Description
Delightful waffle cookies with a tender crumb and sweet maple glaze, perfect for a unique treat made using a mini waffle iron. These cookies combine buttery dough with a hint of vanilla, finished with a smooth, sweet maple glaze for a deliciously crisp and soft texture.
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 (or use unsalted and add a pinch of salt after melting)
- 1 cup (125 g) powdered sugar
Instructions
- Preheat Waffle Iron: Plug in your mini waffle iron to begin warming it up for the cookies.
- Cream Butter and Sugars: In a large mixing bowl, combine softened butter, granulated sugar, and light brown sugar. Use an electric mixer to beat on high speed until the mixture is well combined and creamy, about 1-2 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and stir until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and table salt.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring until the dough is completely combined and smooth.
- Portion and Cook Cookies: Scoop about 2 tablespoons of cookie dough and form a ball. Break it into 3 or 4 even pieces and place them evenly spaced in the preheated waffle iron. Close the iron gently but firmly and cook until the cookie is golden brown, about 90 seconds. Be careful as the iron will be hot.
- Remove Cookies: Carefully tilt the waffle iron onto a cooling rack to release the cookie. Use oven mitts for safety. Avoid using a fork as the cookies can break. Repeat this process until all dough is cooked. Let cookies cool slightly before adding glaze.
- Prepare Maple Glaze: Whisk together maple syrup and melted butter in a small bowl. Gradually add powdered sugar, stirring until smooth and fully combined.
- Glaze the Cookies: Drizzle the glaze over the warm cookies or wait until cookies are completely cooled and dip them in the glaze. If the glaze thickens too much, microwave it for 10 seconds and stir, repeating as needed until fluid.
Notes
- Waffle Iron Choice: A mini waffle iron is ideal for precise cookie cooking. Larger waffle irons can work, but avoid Belgian irons with deep pockets as cookies can stick and break.
- Maple Glaze Quantity: The recipe makes enough glaze for generous dipping. For lighter glaze or drizzling, reduce the maple syrup and powdered sugar by half.
- Storage: Once the glaze has dried, store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
