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If you’re looking for a fun and delicious treat, waffle cookies are the perfect solution! These delightful little cookies, also known as wafeltjes, offer a unique twist on traditional cookies by combining the crispy goodness of waffles with a sweet, buttery flavor. Made right in your waffle iron, they’re incredibly easy to whip up in minutes and can be customized with different flavors or add-ins like mini chocolate chips. With a soft interior and a perfectly golden exterior, these cookies are great for brunch, snacks, or just whenever you’re craving something sweet. You’ll be dreaming of these cookies long after the last crumb is gone!
Grab your waffle iron and get ready to make the tastiest sweet treat ever. They are hot, crispy and so sweet and delicious.
You might also like to try creme brulee cookies, lemon ricotta cookies, or caramel-stuffed chocolate cookies (the stuff of dreams!)
Why You’ll Love It
So quick to make: You can have these on the table in under 15 minutes!
Wonderful texture and flavor: The crisp crunch and sweet vanilla flavor makes these something you’ll crave again and again.
Customizable: Choose how to flavor these, what add-ins to include and the toppings you want to have with the waffle cookies.
Waffle Cookie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Feel free to sub gluten-free flour.
Baking powder: For the perfect consistency.
Sugar: You’ll need brown sugar and white sugar for the waffles and powdered sugar for dusting.
Salt: To balance out the sweet flavors.
Vanilla: Everyone loves vanilla.
Salted butter: Or you can use unsalted butter with an extra pinch of salt.
How to Make Waffle Cookies (Wafeltjes)
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Preheat the waffle maker: Get the waffle maker nice and hot while you make the waffle cookie batter.
Prepare the waffle batter: Whisk the flour, baking powder, cornstarch, and salt in a large mixing bowl, and mix the butter with the brown sugar and granulated sugar in another. Add the flour mixture to the sugar mixture.
Grease the waffle iron: Use nonstick cooking spray to lightly grease it.
Cook them: Scoop some of the batter into the preheated waffle iron and cook for a couple of minutes or until golden brown. Repeat with the rest, cooking them one at a time if you’re using a mini waffle maker or several at a time in a bigger one.
The finishing touches: Cool the waffle cookies on a cooling rack and sprinkle with powdered sugar before serving.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour and sub 2 teaspoons of tapioca flour for the 1 teaspoon of cornstarch. Also, ensure your baking powder is gluten-free (most is, but not all).
Optional add-ins: Make this recipe even tastier by including chocolate chips (maybe white chocolate chips) or raisins.
Vanilla extract: Swap the vanilla extract for almond extract or another favorite extract. Or for some cocoa powder for chocolate waffle cookies.
Get zesty: Add some lemon or lime zest to the waffle batter. Orange zest would be good too.
Serving Suggestions
For brunch: Serve hot waffle cookies with breakfast tacos or lumberjack breakfast foil packs.
As a sweet snack: These are great paired with a drink such as pumpkin spice latte or the more indulgent cranberry margaritas (for a special occasion maybe!)
For dessert: Enjoy waffle cookies for dessert paired with ice cream, whipped cream and/or some chocolate, fudge or strawberry syrup drizzled over them. I like to add candied pecans to mine!
How to Store Waffle Cookies
Store: Keep leftovers in a covered container in the refrigerator and eat within 5 days.
Freeze: Freeze them in freezer bags or an airtight container with parchment paper in between so they don’t stick together.
Thaw: You can either thaw them out on the countertop or reheat them from frozen.
Reheat: You can warm them back up in the oven at 300°F for 5 minutes (maybe 10 if frozen) or until they’re piping hot in the center.
Top Tips
Don’t overmix: The batter should be a little looser than cookie dough. Once the ingredients are combined, it’s ready to use. Over-mixing can result in tough waffles.
Run out of cooking spray? You can brush oil over the plates instead, to stop the waffles from sticking.
Make the whole batch: Even though you have to cook these individually (at least unless you’re cooking several at once in a large waffle maker) it’s worth making the whole lot because they keep for days and also freeze wonderfully. You don’t have to cook all the batter at once (refrigerate what you don’t use overnight and enjoy more waffle cookies tomorrow!)
Waffle Cookie Recipe FAQs
I like making these individually with a mini waffle iron, but if you prefer to use a bigger one, you can. If you do, you should get a few cookies per batch instead of a single one. I used this mini waffle maker. Another option would be a Belgian waffle iron which tends to make bigger, thicker waffles. Belgian waffle cookies would be a complete meal rather than a snack.
That easy – they will be golden brown all over and you’ll be able to remove them whole using a fork.
You don’t need one (I usually just make mine by hand) but if you have one you can use it.
Easy Waffle Cookie Recipe
Waffle Cookies
Equipment
- Cookie Scoop 1½-Tablespoon
Ingredients
- 1½ Cups all purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon cornstarch
- ½ Teaspoon salt
- ½ Cup salted butter, at room temperature
- ½ Cup granulated sugar
- ½ Cup light brown sugar, packed
- 2 eggs
- 1 Teaspoon vanilla extract
- cooking spray, or oil
- powdered sugar, for dusting
Instructions
- In a mixing bowl, whisk the flour, baking powder, cornstarch, and salt. Set aside.
- In a separate bowl, cream the butter and sugars together.
- Add the eggs and mix well.
- Add in the dry mixture. Mix until the flour is all incorporated.
- Set aside while you warm up the waffle iron.
- Once the waffle iron is warm, spray with non-stick or brush oil to make it easier to release the cookies.
- Use a medium-sized cookie scoop (1½-tablespoons) to scoop the batter.
- Close the waffle iron and cook for 2 minutes until golden.
- Cool on a cooling rack.
- Sprinkle with powdered sugar and serve immediately.
Notes
Run out of cooking spray? You can brush oil over the plates instead, to stop the waffles from sticking.
Make the whole batch: Even though you have to cook these individually (at least unless you’re cooking several at once in a large waffle maker) it’s worth making the whole lot because they keep for days and also freeze wonderfully.
Nutrition
Waffle cookies – that’s what’s for brunch! This is a great recipe you can whip up using pantry staples and definitely ideal for a lazy weekend treat. You can make waffle cookies in record time too, since the batter is straightforward to prepare, the waffle maker heats up in minutes and the waffle cookies themselves only take a couple of minutes to cook. With a recipe this tasty, easy and speedy, you’ll want to make them often.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I made these waffle cookies using my waffle iron, and they were incredible! Crispy on the outside and soft inside, they were a huge hit at our brunch. I’ll definitely be making these again
Another use for my Dash mini waffle maker!