Maple Waffle Cookies Recipe

ByAmanda
Jump to Recipe· 4.5 from 31 reviews

If you’re craving something crisp, sweet, and just a little bit fancy, I can’t recommend this Maple Waffle Cookies Recipe enough. It’s one of those delightful treats that tastes like a cozy brunch in every buttery bite. The subtle maple glaze perfectly balances the warm, petite waffle cookies, making them an instant favorite whether you’re snacking solo or sharing with friends.

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Why This Recipe Works

  • Perfect Texture: The combination of cornstarch and baking powder creates a delicate crispness without toughness.
  • Balanced Sweetness: Using both granulated and light brown sugar adds depth and a hint of caramel flavor.
  • Maple Glaze Magic: The simple glaze enhances flavor without overpowering the cookies’ buttery notes.
  • Mini Waffle Iron Friendly: Designed for easy handling and consistent results, this recipe shines in small batches.
Maple Waffle Cookies, waffle cookie recipe, maple glaze cookies, crispy waffle treats, easy breakfast cookies - The image shows several small heart-shaped waffles placed on a white marbled surface, some plain golden brown and others topped with a smooth light beige icing or drizzle. There is a red strawberry near the back, resting on a crumpled teal cloth that adds a pop of color behind the waffles. The waffles have a classic grid pattern, with some fully covered in icing and others partially decorated. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Maple Waffle Cookies Recipe is really in the ingredients coming together to create that iconic texture and flavor. From my experience, quality butter and fresh ingredients are key — they make a huge difference in taste and texture. If you’ve got access to pure maple syrup, it’s absolutely worth the splurge for that glaze!

Maple Waffle Cookies, waffle cookie recipe, maple glaze cookies, crispy waffle treats, easy breakfast cookies - Flat lay of a small pat of unsalted butter, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with light brown sugar, one large whole brown egg, a small white ceramic bowl with vanilla extract, a small white ceramic bowl holding all-purpose flour, a small white ceramic bowl with cornstarch, a small white ceramic bowl with baking powder, a small white ceramic bowl with baking soda, a small white ceramic bowl with table salt, a small white ceramic bowl filled with amber maple syrup, a small pat of melted salted butter on a white ceramic dish, and a small white ceramic bowl piled with powdered sugar, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter: Starting with softened butter allows for smooth creaming with sugars, ensuring tender cookies.
  • Granulated Sugar & Light Brown Sugar: Mixing these sugars balances sweetness and moisture, plus that slight caramel undertone from the brown sugar.
  • Egg: Acts as the binder and adds richness; room temperature helps with easier mixing.
  • Vanilla Extract: Adds warmth and depth, rounding out the flavours beautifully.
  • All-Purpose Flour: The base that creates structure but stays light in this recipe.
  • Cornstarch: The secret to crispiness and a delicate crumb without toughness.
  • Baking Powder & Baking Soda: Provide the perfect lift and slight puffiness for ideal cookie texture.
  • Salt: Essential for balancing sweetness and elevating the overall flavor.
  • Maple Syrup: For the glaze — pure maple syrup infuses that unmistakable maple richness.
  • Powdered Sugar: Helps the glaze thicken to that luscious coating we all love.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Maple Waffle Cookies Recipe is super versatile. Over time, I’ve played around with adding a pinch of cinnamon or switching up the glaze for a drizzle of dark chocolate. Feel free to personalize these little delights — the base recipe is forgiving and perfect for experimentation.

  • Variation: Once, I sprinkled a bit of coarse sea salt on the glaze before it set — the sweet-savory combo was a total hit with guests!
  • Dietary Adjustment: If you want to make the cookies vegan, swapping butter and egg with coconut oil and flaxseed egg works surprisingly well here.
  • Seasonal Twist: Adding chopped toasted pecans or walnuts to the dough adds a lovely crunch for an autumn vibe.

Step-by-Step: How I Make Maple Waffle Cookies Recipe

Step 1: Warm Up That Waffle Iron

Before you dive in, plug in your mini waffle iron to preheat. Having it nice and hot ensures the cookies cook evenly and get that gorgeous golden brown color. I always put on oven mitts when handling to avoid any unpleasant surprises — one time, I accidentally touched the hot surface and learned my lesson fast.

