Belgian sugar waffles from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (page 438) by King Arthur Flour

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • benitamehta on April 29, 2025

    Basically liege waffles. Not sure why they're called cookies here. I made them as directed in my stovetop heart iron. It makes 5 at a time and I got 15 so maybe they're using a thinner iron. Using pearl sugar is key! Definitely adds a nice crunch. Plus be sure to let rest for a few minutes before eating. They get crispy on the outside as they rest on a cooling rack. Tried one immediately and it was fine but after resting, the texture was perfect. I did find them a bit dry on the inside, though. But traditional liege waffles are meant to be that way, I think.

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