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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?

  • Author: Marisa Guerra
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 30 cookies 1x
  • Category: Dessert

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350ยบ F.
  2. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.
  4. Scrape down the sides of the bowl and mix in the egg.
  5. 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.
  6. 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.
  7. 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.
  8. Use a 3 inch round cutter to cut out as many cookies as possible.
  9. Place mat with cookies into freezer to chill for 5 minutes.
  10. Repeat process with other half of dough.
  11. Once cookies have chilled, carefully transfer them to a parchment lined backing sheet, dusting off their excess flour in the process.
  12. Bake cookies for 5 minutes.
  13. 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.
  14. Bake cookies for another 4-6 minutes.
  15. 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.
  16. Enjoy!

Keywords: buttermilk, waffle, cookies

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