Hey there! I'm so excited to share my favorite waffle cookies recipe with you today! These aren't your typical cookies - they're made in a waffle iron instead of the oven, creating these adorable little treats with perfect grid patterns that hold pools of sweet maple glaze. The first time I made these, Emily (my daughter) literally gasped when she saw them come out of the waffle iron. "Mom, they look like tiny waffles but they're cookies!" And just like that, a new favorite was born in our house.
What makes these waffle cookies special is how they combine the best of both worlds - the crisp exterior and soft interior of a perfect cookie with the fun shape and texture of a waffle. Plus, they cook in just about 3 minutes each! I stumbled across this recipe idea when I was looking for something different to make for a weekend brunch with friends. Everyone went crazy for them, and I've been perfecting the recipe ever since.
why you'll love these waffle cookies
- Quick cooking time - just 3 minutes per batch in the waffle iron!
- Perfect texture combination - crispy edges with a tender middle
- Delicious warm cinnamon-brown sugar flavor enhanced with almond notes
- Fun and unique appearance that kids and adults both love
- Can be made ahead and stored for treats throughout the week
- Simple ingredients you probably already have in your pantry
- That maple glaze... seriously, it takes these to another level of yum!
I've made these waffle cookies at least a dozen times now, and they never disappoint. Emily calls them "the fancy cookies" because they look so impressive even though (between you and me) they're actually super easy to make!
ingredients for waffle cookies
cookie dough
- 1 cup unsalted butter, softened
- 1 & ½ cups brown sugar
- 3 eggs, large, room temperature
- ½ teaspoon maple or rum extract
- 1 teaspoon almond extract
- 3 & ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon baking soda
- ¼ teaspoon sea salt
maple glaze
- 1 cup powdered sugar, sifted
- ⅓ cup pure maple syrup
- 2 tablespoons whole milk or heavy cream
I always recommend using real maple syrup for the glaze - not the pancake syrup stuff. Trust me, the flavor difference is noticeable! Also, make sure your butter and eggs are at room temperature before you start. Cold ingredients just don't blend as nicely, and who wants lumpy waffle cookie batter? Not me!
instructions for making waffle cookies
- Preheat your waffle iron to a high setting. In a large bowl or stand mixer, beat the butter and brown sugar together until you get a crumbly texture. (I like using my stand mixer for this because it gives my arm a break!)
- Add the eggs, maple/rum extract, and almond extract to the same bowl. Mix until everything is well combined. The batter should start looking smoother and more uniform at this point.
- Slowly mix in the flour, cinnamon, baking soda, and salt. Mix until the batter becomes smooth in texture BUT DO NOT OVER MIX! (Seriously, this is important, folks!) The batter will be thicker than traditional waffle batter - more like a cookie dough consistency.
- Lightly spray the preheated waffle iron with cooking spray. Place about two tablespoons of cookie batter in the center of each waffle mold (or in the direct middle if you have a round waffle iron). Close the top and cook for approximately 3 minutes or until golden in color.
- Carefully open the waffle iron and remove the cookie with a fork. These little guys are hot! Place on a cooling rack and repeat the process until all cookies are made. Let them cool completely while you prepare the glaze.
- For the maple glaze: Place the sifted powdered sugar in a small bowl. Add the maple syrup and mix until well combined. Slowly add the milk or heavy cream, half a tablespoon at a time, stirring constantly until you reach your desired consistency. You want it thick enough to stay on the cookies but thin enough to drizzle.
- Once the cookies are completely cooled, drizzle the glaze over them and let it set for at least 1 hour. (If you can wait that long - I've been known to sneak one while they're still a bit wet!)
The first time I made these, I was honestly surprised at how quickly they cook! It's almost like magic watching the batter transform into golden waffle cookies right before your eyes. The hardest part is being patient while making batches, since you can only cook a few at a time in the waffle iron.
storage & reheating tips
Store leftover waffle cookies in an airtight container at room temperature. They maintain their best texture for about 3 days, but honestly, they rarely last that long in our house!
If you want to refresh them after a day or two, you can pop them in a toaster oven for about 30 seconds to crisp them up a bit. Just watch them closely so they don't burn.
I don't recommend storing these in the refrigerator as it can make them a bit soggy, but they do freeze beautifully if you want to make a bigger batch. Just be sure to freeze them without the glaze, then thaw and glaze them when you're ready to enjoy.
tips for perfect waffle cookies
- Cooking spray is your friend - To make things as easy as possible, be sure to spray your waffle maker with cooking spray before each batch so the cookies don't stick.
- Measure flour properly - If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour, but you can also use the spoon and level method if you don't have a scale. Fluff up the flour with a spoon, then scoop it into the measuring cup, and finally use the straight edge of a knife to level it off.
