Waffle Cookies are like a perfect bite of waffle cone made into a buttery rich cookie!
Sweets are the best thing to get through a rough time. Or a busy time. Or any time really. Cookies are such easy treats that are absolutely delicious and do not remain in the house for very long.
The newest cookie recipe I wanted to share is a waffle cookie! These are surprisingly easy cookies to make and are very similar to waffle cone but in cookie shape.
I think that’s why I like them so much. And, luckily, I already have the right type of waffle iron among my kitchen’s arsenals perfect for waffle cookies!
Check out the Make section of MCG for more fun recipes like desserts and savory dishes. Leave a comment below and let me know what you think and how the recipe works for you!
The ingredients for making waffle cookies is very simple and can typically be found in a kitchen (especially one that is prone to baking!) The only different thing required for this recipe is the waffle iron. But otherwise, you need the standard ingredients of flour, sugar, extract, egg, and butter!
I would like to figure out how to make these cookies without the waffle iron. My best idea would be to cook them on a flattop griddle. This would get rid of the ridges but would provide an even cook (as long as the cookies get flipped halfway through cooking).
Making the Dough
The dough for waffle cookies does not have many steps. I melted the butter in the microwave first. I wanted to give the butter time to cool but still be in a meltier form. The melted butter is easier to work into the dough that if it wasn’t melted.
Then, in a separate, large bowl, I mixed together the flour, sugars, and salt. It was more of a quick whisk than a true mix. Dry ingredients tend to blend together well.
In the center of the dry mixture, I made a small well. This helps keep all the wet ingredients localized to be mixed. I like being able to fully beat the egg before incorporating it into the dry- ingredients. And the well prevents me from making more dishes.
While combining the egg and vanilla extract into the dry ingredients, I mixed in the cooled (but still melted) butter into the bowl. The ball becomes a dough that is on the thicker side. But it’s the perfect texture for kneading.
I then divided the dough into one-inch balls before placing them on a platter and let them chill. The dough should chill for at least 4 hours. I let my dough chill for 24 hours. This process it to help the butter resolidify within the dough so you can definitely keep the dough in the fridge for longer.
Pressing the Cookies
To make the cookies, it’s to pull out the waffle iron! The cookie waffle iron warms up just like a normal waffle iron. I placed the ball of dough roughly at the center of the iron and pressed down. I tried to follow the waffle iron light to tell when the cookies were done.
Typically, they cooked for about one and a half to two minutes. The one-inch balls did not make particularly large cookies, but they ended up being somewhere between two to three inches wide.
I do believe a griddle would be the best alternative to cooking these cookies. Instead of rolling the dough into balls, it would be better to roll the dough out with a rolling in and cut out shapes. But that feels like a process I should explore more before going on an explorative journey here.
I absolutely love these cookies. They are sweet but not too sweet and have a great crunch to them. The waffle cookies remind me of a waffle cone or a stroopwafel without the caramel center.
I was surprised how simple these cookies were to make. While pressing each cookie felt a little tedious, it was well worth it for the result. I do love the tiny waffle ridges.
Why Make a Well?
After talking about it above, I got curious. Why do some recipes call for a well in the dry ingredients while others don’t? So, I decided to look into it. And from what I can tell, the dry ingredients well really is there to contain the mess.
The wet ingredients will combine into only some of the dry ingredients to start and then pull in more and more. This contains the mess to a smaller area and grabs all of the dry ingredients. None of this unmixed flour hiding at the bottom of the bowl!
- 1 Waffle Iron
- 9 Tablespoon Unsalted Butter melted
- 2 Cup All-Purpose Flour
- ⅛ Cup Granulated Sugar
- 1 Teaspoon Vanilla extract ½
- ½ Cup Brown Sugar
- Pinch of Salt
- 1 Egg
- In a small bowl, melt the butter and set aside to cool.
- In a large bowl, whisk together the flour, sugar, brown sugar, and salt.
- Make a well in the center of the four mixture and add the egg and vanilla extract. While mixing, add in the melted butter.
- Knead until the dough becomes a smooth ball. Divide the dough into 1-inch size balls and refrigerate for at least 4 hours.
- Press each ball into a flat disk before placing them in a hot waffle maker. Cook until golden brown and allow them to cool down on a rack.