My husband and I have never been big on celebrating holidays like Valentine’s day. We are more of the “pizza, beer & ice cream with movie at home” kind-of-couple. And I’d much rather have a cupcake over flowers. Now, that doesn’t stop me from putting a few heart sprinkles on something and calling it a Valentine’s Day treat. That, I’m all for. I took my pretty standard, but perfect, sugar cookie recipe and made them in the waffle iron. Topped them with some vanilla-bean glaze – they’re perfectly simple.
These cookies were not exactly planned, but definitely ended well. I was just minding my own business, removing my chilled cookie dough from the fridge to roll them out like usual, when I thought about the waffle iron just sitting on my counter. I thought, why not? So I tried a few, experimenting with the timing. You can make sugar cookies in a fraction of the time! Mine took just 2 minutes! Plus, no rolling out the dough, getting flour everywhere, and cutting out shapes. The clean up was a breeze. While you can only cook 4 at a time, it went much faster. Not only did making them like this not sacrifice any of the buttery taste, it made the perfect little grooves to fill with vanilla bean glaze. You could even top it with some ice cream, if you’re into that sort of thing (not that I did that or anything). But IF you did, cookies & cream ice cream would probably be really good.
- 2½ cups All-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Coarse Sea Salt
- ¾ cup Unsalted Butter (1½ sticks)
- 1 cup Granulated Sugar
- 2 Eggs, room temperature
- 1 teaspoons Vanilla Extract
- 2 Tbsp Whole Milk
- 1 Tbsp Vanilla Bean Paste (or seeds from 1 vanilla bean)
- 1 cup Powdered Sugar
- Pinch of coarse Sea Salt
- + Sprinkles
- In medium-sized bowl, whisk together the flour, baking powder and sea salt, then set it aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment (or by hand), beat the butter low for a few minutes until light & fluffy. Mix in the sugar, continue beating for 2 more minutes until well combined. Add in the eggs, one at a time, mixing for about 30 seconds after each addition (scraping the sides as needed). Add in the vanilla, mixing until combined.
- Pour the dry ingredients into the wet ingredients (in 2 or 3 increments), carefully mix until just combined (*don’t over-mix). Let the dough chill for about 1-2 hours, covered in the refrigerator (chill up to two days, tightly covered).
- Once batter is chilled, preheat your waffle maker & follow the waffle maker instructions to cook, as each one is different (you might not need to chill the dough, I have not experimented with this yet). Set waffle iron to the "medium" setting.
- Using a medium-sized cookie scoop, place a heaping spoonful of batter onto the center of each waffle segment (I used about 2½ Tablespoons per cookie).
- Close the lid and bake the cookies for about 2 minutes (depending on size). You want to remove them when they are JUST cooked, no longer (it's worth it to test just one at first). Transfer cookies to a wire cooling rack to cool completely.
- In a small bowl, combine milk & vanilla beans/paste until combined. Add powdered sugar & salt, a little at a time, until everything is well combined.
- Drizzle glaze over room temperature cookies and top with sprinkles while they're still wet. Allow glaze to dry for several hours before stacking.
*Store in an airtight container at room temperature for up to 5 days.