If you’ve ever thought a cookie could get a fun, crispy twist, wait until you try this Waffle Cookie Recipe. It’s a total game changer—imagine the crispy edges and buttery sweetness of a classic cookie paired with the delightful texture and pattern of a waffle. When I first made these, I was hooked immediately, and I bet you will be too. Keep reading, because this recipe is super straightforward and definitely fan-freaking-tastic!
Why You’ll Love This Recipe
- Unique Texture and Shape: These cookies have the perfect crisp edges with a charming waffle pattern that stands out on any cookie platter.
- Simple Ingredients: Made from everyday pantry staples, so you can whip them up quickly without a special trip to the store.
- Quick to Make: From mixing to cooking, the recipe comes together in just about 12 minutes—perfect for when you’re craving something sweet and fast.
- Customizable: You can easily tweak the recipe with additions like chocolate chips or fun toppings, making it a versatile treat for any mood or occasion.
Ingredients You’ll Need
The ingredients for this waffle cookie recipe are simple and straightforward, but each one plays a special role to create that delicate balance between crispiness and chewiness. I always suggest using room temperature eggs and good-quality vanilla extract for the best flavor—it really makes a difference!
- Unsalted butter: I like to melt and cool it to get that silky dough texture—unsalted is key so you can control the saltiness perfectly.
- All-purpose flour: This forms the base of the cookie, giving it just the right structure.
- Cornstarch: A little secret ingredient that adds tenderness and helps create those tender, melt-in-your-mouth bites.
- Baking powder: To give just a hint of lift without making the cookies fluffy.
- Salt: Balances the sweetness and enhances all the other flavors.
- Granulated sugar: For that clean, classic sweetness that crisps beautifully in the waffle iron.
- Large egg: Use at room temperature to help bind the dough and add richness.
- Vanilla extract: This brings that warm, inviting flavor we all love in cookies.
- Powdered sugar (optional): A light dusting for that pretty finishing touch and a hint of extra sweetness.
Variations
I love experimenting with this waffle cookie recipe and making it my own depending on the occasion. If you’re anything like me, you’ll enjoy customizing it with different add-ins and toppings to suit your sweet tooth or dietary needs.
- Chocolate Waffle Cookies: Adding 2-3 tablespoons of cocoa powder to the dry ingredients creates a rich chocolatey twist that my family goes crazy for.
- Chocolate Chip Waffle Cookies: Toss in mini chocolate chips for a melty surprise—these are perfect for kids’ lunchboxes or weekday treats.
- Glazed Toppings: Drizzle with a simple powdered sugar glaze or melted chocolate once cooled for a fancy touch that’s surprisingly easy.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend and ensure your baking powder is gluten-free for a safe yet delicious alternative.
How to Make Waffle Cookie Recipe
Step 1: Prep Your Butter and Dry Ingredients
First things first, melt your butter gently—microwave or stovetop works fine—then pop it in the fridge to cool for about 15 minutes. This keeps the butter from cooking the eggs later and helps the dough hold together nicely. While that’s chilling, whisk together your flour, cornstarch, baking powder, and salt in a bowl. This ensures even distribution, so your cookies bake uniformly every time.
Step 2: Mix Wet Ingredients and Combine Dough
In a large bowl, whisk your cooled melted butter with the granulated sugar until smooth, then add the egg and vanilla extract. You’ll want to mix until you get a smooth, silky texture—no lumps. Now, fold the dry ingredients into the wet until just combined. Overmixing here can make your cookies tough, so stop as soon as the flour disappears.
Step 3: Heat the Waffle Iron and Cook
Preheat your waffle iron—I like my heat set around 2 on mine to keep the cookies from browning too quickly. Lightly grease the iron with non-stick spray or a brush of butter. Using a small cookie scoop (about 1 tablespoon), place dough balls into each section of the waffle iron. Close the lid gently and let them cook until your waffle iron signals it’s done; mine turns green, which usually takes about 2 minutes.
Step 4: Cool and Enjoy
Use a flexible silicone spatula or knife to carefully loosen the cookie waffles—it’s best to do this gently to keep the pretty waffle pattern intact. Transfer the cookies to a cooling rack and let them reach room temperature. Once cooled, dust with powdered sugar if you like, or add any toppings you’re feeling. Get ready for some serious cookie-craving satisfaction.
Pro Tips for Making Waffle Cookie Recipe
- Use Room Temperature Eggs: This helps your dough mix more evenly and prevents lumps.
- Don’t Overfill the Waffle Iron: One tablespoon per section keeps the waffles from spilling over and ensures even cooking.
- Cool Butter Before Mixing: Melted butter can cook your egg if too warm, so always cool it down first.
- Gentle Removal: Use a silicone spatula or knife to avoid breaking the delicate waffle pattern as you remove cookies.
How to Serve Waffle Cookie Recipe
Garnishes
I always love a light dusting of powdered sugar for that classic look and a tiny extra touch of sweetness. Sometimes I drizzle a bit of melted dark chocolate over half of them—it looks pretty and adds a slightly bitter counterpoint that my family adores. Fresh berries or a dollop of whipped cream on the side can make this feel a little fancier if you’re serving guests.
