Most German ice cream sundaes have waffle cookies for decoration. If you don't have access to store-bought crispy cookies, try this recipe for homemade cookie waffles. They taste wonderful dunked in ice cream and provide a counterpoint to the cold sundae.
This recipe for Eiswaffeln makes about two dozen, 3 inch cookies.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 2 1/2 T. butter, melted
- 2/3 c. powdered sugar
- 3/4 c. milk
- 2/3 c. flour
- 1/2 tsp. vanilla extract or 1 T. vanilla sugar (optional)
Mix the melted butter and powdered sugar until combined. Add milk, a little at a time, whisking until no lumps remain. Sift the flour over the liquids while stirring. Add vanilla, if using.
Let the batter rest for 30 minutes. If it becomes too thick, you will have to thin it with more milk.
Bake the waffles individually in a flat, decorative waffle iron or on a buttered non-stick skillet.
If you are baking them like pancakes, use about 1 tablespoon batter for each cookie and spread it thin, like you spread crepe batter (in a circular motion) with the back of the spoon. Flip when done. Use medium heat only. See them cooking.
Roll around a dowel or a waffle form while the cookies are still hot. Set aside and let cool.
Tip: If you get your cookies too thick, they will not crisp up as they cool, but they will still taste very good. You need to practice and have patience, don't let the heat get too high, or the batter sets up before you can spread it well.
Store in an airtight container.
This recipe pairs well with Amarenabecher, or other ice cream sundae.