Total TimePrep: 10 min. Bake: 5 min./batch + cooling
Makes32 cookies (8 batches)
- 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
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture (mixture will be thick).
- Drop dough in batches by tablespoonfuls 3-4 in. apart onto a greased preheated waffle iron. Bake until dark brown, 2-3 minutes.
- Remove to wire racks to cool completely. Sprinkle with confectioners' sugar.
Nutrition Facts1 cookie: 76 calories, 3g fat (2g saturated fat), 19mg cholesterol, 79mg sodium, 11g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Dec 13, 2018
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.
Dec 19, 2017
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.