If you’ve ever wondered how to make something both crisp and tender with a hint of dreamy vanilla, then this Vanilla Waffle Cookies Recipe is about to become your new obsession. I absolutely love how these cookies come out of the waffle iron—lightly golden, perfectly textured, and with that subtle vanilla aroma that fills the kitchen. Trust me, once you try these, you’ll wonder why you haven’t made waffle cookies sooner!
Why You’ll Love This Recipe
- Quick and Easy: The dough comes together fast, and the waffle iron does most of the work for you.
- Perfect Texture: Crispy on the outside, tender inside — a cookie and waffle in one bite.
- Adaptable: You can easily customize the flavor or toppings based on your mood.
- Great for Any Occasion: Whether it’s a casual snack or a fancy tea-time treat, these cookies shine.
Ingredients You’ll Need
The ingredients for this Vanilla Waffle Cookies Recipe are straightforward and pantry-friendly, yet they blend beautifully to give you that classic vanilla-scented cookie taste with a waffle twist. A couple of little tips on what to look for before you start mixing.
- Unsalted Butter: I like using unsalted so I can control the saltiness, and it gives a rich creaminess to the cookies.
- All-Purpose Flour: The base that gives structure without weighing the cookies down.
- Cornstarch: This keeps the texture tender and light.
- Baking Powder: Just a touch to help with a subtle lift and fluffiness.
- Salt: Balances the sweetness and enhances the vanilla flavor.
- Granulated Sugar: Provides the sweet crunch and slight caramelization in the waffle iron.
- Egg: Acts as the binder and adds moisture; room temperature helps everything combine smoothly.
- Vanilla Extract: The star flavor that makes these cookies sing.
- Powdered Sugar (optional): Perfect for a delicate dusting that adds a hint of extra sweetness and a pretty finish.
Variations
I love that this Vanilla Waffle Cookies Recipe is super flexible. Whether you want to amp up the chocolate, play with spices, or keep it gluten-free, it’s all doable. Don’t hesitate to make it your own — it’s your kitchen, after all.
- Chocolate Waffle Cookies: I once added a couple tablespoons of cocoa powder to the dry ingredients, and it was pure magic—chocolate lovers in my family went crazy for it!
- Chocolate Chip Blend: Adding mini chocolate chips to the batter before scooping introduces melty pockets of chocolate in every bite.
- Spiced Version: A pinch of cinnamon or nutmeg warms up the flavors beautifully, especially in cooler months.
- Gluten-Free: Swap all-purpose flour for a gluten-free blend that measures like regular flour, and the cookies still bake up nicely.
How to Make Vanilla Waffle Cookies Recipe
Step 1: Melt and Chill the Butter
Start by melting your butter gently. I usually do this in a small bowl in the microwave for about 30 seconds, then stir to smooth it out. After that, pop it in the fridge for about 15 minutes so it cools but doesn’t harden. This step helps the dough come together nicely and prevents greasiness.
Step 2: Mix the Dry Ingredients
While the butter chills, whisk together your flour, cornstarch, baking powder, and salt in a separate bowl. This ensures your leavening is evenly distributed and your cookies have a consistent texture—no clumps here!
Step 3: Combine Wet Ingredients
In a large bowl, whisk the cooled melted butter with granulated sugar until it looks smooth and glossy. Then add your egg and vanilla extract, mixing until everything comes together in one shiny batter.
Step 4: Bring It All Together
Slowly fold the dry ingredients into your wet mixture using a spatula or wooden spoon. You’ll want to mix just enough to combine—over-mixing can toughen the dough, and nobody wants that for a tender cookie.
Step 5: Heat Your Waffle Iron
Preheat your waffle iron to a medium-low setting (I usually go with setting 2). Give it a light spray of non-stick oil to keep your waffle cookies from sticking. The anticipation here is real—soon you’ll be ready to taste those warm cookies!
Step 6: Scoop and Cook
Using a small cookie scoop or tablespoon, drop balls of dough directly onto the waffle iron — I usually put one scoop in each section of a four-slot iron. Close the lid and wait for the magic. My waffle iron shows a green light when they’re done, but if yours doesn’t, aim for around 2 minutes or until golden and firm to the touch.
Step 7: Cool and Enjoy
Carefully lift the cookies off with a silicone spatula or a flexible knife to avoid scratching your waffle iron. Transfer them onto a cooling rack. Once cooled, dust with powdered sugar if you like, or add any toppings that make your heart happy.
Pro Tips for Making Vanilla Waffle Cookies Recipe
- Cooling Butter Properly: Melting then cooling butter prevents greasy batter and helps with perfect cookie shape.
- Don’t Overmix: Mix just until combined to keep your cookies tender, not tough.
- Use a Silicone Spatula: It’s gentle on the waffle iron and makes lifting cookies easier without breakage.
- Test Your Waffle Iron: Each model heats differently—note your timing and heat so you get gold perfection every time.
How to Serve Vanilla Waffle Cookies Recipe
Garnishes
I usually dust mine with powdered sugar because it adds a lovely, delicate sweetness and looks pretty. But if I’m feeling fancy, I sometimes drizzle a bit of melted chocolate or sprinkle finely chopped nuts for texture. Fresh berries on the side make a refreshing contrast, too.
