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In a small bowl, melt the butter and cool in the fridge for about 15 minutes.
In another bowl whisk together the flour, cornstarch, baking powder and salt until well combined.
In a large mixing bowl, whisk in the cooled melted butter with the granulated sugar until well combined.
Whisk in the egg and vanilla extract until smooth and well combined.
Stir the dry ingredients into the wet until just combined.
Preheat the waffle iron to your desired heat setting. I recommend a heat setting of 2. Lightly grease the waffle iron using a non stick spray.
Using a small cookie scoop (1 tablespoon, 15 ml), scoop the vanilla sugar cookie dough into balls directly onto the preheated waffle iron.
For a regular waffle maker, drop one tablespoon of cookie dough into each of the four sections of the waffle maker.
Close the top of the waffle iron and allow the cookies to cook until the light indicates the cookie waffles are done.
Gently pry the cookies off the hot waffle iron using a silicone knife or flexible spatula. Transfer the cookies to a cooling rack to cool to room temperature.
Repeat the cooking process with the remaining butter cookie dough until all the dough has been cooked into the best waffle cookies.
Dust with powdered sugar or top with your preferred topping and enjoy!