Recipe Summary

20 mins
2 hrs
3 mins per batch


Ingredient Checklist


Instructions Checklist
  • Place melted butter in a large bowl and let cool. With an electric mixer on medium to high speed, beat in eggs, one at a time. Beat in bourbon, if you like, and vanilla. Beat in sugars until well combined. Gradually beat in flour and salt until well combined.

Instructions Checklist
  • Cover and chill dough at least 2 hours or until firm enough to scoop.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Preheat waffle baker. Drop dough from a small (1 tablespoon) cookie scoop, or drop by rounded teaspoonfuls into center of each waffle grid; close lid. (Make about 4 cookies at a time, leaving about 2 inches between dough mounds.) Cook on medium heat for 3 minutes or until cookies are golden brown. Using a fork, transfer cookies to a wire rack; cool. Repeat with remaining batter. If you like, sprinkle lightly with powdered sugar. Store in an airtight container at room temperature for up to 2 days. Makes about 25 cookies.

Nutrition Facts

75 calories; total fat 3g; saturated fat 2g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 24mg; sodium 37mg; potassium 16mg; carbohydrates 11g; fiberg; sugar 7g; protein 1g; trans fatty acidg; vitamin a 97IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 12mcg; vitamin b12mcg; calcium 10mg; ironmg.