These Buttermilk Waffle Cookies are so soft and fluffy. They have the classic taste of buttermilk waffles, and they get their signature waffle cone texture from a cookie stamp.
Plus, they stay fresher much longer than normal waffles, which just adds one more reason why you really should get started on making them right away. Can you imagine if Leslie knew this hybrid waffle-cookie creation existed?
To get started, you’ll need to whisk together the flour, baking soda, and salt in a large bowl. Next cream together the butter and sugar in a stand mixer fitted with a paddle attachment or with a handheld mixer until light and fluffy.
Make sure to scrape down the sides of the bowl, add the egg, and continue to mix until combined. With the mixer on low, alternate between adding the flour mixture and buttermilk, scraping down the sides of the bowl, and mixing just until combined.
Now you’ve got two options, if you don’t need to make these cookies the same day, I like to split the dough in half, flatten each into a disk and wrap each disk in plastic wrap to chill overnight.
The dough will be well chilled and slightly easier to work with after resting, but you can also make them the same day if you’d like! If you opt to make them the same day, you’ll need to roll the dough, cut out the cookies, and freeze them for about five minutes before baking just to help them firm up a bit.
You are ready to start rolling! The dough will be shaggy like a biscuit dough. Go ahead and generously flour a rolling mat or cutting board. Place half of the dough on top and add more flour. Roll the dough out until it is about 1/4 inch thick and use a three inch round cutter to cut out as many cookies as possible. If you’re making them the same day, this is the point where you’ll want to let them rest in the freezer for five minutes.
Place these cookies on a parchment lined baking sheet and bake them for five minutes. Once the timer goes off, pull them out of the oven and carefully stamp each cookie with a waffle patterned cookie stamp. I used this cookie stamp. I recommend rinsing it off every couple of cookies if it becomes too coated in flour.
Once all of the cookies have been stamped, pop them back in the oven for another four-six minutes and let them cool slightly on the cookie sheet before moving them to a cooling rack.
Take a bite and see what I mean about that rich, buttermilk flavor, and soft and fluffy texture!!
Now all that’s missing is a cup of coffee, a side of strawberries, and a lot of whipped cream, and it will feel just like JJ’s Diner.
Whether you’re making these for Galentine’s Day or just because, they’re a lot of fun! If you’re looking for more Leslie Knope waffle-loving recipes, check out this Buttermilk Waffle Cake with Maple Buttercream I also made for Galentine’s Day. Enjoy!
Buttermilk Waffle Cookies
These Buttermilk Waffle Cookies are so soft and fluffy. They have the classic taste of buttermilk waffles, and they get their signature waffle cone texture from a cookie stamp. Plus, they stay fresher much longer than normal waffles. Can you imagine if Leslie knew this hybrid waffle-cookie creation existed?
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- 2 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 3/4 cup buttermilk
- Preheat oven to 350º F.
- Whisk the flour, baking soda, and salt together in a large bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.
- Scrape down the sides of the bowl and mix in the egg.
- Beginning and ending with the flour mixture, alternate between adding the flour mixture and the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until combined. The dough will be slightly shaggy.
- If you have time to chill the dough overnight, stop at this point and split the dough in half, pat each into a round disk, wrap them in plastic wrap to chill. The dough will be slightly easier to work with and you can skip the step below of putting them in the freezer.
- Sprinkle a generous amount of flour on a rolling mat or cutting board and place half of the dough on top. Sprinkle more flour on top of the dough and carefully roll it out until it is about 1/4 inch think.
- Use a 3 inch round cutter to cut out as many cookies as possible.
- Place mat with cookies into freezer to chill for 5 minutes.
- Repeat process with other half of dough.
- Once cookies have chilled, carefully transfer them to a parchment lined backing sheet, dusting off their excess flour in the process.
- Bake cookies for 5 minutes.
- After 5 minutes, pull cookie sheet out of oven and carefully stamp each cookie with waffle cookie stamp, rinsing it off after a few uses if needed. Make sure to push all the way down to ensure each cookie receives the full imprint of the stamp.
- Bake cookies for another 4-6 minutes.
- Let the cookies sit for a few minutes on the baking sheet before transferring them to a cooling rack. Repeat this process with the rest of the cookies.
Keywords: buttermilk, waffle, cookies