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Delicious heart-shaped waffle sugar cookies with a powdered sugar glaze—perfect for Valentine’s Day!
Have you ever wondered if you can make cookies in a waffle iron? We are here to say—you certainly can—with the right recipe!
These waffle cookies use a delicious almond sugar cookie dough baked in a mini waffle iron. Once cooled, the cookies are dipped in a tasty almond-flavored powdered sugar glaze. They’re so delicious, especially if you love almond like we do! (If not, no worries, you can use vanilla instead.)
The heart shape makes these cookies perfect for Valentine’s Day. We also love the red and pink sprinkles, which make them extra pretty and festive.
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Ingredient Notes
Here are the ingredients you’ll need for the cookie dough. It’s based on our favorite sugar cookie recipe!
Cookie Dough
- Butter– salted, as the recipe calls for salt separately.
- Sugar – granulated white sugar.
- Eggs – whole eggs.
- Almond flavoring – we love the flavor of almond, but you can also use vanilla (double the amount).
- Flour – all-purpose flour.
- Salt – regular table salt.
- Baking soda – normal baking soda.
- Cream of tartar – regular cream of tartar.
- Sprinkles (optional) – we use red, white, and pink nonpareils (small sprinkle balls), but you can use any color and type you’d like.
See the recipe card for the amounts.
Glaze
Here’s what you’ll need to make the powdered sugar glaze.
- Powdered sugar – regular confectioner’s sugar.
- Milk – we use 2% milk.
- Almond flavoring – we love the almond flavor, you could use vanilla instead and double the amount.
See the recipe card for the amounts.
Supplies & Favorite Tools
- Large mixing bowl and spoon for cookie dough
- Measuring cups and spoons
- Mini heart waffle iron (or shape of choice) – see the one we use here in our kitchen favorites.
- Cookie scoop – we use this small scoop.
- Small mixing bowl and spoon for glaze
- Parchment paper and/or cooling rack
- Storage container or serving platter
We use a mini heart-shaped waffle iron special for Valentine’s Day, but you can use any shape (as long as it’s not a deep iron like a Belgian waffle maker).
How to Make Waffle Sugar Cookies
Follow these simple steps to make these delicious waffle cookies.
1
cream butter and sugar. Add eggs and almonD.
In a large bowl, cream the butter and granulated sugar. Then, add the remaining wet ingredients and mix well.
2
Mix dry ingredients and add.
In a separate bowl, mix the flour, salt, baking soda, and cream of tartar. Add to the wet ingredients and mix to make a dough.
3
Add Sprinkles.
This step is optional—add sprinkles if you desire. We use red, pink, and white sprinkle “balls” (nonpareils) and love how they look, especially when the cookies are baked. You can also use jimmies or other sprinkle types.
4
Bake the cookies.
Preheat the waffle iron. You shouldn’t need to grease the iron with the amount of butter in this dough. But grease, if you feel you need to, you know your iron best!
In this specific heart waffle maker, we used 4 to 5 teaspoons of dough (or a level scoop and a half using our cookie scoop). Carefully press the dough into the heart shape using your hands or a spoon, and be careful not to burn yourself. We advise not having kids help with this step.
Tip: Avoid pressing down hard on the waffle iron when closing, or it will spread the dough too much.
Bake for about 1 minute (you may need to experiment with the first cookie or two), as the cooking time will depend on the iron. But you want the cookie to be slightly golden brown but not dark.
5
Remove from iron and cooL.
Carefully remove the cookies from the iron. We used a fork to lift them out gently. Let them completely cool on a baking rack.
6
Make the glaze.
Mix the powdered sugar, milk, and almond flavoring in a small bowl. We used a shallow, wide bowl for easy dipping.
7
Dip cookies in the glaze.
Dip each cookie in the glaze (on one side only). Then, set them on a baking rack and/or parchment paper to dry. Use a toothpick to pop any bubbles in the icing.
8
Store or Enjoy!
Once the cookies have dried completely (which could take an hour or two, especially if there is quite a bit of frosting in the waffle ‘pockets’), store them in an airtight container. Or enjoy them immediately!