Side Dishes
These waffle cookies are fantastic with a hot cup of coffee or tea. I also like pairing them with vanilla ice cream or even a fruit compote for a quick dessert. They hold up well alongside fresh fruit salads or yogurt parfaits, making them great for brunch spreads too.
Creative Ways to Present
For birthday parties or holidays, I’ve stacked these waffle cookies with layers of chocolate ganache or lemon curd between to make mini cookie ‘cakes.’ You can also sandwich ice cream between two cookies for a fun handheld treat. Plus, wrapping a few in cellophane with a festive ribbon makes for easy and charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, I store waffle cookies in an airtight container at room temperature. They stay fresh and crisp for up to five days, which is plenty of time to enjoy them without losing their texture. If you notice any softening, just pop them in the air fryer or toaster oven for a quick refresh!
Freezing
I’ve frozen the baked cookies by placing parchment between layers and sealing them in freezer bags. They freeze beautifully and keep their texture well. When I want one, I just take it out and let it thaw at room temperature, or slightly warm it up if I want that just-baked vibe back.
Reheating
To reheat, I use a toaster oven or air fryer on a low setting for 2-3 minutes. This crisps up the edges without drying out the cookie, so you get that signature waffle cookie crunch even after storing.
FAQs
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Can I use a different flour instead of all-purpose?
Yes! While all-purpose flour works best for texture and structure, you can try a gluten-free baking blend for dietary needs. Just make sure to pick one that’s suited for cookies to maintain the right consistency. You might notice a slightly different texture but still delicious!
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Do I really need to cool the melted butter?
Absolutely. Cooling the butter prevents it from cooking the egg when you combine them, ensuring the dough blends smoothly. If the butter is too hot, you could end up with scrambled bits or a tough dough.
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What if I don’t have a waffle iron?
You can still make delicious cookies by shaping the dough into balls and baking them on a parchment-lined tray at 350°F (175°C) until golden—about 10-12 minutes. They won’t have the waffle texture but will still be tasty!
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Can I add mix-ins like nuts or dried fruit?
Definitely! Small mix-ins like chopped nuts, chocolate chips, or dried cranberries can be folded in right after combining dry ingredients with wet. Just be careful not to overfill the waffle iron as the dough will spread when cooked.
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Why are cornstarch and baking powder included?
Cornstarch adds tenderness, creating a delicate crumb, while baking powder gives a slight lift so the cookie isn’t too dense. Together, they help achieve that ideal crispy-yet-soft waffle cookie texture.
Final Thoughts
This waffle cookie recipe has quickly become one of my go-to treats for impressing friends and satisfying sweet cravings with minimal fuss. There’s something so charming about the crisp edges and those grid marks that bring a touch of whimsy to the cookie world. I can’t recommend it enough if you want to add a little fun and flair to your cookie repertoire. So grab your waffle iron, and let’s get baking—you won’t regret it!
Print
Waffle Cookie Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful waffle cookies combine the crisp texture of traditional cookies with the unique pattern and light crunch of waffles. Made with simple pantry ingredients like butter, flour, and sugar, they are cooked in a waffle iron for a quick, fun twist on classic cookies. Perfect as a snack or dessert, these waffle cookies can be dusted with powdered sugar or customized with various toppings.
Ingredients
Wet Ingredients
- ½ cup (113 g) unsalted butter
- 1 large egg, room temperature
- 1 teaspoon (5 ml) vanilla extract
Dry Ingredients
- 1½ cups (180 g) all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
Topping
- ¼ cup (30 g) powdered sugar for dusting (optional)
Instructions
- Melt and cool the butter: In a small bowl, melt the butter and then cool it in the fridge for about 15 minutes until it is no longer warm but still liquid.
- Mix dry ingredients: In another bowl, whisk together the all purpose flour, cornstarch, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Combine wet ingredients: In a large mixing bowl, whisk the cooled melted butter with the granulated sugar until well combined. Then whisk in the large egg and vanilla extract until smooth and fully incorporated.
- Add dry ingredients to wet: Gradually stir the dry mixture into the wet ingredients until just combined, being careful not to overmix to keep the dough tender.
- Preheat and prepare waffle iron: Preheat your waffle iron to a medium heat setting, around 2 on a standard dial. Lightly grease the waffle iron using a non-stick spray to prevent sticking.
- Scoop and cook the cookies: Using a small cookie scoop (approximately 1 tablespoon or 15 ml), place dough balls onto each section of the preheated waffle iron. Close the lid and cook until the waffle iron indicates the cookies are done, typically when a green light appears.
- Remove and cool: Carefully pry the cooked waffle cookies off with a silicone knife or flexible spatula and transfer them to a cooling rack. Allow them to cool to room temperature.
- Repeat and serve: Continue the cooking process with the remaining dough. Once all cookies are cooked and cooled, dust with powdered sugar or your favorite topping before serving.
Notes
- Store baked waffle cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Variations include making Chocolate Waffle Cookies or Chocolate Chip Waffle Cookies. You can also explore different glazes and topping combinations for added flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7 g
- Sodium: 60 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 20 mg
