Waffle Cookies
Abuja, Nigeria · View all recipes
Overview
Sugar cookie dough cooked in a waffle iron instead of an oven. No country is claimed; it is a modern shortcut rather than a traditional sweet. The appeal is genuinely mechanical. A waffle iron applies heat from both sides simultaneously and under pressure, which cooks a cookie in two to three minutes rather than ten to twelve, and produces something with a crisp honeycombed exterior and a soft, cakey inside, a texture no oven-baked cookie has. It also means no preheating an oven for a handful of cookies. The dough has to be a stiff one for it to work. A soft, spreading cookie dough runs out of the sides of the iron; this recipe's ratio of flour to butter gives something firm enough to hold its shape between the plates. Chilling the dough helps if yours seems slack. Greasing the plates matters more than for waffles, because cookie dough is much higher in sugar and sugar sticks and burns readily. Two to three minutes is short and the window is narrow. Sugar caramelises fast under direct contact, and there is no visual warning through a closed iron, so the first one is a test. Africa has no equivalent tradition, though Belgian-style waffles and stroopwafels are the nearest relatives.
Ingredients
Dietary tags are provided by contributors as a guide, not verified by AFN, and they depend on the products you buy. If you have a serious allergy, check every ingredient yourself. Cooking, allergies and your own judgement
Directions
- 1
Bring the waffle iron up to temperature and grease the plates lightly. Cookie dough is high in sugar and sticks far more readily than waffle batter.
- 2
Cream the butter and sugar together in a large bowl until light and fluffy, about 2 minutes.
- 3
Beat in the eggs and vanilla until combined.
- 4
Whisk the flour, baking powder and salt together in a small bowl.
- 5
Work the dry ingredients into the wet gradually until a thick dough forms. It should be stiff enough to hold its shape, a slack dough runs out of the sides of the iron.
- 6
Scoop rounded tablespoon-sized balls of dough onto the hot plates, leaving space between them.
- 7
Close the iron and cook for 2 to 3 minutes, until lightly browned. The window is narrow and there is no way to see inside, so treat the first one as a test.
- 8
Lift the cookies out carefully and transfer to a wire rack to cool slightly.
- 9
Repeat with the remaining dough. Once cooled, dust lightly with icing sugar.
Africook’s Notes
Personal notes from Deborah Olayiwola- Grease the plates properly. Cookie dough has far more sugar than waffle batter and sticks and burns much more readily.
- Keep the dough stiff. A soft dough spreads and runs out of the sides of the iron.
- Treat the first cookie as a test. You cannot see inside a closed waffle iron and two to three minutes is a narrow window.
- Leave space between the dough balls. They spread under pressure and merge into one sheet if crowded.
- Cool them on a rack, not a plate. They crisp as they cool and trapped steam undoes it.
- Chill the dough for twenty minutes if it seems slack, it makes it far easier to handle.
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