Description
These waffle cookies are delightful treats made by cooking a soft dough in a waffle iron until golden brown. They are tender with a slight crisp and topped with a rich maple glaze, combining the buttery sweetness of the cookies with the warm flavors of maple syrup for a perfect snack or dessert.
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
- Warm the Waffle Iron: Plug in the mini waffle iron to let it preheat while you prepare the cookie dough.
- 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 the mixture is well combined and creamy.
- Add Egg and Vanilla: Stir in the egg and vanilla extract until fully incorporated and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and table salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until the dough is fully combined without overmixing.
- Shape and Cook Cookies: Scoop about 2 tablespoons of dough and form into a ball. Break the ball into 3 or 4 even pieces and place them evenly spaced on the heated waffle iron. Close the iron gently but firmly and cook until the cookies turn golden brown, approximately 90 seconds.
- Remove Cookies: Carefully tilt the waffle iron onto a cooling rack while wearing oven mitts to loosen the cookies. Avoid using a fork to prevent breaking. Repeat the process with the remaining dough, letting cookies cool slightly before glazing.
- Prepare Maple Glaze: In a bowl, whisk the maple syrup with melted butter. Gradually add powdered sugar, stirring until the mixture is smooth and fully combined. If glaze becomes too thick, warm it in the microwave for 10 seconds and stir; repeat if necessary to achieve a fluid consistency.
- Glaze the Cookies: Drizzle the maple glaze over the warm cookies or dip the completely cooled cookies into the glaze depending on your preference.
Notes
- Using a mini waffle iron is ideal to cook one cookie at a time evenly, but avoid Belgian waffle irons as their deep pockets make cookie removal difficult and prone to breaking.
- The maple glaze quantity is enough to generously cover all the cookies; for a lighter drizzle, halve the glaze ingredients.
- Store the glazed cookies in an airtight container at room temperature for up to 3 days after the glaze has fully set.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 13 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
