Stir the flours together in a medium bowl and set aside.
Preheat your waffle iron to medium-high.*
In the bowl of a stand mixer, cream the butter and sugars at medium speed for about 3 minutes or until light and fluffy.
Add in the salt and cinnamon then, with the mixer still at medium, add the eggs one at a time, making sure each egg is fully incorporated before adding the next one. Scrape down the bowl as needed. Once all the eggs are added, mix for an additional 2 minutes at medium.
With the mixer at the lowest speed, add the flour mixture a heaping spoonful at a time and mix until fully combined.
Scoop a heaping tablespoon of batter onto each section of the waffle iron, close and cook for about 2–2 1/2 minutes or until golden brown. CAREFULLY remove the waffle cookies and let cool completely on a wire rack. The cookies will be somewhat soft but crisp up as they cool.
Combine the glaze ingredients in a small bowl and whisk together until smooth.
Dip the top of each cooled cookie lightly into the glaze. (Optimally, you want to try to hit only the raised parts of the waffle but good luck with that!). Place on a wire rack until the glaze sets.