Description
Delightfully crisp waffle cookies made in a mini waffle iron, topped with a sweet and smooth maple glaze. Perfectly golden and tender, these cookies combine the classic flavors of vanilla and maple syrup for a unique treat that’s easy to make and delicious to eat.
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 the waffle iron so it begins warming up while you prepare the dough.
- Cream Butter and Sugars: In a large mixing bowl, combine softened unsalted butter, granulated sugar, and light brown sugar. Use an electric mixer to beat until well combined and creamy, about 1-2 minutes on high speed.
- Add Egg and Vanilla: Mix the egg and vanilla extract into the butter and sugar mixture until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring until completely combined, forming a cookie dough.
- Shape and Cook Cookies: Scoop about 2 tablespoons of dough and roll into a ball. Break the dough ball into 3 or 4 even pieces and place them evenly in the preheated waffle iron. Close the iron gently but firmly and cook until the cookies turn golden brown, about 90 seconds. Use oven mitts to carefully tilt the iron and release the cookies onto a cooling rack. Repeat with remaining dough.
- Prepare Maple Glaze: Whisk together the maple syrup and melted butter in a bowl. Gradually add the powdered sugar, whisking until the mixture is smooth and well combined.
- Glaze the Cookies: Allow cookies to cool slightly before drizzling the maple glaze over them. Alternatively, let cookies cool completely and dip them into the glaze. If glaze thickens, microwave for 10 seconds and stir until fluid again.
Notes
- Using a mini waffle iron is ideal for evenly cooking single cookies and easy removal; larger irons can be used provided they are not Belgian waffle irons as the deep grooves may cause cookies to break.
- The maple glaze recipe yields enough for generously coating every cookie; for a lighter drizzle or frost, reduce the glaze ingredients by half.
- Store glazed cookies in an airtight container at room temperature for up to 3 days once the glaze has fully dried.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
