Ingredients
Units
Scale
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
