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Snickerdoodle Waffle Cookies

These Snickerdoodle Waffle Cookies are a delicious twist on a classic! Enjoy warm, cinnamon-sugar goodness with a creamy glaze.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Easy, Waffles
Servings: 4 servings

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 oz cream cheese softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract for frosting
  • Heavy cream or milk to thin frosting

Instructions

  • Preheat your waffle iron according to the manufacturer's instructions. Lightly grease it with cooking spray or butter to prevent sticking.
  • In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to cream the mixture until it’s light and fluffy.
  • Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
  • In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
  • Scoop about 2 tablespoons of dough onto the preheated waffle iron. Close the lid and cook for about 3-4 minutes, or until the cookies are golden brown and cooked through. Carefully remove them and transfer to a cooling rack.
  • In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract. Add heavy cream or milk gradually until you reach a glaze consistency.
  • Once the cookies have cooled, drizzle the cream cheese glaze over the top. Allow it to set for a minute before serving.

Equipment

  • Waffle Iron
  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Spatula
  • Cooling Rack

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze unglazed cookies for up to 3 months. Thaw and glaze before serving.
  • Cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days.