts. Mix together until well combined.
  • 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.
  • 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.
  • Place the cookie on a cooling rack and repeat the process until all the cookies are made. Cool completely while you prepare the icing.
  • 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.
  • Drizzle over the cooled waffle cookies and let the glaze set for at least 1 hour.

Notes

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.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 1cookie | Calories: 154kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 29mg | Potassium: 40mg | Fiber: 1g | Sugar: 14g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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