Sugar Waffles

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Recipe photo

Sugar Waffles

star rating (8) rate this recipe »
Published prior to 2008

Sweet, crunchy, buttery... These waffle "cookies" are a traditional treat in Belgium, where street vendors cook and serve them to delighted aficionados.

Read our blog about these cookies, with additional photos, at flourish.

3/4 cup (1 1/2 sticks, 6 ounces) butter, melted and cooled to room temperature
4 large eggs
3/4 cup (5 1/4 ounces) granulated sugar
1 tablespoon (1/2 ounce) vanilla extract OR 2 teaspoons vanilla extract + 1/4 teaspoon vanilla-butternut flavor, or the extra-strong flavor of your choice
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons (1/2 ounce) malted milk powder (optional)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (4 ounces) coarse sugar crystals

Preheat a greased waffle iron. A heart-pattern iron makes attractive cookies, but any kind of "regular" (not Belgian) waffle iron will do.

In a medium-sized mixing bowl, beat together the butter, eggs, sugar and vanilla/flavoring till light and fluffy. In a separate bowl, whisk together the flour, malted milk powder, baking powder and salt. Add the dry ingredients to the wet ingredients, beating until well-combined. Stir in the coarse sugar crystals.

Pour a scant half-cup of batter onto the preheated waffle iron. Bake the waffle until it's a deep golden brown; this takes 8 to 12 minutes in our test kitchen waffle iron, depending on just how brown you like them. Don't underbake; they won't be crisp when they cool.

Open the waffle iron, and use a flat spatula or a couple of forks to transfer the waffle — which will be quite tender — to a wire rack to cool. (We also found it worked well to pick up the waffle iron and flip the waffle out onto a rack, but this takes a bit of coordination... use it if you have it!). The waffles will be very delicate until they cool, so expect a few to tear.

When the waffles are cool enough to handle, use a pair of scissors to cut them into pieces. Allow the waffles to cool completely, for maximum crispness. Yield: 25 to 30 sugar waffles.

Reviews

1
  • star rating 11/06/2014
  • Beth from Fallston, MD
  • I thought these were wonderful, made them twice so far. The second time, I cut them into small rounds (approx 2 1/2 inches)and made ice cream sandwiches. Of course, we ate the scraps! I think they would also present well in small triangles along with cinnamon pita chips and some fruit to be dipped into the cider cinnamon spread.
  • star rating 12/11/2013
  • Laura from Blacksburg, VA
  • It was so easy to make and so delicious. These cookies are great with hot cocoa, coffee, or ice cream.
  • star rating 02/01/2012
  • trish0911 from KAF Community
  • We've made these the past 3 Valentine's Day with great success! Be sure to keep them cooking longer than you really think they should so they come out nice and crunchy. The taste is delicious, and when we give them out, folks are so surprised by the texture. Last year we dipped one edge in chocolate and decorated with pink and red sprinkles - a perfect Valentine's treat for teachers, friends and family. We also make much more than needed so there's plenty of leftovers. Do try them!!!
  • star rating 01/27/2010
  • Deb from Georgia
  • I used a belgium waffle maker and they turned out quite well. I cooked them for about 6-7 minutes (when I smelled something burning, out they came). I also used coarse brown demerara sugar which gave it a nice brown flavor.
  • 01/05/2010
  • StevenD from Utah
  • I was surprised to not find weight measures. I try and use weight measures when ever I can as I want to be as accurate as possible since I count carbs as a diabetic.
    Thank you for your request. I've forwarded this to the people who can make the addition. Irene @ KAF
  • star rating 01/05/2010
  • Rick S from Norfolk, VA
  • These waffles have a wonderful taste and a very pleasant crunch when cooled. They are a favorite in my house.
  • star rating 01/05/2010
  • Wm. Flake Joiner from Rome, NY
  • It would have been helpful if the weight of the flour had been included in the recipe as it was done in the article. This recipe, like most of yours, should produce a great treat ! ! ! !
  • 01/05/2010
  • Dott from ontario
  • Could this recipe be baked in a pizzelle baker or does it require the waffle baker?
    We haven't tried it, but it sounds like it would work. Give it a try and let us know how it comes out. Mary@ KAF
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