My dear friend Melissa Bahen of Lulu the Baker just published her first book, Scandinavian Gatherings, and it’s absolutely stunning! I couldn’t have thought of a better person to write a book all about Scandinavian entertaining. Melissa can typically be found wearing a braid crown while whipping up something in her gorgeous farmhouse kitchen. The book is packed with tons of delicious recipes and beautiful DIY projects that are both very doable.
When I was flipping through the gorgeous pages I discovered the waffle cookie recipe and knew I had to give it a try. Both Kevin and I are big waffle fans (but let’s be real, who isn’t, right?) and I loved the idea of making cookies in the waffle maker. So I grabbed my mixer and plugged in my waffle maker and gave it a try.
These cookies are sweet and buttery and taste like a fresh waffle cone intertwined with a sugar cookie. They would be the perfect complement to an afternoon fika, or Swedish coffee break, or as dessert. Melissa also has other recipes you’ll totally drool over including braided cardamom bread, homemade strawberry ice cream, and nutella swirl crumb cake. There are also recipes for savory meals to, everything from finger foods to main courses.
The book also features doable DIYs for special occasions, like a birthday flag banner, to everyday items like no-sew inlaid felt coasters. And it’s loaded with gorgeous photos that will make you want to make (and eat) everything!
Melissa has graciously shared her delicious waffle cookie recipe below!
from Scandinavian Gatherings, makes 3-4 dozen cookies
1 cup butter
1 cup granulated sugar
1/2 cup light packed light brown sugar
1 teaspoon vanilla extract
3 cups flour
1/2 teaspoon table salt
- Preheat a heart-shaped or standard waffle iron on the medium setting. A Belgian waffle iron will not work for these cookies.
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 1 minute. Add the eggs one at a time, beating after each addition. Add the vanilla and mix until blended.
- In a medium bowl, combine the flour and salt, and add the dry ingredients to the butter mixture. With an electric mixer, beat on low until a smooth dough forms, 20 to 30 seconds.
- Roll the dough in 1-inch balls, and set the balls on a baking sheet.
- Place one ball of dough on each heart or square on the waffle iron, and close the lid. Cook for 2 to 3 minutes, or until the waffle cookies are golden. If the waffle cookies are cooking too fast or too slowly, feel free to adjust the temperature setting on your waffle iron was needed.
- Gently remove the cookies from the waffle iron using two forks—one on the bottom to gently lift the cookies, and one on the top to help steady them. Place the hot cookies on a cooling rack to cool completely.
- Working in batches, continue making cookies until all the batter is used up.
- Store cooled cookies in an airtight container.
The book features gorgeous original illustrations by Andrea Smith on its end sheets and even has a template so you can crwate the pretty floral serving tray shown on the cover.