- Room temperature ingredients are crucial - This creates a consistent cookie dough that will cook more evenly. Have you ever tried to cream cold butter? It's not fun, trust me!
- Be careful with hot cookies - These babies will be hot right after cooking, so use a fork or small tongs to safely remove them to a cooling rack.
- Patience pays off - Unlike baking multiple cookies in an oven, you're limited to the size of your waffle iron. But the cookies cook quickly, and the results are absolutely worth the extra time involved. Plus, isn't it kind of nice to slow down in the kitchen sometimes?
- Get creative with the glaze - While the maple glaze is my favorite, you can also try adding a tiny bit of orange zest or a drop of vanilla to change up the flavor profile.
What kind of waffle iron do you have at home? I've found that Belgian waffle makers with deeper grooves make especially pretty waffle cookies, but any waffle iron will work just fine!
frequently asked questions about waffle cookies
Yes, you can make these waffle cookies 1-2 days in advance of your event. Store them in an airtight container at room temperature. For best results, you might want to wait to add the maple glaze until the day of your event to ensure it stays fresh and doesn't soak too much into the cookies. These cookies maintain their best texture for about 3 days after baking.
Absolutely! These waffle cookies freeze beautifully for up to 3 months. For best results, freeze them unglazed in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment paper between layers. When ready to serve, thaw at room temperature for about 1-2 hours and then add the fresh maple glaze if desired.
Unfortunately, a waffle iron is essential for this specific recipe as it creates the signature grid pattern and unique texture. These cannot be baked in a regular oven as traditional cookies. If you don't have a waffle iron, consider borrowing one from a friend or looking for similar cookie recipes that use traditional baking methods. Belgian or deeper grid waffle irons work best, but any waffle iron will do.
Yes! While the maple/rum and almond extracts create the signature flavor profile for these waffle cookies, you can experiment with other extract combinations. Vanilla extract works well as a base, and you could try adding orange, lemon, or even coconut extract for different flavor variations. Just maintain the same total amount of extract (1½ teaspoons) to keep the proper liquid ratio in the recipe.
conclusion
These homemade waffle cookies have become one of my go-to recipes when I want something a little different from the usual cookies. They're perfect for brunches, afternoon tea, or just a sweet treat when you're craving something special. The combination of the cinnamon-spiced cookie with that sweet maple glaze is absolutely irresistible!
What I love most about these cookies is how they always bring smiles to people's faces - there's something about that waffle pattern that just makes them extra fun to eat. Plus, the aroma while they're cooking is absolute heaven - all that butter, brown sugar, and cinnamon will make your whole house smell amazing!
If you try these waffle cookies, please let me know how they turn out! I'd love to hear about any variations or tweaks you make to the recipe. And don't forget to save this recipe to Pinterest for later - these are definitely worth keeping in your collection!
Happy baking!
Homemade Waffle Cookies with Maple Glaze
Equipment
- Waffle Iron
- Cooling Rack
- Stand Mixer or Large Bowl
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 ½ cups brown sugar
- 3 eggs large, room temperature
- ½ teaspoon maple or rum extract
- 1 teaspoon almond extract
- 3 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon baking soda
- ¼ teaspoon sea salt
Maple Glaze
- 1 cup powdered sugar sifted
- ⅓ cup pure maple syrup
- 2 tablespoon whole milk or heavy cream
Instructions
- Preheat your waffle iron to a high setting. In a large bowl or stand mixer, beat the butter and brown sugar together until you get a crumbly texture.
- Add the eggs, maple/rum extract, and almond extract to the same bowl. Mix until everything is well combined. The batter should start looking smoother and more uniform at this point.
- Slowly mix in the flour, cinnamon, baking soda, and salt. Mix until the batter becomes smooth in texture BUT DO NOT OVER MIX! The batter will be thicker than traditional waffle batter - more like a cookie dough consistency.
- Lightly spray the preheated waffle iron with cooking spray. Place about two tablespoons of cookie batter in the center of each waffle mold (or in the direct middle if you have a round waffle iron). Close the top and cook for approximately 3 minutes or until golden in color.
- Carefully open the waffle iron and remove the cookie with a fork. Place on a cooling rack and repeat the process until all cookies are made. Let them cool completely while you prepare the glaze.
- For the maple glaze: Place the sifted powdered sugar in a small bowl. Add the maple syrup and mix until well combined. Slowly add the milk or heavy cream, half a tablespoon at a time, stirring constantly until you reach your desired consistency.
- Once the cookies are completely cooled, drizzle the glaze over them and let it set for at least 1 hour.
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