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 made with fresh ingredients and a better taste if you ask me! For another cookie recipe to make from scratch, try my Soft Ginger Cookie.

Vanilla Wafers

Vanilla wafers, or sugar wafers, have been around for over 100 years. They are most commonly used in banana pudding recipes like my Ultimate Banana Pudding recipe, but are also 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.

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Bowl of Homemade Vanilla Wafer Recipe

Vanilla 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.

Ingredients (full recipe below)

  • Flour
  • Baking powder
  • Kosher salt
  • Unsalted butter
  • Granulated sugar
  • Egg–Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!
  • Vanilla extract
  • Whole milk

Overhead view of Homemade Vanilla Wafers on a Sheet-pan

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.

  1. In a medium bowl, sift together the flour, baking powder, and salt. Set this bowl aside.
  2. 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.)
  3. Next, add the egg, vanilla, and milk to the stand mixer bowl and blend these ingredients for about 30 seconds.
  4. Then, add the flour mixture and mix on low until all the ingredients are fully incorporated.
  5. Chill the batter for 10-15 minutes. (You can take this time to chill, too!)
  6. 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. 
  7. Bake the wafers for 12-15 minutes, or until golden brown.
  8. Allow the cookies to cool before serving.

Hand Dipping Homemade Vanilla Wafer into Milk

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.

Bit into Homemade Vanilla Wafer

Looking for More Cookie Recipes?

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Peanut Butter Cookies Recipe

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4.83 from 17 votes

Vanilla Wafers

Prep Time 15 mins
Cook Time 15 mins
Chill batter 15 mins
Total Time 45 mins
Walk right past the box of vanilla wafers and make your own to enjoy as a snack or with your favorite recipe!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • 1/4 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 halfway through baking. Cookies will be golden brown.
  • Allow to cool completely before serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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 ❤️❤️

  2. 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.

  3. 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?

    1. 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.

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