These vanilla wafers are a delightful blend of crisp edges and tender centers, offering a melt-in-your-mouth experience. Infused with the warm, comforting aroma of pure vanilla, each bite is a perfect balance of sweetness and richness. Ready in just 23 minutes, they’re an effortless treat that feels both nostalgic and indulgent.
With their golden-brown hue and delicate texture, these cookies are ideal for pairing with tea, coffee, or even as a base for desserts. Light yet satisfying, they’re a guilt-free snack at just 39 calories per cookie. Whether you’re baking for a crowd or a quiet moment, these wafers promise to bring joy with every bite.
What You’ll Need for Vanilla Wafers
- ½ cup (113 g) unsalted butter (softened for easier mixing)
- ⅔ cup (133 g) granulated sugar
- 1 large egg (room temperature preferred for even mixing)
- 4 teaspoons vanilla extract (use pure vanilla for best flavor)
- 1 ½ cups (190 g) all-purpose flour
- ¾ teaspoons baking powder
- ½ teaspoon salt
- 1 Tablespoon milk (any type works, but whole milk adds richness)
How to Make Vanilla Wafers
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a mixing bowl, combine the butter and sugar. Use an electric mixer to beat until creamy and well-combined.
- Add the egg and vanilla extract to the butter mixture. Stir on medium/low speed until completely combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add half of the flour mixture to the butter mixture. Stir on low speed until combined.
- Pour in the milk and stir again on low speed until incorporated.
- Add the remaining flour mixture and stir until the dough is fully combined.
- Scoop the dough into two-teaspoon-sized portions and drop onto the prepared baking sheet, spacing them at least 2” (5 cm) apart. Lightly flatten each cookie with damp fingertips.
- Bake for 12-14 minutes, or until the cookies are light golden brown around the edges.
- Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a cooling rack to cool completely. Enjoy!
Perfect Pairings: Sauce and Topping Ideas
These vanilla wafers are delicious on their own, but they can be elevated with a few simple additions. Try dipping them in chocolate ganache or spreading a thin layer of raspberry jam on top. For a creamy twist, sandwich two wafers with vanilla buttercream or whipped cream for a mini cookie cake.
Storage Secrets: Keep Them Fresh and Crispy
Store your vanilla wafers in an airtight container at room temperature for up to 5 days. To maintain their crispiness, place a piece of bread in the container—it absorbs excess moisture. For longer storage, freeze the cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.
Quick Tips for Busy Bakers
Short on time? Use a small cookie scoop to portion the dough evenly and quickly. If your butter isn’t softened, microwave it for 10-15 seconds to speed up the process. For a quicker cleanup, line your baking sheet with silicone mats instead of parchment paper.
Fun Variations to Mix It Up
Experiment with different flavors by swapping the vanilla extract for almond or lemon extract. For a nutty twist, add ½ cup of finely chopped pecans to the dough. If you’re feeling adventurous, sprinkle the cookies with cinnamon sugar before baking for a warm, spiced flavor.
Vanilla Wafers Recipe
Ingredients
- ½ cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 large egg room temperature preferred
- 4 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ¾ teaspoons baking powder
- ½ teaspoon salt
- 1 Tablespoon milk
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- Combine butter and sugar in a mixing bowl and use an electric mixer to beat together until creamy and well-combined.
- Add egg and vanilla extract and stir on medium/low speed until completely combined.
- In a separate bowl, whisk together flour, baking powder and salt.
- Add about half of the flour mixture to the butter mixture and stir on low-speed to combine.
- Add milk and stir again on low speed until combined.
- Finally, add remaining flour mixture and stir until combined.
- Scoop dough into two-teaspoon sized scoops and drop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart. Lightly flatten with damp fingertips.
- Bake on 350F (175C) for 12-14 minutes or until cookies are light golden brown around the edges.
- Allow to cool for 5-10 minutes on baking sheet then transfer to cooling rack to cool completely. Enjoy!