If you’ve never baked your cookie dough in a waffle iron, you’re missing out. These Waffle Cookies develop a crisp crust while maintaining a soft and chewy interior, and they take less than 2 minutes to bake (all without taking up any oven space). Drizzle them with a simple Maple Glaze to top off the waffle theme and pump up the flavor!
If your waffle iron has been banished to the back of the cupboard with all of your other “I’ll-use-them-one-day” kitchen gadgets– yes, we all have ’em– now’s the time to dig it out and put that baby to work.
I’ve been experimenting with my Soft & Chewy Sugar Cookie recipe lately, trying to come up with creative uses for my favorite base dough. And while a lot of my tests have involved some fun flavors and mix-ins, this particular recipe is more about how the cookies are baked.
WHY YOU SHOULD BAKE COOKIE DOUGH IN THE WAFFLE IRON
The adorable waffle shape of these maple glazed cookies is reason enough to bake up a batch. But the shape isn’t just for looks– it also allows the waffle iron cookies to develop crisp, golden-brown crusts while maintaining their soft interiors and buttery, sugar cookie flavor.
When you bake sugar cookie dough in a waffle iron instead of the oven, it only takes about 90 seconds for the cookies to cook through. 90 seconds! It’s awesome because while I have some chocolate chip Christmas cookies baking up in the oven, I can whip up a whole ‘nother batch of these Waffle Cookies at the same time. Multitasking for the win.
START WITH A SUGAR COOKIE DOUGH BASE
Technically you could use all sorts of cookie doughs in the waffle iron, but I love the way the cookies turn out with my signature sugar cookie base. The recipe relies on lots of butter, a tiny bit of brown sugar, and a smidge of cornstarch to create the chewiest possible centers, which makes these waffles extra enjoyable. You can find my base recipe here!
If you want to take a shortcut, you can also use store-bought sugar cookie dough and it will work, too! No one will suspect that you didn’t make these cookies from scratch, and there’s no shame in semi-homemade cookies.
I’ve tried some waffle cookies in the past that use stiffer doughs for crunchier cookies than what you’ll get with either my sugar cookie base or a store-bought kind. While they’re good, they can be a bit of a jaw workout. If you want a snappier cookie, add extra flour until the dough is thick and hard to stir. It works best if you have a very shallow waffle iron.
TOP ‘EM OFF WITH GLAZE… OR GET CREATIVE
What use is a waffle without maple syrup, right? I considered adding maple extract to the base for these cookies, but figured a drizzle of maple glaze would be simple and create a beautiful finish for the cookies. I think it worked out great.
To create the glaze, I combine pure maple syrup — make sure it’s pure for the best flavor! — as well as powdered sugar and a bit of melted butter. At first it will be runny, but allow the cookies to sit on a wire rack and it will quickly solidify. I also like to sprinkle the tops with chopped pecans (because maple pecan anything is my weakness) but I leave the pecans off of about half of them for the nut-haters in my house.
If you’d like to make a variety of waffle cookies, there are other toppings to consider besides the maple glaze. A simple dusting of powdered sugar is always great, or a quick dip in melted chocolate. I even think that mix-ins like freeze-dried blueberries or chocolate chips would be a fun way to add some diversity to your cookie platter.
TIPS FOR SUCCESS
- Take the cookies out when they are still soft– they will solidify as they sit. I found that gently lifting the edge with a rubber spatula was the easiest way for me to transfer them from the waffle iron to a wire rack without smushing them in the process.
- If you can get your hands on maple extract, it will help to amplify the flavor of the maple glaze. But you only need to add a teeny tiny bit as it can quickly become overwhelming.
- Keep them small. Unlike regular waffles, these cookies are dense, and they can be deceiving. You don’t want the sheer size of them to become overwhelming to eat.
- Use cooking spray if your waffle iron isn’t nonstick. You don’t want to have any difficulty lifting the cookies off of the iron.
- Add extracts to the dough. Aside from the vanilla extract, almond extract or rum extract are both delicious
WATCH THE VIDEO
- 1 batch Soft & Chewy Sugar Cookie dough or store-bought sugar cookie dough
- 1 cup powdered sugar
- 1/2 cup pure maple syrup
- 2 tablespoons melted butter
- 1/4 teaspoon maple extract (optional)
- Chopped pecans, to top (optional)
- Preheat the waffle iron on the lowest setting and spray with non-stick spray if necessary. Roll the cookie dough into 1-2 tablespoon-sized balls.
- Place one dough ball on each quarter of the waffle iron. Bake until golden but still soft, about 90 seconds.
- Gently transfer to a wire rack to cool completely and repeat with remaining dough.
- As the cookies cook, create the Maple Glaze. Whisk together the powdered sugar, maple syrup, melted butter, and maple extract (if using).
- Using a fork, drizzle the glaze over the cookies. Top with chopped pecans, if desired. Allow glaze to set before serving.