MI Coop Kitchen

Waffle Iron Cookies

Recipe by
Great Lakes Energy Cooperative  
45 minutes
Prep: 10 minutes | Cook: 2 1/2 minutes each batch | Servings: Are you kidding? At least 2 each!


  • 2 1/2 cups of sugar
  • 1 pound of butter (4 sticks)
  • 6 eggs (separated)
  • 6 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla


  1. Cream butter and sugar until light and fluffy in a mixer.
  2. Add egg yolks one at a time and vanilla.
  3. Add all dry ingredients.
  4. Beat egg whites in a separate bowl until stiff.
  5. Fold egg whites into first mixture.
  6. Bake on a hot, well greased waffle iron until golden brown. (waffle irons differ, in mine, it takes  2 1/2 minutes to produce 8 cookies at a time, two in each square). It is only necessary to grease the waffle iron for the first batch if using a Teflon coated waffle iron.
  7. Cool on wire racks, lifting each with the tines of a fork from the waffle iron.
  8. Keeps for a week in airtight containers. Freezes beautifully.

For speed and ease in baking, walnut-sized balls may be rolled ahead of time instead of dropping dough from a teaspoon. Makes approximately 8-10 dozen depending on the size of the ball.


One Review

  1. lolly

    These cookies are a delicious way to start the day! Great texture, travels well in lunchboxes or mailings.


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