Instructions
Mix the flour, baking powder, and salt in a medium bowl.
In a stand mixer with the paddle attachment or an electric hand-held mixer on medium speed, cream butter, sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing just until incorporated. Add the vanilla and mix until combined.
Mix the dry ingredients with the wet ingredients in several intervals scraping down the bowl and beaters as needed.
Preheat the waffle iron and lightly brush it with vegetable oil. Drop the cookie dough by rounded tablespoons onto the waffle iron. Close the iron and cook for about 2 minutes or until golden brown.
Remove to wire racks to cool and sprinkle with powdered sugar.
Notes
Do not overmix the batter. Mix just until incorporated.
Cook the waffle cookies in the iron just until golden brown. This will take about 2 minutes. Use a fork to gently lift the cookies out of the iron.
Move to a baking sheet or wire racks to cool.
Once cooled, dust them with powdered sugar or dip the cookies in melted semi-sweet or white chocolate.
Store cooled cookies in an airtight container for up to 4 days.
Freeze fully cooled cookies in a sturdy freezer container for up to 2 months. Thaw on the counter.
Nutrition
Calories: 88kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 118IU | Calcium: 12mg | Iron: 0.4mg
