Gingerbread Waffle Cookies

$Here’s what you need to make gingerbread waffle cookies. Gather these simple ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 tablespoon ground ginger - 1 tablespoon ground cinnamon - 1/2 teaspoon ground cloves - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup molasses - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup powdered sugar (for icing) - 1 tablespoon milk (for icing) - Optional toppings: crushed candy canes or sprinkles These ingredients create a warm, spiced flavor. The spices give a cozy taste, perfect for the holidays. The molasses adds rich sweetness. The butter keeps the cookies soft and moist. I love using brown sugar because it adds depth. You can change the toppings as you like. Crushed candy canes give a fun crunch. Sprinkles add a colorful twist. Make sure to measure your ingredients well. Accurate measurements lead to the best results. Enjoy the process of mixing these flavors together! {{ingredient_image_1}} Start by preheating your waffle iron. Follow the manufacturer’s guide to make sure it heats up properly. A hot waffle iron gives you the best results. In a large bowl, whisk together the dry ingredients. Add 2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon ground ginger, 1 tablespoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon salt. Mix well and set this aside. In another bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of packed brown sugar. Beat them until the mixture is light and fluffy. This should take about 2-3 minutes. Now, add the wet ingredients. Mix in 1/4 cup of molasses, 1 large egg, and 1 teaspoon of vanilla extract. Stir until everything is well combined. Next, gradually add the dry mixture to the wet ingredients. Stir gently until just mixed; avoid overmixing. Lightly grease the waffle iron with non-stick spray. Pour about 1/4 cup of the gingerbread batter into the hot waffle iron. Close the lid and cook until the cookies turn golden brown and crispy, which takes about 4-5 minutes. Once cooked, remove the waffle cookies from the iron. Place them on a wire rack to cool. Repeat this process until you use all the batter. For icing, mix 1/2 cup of powdered sugar with 1 tablespoon of milk in a small bowl until smooth. Drizzle the icing over your cooled waffle cookies. You can add crushed candy canes or colorful sprinkles on top for fun. To get the best texture for your gingerbread waffle cookies, measure your flour correctly. Use the spoon-and-level method. This means spooning flour into your measuring cup and leveling it off with a knife. Too much flour makes cookies dry. Use room temperature butter to cream well with sugar. This helps create a light and airy mix. Don’t overmix when combining wet and dry ingredients. Stir just until you see no dry flour. For smooth icing, sift the powdered sugar before mixing. This step helps prevent lumps. Mix with milk slowly to control the consistency. If your icing is too thick, add a little more milk. If it's too runny, add more powdered sugar. You can drizzle the icing using a spoon or a piping bag for more control. Add toppings like crushed candy canes right after icing while it's still wet. This makes them stick better. Store your gingerbread waffle cookies in an airtight container. This keeps them fresh and soft. If you want them to last longer, place parchment paper between layers. For longer storage, freeze the cookies. Wrap them in plastic wrap and then in foil. This way, they stay fresh for up to two months. To eat, just thaw them at room temperature. You can warm them up in a toaster for a crispy bite. Pro Tips Chill the Batter: For even fluffier waffles, let the batter rest in the fridge for about 30 minutes before cooking. Use a Non-Stick Spray: Ensure your waffle iron is well-greased to prevent the cookies from sticking and to achieve a perfect golden brown color. Experiment with Spices: Feel free to adjust the spice levels according to your taste, or add nutmeg for a unique twist! Perfect Icing Consistency: For a thicker icing, reduce the milk; for a drizzle, add a bit more milk until you reach your desired consistency. {{image_2}} To make gluten-free gingerbread waffle cookies, swap all-purpose flour for gluten-free flour. Use a blend that works well in baking. This choice gives you a nice texture. Ensure your baking powder is also gluten-free. Enjoy the same warm spices and flavors! For vegan gingerbread waffle cookies, replace butter with coconut oil or vegan butter. Use flaxseed meal mixed with water instead of the egg. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for five minutes to thicken. Use maple syrup instead of molasses if you prefer. These swaps keep the flavor while being plant-based. Want to add a twist? Try mixing in chocolate chips or chopped nuts. Walnuts or pecans add a nice crunch. Sprinkle in some dried fruit like cranberries for a fruity touch. You can also stir in a bit of orange zest for a bright, citrus flavor. Get creative with your add-ins for a unique cookie! To keep your gingerbread waffle cookies fresh, place them in an airtight container. Layer parchment paper between the cookies to prevent sticking. Store them at room temperature for the best taste. If you want to save some for later, freeze the cookies. First, let them cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer bag. They will stay fresh for up to three months. Stored properly, these cookies can last about a week at room temperature. If you freeze them, they can last up to three months. Just remember to let them thaw before enjoying! Yes, you can make these cookies ahead. Bake them and cool them completely. Store them in an airtight container. They stay fresh for about a week. You can also freeze them for up to three months. Just remember to thaw before serving. If you don’t have a waffle iron, you can use a griddle. Just spoon the batter onto the hot griddle. Cook them like pancakes. Keep an eye on the time. They should be golden brown on each side. Absolutely! Feel free to mix your spices. Try adding nutmeg or cardamom for a twist. Just keep the amounts balanced, so it stays tasty. Experimenting can lead to fun new flavors. To make icing thicker, add more powdered sugar. If it’s too thick, add a tiny bit of milk. Mix until you reach your desired consistency. Icing should drizzle but not run off too quickly. These cookies can be adapted for special diets. For gluten-free, use a gluten-free flour blend. For vegan, replace the egg with a flax egg and use plant-based butter. Always check labels to keep it safe for allergies. We explored how to make gingerbread waffle cookies from scratch. We discussed the key ingredients, step-by-step instructions, and tips to help you succeed. You learned about variations for different diets and how to store your cookies for freshness. Now, you have all the tools to create these tasty treats. Get ready to impress your friends and family with your baking skills! Enjoy every bite of your gingerbread waffle cookies.$

