Dutch Waffle Cookies Recipe
Dutch Waffle Cookies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My mom taught me how to make these waffle iron cookies. Now I have my friends bring their waffle irons to the house, and we make big batches.—Rachel Setala, Surrey, BC
MAKES:
72 servings
TOTAL TIME:
Prep: 40 min. Cook: 5 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 40 min. Cook: 5 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • Confectioners' sugar, optional

Directions

In large bowl, beat butter and sugar until blended. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into butter mixture.
Shape level tablespoons of dough into balls; place 2 in. apart on a preheated waffle iron coated with cooking spray. Bake on medium heat 3-4 minutes or until cookies are golden brown. Remove to wire racks to cool. If desired, dust with confectioners' sugar.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers. If desired, dust with additional confectioners' sugar.
Yield: about 6 dozen.
Originally published as Dutch Waffles in Cookies & Candies Bookazine 2015, p111

Nutritional Facts

1 cookie: 62 calories, 3g fat (2g saturated fat), 12mg cholesterol, 46mg sodium, 8g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup 2% milk
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 1-3/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • Confectioners' sugar, optional
  1. In large bowl, beat butter and sugar until blended. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking powder and baking soda; gradually beat into butter mixture.
  2. Shape level tablespoons of dough into balls; place 2 in. apart on a preheated waffle iron coated with cooking spray. Bake on medium heat 3-4 minutes or until cookies are golden brown. Remove to wire racks to cool. If desired, dust with confectioners' sugar.
    Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers. If desired, dust with additional confectioners' sugar.
    Yield: about 6 dozen.
Originally published as Dutch Waffles in Cookies & Candies Bookazine 2015, p111

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