Description
Delicious and crisp waffle cookies made using a mini waffle iron, featuring a rich maple glaze that adds a perfect touch of sweetness. These cookies are easy to make and offer a delightful twist on traditional cookies with their unique texture and flavor.
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
- Preheat the waffle iron: Plug in the waffle iron so it begins warming up and is hot when you’re ready to cook the cookies.
- Cream the butter and sugars: In a large mixing bowl, combine softened butter, granulated sugar, and light brown sugar. Use an electric mixer on high speed for about 1-2 minutes until the mixture is well-combined and creamy.
- Add egg and vanilla: Mix in the egg and vanilla extract until fully incorporated, creating a smooth batter.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture and stir until the dough is completely combined and uniform.
- 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 in the preheated waffle iron. Close the lid gently but firmly. Cook until the cookies turn golden brown, about 90 seconds.
- Remove cookies safely: To remove each cookie, carefully tilt the waffle iron over a cooling rack using oven mitts. Avoid using a fork to prevent breaking the cookies. Repeat until all dough is cooked. Allow cookies to cool slightly before glazing.
- Prepare maple glaze: Whisk together maple syrup and melted butter until combined. Gradually add powdered sugar and whisk until smooth and fully blended. If the glaze thickens, microwave for 10 seconds and stir to achieve desired consistency.
- Glaze the cookies: Drizzle the maple glaze over the cookies or dip cooled cookies into the glaze as preferred. Allow the glaze to set before serving.
Notes
- Waffle iron: A mini waffle iron is ideal for cooking individual cookies evenly and gently. Larger waffle irons can be used but avoid Belgian irons as their deep grooves make cookie removal difficult.
- Maple glaze quantity: This amount of glaze generously coats each cookie. For a lighter drizzle, reduce maple syrup and powdered sugar by half.
- Storage: Once the glaze has fully dried, store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
