Hi everyone! We’ve been slow in posting recipes this week – it’s been really busy and we haven’t had enough time to get everything done. But, it’s a Saturday, the weather is beautiful…what better time to tell you all about these incredible, delicious cookies! They’re called “franske vafler” in Danish, which means “French Waffles,” and we have absolutely no idea why. If you happen to know the reason or story behind the name, please let us know down below in the comments! Anyway, these cookies consist of two butter cookies sandwiched together with vanilla buttercream. As you can imagine, they are very rich and buttery and sweet, and they also have the most incredible texture! The cookies are rolled in sugar before being baked, so they are amazingly crunchy and crispy.
The recipe for these cute little guys is actually very simple! The cookie dough is pretty much just pie crust (bc pie crust is the best part of a pie…not up for debate that’s a fact lol) rolled in sugar and then baked to crispy, caramelized perfection. Then you sandwich two cookies together with some fluffy vanilla buttercream and voila! You’ve made franske vafler. Let us know below if you make them and how they turn out. Enjoy!!
Franske Vafler (French Waffle Cookies)
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
- Start by making a basic pie dough which will serve as the cookie part of the sandwiches. Combine flour, cold butter, and salt in a bowl or a food processor. In the processor, pulse until it resembles sand. By hand, crumble the butter into the flour mixture until it resembles sand.
- Add ice cold water a tablespoon at a time. In the processor, pulse a few times until the dough starts to come together. By hand, add your water a bit at a time and bring the dough together, being careful not to knead. If you need to add a bit more water, you can! Once the dough has come together, wrap in plastic wrap and let chill in the fridge for at least 30 mins.
- Preheat your oven to 390 F (200 C). Once your dough has rested, roll out your dough until it is about 1/8 inch thick on a floured surface.
- Cut out rounds (ours were about 2 inches in diameter). Repeat with any remaining dough.
- Once you have your cookie rounds, brush with egg wash.
- Prep a piece of parchment paper by sprinkling granulated sugar in an even layer on the top. Place your cookies egg wash side down onto the sugar.
- Roll across your cookies with a rolling pin to make them an oval shape.
- Once your cookies have been rolled into an oval shape, place on a prepared baking sheet – sugar side up! – and bake for 8-10 minutes until lightly golden. The top should be nice and crispy and caramelized with the sugar layer!
- Once your cookies are done, let them cool. In the meantime, make your buttercream by whipping your room temperature butter until light and fluffy. Once it has considerably lightened in color, add your vanilla extract, a pinch of salt, and powdered sugar a bit at a time. Keep mixing until you have incorporated the sugar fully and the mixture looks light and fluffly.
- When your cookies are fully cooled, begin assembly by adding buttercream to one half and adding a second cookie to the top. Enjoy!
I made these — so good! My neighbors loved them. I added raspberry jam to the middle as well. I think I rolled them out a little too much when forming the ovals. Next time, I’ll probably skip that step entirely to ensure a flaky, layer-y cookie. Really yummy!
Hi! We’re so happy to hear that. Raspberry jam sounds like such a good idea, I bet the sharpness from the raspberries would work really well with the sweetness of the icing! Thanks for your comment and for trying out the recipe 🙂