Waffle Cookies
Waffle Cookies
I know cooking things in a waffle iron has been all the rage lately but this recipe isn’t that. This is not cookie dough in a waffle iron. This is a recipe that my family has been making since long before I was born. All my life I’ve taken these cookies to parties and the like, and people would ask me why I brought waffles. Once I explain to them that they are in fact cookies and they try one, the strange looks change to shouts of, “oh my goodness, can I have the recipe please?”
So after having this happen so many times and not ever meeting anyone that also made these cookies, I decided to do a little asking around within my family to see where on Earth these strange cookies came from. I was told to check with my great aunt Jeanette.
She told me one of her husband’s cousins, she was from Belgium, made the cookies originally and she later asked her for the recipe. When my aunt first made the cookies they didn’t taste quite right. Turns out the cousin left an ingredient out of the recipe on purpose. The story goes that Belgians are known for wanting to keep their recipes secret, and though I don’t know how, my aunt figured out the missing ingredient and everyone in my family has been making these cookies ever since.
I can promise I will give you ALL the ingredients and show you step by step how to make these delicious cookies. They are too good not to share!
Waffle Cookies
Ingredients
- 2 cups Sugar
- 2 cups Brown Sugar
- 1 tsp. Vanilla
- 1 lb. Butter 4 sticks
- 9 Eggs
- 6 cups Flour
Instructions
- Begin by heating up the waffle iron
- Soften butter in the microwave
- Mix sugars, butter and vanilla with an electric mixer until fluffy
- Add eggs and mix more
- Gradually add flour about 2 cups at a time
- Add about 1/2 to 3/4 cup batter to hot waffle iron, close lid, check for doneness in about 1 minute.
Here’s what you’ll need to get started. Flour, sugar, brown sugar, butter, vanilla and a waffle iron. It doesn’t matter if you use a traditional round waffle iron as shown in the picture or a Belgian waffle maker. Until the day I wrote this I was using a Belgian waffle maker I had purchased on sale for $7.99 a decade ago. The only difference is in the size of the cookies and how long it takes you to make them.
When you use the Belgian waffle maker like this one. You’ll get about thirty cookies but they’ll be HUGE! One benefit to using the Belgian waffle maker is that the cooking time is cut way down because the cookies are so much bigger. This year I bought a new waffle maker, the traditional round style like this one, because I wanted to add these to small tins with other cookies and candies and the larger cookies wouldn’t fit.
Back to the recipe. Begin heating up the waffle iron and softening the butter in the microwave. I always cut my butter into pieces, about a tablespoon each, or eight pieces per stick, throw it in a glass dish and then microwave. Add both sugars, vanilla, and softened butter then mix with an electric mixer.
Mix until fluffy. It should look about like this.
Now crack the eggs into a separate dish and then add to the mixture all at once.
Next, gradually add the flour, about two cups at a time. Again, I suggest measuring out the flour in a separate bowl. I myself have the hardest time remembering what cup of flour I’m on. If I measure it all out in a separate bowl then when I forget I can start all over. But if you add it directly to the batter and you forget then your outta luck.
Here’s another little trick I use with my stand mixer. Whenever I add a lot of flour and turn on the mixer it tends to throw flower everywhere. What I need is one of those plastic shields that attach to my mixing bowl, but since I don’t have one I hold a towel over it like this. Does the trick and is one less thing to store in my kitchen. That’s one way to keep things simple. Don’t buy something if you already have something that works well enough.
Once you’ve adding in all the flour the batter/dough should look something like this. It’s not quite as stiff as a traditional cookie dough but close.
Next add a dollop of the batter to the center of a circular waffle iron or a dollop to each square of a Belgian waffle iron.
After about a minute . . .
I use two forks to gently lift the hot cookie from the waffle iron and place them on cooling racks. Once cool you can break the round into four separate cookies. Though mine quite often fall apart on their own while I’m moving them from the waffle iron to the cooling rack.
When you’re ready to serve them you can also sprinkle them with powdered sugar to make them even more festive and enticing.
