Wednesday, April 30, 2014

Lemon Cookies {made in a waffle iron!}

It has been raining for 13 of the last 15 days. 

Our sump pump (for which I am extremely thankful!) has been running non stop.  The trees, just about ready to burst their buds, seem to have taken a little hiatus from their spring development over the past few days as we have been doused with rain and have not seen the sun since Saturday. 

I’m in need of a little spring. 
Sunshine and refreshment. 

Two things lemons can conjure up. 

Better yet, make these cookies in a waffle iron can turn an ordinary cookie into an extraordinary one! 

The recipe originally called for more sugar, and used lemon extract, as well as all-purpose flour.  We changed things up, reducing sugar, swapping white whole wheat for all-purpose flour, and used a combination of lemon juice and zest in place of the extract.  Yum-o. 

Lemon Cookies {made in a waffle iron} – Adapted from Created By Diane


  • 7 T butter, melted and cooled to room temperature
  • 1 C sugar
  • 2 eggs
  • 1 tsp. lemon juice
  • 1 tsp. lemon zest
  • 1/4 tsp. vanilla
  • 1 2/3 C white whole wheat flour
  • 1/4 tsp. baking powder
  • Powdered sugar


Begin by creaming together 1 C sugar with 1 tsp. lemon juice, 1 tsp. lemon zest and the 7 T melted and cooled butter. 

Mix in the eggs, one at a time, until the dough stiffens up. The photo below is after one egg was added and mixed into the ingredients. 

Then, add in the vanilla (1/4 tsp.).  Stir. 

Mix together 1 2/3 C white whole wheat flour and 1/4 tsp. baking powder.  Slowly add the flour mixture to the creamed mixture, beating well to combine.  The dough will be fairly thick – cookie dough consistency. 

Pre-heat your waffle iron.  I set mine on medium heat.  Lightly grease it right before you add 1 C batter to the center of the waffle iron.  Spread out the batter a bit before closing the lid (I used a spatula to do this), and then close the lid. 

Cook the waffle cookie for about 4 minutes, then check to see if it is lightly browned.  If it is, carefully use two spatulas to remove the cookie.  The cookie will feel really soft to the touch.  In fact, you will think you’ll want to cook the cookie longer in the waffle iron…. don’t go much longer.  The cookie will firm up as it cools down. 

If you have trouble getting the cookie out, put on some oven mitts and carefully flip your waffle iron upside down and allow the cookie to flip/flop/fall its way out.  I ended up doing this at the end, and was pleasantly surprised at how well it worked. 

Transfer carefully to a wire cooling rack. 

Cool and top with powdered sugar. 

Serve slightly cooled or at room temperature.  Store any remaining waffle cookies as you would other cookies.  In total, this recipe made about 5 waffles (6-inch across). 

Enjoy your touch of spring! 

1 comment:

  1. What a wonderful and fun idea. These must be delicious too. Blessings, Catherine


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

Related Posts Plugin for WordPress, Blogger...