If you’re craving a classic, buttery dessert that takes you back to your childhood, homemade Vanilla wafers are the ultimate treat. These tender yet crisp cookies are perfect for snacking, layering in your favorite recipes, or enjoying with a warm cup of tea.
Unlike store-bought versions, this recipe gives you complete control over the flavor and texture, making every bite irresistible.
The Magic of Homemade Vanilla Wafers
There’s something truly special about baking your own cookies from scratch. These vanilla wafers are light and crisp with a subtle vanilla flavor that melts in your mouth.
They’re incredibly versatile, working as the foundation for desserts like banana pudding or as a standalone snack. Plus, the recipe is simple enough for beginners, yet it yields professional-quality results.
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This recipe stands out for its balance of rich butter and fragrant vanilla. By avoiding artificial additives, it delivers a fresh, authentic flavor you can’t replicate with store-bought cookies.
And if you’re worried about baking a hundred tiny wafers, don’t fret—the process is straightforward and even fun!
Tips for Perfect Vanilla Wafers
Achieving flawless Vanilla wafers is all about the details. Here are some tips to ensure your dessert turns out perfectly every time:
- Room-temperature ingredients: Ensure your butter, egg, and cream are brought to about 65°F to achieve the ideal texture.
- Piping precision: Use a sturdy piping bag with a ½-inch plain tip for even and uniform cookies. This ensures they bake evenly.
- Baking consistency: Keep an eye on the edges of your cookies. They should turn a golden brown while remaining pale in the center.
These small steps will help you create a dessert that’s both beautiful and delicious.
Creative Variations to Try
This recipe is a wonderful canvas for experimenting with flavors and adaptations. Here are a few ideas to make your Nilla wafers even more exciting:
- Double Vanilla: Add the seeds of a vanilla bean along with the extract for an extra burst of flavor.
- Egg White Variation: Swap the egg for 2 ounces of egg whites for a lighter texture.
- Gluten-Free: Replace the all-purpose flour with a blend of tapioca, white rice, and coconut flour for a gluten-free option.
These simple modifications allow you to customize the recipe to fit your preferences or dietary needs, making it suitable for a variety of occasions.
Why These Wafers Are a Must-Try Dessert
What sets these homemade Vanilla wafers apart is their versatility. They store well in an airtight container for up to two months, so you can always have a batch ready for last-minute cravings or unexpected guests.
The wafers’ delicate crunch pairs perfectly with creamy desserts like banana pudding, but they’re equally delightful dunked in hot coffee or tea.
And because they’re homemade, you can feel good about serving them to your family and friends, knowing exactly what went into every bite.
This homemade Vanilla wafer recipe is the perfect combination of nostalgia and flavor. By following the simple steps and experimenting with creative variations, you’ll have a dessert that’s sure to impress.
Homemade Vanilla Wafers Recipe
Equipment
- Stand mixer with paddle attachment
- Piping bag fitted with a ½-inch plain tip
- Baking sheets lined with parchment
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup sugar
- 1 stick unsalted butter softened to about 65°F
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon vanilla extract
- 1 large egg at about 70°F
- ¼ cup heavy cream at about 70°F
Variations:
- Double Vanilla: Add the seeds from 1 vanilla bean in addition to the vanilla extract.
- Egg White: Replace the egg with ¼ cup egg whites.
- Gluten-Free: Replace all-purpose flour with 2 cups tapioca flour or arrowroot ⅔ cup white rice flour, and ¼ cup coconut flour.
Instructions
- Preheat the oven to 350°F, ensuring the rack is set in the middle position. Sift the flour into a bowl to remove lumps.
- In a stand mixer bowl, combine sugar, butter, baking powder, salt, and vanilla extract. Mix on low speed until combined, then increase to medium and beat until light and fluffy (about 5 minutes).
- Whisk together the egg and cream. Gradually add the egg mixture to the batter in 5–6 additions, allowing each to incorporate fully.
- Reduce the mixer speed to low and sprinkle in the sifted flour. Mix until a stiff, smooth batter forms.
- Transfer the batter to a piping bag fitted with a ½-inch plain tip.
- Pipe 1-inch-wide discs, spaced evenly, onto the parchment-lined baking sheets. Each disc should be about ⅜-inch thick.
- Bake for 20 minutes or until the wafers are golden brown at the edges. Allow to cool completely on the baking sheets.
- Store in an airtight container at room temperature for up to 2 months.
Notes
- Use a gentle hand while piping to maintain uniformity.
- For best results, ensure all ingredients are at their specified temperatures.
- Wafers can be used in layered desserts like trifles or as a crunchy snack on their own.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.