This easy Waffle Cookie recipe combines a classic cookie with the crispy texture of a waffle! Waffle Cookies is a great recipe for fans of regular waffles or even the thinner, crispier pizzelle style.
Prep Time5 minutesmins
Cook Time3 minutesmins
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Servings: 12
Ingredients
½cupButterSoftened
½cupGranulated Sugar100g
½cupBrown Sugar106g
1 ¾cupsAll Purpose Flour210g
1teaspoonBaking Powder
1EggLarge
1teaspoonVanilla Extract
¼teaspoonSalt
½teaspoonGround Cinnamon
1-2tablespoonsMilk
Icing
1 ½cupsPowdered Sugar
½teaspoonVanilla Extract
1-2tablespoonsMilk
Instructions
Waffle Cookies
In a large bowl using a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream together softened Butter and Granulated Sugar until fluffy. Add Brown Sugar and cream together again to combine.
Then mix the Egg and Vanilla Extract, and cream ingredients together. The mixture will change in texture and become a lighter color and consistency after 2–3 minutes.
Add the remaining dry ingredients to the butter mixture and mix until combined.
The dough will be softer than cookie dough, thicker than muffin batter, and sticky. Preheat the Waffle Iron until it is hot. Spray lightly with nonstick cooking spray; you only need to do this for the first waffle cookie.
Place 1 scoop, or about 3 tablespoons, of dough into the hot waffle iron and close the lid. Note: My waffle iron has two separate wells, so I used 1 scoop per well. Allow the waffle cookies to cook for 2–3 minutes. Each waffle iron will cook a bit differently - mine takes about 2 minutes and 30 seconds.
Open the lid and allow the waffle to sit for up to 20 seconds before trying to remove it. It will be quite soft initially and get firmer as it cools, making it easier to remove.
Carefully remove the cookie and place it on a wire cooling rack to cool.
Icing
In a small bowl, combine powdered sugar with extract and slowly add milk, a little at a time. Whisk ingredients together, adding additional milk as needed until desired consistency is reached.
Carefully dip cooled waffle cookies into the icing, allowing excess to drip off, and place them on the cooling rack for the icing to set.
Notes
Storage
Store: Store cooled waffle cookies in an airtight container at room temperature for up to 4 days, separating any iced cookies with parchment paper. Cookies are best enjoyed within 2–3 days.
Freeze: Freeze in a sealed container for up to 3 months. Place parchment paper between each cookie to prevent them from sticking together. Defrost before eating.
Pro Tips
Removing hot waffle cookies from waffle iron can be tricky. Open Lid and allow 20-30 seconds with the lid open for cookie to cool. As it cools it will set up making it easier to remove. Using a fork or even a tiny spatula carefully lift cookie and place on wire cooling rack.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.