Finished with a rich maple glaze, these waffle cookies turn a breakfast favorite into a fun, sweet treat. They are crisp, buttery, full of vanilla-maple flavor, and surprisingly easy to make. This recipe includes a how-to video!
Why You’ll Love These Waffle Cookies
- They are unique: These waffle cookies sit happily between breakfast and dessert. They look like tiny waffles, taste like sweet vanilla cookies, and are finished with a maple glaze that makes them feel extra special.
- They are easy to make: The dough comes together quickly with basic pantry ingredients. There is no chilling required, and most of the time is spent cooking the cookies in the waffle iron.
- They have incredible flavor: The cookie dough has a buttery sugar-cookie style base, while the waffle iron helps caramelize the outside as each cookie turns golden.
- The maple glaze is simple: You only need three ingredients for the glaze, but it adds a deep maple sweetness that makes these cookies taste like a cozy brunch treat.
- They are great for brunch: Serve them on a cookie tray, bring them to a breakfast gathering, or enjoy them with coffee. They are playful, pretty, and memorable.
These waffle cookies are not the same as thin waffle-style wafer cookies. They are thicker, firmer cookies baked directly in a waffle iron and finished with a glossy maple glaze. The result is a crisp-edged cookie with a tender bite and a beautiful waffle pattern. They are a little different from everyday cookies, which is part of what makes them so enjoyable.
The Ingredients
This waffle cookie recipe uses simple ingredients you may already have in your kitchen. The combination of butter, sugar, vanilla, flour, and maple creates a cookie that tastes familiar but looks exciting and fresh.
- Brown sugar: A mix of granulated sugar and light brown sugar gives the cookies sweetness, flavor, and a lightly caramelized finish once cooked in the waffle iron.
- Vanilla extract: Vanilla gives the dough a classic bakery flavor and pairs beautifully with the maple glaze.
- Cornstarch: Replacing a small amount of flour with cornstarch helps keep the cookies tender while still allowing them to hold their shape.
- Butter: Unsalted butter is used in the cookie dough, while salted butter is used in the glaze. If you only have salted butter for the dough, reduce the added salt to ¼ teaspoon. If you only have unsalted butter for the glaze, add a small pinch of salt after melting it.
- Maple syrup: Pure maple syrup gives the best flavor, though pancake syrup may be used if that is what you have available.
You will also need a waffle iron. A Belgian waffle iron is not recommended because the deep grooves can make the cookies too thick and difficult to remove without breaking. A standard shallow waffle iron works well, and a mini waffle iron is especially convenient because it creates neat individual cookies.
TIP: For an even warmer breakfast-inspired flavor, add a small pinch of cinnamon to the maple glaze.
How to Make Waffle Cookies
- Cream the butter and sugars with an electric mixer for 1 to 2 minutes on high speed, until the mixture is well combined and creamy.
- Add the egg and vanilla and stir until the wet ingredients are fully incorporated.
- Whisk the dry ingredients in a separate bowl, then gradually add them to the wet ingredients until a soft dough forms.
- Scoop the dough into 2-tablespoon portions, roll each portion into a ball, and break it into 3 or 4 even pieces.
- Place the dough pieces evenly into the preheated mini waffle iron. Close the iron and cook until the cookie is golden brown, about 90 seconds.
- Remove the cookie carefully by tilting the waffle iron over a cooling rack. Use oven mitts, since the iron will be hot. Repeat with the remaining dough.
- Prepare the glaze by whisking together melted butter and maple syrup, then gradually adding powdered sugar until smooth.
- Finish the cooled cookies by drizzling or dipping them in the maple glaze.
TIP: This recipe makes enough glaze to dip every cookie generously. If you only want a light drizzle, you can make half the glaze.
Frequently Asked Questions
Waffle cookies taste like a cross between a waffle and a sugar cookie. They have a sweet vanilla flavor with lightly caramelized edges, and the maple glaze gives them a classic breakfast-inspired finish. Their texture is crisp and firm, similar to a cut-out sugar cookie.
Yes, as long as it is not a Belgian waffle maker. A standard waffle maker will work, though the cookies may not have the same neat shape as those made in a mini waffle iron. Place a 2-tablespoon scoop of dough in each section and cook until golden. Be gentle when removing the cookies, as they can break if lifted too roughly.
No. These cookies are too thick and firm for stroopwafels, which are made with very thin wafer cookies and a caramel filling. However, these waffle cookies could work well as a base for ice cream sandwiches.
Some cookie doughs may work in a waffle iron, but results can vary. This recipe is designed specifically to cook evenly, hold its shape, and release cleanly from the waffle iron.
Whether you call them breakfast, dessert, or a little of both, these maple-glazed waffle cookies are a fun treat to make and share.
Enjoy!
Waffle Cookies
Equipment
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Mini waffle iron
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Mixing bowls
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Electric mixer
Ingredients
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
- 1 cup (125 g) powdered sugar
Instructions
For the Cookies
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Plug in the waffle iron and let it preheat.
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In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until creamy and well combined, about 1 to 2 minutes on high speed.
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Add the egg and vanilla extract, then mix until smooth.
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In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
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Gradually stir the dry ingredients into the wet ingredients until the dough is fully combined.
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Scoop about 2 Tablespoons of dough and roll it into a ball. Break the ball into 3 or 4 even pieces and place them evenly in the hot waffle iron. Close the iron gently but firmly and cook until golden brown, about 90 seconds.
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Carefully tilt the waffle iron over a cooling rack to release the cookie. Use oven mitts to protect your hands. Repeat with the remaining dough and let the cookies cool slightly before glazing.
Maple Glaze
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Whisk together the maple syrup and melted butter. Gradually add the powdered sugar and whisk until smooth. Drizzle the glaze over the cookies or dip cooled cookies directly into the glaze. If the glaze thickens, microwave it for 10 seconds and stir until fluid again.
Notes
Waffle Iron
A mini waffle iron is ideal because it cooks one cookie at a time and helps create a neat shape. A larger shallow waffle iron may also be used, but avoid Belgian waffle irons because the deep grooves make the cookies harder to remove and more likely to break.
Maple Glaze
This recipe makes enough glaze to dip all of the cookies generously. If you only plan to drizzle the glaze lightly, you may reduce the glaze ingredients by half.
Storing
Once the glaze has dried completely, store the waffle cookies in an airtight container at room temperature for up to 3 days.
Nutrition
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Calories: 268 kcal
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Carbohydrates: 43 g
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Protein: 2 g
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Fat: 10 g
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Sugar: 28 g
Nutrition information is automatically calculated and should be used as an approximation.
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