Maple Waffle Cookies Recipe
If you’re anything like me and love those cozy flavors that warm you up on a crisp morning, then you absolutely have to try this Maple Waffle Cookies Recipe. These aren’t just any cookies; imagine the delicate crispness of a waffle married with the sweet, rich taste of maple syrup in a lovely glaze. I promise, once you take a bite, you’ll keep coming back for more—these cookies truly are fan-freaking-tastic! So, grab your mini waffle iron, and let’s make magic happen in your kitchen.
Why This Recipe Works
- Perfect Texture: The combination of baking powder, baking soda, and cornstarch gives these cookies that ideal balance of crisp edges and tender centers.
- Real Maple Flavor: Using pure maple syrup in the glaze adds authentic sweetness and a beautiful depth of flavor you can’t fake with extracts alone.
- Fun & Easy Technique: Cooking cookie dough in a mini waffle iron is not only quick but results in a unique, funny-shaped cookie that’s perfect for sharing.
- Versatile Recipe: You can tweak the glaze thickness, use different sugars, or try various waffle irons to get a cookie just how you like it every time.
Ingredients & Why They Work
The ingredients in this Maple Waffle Cookies Recipe come together to create a cookie that’s crisp, sweet, and perfectly maple-infused. Each component plays a key role, and I’ve learned some shopping tips along the way to help you get the best results.
- Unsalted Butter: Using unsalted butter lets you control the salt level in your cookies for balanced flavor and texture.
- Granulated Sugar: Adds structure and sweetness that help the cookies brown just right in the waffle iron.
- Light Brown Sugar: Packed with molasses flavor, it keeps the cookies moist and adds a subtle chewiness.
- Egg: Binds the dough and helps create that tender crumb—make sure it’s at room temperature for even mixing.
- Vanilla Extract: A small splash adds warmth and complexity to the dough.
- All-Purpose Flour: The base of the cookie, providing structure without heaviness.
- Cornstarch: This little secret ingredient softens the cookies so they’re not too dense.
- Baking Powder & Baking Soda: These leavening agents work together to raise the dough and keep the texture light and airy.
- Salt: Balances sweetness and enhances the overall flavor.
- Maple Syrup: Real maple syrup brings authentic flavor to the glaze—don’t skimp on quality here!
- Powdered Sugar: Gives the glaze that smooth, luscious finish that’s perfect for dipping or drizzling.
Make It Your Way
One of the best parts about this Maple Waffle Cookies Recipe is how flexible it is. I’ve had so much fun experimenting with different flavor twists and textures, but you can absolutely keep it classic or customize it to suit your tastes.
- Variation: I sometimes swap the brown sugar for coconut sugar to give an earthier taste, which pairs wonderfully with the maple glaze. You might like it too!
- Dietary Adjustments: For a dairy-free version, try substituting the butter with coconut oil—just remember to chill your dough a bit longer for easier handling.
- Seasonal Twist: Add a sprinkle of cinnamon or nutmeg in the dough during fall—it makes your kitchen smell like a cozy café.
Step-by-Step: How I Make Maple Waffle Cookies Recipe
Step 1: Prep Your Equipment and Start Softening Butter
Before you even start mixing, plug in your mini waffle iron to begin warming up. This ensures it’s hot enough when the dough is ready. Next, make sure your butter is softened to room temperature—too hard and it won’t cream properly, too melted and your dough will be too loose. I usually set it out while gathering ingredients, and by the time I’m ready, it’s just right.
Step 2: Cream Butter and Sugars
In a large bowl, use an electric mixer on high speed to beat the butter with granulated and brown sugar until it’s light and fluffy—about 1 to 2 minutes. This step traps air, helping your cookies come out airy and perfectly textured. Don’t rush it here; it makes a big difference!
Step 3: Add Egg and Vanilla
Crack in the egg and pour the vanilla extract, then stir gently until everything is fully combined. Using a room-temp egg helps keep that creamy mixture from curdling, so if yours came from the fridge, no worries—just give it a quick warm bath in a bowl of warm water for a few minutes.
Step 4: Whisk Dry Ingredients and Combine
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Gradually mix these dry ingredients into your wet batter until just combined. Don’t overmix; you want the dough to come together smoothly but not develop extra gluten—this keeps your cookies tender.
Step 5: Scoop Dough and Cook in Waffle Iron
Scoop about 2 tablespoons of dough and roll it into a ball. I like breaking it into 3 or 4 smaller pieces and placing them evenly in the preheated waffle iron. Be careful—the iron will be hot! Close it gently but firmly, and cook for about 90 seconds or until the cookies turn golden brown. If it’s your first batch, keep an eye so you can adjust the timing for your specific waffle iron.
Step 6: Remove Cookies and Cool
To get the cookies out, I carefully tilt the waffle iron over a cooling rack while holding it with oven mitts. Using a fork to pry them out usually breaks the cookies, so this method really works best. Let the cookies cool just a bit before adding the maple glaze.
Step 7: Make and Apply Maple Glaze
Whisk together maple syrup and melted butter until smooth, then gradually add powdered sugar until you get a luscious glaze. You can drizzle it over the cookies while warm or wait until the cookies cool completely and dip them for a thicker coating. If the glaze gets too thick, just zap it in the microwave for 10 seconds and stir—it’ll loosen right up.