Step 2: Cream Butter & Sugars

In a large mixing bowl, beat together the softened butter with both granulated and brown sugars until you have a fluffy, creamy base. This usually takes about 1-2 minutes on high speed with an electric mixer. It’s the foundation of your cookies’ rich flavor and tender crumb.

Step 3: Add Egg & Vanilla

Next, stir in the egg and vanilla extract until your batter is smooth and cohesive. I prefer using a room temperature egg to avoid the dough seizing up — it mixes better and makes the final texture nicer.

Step 4: Mix Dry Ingredients Separately

Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a separate bowl. This step helps the leavening agents spread evenly, ensuring a consistent bake throughout your cookies.

Step 5: Combine Wet & Dry Ingredients

Gradually fold the dry ingredients into the wet mix until your dough forms. Take your time here — overmixing can result in tougher cookies, so gentle stirring is your friend.

Step 6: Shape & Cook the Cookies

I scoop about 2 tablespoons of cookie dough and roll it into a ball, then break it into 3 or 4 even pieces. Spread these pieces evenly inside your mini waffle iron — just a heads up, the iron will be hot, so avoid touching the inside surfaces. Close the lid gently but firmly, and cook for about 90 seconds until golden brown.

Step 7: Cool & Glaze

Remove the cookies by carefully tilting the waffle iron onto a cooling rack—this method keeps them intact better than prying with a fork. Let them cool slightly before drizzling or dipping in the maple glaze. This little extra cooling time ensures your glaze sticks perfectly.

Step 8: Make the Maple Glaze

Whisk melted butter and maple syrup together, then gradually add powdered sugar until smooth and thick. If the glaze thickens too much while waiting, a quick 10-second zap in the microwave brings it back to perfect drizzle consistency.

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Pro Tips for Making Maple Waffle Cookies Recipe

  • Don’t Overfill the Waffle Iron: Too much dough will cause the cookies to stick and make removing them tricky.
  • Use Oven Mitts Every Time: Handling a hot waffle iron safely keeps baking enjoyable and accident-free.
  • Consistency is Key: Forming dough balls of similar size ensures even cooking and uniform cookies.
  • Glaze Timing: Always chill cookies slightly before glazing to prevent melting and runny glaze.

How to Serve Maple Waffle Cookies Recipe

Maple Waffle Cookies, waffle cookie recipe, maple glaze cookies, crispy waffle treats, easy breakfast cookies - A white plate holds five heart-shaped waffles with a golden brown color and a grid pattern. Three waffles are drizzled with a white glaze in thin lines, while two waffles in the back are fully covered in smooth white icing. A bright red strawberry with leaves sits in front of the waffles on the plate. The plate is placed on a teal cloth over a white marbled surface. In the background, there are blurred bowls with blueberries and strawberries. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing these cookies with a light sprinkle of flaky sea salt on the glaze — it adds such a lovely contrast. Sometimes I also toss on a few finely chopped toasted pecans for a bit of crunch and nuttiness. If you want a festive spin, a dusting of cinnamon powder works wonders.

Side Dishes

When I serve these, I usually pair them with a fresh fruit salad or a warm cup of coffee or chai tea. They also make a perfect companion to a mild cheese platter for an unexpected sweet-savory combo. Honestly, these cookies are so versatile they’ll fit right in anywhere!

Creative Ways to Present

For a special brunch, I’ve stacked the cookies into little towers with layers of whipped cream and fresh berries sandwiched between them — instant showstopper! They’re also lovely arranged on a wooden board sprinkled with edible flowers for a rustic, charming vibe.

Make Ahead and Storage

Storing Leftovers

Once fully cooled and glazed, store your maple waffle cookies in an airtight container at room temperature. I’ve found they stay fresh and crisp for up to three days this way — perfect if you want to make a batch ahead for a gathering.

Freezing

Freezing works great for this recipe! I pop the cooled cookies into a single layer on a tray first to freeze, then transfer them to a sealed freezer bag after solid. When you’re ready, just let them thaw at room temperature — they keep their texture remarkably well.

