Your waffle maker isn’t just for making waffles anymore!
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It looks like breakfast, but it tastes like dessert! The Waffle Cookie is a sublime merging of a sugar cookie dough and the waffle-making process to produce a delicious treat no matter when you eat it.
Our waffle cookies don’t have much in common with one of the very first waffle cookies, the Italian Pizzelle: traditional Pizzelles are thin and usually flavored with anise while ours are thicker and redolent with rich vanilla. Our Waffle Cookies are perhaps a bit closer in taste to the famous Dutch Stroopwafel, but the Stroopwafel is actually two cookies with a syrup-like or caramel filling in between, whereas ours are finished simply with a dusting of powdered sugar.
Sweet and buttery, crispy on the outside and chewy on the inside, Waffle Cookies are uniquely their own creation. And they only take a few minutes in the waffle maker, so basically as soon as you start to smell that vanilla aroma, it’s almost time to have one!
But even though they are not really a waffle and not exactly a cookie, that’s not to say that Waffle Cookies don’t share some characteristics of their namesakes. Like both, these Waffle Cookies go really well with coffee or tea or a glass of milk or even an Almond Milk Smoothie.
Are Delicious Waffle Cookies Healthy?
Waffle Cookies are not as high in fat or sugar as many other cookie recipes that include things like chocolate chips or peanut butter or other highly caloric ingredients. And these cookies are made with whole and unprocessed ingredients, which is preferable to things like margarine or sweeteners or egg substitutes. But that said, these are made with a cookie dough: eat them in mindful moderation and enjoy this tasty treat.
What’s the difference between cookie batter and waffle batter?
It’s mostly a matter of measurements as, with one exception (milk), both batters share the same ingredients. Waffle batter uses more baking powder and less sugar than the cookie batter and the cookie batter generally does not require any milk, whereas standard waffle batter uses at least a cup.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
INSTRUCTIONS
Combine
Whisk together flour, baking powder, and salt in a bowl.
Cream
In a mixer, cream together butter and sugars until fluffy.
Add Eggs and Vanilla
Incorporate eggs one at a time, then mix in vanilla.
Mix
Gradually blend the dry ingredients into the wet mixture.
Cook
Spoon dough onto preheated waffle iron and cook until golden.
Cool
Remove cookies, cool on racks, and dust with powdered sugar.
Devour!
FAQs & Tips
Waffle cookies can be stored in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months (thaw the frozen cookies on the counter before enjoying them).
Unless you have a non-stick waffle maker (and, really, even if you do), remember to spray the inside with cooking spray before pre-heating. Nothing worse than wanting a fresh hot waffle cookie and not being able to get it out of the pan.
One of the secrets to great cookie making–whether they are destined for the oven or the waffle maker–is patience. You need to mix the dry ingredients; then you need to cream the butter with the sugars and then add the eggs, one at a time. Then the gradual adding of the dry ingredients to the wet…you get the picture. The point is that there is reason behind the method so follow all of the instructions to the letter.
Make sure the Waffle Cookies are cooled before you sprinkle the powdered sugar on top of them or it may well melt into the cookie.
Serving Suggestions
Here is my Waffle Cookie philosophy: since they have both words in their name and since they look like waffles and taste like cookies, I see no reason not to serve them for breakfast or dessert! Waffle Cookies are delicious in the morning and can be served with all sorts of things like Fried Eggs in the Oven with an Avocado Smoothie on the side. For an after dinner sweet, or even an afternoon or evening snack, why not top these Waffle Cookies with some Keto Chocolate Frosting? And here’s something we do at my house that is a true family favorite: we make our own version of Chicken and Waffles by whipping up a batch of Waffle Cookies, putting Chicken Cutlets on top of them and then drizzling the whole thing with maple syrup: now you can have breakfast or dessert for dinner!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Using a stand mixer with the paddle attachment or a hand-held mixer, cream the softened butter, granulated sugar, and light brown sugar on medium speed until light.
- Beat in the eggs one at a time, ensuring each is just incorporated before adding the next. Stir in the vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture in several additions, scraping down the sides.
- Preheat your waffle iron according to the manufacturer's instructions and lightly coat with vegetable oil. Place rounded tablespoons of cookie dough onto the waffle iron, close the lid, and cook for about 2 minutes until golden.
- Remove the cookies from the waffle iron and transfer them to wire racks to cool then dust with powdered sugar.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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