Traditional Southeast Kansas French Cookies. Each family has their spin on these crunchy waffle cookies but I like making this one.
French Cookie Recipe
French Cookies are everywhere in Southeast Kansas. They are one of the special things that make up the culture of our community.
I realize this is not the only place that makes these cookies. And that others have versions called Pizzelle or Galette Cookies. But when I moved here 30 years ago was the first time I heard of them.
Some SEKS family's French Cookie Recipe has bourbon (yum) others leave out the liquor altogether. I love the flavor apricot brandy brings to this recipe for crunchy waffle cookies.
Making these cookies does require a special cookie iron. Irons are passed down from generation to generation here. If an iron is offered up for sale, it is snatched up in seconds.
Near the holidays families often have French Cookie Making Day where they have multiple cookie irons going all around the kitchen.
Armed with timers and scoops, each family has a finished cookie preference. Crispy and dark. Light and chewy. Small as a half dollar and large enough to fill the whole cooking surface.
My family falls in the crispy cookie camp that is medium-sized. Try them all the ways and see what you like best.
Special thanks to my dear friend and fantastic cook, Jimmie for willingly sharing his family recipe with all who ask. He's my kind of human. 💜
Top Tips
Place dough in the fridge if it gets sticky to handle while making.
Throw away the first cookie or 2 as they are the sacrifice cookies used to get the iron plates evenly greased and up to the correct temperature.
The measurements are correct in this recipe. It makes a lot of cookies and uses a lot of eggs, flour, brandy, and vanilla.
Ingredients
- Butter--Softened
- White Sugar
- Brown Sugar--light or dark
- Eggs--large
- Vanilla--pure vanilla extract
- Apricot Brandy--or bourbon, if preferred
- All Purpose Flour
How to Make French Cookies
- In a large mixer, cream together butter, white sugar, and brown sugar.
- Add eggs, vanilla and apricot brandy.
- Add flour. Mix well.
- Refrigerate dough overnight or until easy to handle.
- Preheat cookie iron for 15 minutes. Spray the cooking plates with baking spray or brush with shortening.
- Use a cookie scoop to keep the size consistent. Roll the dough into balls approximately 1 inch and place in the center of the hot cookie iron.
- Close the lid and clip the handles together.
- Allow to cook at least until steaming stops, about 30 seconds.
- Remove cookies with a fork or thin tongs.
- If you want to shape them into cones or cups, do so right after removing them, while they’re still pliable.
- Allow the cookies to cool on a wire cooling rack.
Substitutions and Variations
Apricot Brandy--Substitute bourbon, Rum, or other flavored bourbon for the apricot brandy in this recipe.
Cones--Make into cones or tubes while the cookies are still pliable. Fill them with anything that makes you happy. Dip them in chocolate and fill them with the filling of choice.
Double or Half--This recipe makes a lot of cookies, but easily doubles or halves. I suggest you make a single batch or half to start. You might get tired of cooking them before you run out of dough.
Storage
Cookies will store well in an airtight container for up to a few weeks. These cookies last a long time.
The dough can be refrigerated for 2-3 days.
Freeze cookies for 2-3 months.
Equipment
Cooking Racks are important so your cookies cool without sticking together or to the plate/countertop.
Cookie Scoops make it easy to scoop your dough and keep all the cookies similar in size so they cook evenly.
Related Recipes
I love a good dessert--especially cookies! Try:
- Bacon Grease Chocolate Chip Cookies
- Caramel Chocolate Chip Cookies
- Espresso Brownies
- Chocolate Cake with Cream Cheese Filling
- Chocolate Chip Mug Cake
Pairing
Did You Try This Recipe?
Lastly, if you made French Cookies following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
Food Safety
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
French Cookies
Equipment
- French Cookie Iron amzn.to/488CWpy
Ingredients
- 1 pound Butter softened, 4 sticks
- 2 cups White Sugar
- 2 ½ cups Brown Sugar
- 8 Eggs large
- ¼ cup Vanilla
- ¼ cup Apricot Brandy
- 8 cups Flour
Instructions
- In a large mixer, cream together butter, white sugar, and brown sugar.
- Add eggs, vanilla and apricot brandy.
- Add flour. Mix well.
- Refrigerate dough overnight or until easy to handle.
- Preheat cookie iron for 15 minutes. Spray the cooking plates with baking spray or brush with shortening.
- Use a cookie scoop to keep the size consistent. Roll the dough into balls approximately 1 inch and place in the center of the hot cookie iron.
- Close the lid and clip the handles together.
- Allow to cook at least until steaming stops, about 30 seconds.
- Remove cookies with a fork or thin tongs.
- If you want to shape them into cones or cups, do so right after removing them, while they’re still pliable.
- Allow the cookies to cool on a wire cooling rack.
Patty
Can you leave out the alcohol? Would you need to substitute something else for that amount of liquid
Chuckie
Patty,
I've never tried this recipe with any substitutions for the alcohol. Typically speaking, you can substitute fruit juice. For this recipe, you can try white grape juice or the juice off of canned peaches.
Patsy
These cookies turned tasty and amazing. French cookies are nostalgic for my family and these definitely did not disappoint!
Chuckie
Awwweee... I'm honored you trusted us to provide for your family tradition! Thank you!
Terry T
Great road-trip cookie.