Side Dishes
These waffle cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a simple dessert. For a less sweet option, I like serving them alongside a hot cup of tea or coffee—the vanilla notes in the cookies really shine.
Creative Ways to Present
For parties or special occasions, I’ve arranged these cookie waffles in a stacked tower on a pretty plate, alternating with layers of fresh fruit and little dollops of cream. It turns a humble cookie into a stunning treat centerpiece that always gets compliments.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store these vanilla waffle cookies in an airtight container at room temperature. They stay crisp and delicious for about 5 days, but honestly, they rarely last that long in my house!
Freezing
If you want to freeze them, I recommend arranging the cookies in a single layer on a baking sheet and freezing until firm, then transferring them to a freezer bag or container. This keeps them from sticking together and they thaw quickly when you want a treat.
Reheating
To reheat, pop a cookie in the toaster oven or regular oven at 300°F for about 5 minutes — this revives their crispiness without drying them out. Avoid the microwave as it tends to make them soft and chewy instead of crisp.
FAQs
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Can I use salted butter in this Vanilla Waffle Cookies Recipe?
Absolutely! If you only have salted butter on hand, just reduce or omit the added salt in the recipe to keep the flavors balanced. The cookie will still turn out great and nicely flavored.
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My waffle iron doesn’t have a temperature setting—how do I know when the cookies are done?
Great question! In this case, watch for visual cues—when the cookies turn golden brown and firm up, they are likely ready. Most irons have indicator lights or sounds, but if not, try checking every 90-120 seconds the first time until you find the perfect timing.
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Can I make these waffle cookies vegan or dairy-free?
You sure can! Use a plant-based butter alternative and swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to keep the dough binding power. The texture might be slightly different but still delicious.
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How do I prevent cookies from sticking to the waffle iron?
Spraying the waffle iron with a light coat of non-stick cooking spray before each batch usually does the trick. Also, letting the cookies cool for a moment before removing helps them firm up so they’re less likely to tear or break.
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Can I add mix-ins like nuts or chocolate chips?
Yes! I recommend folding in mix-ins gently and in small quantities (about ¼ cup) so the batter doesn’t become too heavy or spread unevenly on the waffle iron.
Final Thoughts
This Vanilla Waffle Cookies Recipe has been one of my favorite discoveries because it takes simple ingredients and transforms them into something totally special with the help of the waffle iron. It’s a fun twist on traditional cookies that’s perfect when you want something impressive but easy. I hope you enjoy making and sharing them as much as I do—once you start, I promise your waffle iron will never be just for breakfast again!
Print
Vanilla Waffle Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 22 cookies 1x
- Category: Dessert
- Method: Grilling
- Cuisine: American
Description
These waffle cookies combine the delightful texture of crispy waffles with the sweetness of traditional cookies. Made with simple ingredients like butter, flour, and sugar, they are easy to prepare using a waffle iron. Perfectly golden with a light dusting of powdered sugar, these treat-like cookies make a charming snack or dessert for any occasion.
Ingredients
Butter
- ½ cup (113 g) unsalted butter
Dry Ingredients
- 1½ cups (180 g) all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
Wet Ingredients
- 1 large egg, room temperature
- 1 teaspoon (5 ml) vanilla extract
Optional Topping
- ¼ cup (30 g) powdered sugar for dusting
Instructions
- Melt and Chill Butter: In a small bowl, melt the butter completely, then place it in the refrigerator to cool for about 15 minutes. Cooling the butter ensures it mixes smoothly without cooking the egg.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. This helps ensure even distribution of the leavening and prevents lumps.
- Combine Wet Ingredients: In a large mixing bowl, whisk the cooled melted butter with granulated sugar until well combined. Then, add the egg and vanilla extract and whisk until the mixture is smooth and homogeneous.
- Incorporate Dry Ingredients: Gradually stir the dry flour mixture into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender.
- Preheat Waffle Iron: Preheat your waffle iron to a medium heat setting (recommended setting 2) and lightly grease it using non-stick spray to prevent sticking.
- Portion Dough: Using a small cookie scoop or tablespoon (about 15 ml), scoop dough balls directly onto the preheated waffle iron, placing one tablespoon in each of the four sections if using a regular-sized waffle maker.
- Cook Cookies: Close the waffle iron and cook the cookie dough until done, indicated by your waffle iron’s signal light (green light in this case). Cooking typically takes about 2 minutes per batch.
- Remove and Cool: Carefully pry the warm waffle cookies off the waffle iron using a silicone spatula or flexible knife and transfer them to a cooling rack to cool to room temperature.
- Repeat and Serve: Repeat the cooking process with the remaining dough. Once all cookies are cooked, optionally dust with powdered sugar or add your preferred toppings before serving.
Notes
- Storage: Store the baked waffle cookies in an airtight container at room temperature for up to 5 days to maintain their crispness.
- Variations: Try making chocolate waffle cookies or chocolate chip waffle cookies by adding cocoa powder or chocolate chips to the dough. Additionally, experiment with various glazes and toppings such as powdered sugar, fruit preserves, or whipped cream.
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