Tips from My Kitchen
- Use a Mini Waffle Iron: It makes perfectly sized, evenly cooked cookies—plus, they’re adorable and fun to make!
- Don’t Skip Cornstarch: It softens the cookie’s bite and prevents them from getting too tough or dry.
- Glaze While Warm: I find glazing just after cooling a minute makes the glaze stick beautifully without melting off.
- Avoid Belgian Waffle Irons: They have deep pockets that make the cookies hard to remove and likely to break.
How to Serve Maple Waffle Cookies Recipe
Garnishes
I usually keep it simple with these cookies—a light dusting of powdered sugar adds a pretty touch. Sometimes, I sprinkle finely chopped toasted pecans on top while the glaze is still wet for a little crunch and nuttiness that complements the maple beautifully.
Side Dishes
These cookies are fantastic alongside a warm cup of coffee or chai tea. For brunch, I like serving them next to fruit salad or Greek yogurt with honey—a little savory balance goes a long way!
Creative Ways to Present
For holiday parties, I’ve arranged these Maple Waffle Cookies on a tiered platter garnished with fresh rosemary and edible flowers—instant wow factor! Another fun idea is to sandwich two cookies together with a maple cream cheese frosting for a cookie “wafflewich.” Your friends will be impressed.
Make Ahead and Storage
Storing Leftovers
Once the glaze has fully dried, I store leftover cookies in an airtight container at room temperature. They stay crisp on the outside and soft inside for up to three days—perfect for sneaking a few during your afternoon coffee break.
Freezing
If you want to make a big batch, these cookies freeze well without losing texture. Just place them in a single layer on a baking sheet first to freeze individually, then transfer to a freezer-safe container or bag. Thaw at room temp when you’re ready to enjoy.
Reheating
To bring back that just-baked warmth, pop cookies into a toaster oven for a minute or two—this revives their crisp edges and makes the maple glaze shimmer. Avoid microwaving as it can make them a bit soggy.
FAQs
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Do I have to use a mini waffle iron for this Maple Waffle Cookies Recipe?
While a mini waffle iron is ideal for perfectly sized cookies and easy handling, you can use a larger waffle iron as long as it doesn’t have very deep pockets like Belgian irons. Deep wells make it tricky to remove the cookies without breaking.
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Can I substitute the maple syrup in the glaze?
You can try using honey or agave syrup, but keep in mind the flavor will differ. I personally recommend real maple syrup for that signature taste and the best results.
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How do I prevent the cookies from sticking to the waffle iron?
Make sure your waffle iron is thoroughly preheated, and lightly brush or spray it with a small amount of oil before cooking each batch. This simple step helps the cookies release easily.
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Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. The texture might be slightly different but still delicious.
Final Thoughts
I’m truly smitten with this Maple Waffle Cookies Recipe because it’s one of those simple yet unexpectedly delightful treats that you can easily whip up and share with loved ones. Nothing beats seeing smiles when these cookies hit the table, warm and dripping with that lovely maple glaze. If you want a recipe that feels special but doesn’t require a ton of fuss, I can’t recommend this one enough. Give it a try—you won’t regret it!
Print
Maple Waffle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Waffle Cookies are a delightful treat made in a mini waffle iron, featuring a tender, buttery cookie base topped with a sweet maple glaze. Perfect for snacking or dessert, they combine the crisp texture of waffles with the flavorful sweetness of maple syrup for a unique and delicious bite-sized cookie.
Ingredients
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
- 1 cup (125 g) powdered sugar
Instructions
- Preheat Waffle Iron: Plug in the waffle iron so it begins warming up while you prepare the dough to ensure it’s hot and ready for cooking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, add unsalted butter, granulated sugar, and light brown sugar, then beat with an electric mixer on high speed for about 1-2 minutes until the mixture is well-combined and creamy.
- Add Egg and Vanilla: To the creamed butter and sugars, add the egg and vanilla extract and mix until fully combined and uniform.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and table salt until evenly blended.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring continuously until the dough forms a uniform consistency with no dry spots.
- Shape and Cook Cookies: Scoop approximately 2 tablespoons of cookie dough and form into a ball. Break this ball into 3 or 4 even pieces and place them evenly onto the hot waffle iron. Close the lid gently but firmly and cook for about 90 seconds until the cookies are golden brown.
- Remove Cookies Safely: Carefully tilt the waffle iron onto a cooling rack and let the cookie drop out to avoid breaking it, using oven mitts to protect your hands. Avoid using a fork as it may damage the cookies. Repeat this process until all the dough is cooked.
- Prepare Maple Glaze: While the cookies cool slightly, whisk together maple syrup and melted butter in a bowl. Gradually whisk in powdered sugar until the glaze is smooth and fully combined.
- Glaze Cookies: Drizzle the maple glaze over the warm cookies or wait for the cookies to cool completely and dip them into the glaze for a more thorough coating. If the glaze thickens too much while working, microwave it in 10-second intervals, stirring between until fluid.
Notes
- Waffle Iron Choice: Use a mini waffle iron for best results, as it cooks one cookie at a time ensuring even cooking. A larger iron works well too, but avoid Belgian-style irons with deep crevices because cookies tend to break when removing.
- Maple Glaze Quantity: The glaze recipe is enough to generously coat every cookie. For a lighter drizzle, halve the quantities of maple syrup, butter, and powdered sugar.
- Storage: Once the glaze has dried completely, store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
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: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