Indulge in the holiday spirit with these delicious gingerbread waffle cookies! This easy gingerbread recipe combines the best of cookies and waffles, making for a festive dessert idea that will impress everyone. With hints of molasses, ginger, and warm spices, these gingerbread flavored waffles are perfect for your holiday gatherings. Don’t miss out—save this holiday cookie recipe for a cozy treat! #GingerbreadWaffleCookies #EasyGingerbreadRecipe #HolidayDesserts #FestiveBaking

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Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground ginger

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup molasses

1 large egg

1 teaspoon vanilla extract

1/2 cup powdered sugar (for icing)

1 tablespoon milk (for icing)

Optional: crushed candy canes or sprinkles for decoration

Instructions

Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer's instructions.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.

Cream Butter and Sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes.

Add Molasses and Egg: Add the molasses, egg, and vanilla extract to the butter-sugar mixture. Mix until well combined.

Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients. Stir until just combined; do not overmix.

Cook Waffles: Lightly grease the waffle iron with non-stick spray. Pour about 1/4 cup of the gingerbread batter into the preheated waffle iron. Close the lid and cook until the waffles are golden brown and crispy (about 4-5 minutes).

Cool and Ice: Once cooked, remove the waffles from the iron and let them cool on a wire rack. Repeat until the batter is used up.

Prepare Icing: In a small bowl, mix the powdered sugar and milk until smooth. Adjust consistency by adding more milk or sugar if needed.

Decorate: Drizzle the icing over the cooled waffle cookies. For added flair, sprinkle crushed candy canes or colorful sprinkles on top.

Prep Time: 20 mins | Total Time: 40 mins | Servings: 12 Waffle Cookies

- Presentation Tips: Stack the waffle cookies on a festive plate, and serve with a small bowl of extra icing on the side for dipping. Decorate the plate with cinnamon sticks and fresh cranberries for a holiday touch!