Waffle cookies! Make it blueberry waffle cookies with a blueberry glaze—seriously, this is a breakfast experience. You need this.
Okay, maybe you don’t, but you should definitely give it a go.
I tested these out on the little guy. The verdict, tepid. What-the-what? Yep, his exact response, “Not bad. Can I please have some Eggos tomorrow?”. Yeah, but I should qualify that by saying, he has no sense of taste. And sure, maybe I shouldn’t have shared that if I’m trying to sell you on these waffle cookies, but you can see where the little man gets his sensibilities from—and I’m keep’n it real.
So while the little guy may not have loved these, I certainly did, as did Matt.
Blueberry Waffle Cookies
Yield: 3 dozen
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/4 teaspoons vanilla extract
- 1 1/4 cup flour
- 1/2 teaspoons baking soda
- 3 tablespoons lime zest
- 4 oz. blueberries. lightly mashed
- 4 oz. blueberries
- 1 tablespoon water
- 2 cups confectioners' sugar
- 2-3 tablespoons lime juice
Preparation: Heat waffle iron and lightly coat with non-stick spray.
- In a large bowl place whisk together butter, sugars, egg and vanilla extract until well blended. Combine the flour, baking soda and lime zest; gradually whisk into wet mixture. Fold in mashed blueberries
- Drop 1 heaping tablespoon of batter (or use a cookie scoop) onto waffle iron. Close the waffle iron and cook for 1-2 minutes or until golden brown. Remove and transfer waffle cookies to wire rack, cool completely before glazing. Once cooled, dip waffle cookies in glaze and let dry.
To make glaze:
- In a small sauce pan over medium high heat cook blueberries and water until mixture resembles thick syrup; strain blueberries. Combine blueberry syrup with confectioners' sugar and whisk until smooth. Add lime juice and whisk to combine.