Make irresistible Butter Waffle Cookies using butter, flour, and sugar. A simple recipe for crispy, golden treats—perfect for snacking!
Okay, confession time: I didn’t set out to make these cookies. It all started on a rainy Saturday when my kid was begging for waffles, but I wasn’t in the mood for a full-on brunch situation. You know that feeling, right? So, I thought—what if I could make something waffle-adjacent… but snackable?
That’s when the lightbulb moment happened: Butter Waffle Cookies. They’re like if waffles and cookies had a lovechild—crispy on the outside, soft inside, and with just the right amount of buttery sweetness.
I whipped up a batch with simple pantry staples, and by the time the last one cooled, my kid had eaten half of them. Rude, but also a huge compliment.
Ever since, these have been my go-to “I-need-something-sweet-but-don’t-want-to-bake-a-cake” fix. And they’re crazy easy to make.
Why You’ll Love This Butter Waffle Cookies Recipe?
- Buttery & Crispy: Like a cookie, but with that waffle-y edge.
- Quick & Easy: From ingredients to plate in under an hour.
- Kid-Approved: Because tiny hands can’t resist finger food.
- Perfect for Toppings: Slather on Nutella, fresh fruit, or just keep it simple.
- Snack, Breakfast, Dessert? Why choose? These cookies check all the boxes.
Ingredient Notes:
These cookies come together with super simple ingredients—but each one matters. Let’s break it down:
- Soft Flour (100g): Gives the cookies that light, tender texture.
- Baking Powder (2g): Helps the cookies puff up just enough.
- Butter (50g): The star ingredient. Use unsalted and make sure it’s soft.
- Sugar (35g): Sweet, but not too sweet.
- Salt (a pinch): Trust me, it enhances the buttery flavor.
- Egg (1, room temp): Binds it all together and gives the cookies richness.
Pro Tip: Room temperature ingredients make the batter super smooth.
How To Make Butter Waffle Cookies?
Step 1. Cream the Butter & Sugar
Start by beating your softened butter with sugar until it’s light and fluffy. This takes about 2 minutes—perfect arm workout if you’re doing it by hand.
Step 2. Add the Egg
Crack in the room-temp egg and mix until it’s fully incorporated. If it looks a bit lumpy, no worries—it’ll smooth out when you add the dry ingredients.
Step 3. Incorporate the Dry Ingredients
Sift together the soft flour, baking powder, and salt. Slowly fold it into the wet ingredients using a spatula. The dough should be soft but not sticky. If it feels too wet, sprinkle in a bit more flour.
Step 4. Fire Up the Waffle Iron
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Preheat your waffle iron on low. Lightly butter it—because more butter is never a bad idea. Scoop tablespoon-sized portions of dough onto the iron.
Step 5. Waffle, Flip, Repeat
Close the lid and cook for 2-3 minutes or until golden brown. The edges should be crisp, and the centers just barely soft.
Warning: They’ll smell incredible at this point. Prepare for hungry family members to wander in.
Step 6. Cool & Top (Or Don’t)
Let the cookies cool on a wire rack for max crispiness. Or—if you’re like me—eat one hot, topped with a dollop of whipped cream and some berries. Zero regrets.
Storage Options:
- Room Temp: Keep in an airtight container for up to 4 days (though they rarely last that long in my house).
- Freezer: Freeze in layers with
parchment paper between them for up to 2 months. - Reheating Tip: A quick 10-second zap in the microwave brings back the warm, buttery magic.
Variations and Substitutions:
- Chocolate Drizzle: Melt some dark chocolate and zig-zag it over cooled cookies.
- Cinnamon Sugar: Dust while warm for a churro-vibe.
- Lemon Zest: Add zest to the batter for a citrus kick.
- Savory Swap: Skip the sugar, add cheddar and herbs—now you’ve got savory snack waffles.
What to Serve with Butter Waffle Cookies?
- Coffee or Tea: These cookies practically beg to be dunked.
- Ice Cream Sandwiches: Two cookies + vanilla ice cream = heaven.
- Fresh Berries & Cream: Makes you feel slightly healthier.
- Chocolate Spread or Peanut Butter: Need I say more?
Frequently Asked Questions:
Can I make these without a waffle iron?
Totally! Use a panini press or even a stovetop griddle—just press the dough flat with a spatula.
Why did my cookies turn out too soft?
They probably didn’t cook long enough. Try an extra minute on the iron next time.
Can I make the dough ahead of time?
Yep! Store it in the fridge for up to 3 days. Let it come to room temp before cooking.
The Final Bite: Waffle Your Way to Cookie Bliss
So, there you have it—Butter Waffle Cookies that are buttery, crispy, and dangerously snackable. They’re perfect for when you want something sweet but don’t want to commit to a full-on baking project.
Seriously, give these a try. And if you find yourself eating five in one sitting? No judgment—I’ve been there.
Made them? Loved them? Share your pics and tag me—I wanna see those golden beauties!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Butter Waffle Cookies Recipe
Ingredients
- 100 g soft flour all-purpose flour
- 2 g baking powder
- 50 g unsalted butter softened at room temperature
- 35 g granulated sugar
- 1 large egg at room temperature
- 1 pinch of salt
Instructions
Prepare the Dough:
- In a medium-sized mixing bowl, beat the softened butter until creamy. Add the granulated sugar and continue mixing until the texture is light and fluffy.
Incorporate the Egg:
- Gently add the room-temperature egg to the butter and sugar mixture. Beat until fully incorporated, ensuring a smooth consistency.
Combine Dry Ingredients:
- In a separate bowl, sift together the soft flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding them in using a spatula until a cohesive dough forms.
Preheat the Waffle Iron:
- Lightly grease a waffle iron and preheat it to low heat. This ensures the cookies cook evenly without burning.
Shape and Cook the Cookies:
- Using a spoon or small ice cream scoop, place small portions of dough onto the waffle iron. Close the lid and cook for approximately 2-3 minutes, or until the cookies are golden brown and crisp.
Cool and Serve:
- Transfer the cooked cookies to a wire rack and allow them to cool completely. Once cooled, the cookies will firm up and achieve their signature crisp texture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
