Waffle cookies area classic buttery vanilla sugar cookie cooked on a waffle iron. These easy cookie waffles have a soft buttery interior with a crisp golden brown exterior. What I love most about these fun and unique dutch waffle cookies is they are no chill and all you need to baked them is a waffle iron.
Jump to:
Why Should You Make This Recipe
I absolutely adore a fun twist on a classic cookie recipe. Some of my reader favorite cookie recipes are unique twists on traditional cookies. My Lemon Blueberry Cookies, Biscoff Butter Cookies and Tiramisu Cookies are just a few. I know you’ll love these adorable butter waffle cookies just as much because:
- You love a twist on a classic cookie recipe. Waffle iron cookies use a classic butter sugar cookie recipe and cooks the dough on a, you guessed it, a waffle iron. What I love about making cookies in a waffle iron is each batch of mini cookies takes only a minute or two to make.
- Easy to make, bake and eat. These waffle sugar cookies taste like you just bought them from the cutest Dutch bakery in town, but they’re incredibly easy to make at home using a waffle iron. Simply mix up the vanilla sugar cookie dough, heat up your waffle iron, cook for a minute or two and enjoy!
Ingredients
This waffle cookie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, cornstarch, baking powder and salt.
- Wet Ingredients: Gather melted and cooled butter, granulated sugar, an egg and vanilla extract.
Substitutions
These sugar cookie waffles are as easy to make as they are delicious. Here are my recommended substitutions to make these cookies if you need them.
- Baking Powder: This acts as a leavener in these waffle iron cookies. Baking powder gives the cookies a more cake like texture, so I do not recommend substituting this with baking soda.
- Cornstarch: I like to use a little cornstarch in most of my no chill cookie recipes. Especially the in cookie recipes I also use melted butter. Using cornstarch helps to prevent the cookies from spreading too much, as well as giving them an extra chewiness. If you would like to omit, make sure to chill the dough for an hour.
- Granulated Sugar: Maple sugar would also work well to make these waffle maker cookies refined sugar free.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
Variations
- Chocolate Waffle Cookies: Decrease the flour to 1 cup of all purpose flour (120 g). Sift ¼ cup (20 g) Dutch process cocoa powder into the melted butter along with the egg and vanilla extract. Follow the rest of the recipe as written.
- Chocolate Chip Waffle Cookies: Fold ¾ cup mini chocolate chips into the cookie dough right after the dry ingredients are mixed into the wet ingredients. Top with a vanilla glaze and more mini chocolate chips.
- Vanilla Glaze: Top the sugar waffle cookies with an easy vanilla glaze. Whisk 1 cup powdered sugar (120 g) with 2 - 3 tablespoons (30 - 45 ml) milk and 1 teaspoon vanilla extract until smooth. Dip or glaze over the cooled cookies.
- Maple Glaze: Top the butter waffle cookies with a sweet maple glaze. Whisk 1 cup powdered sugar (120 g) with 2 - 3 tablespoons (30 - 45 ml) maple syrup and 1 - 2 tablespoons milk or heavy cream until smooth. Dip or glaze over the cooled cookies.
- Toppings: Melt chocolate or white chocolate to drizzle on top. Drizzle the tops of these waffle cookies with caramel for a stroopwafel inspired cookie. Top these cookies with Mascarpone Frosting and Strawberry Glaze for the best dessert for breakfast ever. You can even sandwich ice cream in between take two of these mini waffle cookies for the most best waffle ice cream sandwich.
How To Make
Learn how to make waffle cookies in a few easy steps.
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes. In another bowl whisk together the flour, cornstarch, baking powder and salt until well combined.
- In a large mixing bowl, whisk in the cooled melted butter with the granulated until well combined. Whisk in the egg and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined.
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of 2. Lightly grease the waffle iron using a non stick spray. Using a small cookie scoop (1 tablespoons, 15 ml), scoop the vanilla sugar cookie dough into balls directly onto the preheated waffle iron. For a regular waffle maker, drop one tablespoon of cookie dough into each of the four sections of the waffle maker. Close the top of the waffle iron and allow the cookies to cook until the light indicates the cookie waffles are done. My waffle iron shows a green light. Gently pry the cookies off the hot waffle iron using a silicone knife or flexible spatula. Transfer the cookies to a cooling rack to cool to room temperature.
- Repeat the cooking process with the remaining butter cookie dough until all the dough has been cooked into the best waffle cookies. Dust with powdered sugar or top with your preferred topping and enjoy!
How To Store, Freeze and Thaw
- Store: Place the baked waffle cookies in an airtight container. Store at room temperature for up to 5 days.
- Freeze: Make sure the waffle iron cookies are completely cooled to room temperature, place them in a ziplock bag and store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw your waffle sugar cookies to let them sit out at room temperature until thawed or heat them in the microwave in 15 second increments until heated through.
M’s Expert Tips
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Preheat and grease the waffle iron. The waffle iron needs to be fully preheated to cook the cookies properly. I recommend starting at a heat setting of 2 and increasing as needed.
- Perform a test batch. Drop 1 or 2 scoops of cookie dough to test the heat setting. If the cookies are too dark, decrease the heat. If the cookies are too light, increase to the next setting.
- Do not use a Belgian waffle iron. The crevices are too deep and the cookies will not cook or release easily.
FAQs
Yes, it’s possible to try to make waffle cookies using other cookie dough. I recommend using a cookie dough or cookie recipe without too many add-ins or ones without a sugar coating.
A traditional stroopwafel cookie has a thin caramel filling sandwiched between two thin layers of freshly caked dough with waffle iron impressions.
Other No Bake Cookie Recipes to Try
If you try this Waffle Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Waffle Cookies Recipe
Equipment
- 1 waffle maker regular or mini
- 1 whisk and flexible spatula or spoon
- 1 small cookie scoop (1 tbsp, 15 ml) optional
Ingredients
- ½ cup (113 g) unsalted butter
- 1½ cups (180 g) all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon (5 ml) vanilla extract
- ¼ cup (30 g) powdered sugar for dusting optional
Instructions
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes.½ cup (113 g) unsalted butter
- In another bowl whisk together the flour, cornstarch, baking powder and salt until well combined.1½ cups (180 g) all purpose flour, 1 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled melted butter with the granulated until well combined. Whisk in the egg and vanilla extract until smooth and well combined.Stir the dry ingredients into the wet until just combined.¾ cup (150 g) granulated sugar, 1 large egg, room temperature, 1 teaspoon (5 ml) vanilla extract
- Preheat the waffle iron to your desired heat setting. I recommend a heat setting of 2. Lightly grease the waffle iron using a non stick spray.
- Using a small cookie scoop (1 tablespoons, 15 ml), scoop the vanilla sugar cookie dough into balls directly onto the preheated waffle iron. For a regular waffle maker, drop one tablespoon of cookie dough into each of the four sections of the waffle maker. Close the top of the waffle iron and allow the cookies to cook until the light indicates the cookie waffles are done. My waffle iron shows a green light.
- Gently pry the cookies off the hot waffle iron using a silicone knife or flexible spatula. Transfer the cookies to a cooling rack to cool to room temperature.
- Repeat the cooking process with the remaining butter cookie dough until all the dough has been cooked into the best waffle cookies. Dust with powdered sugar or top with your preferred topping and enjoy!¼ cup (30 g) powdered sugar for dusting
Leave a Reply