Waffle Cookies (with Protein)
Waffle Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 15 cookies
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Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
3/4 cup granulated sugar
1/2 cup brown sugar
1 egg
2 tsp vanilla extract
1 tsp maple extract
2 & 1/4 cups All-Purpose Flour
1/3 cup protein powder (I used Koia Vanilla Protein)
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
Frosting
1/2 cup butter
1 & 1/2 cups powdered sugar
1 tbsp heavy cream (or 1/2 tbsp milk)
1/2 tsp vanilla extract
1/2 tsp butter extract
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
150 grams granulated sugar
1 egg
6 grams vanilla extract
6 grams maple extract
270 grams All-Purpose Flour
80g protein powder (I used Koia Vanilla Protein)
3 grams cinnamon
4 grams baking soda
2 grams baking powder
Frosting
113 grams butter (1 stick)
180 grams powdered sugar
15 grams heavy cream (or 10 grams milk)
2 grams vanilla extract
2 grams butter extract
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
piping bag
piping tips
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Step 2
Beat room temperature butter, brown sugar, & granulated sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Mix in egg, vanilla extract, and maple extract until combined.
Step 3
Add All-Purpose flour, protein powder, baking powder, baking soda, and cinnamon into the mixture. Fold in dry ingredients.
Step 4
Scoop 1/3 cup of cookie dough and place cookie dough balls on a parchment paper lined tray.
Bake cookies for 11-12 minutes.
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing.
Step 5
For frosting, beat the butter until mixture turns off-white. Then add your powdered sugar until fully incorporated and mixture is slightly thick. Lastly add your heavy cream, vanilla extract, and butter extract. Whip the mixture to let the heavy cream fluffen your mixture
Step 6
Lastly, using a mini ice cream scoop, scoop a dollop of your butter cream onto the cookie to simulate the butter dollop on a waffle. Repeat for each one. (I also drizzled maple syrup on top!)
Step 7
Eat fresh or store in a chilled environment for up to 8 days!
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