Reheating

If you want that fresh-baked warmth, I reheat cookies in a toaster oven at a low temp (about 300°F / 150°C) for 3-5 minutes. This rekindles the crisp edges and soft centers without melting the maple glaze away.

FAQs

  1. Can I use a regular waffle iron instead of a mini waffle iron for this Maple Waffle Cookies Recipe?

    You can use a larger waffle iron that’s not Belgian-style, but mini waffle irons give the best results for size and ease of removing the cookies. Belgian irons tend to have deep indentations, which makes it tough to get the cookies out without breaking.

  2. What if my glaze gets too thick?

    If your maple glaze starts to thicken too much, just microwave it for about 10 seconds and stir. Repeat if needed until it’s smooth and pourable again, so it coats your cookies perfectly.

  3. Can I make the dough ahead of time?

    Yes! You can prepare the dough a day in advance and keep it refrigerated. Just let it come to room temperature before shaping and cooking for the best results.

  4. Is it okay to substitute brown sugar with more granulated sugar?

    Brown sugar adds moisture and a subtle molasses flavor, so swapping it entirely might change the texture and depth of flavor. If you only have granulated sugar, try adding a teaspoon of molasses per tablespoon to mimic that taste.

  5. How long do Maple Waffle Cookies keep their crispiness?

    When stored properly in an airtight container at room temperature, they stay crisp for about three days. Beyond that, they might soften a bit but still taste delicious.

Final Thoughts

This Maple Waffle Cookies Recipe is close to my heart—it’s a little weekend project that leaves my kitchen smelling heavenly and my friends asking for seconds. I love how the crispiness pairs with that rich maple glaze and the satisfying snap when you bite into them. Give these a try on your next cozy afternoon—you’ll be so glad you did, trust me!

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Maple Waffle Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 31 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 13 cookies
  • Category: Snack
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Delight in these crispy and golden Waffle Cookies made in a mini waffle iron, topped with a luscious maple glaze for a sweet, buttery finish. Perfectly balanced with soft butter, a hint of vanilla, and a touch of brown sugar, these cookies offer a unique and fun twist on traditional cookie baking.

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 (or use unsalted and add a pinch of salt after melting)
  • 1 cup (125 g) powdered sugar

Instructions

  1. Preheat Waffle Iron: Plug in the mini waffle iron and allow it to warm up fully to ensure even cooking of the cookies.
  2. Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and light brown sugar using an electric mixer on high speed for 1-2 minutes until light and fluffy.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, stirring until the mixture is smooth and fully combined.
  4. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and table salt until evenly combined.
  5. Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients, combining thoroughly to form a smooth cookie dough.
  6. Form and Cook Cookies: Scoop approximately 2 tablespoons of cookie dough and roll into a ball. Break each ball into 3 or 4 even pieces and place them evenly spaced in the hot waffle iron. Close gently but firmly and cook until golden brown, about 90 seconds.
  7. Remove Cookies: Carefully tilt the waffle iron onto a cooling rack using oven mitts to release the cookies without breaking. Avoid using utensils that may crack the delicate waffles. Repeat the cooking process with remaining dough.
  8. Make Maple Glaze: Whisk together maple syrup and melted butter until smooth. Gradually add powdered sugar, stirring continuously until the glaze is thick and homogeneous. If the glaze thickens too much, warm it briefly in the microwave in 10-second intervals, stirring in between, until fluid.
  9. Glaze the Cookies: Allow the cookies to cool slightly before drizzling the maple glaze over them or fully dunking each cookie into the glaze for a richer coating. Let glaze set before serving.

Notes

  • Waffle Iron choice: A mini waffle iron works best for cookies to ensure even cooking and ease of removal. Avoid Belgian irons due to deep grooves that make cookie removal difficult and prone to breaking.
  • Maple glaze quantity: The recipe yields enough glaze to generously coat every cookie. For lighter coverage, reduce the maple syrup and powdered sugar amounts by half.
  • Storage: Once glazed cookies have fully dried, store them in an airtight container at room temperature for up to 3 days to maintain freshness.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150 kcal
  • Sugar: 12 g
  • Sodium: 80 mg
  • Fat: 8 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 30 mg

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