Waffle Cone Recipe

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, and a pinch of fine salt until evenly combined.

Combine wet ingredients

In a separate small bowl, lightly beat the egg. Add the melted butter, whole milk, and vanilla extract; whisk until smooth and homogeneous.

Make batter

Pour the wet mixture into the dry ingredients and stir gently with a spatula or whisk until just combined. The batter should be thin and pourable, similar to thin pancake or crepe batter. If it seems too thick, add up to 1 tablespoon additional milk.

Rest batter

Let the batter rest 10 minutes at room temperature to relax the gluten and allow bubbles to dissipate for an even cook.

Preheat iron

Preheat a waffle cone iron or a pizzelle/waffle maker with flat plates for thin waffles to medium-high heat. If you don't have a cone iron, a small nonstick skillet can be used (see note).

Cook wafers

Lightly grease the iron plates with a little melted butter. Spoon about 2 tablespoons of batter onto the center of the heated iron (adjust quantity for your iron size). Close the lid and cook 30–60 seconds, until the wafer is golden brown with lacy edges. Timing depends on your iron—watch carefully to avoid burning.

Shape cones

Working quickly while the wafer is hot and pliable, lift it from the iron with a thin spatula. Brush or lightly spread a little melted butter on one side if you want a shinier surface. Place the wafer over a cone roller or a cone-shaped mold and roll from one edge to the other to form a cone shape, tucking one edge into the center to seal. Press the seam gently to set. If you don't have a roller, roll the wafer around a small metal or wooden cone-shaped object (or a cone made by rolling parchment).

Cool and set

Place the shaped cone upright in a cup or stand to cool completely and crisp, about 5–10 minutes. Repeat with remaining batter, re-greasing the iron as needed. If desired, roll the rim in granulated sugar or sprinkles immediately while slightly tacky to coat.

Alternative skillet method

If using a small nonstick skillet, pour a thin layer of batter and spread gently to a roughly 4–5 inch circle. Cook over medium heat 1–2 minutes until bottom is golden, flip and cook another 30–60 seconds. Then shape as above while hot.

Store cones upright in an airtight container once completely cool to preserve crispness for up to 2 days. For best results, fill cones just before serving with ice cream or other fillings.