We Dare You Not to Fall Madly in Love with these Waffle Sugar Cookies
These Waffle Sugar Cookies are the best thing to ever happen to dessert. Whip them up for your next party with this easy recipe!
Waffle Sugar Cookies
inspired by this recipe!
2½ cups All-purpose Flour
1 teaspoon Baking Powder
1/4 tsp Baking Soda
½ teaspoon Salt
¾ cup Unsalted Butter
1 cup Granulated Sugar
2 Eggs, room temperature
1 teaspoons Vanilla Extract
Sift the flour, baking powder, baking soda and salt together. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on a low/medium speed until light and fluffy - about 2 minutes. Add in the sugar continue to beat for another 2-3 minutes. Change the mixer to your lowest setting and add in one egg at a time, completely incorporating before adding the 2nd egg. Add your vanilla.
With the setting on low, add 1 cup of the dry ingredients at a time until just combined. To maximize the sugar cookies ability to stay together in the waffle iron, you want to refrigerate for a couple of hours.
Preheat your waffle iron (ours was non-stick which worked great and we didn't need any additional spray). Add 1 overflowing tbs at a time (we used a mellon baller and included about 1Tbs per cookie). Close the lid and cook for about 2-3 minutes.
Use a small butter knife or a spoon to gently lift the cookie off the iron. If they look like they are going to crumble, close the lid for 10-20 more seconds. Cool on a wire rack completely.
White Chocolate Coating
1.5 cups white chocolate wafers, melted
bowl with high-ish edges for dunking
Melt your wafters in a bowl that is small enough to create a nice little dunking pool but large enough to fit your largest cookie with a little wiggle room. You may need to add more/less melting wafters to create this effect.
Dip your cooled wafter into your chocolate. You may need to use a spoon to get the chocolate in all of the nooks and crannies. Set on your parchment paper and sprinkle with sprinkles!
Let set completely then try not to eat all in one sitting.
*If you are going to freeze, make sure they are completely cool prior to putting in a plastic baggie and freezing as you don't want the heat to create moisture. We froze before adding the chocolate and they tasted great the day of. Gently thaw in the fridge for a few hours.
*We tried these using store bought sugar cookie mix and it didn't go well. Our guess is that the butter/fat content is too high. A good, sturdy homemade version definitely works best!
Photography: Ruth Eileen Photography | Event Design: Abby Larson