Snickerdoodle waffle cookies with cream cheese glaze
COURSE: Dessert. CUISINE: American.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 1.5 cup | 360 ml | Softened butter |
| 1.5 cup | 360 ml | Granulated sugar |
| 0.75 cup | 180 ml | Packed brown sugar |
| 3 | Large egg | |
| 3 tsp | 15 ml | Vanilla |
| 3.75 cup | 900 ml | All purpose flour |
| 0.75 tsp | 3.8 ml | Baking soda |
| 2.25 tsp | 11 ml | Cinnamon |
| 0.75 tsp | 3.8 ml | Salt |
| 6 oz | 170 g | Softened cream cheese (for the glaze) |
| 1 cup | 240 ml | Powdered sugar |
| 1.5 tsp | 7.5 ml | Vanilla |
| as needed | Heavy cream or milk to thin into glaze consistency |
Instructions
PREP TIME 10 mins • COOK TIME 10 mins • TOTAL TIME 20 mins • COURSE Dessert • CUISINE American • SERVINGS 72
- For the cookies, whip butter and sugars together until light and fluffy. Stir in egg and vanilla. Slowly incorporate dry ingredients until incorporated.
- Preheat waffle iron. Spray with nonstick cooking spray and scoop cookie dough into forms. Close waffle iron and cook until brown, about 2 minutes but depends on the iron. Carefully remove and cool.
- For the glaze, mix cream cheese, sugar and vanilla together until smooth. Slowly stir in milk or heavy cream to create a drizzle-able glaze. Drizzle over waffle cookies and top with more cinnamon. Serve.