Waffle Cookie Recipe with Maple Glaze Recipe

If you’re looking for a sweet treat that’s both fun to make and tastes like a little slice of heaven, you’re in the right place! This Waffle Cookie Recipe with Maple Glaze Recipe is seriously one of my favorites to whip up when I want something crispy, tender, and just bursting with cozy flavors. Imagine warm waffle cookies with a luscious maple glaze drizzled on top — perfect for breakfast, snacks, or dessert. Trust me, once you try these, you’ll wonder how you ever lived without them!

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Ingredients & Why They Work

Every ingredient in this Waffle Cookie Recipe with Maple Glaze Recipe plays its part to create a beautifully balanced cookie. I’ve found that simple, high-quality ingredients let the maple shine through and keep the cookie light yet satisfyingly crisp.

• Unsalted butter: Softened to room temperature for easy creaming, it provides richness and a tender crumb.
• Granulated sugar: Gives sweetness and helps create that lovely crunch you’ll want in each bite.
• Light brown sugar: Adds moisture and a subtle molasses note for depth.
• Large egg: Binds everything together while adding tenderness.
• Vanilla extract: Enhances the warm flavors without overpowering the maple.
• All-purpose flour: The structure backbone for the cookies.
• Cornstarch: Secret weapon for soft but firm texture, preventing toughness.
• Baking powder & baking soda: Leaveners to give a light lift and airy crumb.
• Table salt: Balances sweetness and brightens flavors.
• Maple syrup: The star of the glaze, pure and unfiltered is best for the richest taste.
• Salted butter (for glaze): Adds creaminess and a slight salty contrast to the sweet glaze.
• Powdered sugar: Used to thicken the glaze to a perfect dipping consistency.

Tweak to Your Taste

I love how flexible this Waffle Cookie Recipe with Maple Glaze Recipe is—it’s like a blank canvas for you to make your own. Over time, I’ve played around with a few variations depending on mood and season, and honestly, the cookie still shines through every time.

• Variation: Add a pinch of cinnamon or nutmeg for that cozy, fall-spice vibe. I did this last Thanksgiving and the subtle warmth paired beautifully with the maple glaze.
• Dietary: Want gluten-free? Try swapping the all-purpose flour for a 1:1 gluten-free baking flour—just be prepared for a slightly different texture, but still delicious.
• Sweetness level: If you prefer your glaze a little less sweet, cut the powdered sugar in half and gently drizzle instead of dipping the cookies.

Step-by-Step: How I Make Waffle Cookie Recipe with Maple Glaze Recipe

Step 1: Get Your Waffle Iron Ready

The first thing I do is plug in my mini waffle iron so it starts warming up. This little warm-up makes a huge difference because your cookies will cook evenly and crisp up just right. Trust me—waiting for the iron to be hot will save you from cookies sticking or baking too slowly.

Step 2: Cream Butter and Sugars Until Fluffy

In a large bowl, I combine the softened butter, granulated sugar, and light brown sugar. Using my electric mixer, I beat it on high for about 1-2 minutes until it’s pale and fluffy. This step is key—it incorporates air that’ll help your cookies be light yet crisp. If you skip this, your cookies might turn out denser than you’d want.

Step 3: Add Egg and Vanilla for Flavor and Structure

Next, I add the egg (always at room temp to avoid scrambling) and vanilla extract, mixing until just combined. Be careful not to overbeat here—just enough for everything to come together beautifully.

Step 4: Mix Dry Ingredients Separately

While the wet ingredients rest, I whisk together the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. This way, you get an even distribution of leaveners and seasoning in your cookies.`

Step 5: Combine Wet and Dry Ingredients

At this point, I gradually fold the dry ingredients into the wet mixture until just combined. This avoids overmixing, which can toughen cookies. I like to stop once I don’t see streaks of flour anymore.

Step 6: Shape Dough and Cook in Waffle Iron

I scoop about 2 tablespoons of dough, roll it into a ball, and then gently break it into 3 or 4 smaller pieces to distribute evenly inside the waffle iron. Remember—the iron is hot, so I use oven mitts and keep fingers clear. I gently close the iron and cook for about 90 seconds, until golden brown. I found that tilting the iron to cool racks helps the cookie release without breaking—forks tend to snag and cause cracks.

Step 7: Whisk Maple Glaze & Decorate

Whisk maple syrup with melted butter, then gradually add powdered sugar until smooth and glossy. I personally like to drizzle the glaze over warm cookies for a light touch or dip fully cooled cookies for a richer coating. If your glaze gets too thick, a quick 10-second microwave zap and stir will get it back to silky perfection.

How to Serve Waffle Cookie Recipe with Maple Glaze Recipe

Garnishes

I usually sprinkle a pinch of flaky sea salt over the glazed cookies—it cuts through the sweetness and adds a pop of interest. Sometimes, I toss a few chopped toasted pecans or walnuts on top for crunch and extra autumn vibes.

Side Dishes

This Waffle Cookie Recipe with Maple Glaze Recipe pairs beautifully with a hot cup of coffee or tea. I also love serving them alongside yogurt or fresh fruit for a simple brunch or snack plate that feels indulgent yet balanced.

Creative Ways to Present

For holiday parties, I stack these waffle cookies into little towers tied with twine or festive ribbons—easy to grab and adorable to look at. Another fun idea is to assemble mini cookie sandwiches with a layer of maple cream cheese frosting in between. Trust me, these presentation tricks wow friends and family every time.

Make Ahead and Storage

Storing Leftovers

Once the maple glaze sets completely, I store my waffle cookies in an airtight container at room temperature. They stay fresh and crisp for up to 3 days, which is perfect because I never manage to keep them around that long! Layering parchment between cookies helps prevent sticking, too.

Freezing

If I want to stash some for later, I freeze unglazed waffle cookies in a single layer on parchment paper. After they’re firm, I transfer them to a freezer-safe bag. When I’m ready for them, I thaw at room temperature, then add fresh glaze before serving — fresh as can be!

Reheating

To bring leftover or thawed waffle cookies back to life, I pop them in a toaster oven at low heat (about 300°F) for a couple of minutes. This revives their crispness without drying them out. Then, I drizzle or dip them in glaze again for that fresh, irresistible finish.

FAQs

Final Thoughts

This Waffle Cookie Recipe with Maple Glaze Recipe holds a special place in my heart because it’s both nostalgic and surprising every single time I make it. Whether you’re an experienced baker or just starting out, these cookies bring warmth, sweetness, and a little touch of magic to your kitchen. So grab your waffle iron and give it a go—I promise you won’t regret turning simple ingredients into something truly unforgettable.

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