Waffle-Iron Cookies
The recipe for these cookies is the easiest to find in my book because it's a beautiful mess. It's covered with fingerprints, flour smudges and memories of more than 30 Christmases! I made these with my daughters, and now I make them with my granddaughters. —Judy Taylor, Quarryville, Pennsylvania
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Confectioners' sugar
Reviews
My iron is a Belgian model, the cookies took a bit longer but were still delicious. I drizzled them with a powdered sugar glazed and topped them with some sprinkles.
These taste really good but make sure you really grease your waffle iron because it makes a huge mess if you don't. I've never had to grease mine so I didn't with the first batch and it took quite awhile to clean up the mess. I had to clean it before a second batch or all the little leftover pieces would have burned and ruined the cookies. I sprayed it between each batch.I first made them in a belgian waffle iron and they were more like pieces of waffle--soft. They still tasted good but we wanted them to be crisper so I got out my five heart waffle iron and we made thin hearts with it. Those got crispy as they cooled. 2-2 1/2 minutes worked with my waffle iron. Any longer and they were too dark and had a slight burned taste.