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
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
- 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
