Hi everyone! We’ve been a bit slow posting recipes this week — it’s been busy — but the weekend arrived with beautiful weather and the perfect moment to share these delightful cookies. Known in Danish as “franske vafler” (literally “French waffles”), these treats are two buttery cookies sandwiched around a fluffy vanilla buttercream. They’re rich, sweet, and have an incredible texture: the cookie edges caramelize and become satisfyingly crisp because the dough is rolled in granulated sugar before baking.
The recipe is straightforward and surprisingly approachable. The cookie dough is essentially pie crust: flour, cold butter, a pinch of salt, and a little ice water to bring it together. The dough is chilled, rolled thin, brushed with egg wash, then pressed onto a layer of granulated sugar so the bottoms caramelize as they bake. After a short bake, you’ll have crisp, caramelized cookies ready to be sandwiched with a simple vanilla buttercream. They’re irresistible with tea or coffee and make an elegant bite-sized dessert for gatherings.
Franske Vafler (French Waffle Cookies)
IMPORTANT NOTE:
This recipe is developed using a digital scale and metric measurements (grams and milliliters). Cup measures can vary. The recipe was tested in a convection (fan) oven — adjust baking time and temperature for conventional ovens if needed.
Ingredients
DOUGH
- 113 grams (1 stick) cold cubed unsalted butter
- 200 grams (1 1/4 cups) flour
- 1/4 tsp salt
- 3.5 tbsp ice cold water
- 100 grams (1/2 cup) sugar (for rolling out)
FILLING
- 113 grams (1 stick) unsalted room temp butter
- Pinch of salt
- 1/2 tsp vanilla extract
- 160 grams (1 1/2 cups) powdered sugar
Instructions
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Make the dough by combining the flour, cold cubed butter, and salt in a food processor or a bowl. Pulse briefly in the processor until the mixture resembles coarse sand. If working by hand, cut or crumble the cold butter into the flour until you have a sandy texture.
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Add the ice-cold water one tablespoon at a time. Pulse a few more times in the processor until the dough starts to come together. If mixing by hand, sprinkle water gradually and gently bring the dough together without kneading. Add a touch more water only if necessary. Wrap the dough in plastic and chill for at least 30 minutes.
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Preheat the oven to 390°F (200°C). On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness.
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Cut rounds from the dough — about 2 inches in diameter works well. Re-roll scraps and repeat until all dough is used.
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Brush each round lightly with egg wash.
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Prepare a piece of parchment and sprinkle an even layer of granulated sugar over it. Place the egg-washed side of each cookie onto the sugar so the sugar adheres to the tops.
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Optionally roll the cookies once with a rolling pin to stretch them into an oval shape and to press in the sugar evenly.
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Place the cookies sugar-side up on a prepared baking sheet and bake for 8–10 minutes, until the edges are lightly golden and the sugar has caramelized. The tops should be crisp and crunchy.
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Allow the cookies to cool completely. While they cool, make the filling: beat room-temperature butter until light and fluffy, then add vanilla, a pinch of salt, and powdered sugar gradually until fully incorporated and the buttercream is smooth and airy.
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Assemble the sandwiches by piping or spreading buttercream onto one cookie and topping with a second. Serve and enjoy.
