Walk past the cookie aisle and make your own Vanilla Wafers from scratch. They look the same as the ones you would get from the box, but are made with fresh ingredients and a better taste if you ask me! They are most commonly used in banana pudding recipes like my Ultimate Banana Pudding recipe,
Vanilla Wafers
Vanilla wafers, or sugar wafers, have been around for over 100 years. They are fun to use as a crust or just a snack! With all the ways you can use vanilla wafers (or Nilla wafers as they are now called), it’s nice to have a recipe for this popular cookie.
Wafers Recipe
With all the processed foods and snacks out there, it’s refreshing to have options to make our favorite treats from scratch. Plus, you know there will be no artificial ingredients in homemade batches of these Vanilla Wafers.
How to Make Vanilla Wafers
With just a mixer and a parchment-lined baking sheet, you can whip up some of these fun cookies in no time! Of course, you will also need the oven preheated to 350°F.
- In a medium bowl, sift together the flour, baking powder, and salt. Set this bowl aside.
- In the bowl of your stand mixer, cream together butter and sugar on medium speed for at least two minutes, scraping down the sides as needed. (You can also use a hand-held mixer for this recipe if you don’t have a stand mixer.)
- Next, add the egg, vanilla, and milk to the stand mixer bowl and blend these ingredients for about 30 seconds.
- Then, add the flour mixture and mix on low until all the ingredients are fully incorporated.
- Chill the batter for 10-15 minutes. (You can take this time to chill, too!)
- Use a 1/2 teaspoon to scoop out dollops of the batter and place them on the baking sheet. Leave each dollop about one inch apart.
- Bake the wafers for 12-15 minutes, or until golden brown.
- Allow the cookies to cool before serving.
How to Store Vanilla Wafers
If you want to keep Vanilla Wafers at room temperature, be sure to keep them in an air-tight container. They will last for up to five days. Freezing them is another option. Store them in a zipped plastic bag, making sure to write the date on the bag. The wafers will keep up to a month in the freezer.
Banana Desserts
Vanilla Wafers
Ingredients
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon Kosher salt
- ½ cup unsalted butter, room temperature
- ½ cup confectioners' sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon whole milk
Instructions
- Preheat oven to 350°F.
- In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream together butter, confectioners' sugar, and granulated sugar on medium speed for at least 2 minutes, scraping down the sides as needed.
- Add the egg, vanilla, and milk and blend until smooth and fluffy (about 30 seconds).
- Add the flour mixture and mix on low until fully incorporated.
- Chill the batter for 10-15 minutes.
- Scoop 1/2 teaspoon-sized dollops of the batter (about 1 inch apart) onto a baking sheet lined with parchment.
- Bake 12-15 minutes, rotating pan halfway through baking. Cookies will be golden brown.
- Allow to cool completely before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I absolutely love these. I can’t wait to get the ingredients to make them. You make so many of my favorite recipes. You’re so awesome ❤️❤️
What is the serving size for 29 cal. Thanks
What do you mean by “rotating” cookies. Flip over? Rotate baking sheet? Or?
I love to bake your recipes they are so creative and yummy. 😋😍
Thank you for the recipe. It’s great.
I just found this recipie that i love ! Thanis !❤them
Rotate the cookie sheet
I looked at a lot of different recipes and am glad I chose this one.
Puffed up just like vanilla wafers. Went perfect in my southern banana pudding, all from scratch.
Looking for a Nilla Wafer recipe this is the one.
This is amazing!!! Quick question as a amateur baker, could I ask if the heat setting on the oven should be only top and bottom heating without convection fan?
I would use the center rack of the oven. 🙂
Mine didn’t flatten out… thoughts? I only chilled them for 10 minutes.
A couple of factors could contribute to that: the oven temperature isn’t exact, the dough wasn’t chilled enough, the pan was dark (I always line with parchment just in case), or the baking soda wasn’t fresh. If it is a persistent issue, you can always flatten them slightly before baking.