As a child, these heart-shaped waffle cookies were one of my absolute favorites. My mom, who is Norwegian, made them often—especially around the holidays—and the smell alone brings me right back to those cozy days in the kitchen.
These are traditional Norwegian cookies baked in a heart-shaped waffle iron. Unlike soft breakfast waffles, these are crisp and cookie-like, almost like a thin biscotti. Right after baking, they’re light and crunchy, and they keep that lovely crisp texture as they cool.
The dough is made with a blend of all-purpose flour and potato starch, which gives them their signature snap. (Just a heads-up—this recipe calls for potato starch, not potato flour. They’re not the same!)
While they’re traditionally served plain, I like to add a little twist for fun—a handful of confetti sprinkles folded into the batter for a pop of color. Totally optional, but always a hit if you’re baking them for kids or celebrations.
These cookies are simple, nostalgic, and honestly… hard to stop eating once you start.
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