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Waffle cookies in a waffle iron

Waffle Cookies in a Waffle Iron

Simple ingredients and great flavor! Crisp on the outside, soft on the inside — and cookies made in a waffle iron stay soft for a long time. A lot of people remember these waffle cookies from childhood; they were baked in all kinds of homes. This budget-friendly cookie tastes absolutely wonderful.

Lyalich

Recipe author

Composition / ingredients

Servings:

Sour cream

100

Eggs

Butter

Sugar

130

Starch

Flour

200

Baking soda (1 pinch)

Salt (1 pinch)

Vanilla

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 6 g

Fats 22 % 14 g

Carbohydrates 69 % 45 g

336 kcal

GI: 13 / 0 / 87

Cooking method

Step 1:

How do you make waffle cookies in a waffle iron? Gather all the ingredients. These cookies are made on the stovetop using a special stovetop waffle mold.
Step 2:

Crack the eggs into a deep bowl, add the sugar, and beat well until fluffy. The eggs should turn pale and grow noticeably in volume.
Step 3:

Keep beating the egg mixture as you gradually add the sour cream, whipping well after each addition. Use good-quality sour cream — it makes the cookies softer.
Step 4:

Melt the butter however you like and be sure to cool it to room temperature, or it will scramble the eggs when added. Still beating the egg-and-sour-cream mixture, pour in the melted butter in a thin stream. You can use margarine instead, but the cookies will come out heavier and denser.
Step 5:

In a bowl, combine the starch, flour, salt, vanilla, and literally one pinch of baking soda. Mix well and sift it through a fine sieve into the bowl with the batter. This aerates the flour and catches any stray bits.
Step 6:

Stir everything into a smooth, lump-free batter. It shouldn't be stiff — aim for about the consistency of thick sour cream. If it turns out too thick, add a little more sour cream and stir again until smooth.
Step 7:

Brush the waffle mold with vegetable oil and set it on the stove over medium heat. Don't add too much oil, or it can drip and catch fire. Heat both sides of the mold. Fill each cavity about 2/3 full so the batter doesn't overflow while it cooks.
Step 8:

Close the mold and press both halves together by the handles. Cook the cookies over medium heat for just 2–3 minutes per side. They should turn golden and release easily from the mold. Take it off the heat, open it, and lift the cookies onto a plate. Re-oil the mold, reheat it, and keep baking until all the batter is used up. Let the cookies cool and serve. Dust with powdered sugar if you like.
Step 9:

Enjoy!

Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Be ready to use a little more or a little less flour than the recipe calls for. Go by the desired batter consistency rather than the exact amount. To avoid missteps, read up on flour and how it behaves!
You can melt the butter in the microwave on the right setting (check your appliance's manual) or in a water bath. To melt it in a water bath, you'll need two pots of different sizes. Fill the larger one with water and set it on the stove. Rest the smaller one on top so it sits about halfway into the water. Add the cut-up butter to it. The boiling water will start to melt the butter — stir gently to speed things along. Once the pieces have fully melted, take the pot off the heat.