More About This Cookie Recipe
- We remember having almond-flavored waffle cookies growing up and have wanted to find a similar recipe for years. It just so happens that our favorite sugar cookie recipe (with a few tweaks like swapping vanilla for almond) works beautifully in the waffle iron and is so similar to what we remember.
- If you like to eat the cookie dough before baking, you are going to love the taste of this dough. It is perfect! (Yes, we know eating cookie dough, especially with eggs, is controversial, so we will leave that up to you!)
- The texture of this cookie is a bit crisp vs. a really soft sugar cookie because it’s cooked in a waffle iron.
- You can make the cookies without the glaze, and they will still be delicious. But the glaze finishes them nicely.
Waffle Cookie Variations
There are many ways to shake up this recipe (although we think it is pretty delicious as-is!). Here are some ideas:
- Flavoring: leave out the almond and use vanilla or your favorite extracts instead.
- Waffle shape: You can use a different size and shape of waffle maker; just keep in mind that you may need to adjust the amount of dough and cooking time used.
- Sprinkles: Use different types and colors of sprinkles. You can match the holiday or event you are making them for.
Frequently Asked Questions
Here are answers to commonly asked questions about making waffle cookies.
Can I use a different waffle iron shape for these cookies?
Absolutely! While we made them heart-shaped for Valentine’s Day, feel free to use any shape that suits your preference. Just avoid using a deeper iron like a Belgian waffle maker.
Do I need to grease the waffle iron before adding the cookie dough?
In most cases, there’s no need to grease the waffle iron, especially with the butter in the dough. However, if you know your iron tends to stick, a light greasing may help.
How should I store these heart waffle cookies?
To keep them fresh, store the cookies in an airtight container. If you need to store them for an extended period, freezing is also an option.
Final Notes
These heart-shaped waffle cookies are a sweet and unique Valentine’s treat. With almond-flavored sugar cookie dough and a tasty glaze, they’re a delightful twist on traditional sugar cookies and a perfect addition to your Valentine’s Day celebration!
More Valentine’s Recipes
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Heart Waffle Cookies
Delicious heart-shaped waffle sugar cookies made in a mini waffle maker and dipped in an almond glaze—the perfect cookies for Valentine’s Day.
- Total Time: 1 hour 30 minutes
- Yield: 2.5 to 3 dozen 1x
Ingredients
Cookie Dough
- 1 1/2 c. sugar
- 1 1/2 c. butter, softened
- 2 eggs
- 1 tbsp almond flavoring
- 4 c. flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cream of tartar
*You can substitute almond for 2 tbsp of vanilla flavoring, yes 2 tbsp!
Glaze
- 2 c. powdered sugar
- 6 tbsp milk
- 1 tsp almond flavoring
*You can substitute almond for 2 tsp of vanilla flavoring.
Instructions
- In a large mixing bowl, cream together butter and sugar.
- Mix in eggs and almond flavoring.
- Blend dry ingredients in a separate bowl (flour, salt, baking soda, cream of tartar).
- Add the dry ingredients to the wet mixture. Mix well.
- Fold in the sprinkles.
- Preheat waffle iron. (here is the mini one we use)
- Carefully press the cookie dough into the waffle maker. Be careful not to burn yourself. Do not press the waffle maker down, just gently close it. The amount of cookie dough you use will depend on the size of your iron. We use about 4 to 5 teaspoons or dough (or about a scoop and a half of our cookie scoop).
- Cook for about a minute, again this will depend on your waffle maker. The cookie should be lightly golden brown. Lift out carefully with a fork. Repeat with the remaining dough.
- Make the glaze by mixing the powdered sugar, milk, and almond flavoring in a small bowl.
- Once the cookies are cooled, dip one side in the glaze and set on a cooling rack and/or parchment paper to dry. Use a toothpick to pop any bubbles in the icing.
- Store in an airtight container. Or enjoy immediately!
Notes
- Substitutes: you can substitute the almond for vanilla; just double the amount.
- Storage: store the cookies in an airtight container for up to 1 week. Freeze for 2 to 3 months.
- Prep Time: 1 hour 29 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Waffle Iron
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 218
- Sugar: 18 g
- Sodium: 127.9 mg
- Fat: 9.7 g
- Saturated Fat: 5.9 g
- Carbohydrates: 30.9 g
- Protein: 2.3 g
- Cholesterol: 36.9 mg
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