Snickerdoodle Waffle Cookies with Cream Cheese Glaze

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IMG_0266Hey guys! Happy Wednesday!

Ever since the Government shut down and then came back, I’ve been dreading November. WHY? Because my husband has to make up the drills he missed. #deargovernment…Ithinkyouhateme. So, he’s going to be gone a few weekends this coming month. Contrary to popular belief, I actually like my husband and spending time with him.

Typically, I can handle his drills. They are generally fine and the kids are always behaved {because I am a strict wench of a mother…} But him being away means one thing and one thing only: no Friday Night Lights.

How does this make any sense, you ask? Let me explain:

Being the good wife I am got him hooked onto that show a few weeks ago. #timrigginsforever

Except now that every time he leaves to go anywhere, he makes sure I don’t skip ahead any episodes so we can watch them together.

This is basically torture because we are never home at the same time.

Once the kids go to bed, what am I supposed to do….dishes? PSHHHH….

So, yes. I’m dreading him leaving these next few weekends. Oh, and one of the weekends he’s missing is our anniversary. #nothingsaysiloveyoulikearmytraining

I told him he owes me big time…which means he’ll probably bring me a Sonic Diet Cherry Limeade one day next week.

He’s so romantic.

ANYWAYS, that rant was fun, but lets talk cookies. Specifically: waffle cookies. Who knew you could bake cookie dough in a waffle iron?! It’s a pretty neat trick that gets you from cookie dough to baked cookie in 2 minutes flat.

Warm Waffle Snickerdoodles + Cream Cheese Glaze = holy balls amazing–>that’s a technical term.

Want to make these? Thought so.

Here we go:

IMG_0253Start by mixing up your cookie dough. This is a really simple recipe with butter, sugar, flour, eggs, vanilla, leavenings and cinnamon. All the typical ingredients you’d find in a cookie recipe. IMG_0256Scoop some of that dough into your waffle iron, close it up and let them cook. Regular snickerdoodle cookies would be rolled in a cinnamon sugar mixture, but because we’re using a waffle iron, the sugar would burn. No bueno. SO, I mixed the cinnamon right into the dough. I used this mini waffle maker which I thought was pretty darn adorable but any waffle iron will work. Keep in mind that every waffle iron is different, so make sure you do a test cookie to see how long they’ll take to bake. IMG_0281When you pull the cookies out of the waffle iron, they’ll be pretty soft and tender, but as they cool, they’ll get slightly crispy. If you add the glaze, the tops of them should soften right back up, so you’ll get a waffle cookie with a softer top and a crunchier bottom. Perfect!!IMG_0282I love the look of these cookies. Pretty freakin’ adorable if I say so myself!IMG_0290Here’s a look at the inside. Soft and moist, just like a cookie! These were a fun little experiment that my daughter thought was hilarious. We ate these right up and enjoyed them all! Here’s the printable. Enjoy, friends!

Snickerdoodle Waffle Cookies with Cream Cheese Glaze

Snickerdoodle Waffle Cookies are quickly "baked" in a waffle iron! And they're extra amazing with cream cheese glaze!
servings 24
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins


for the glaze-

  • 2 oz softened cream cheese
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • heavy cream or milk to thin into glaze consistency


  • 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.


Calories: 101kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 81mg | Potassium: 16mg | Fiber: 1g | Sugar: 8g | Vitamin A: 161IU | Calcium: 8mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: waffle cookies

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31 Responses
  1. Anna (Hidden Ponies)

    Cutest little waffle cookies ever! My giant square waffle cookies won’t be as cute, but might satisfy the cookie craving you gave me 🙂

  2. Susana

    Gostei imenso, deve ser bem cremoso e crocante!
    Kiss, Susana
    Nota: Ver o passatempo a decorrer no meu blog:

  3. Caroline @ chocolate & carrots

    What a bummer that your husband has to be gone for such a long time! I wish I lived closer and Liam and I could come hang out! 😀 I’ll do the dishes if you bring these cookies. 😉

  4. Karen

    Incredible….I am finding out you can use pancake batter for donuts, and cookies, and now you can use your waffle iron to MAKE cookies….oh my…they look so delicious and I bed the texture is just amazing. Thank you and sorry about your husband having to make up for “lost” duty….have a happy anniversary and enjoy your beautiful kids….thank goodness they are so healthy.

  5. Beth

    Made these last night – delicious! A big hit. Will be making a big batch soon for the freezer. Way cheaper and better than the store bought cinnamon waffle sticks/toast my kids love in the AM… thanks!!

  6. Venette

    Sounds and looks delish! Just a few questions if you don’t mind……I would love to do these for a cookie exchange! Do they freeze well? And do you drizzle while warm? After cooled etc. I need to be able to bake day before and package by the dozen.

    Either way…. These are getting made . thanks for sharing

    1. Lauren

      I’ve never frozen these. If you are going to freeze them, make sure you do it without the glaze because defrosted cream cheese is grainy. I drizzled mine once they cooled off.

  7. Anna

    If you have a click that goes off your website, even this blog post’s page, then you should have it open in a new window. I almost lost this recipe when I clicked over to see the waffle iron. From one blogger to another. – Anna

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    1. John Farnham

      So, a regular cookie scoop would be the right amount of dough? Also, if I read correctly, any cookie recipe can be used.

  13. Jeri Adams

    I want to make these delicious looking cookies to add to this year’s cookie tray for Christmas. I don’t have a cookie scoop and was wondering what would be the equivalent amount of dough to use for teaspoon/tablespoon measurements. Thanks so much,,,,,