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.
The flavor is great, but like some others, mine didn’t spread either. On the second pan I baked, I used wet fingers to flatten them and it was better. They certainly didn’t flatten on their own.
I made these with gluten free flour, and they were awesome! After reading the other comments, I was afraid that they wouldn’t rise, so I experimented with them. I flattened half of them and left half of them in the dollop shape. They all ended up like little discs. Thank you for this recipe! Now I don’t have to hunt down expensive gluten free wafers in the store.
Thank you for ALL the wonderful recipes you’ve shared.Everyone is to die for.
My very favorite ❤️ recipes are all you’ve posted. Thanks again for all you’ve done.
Thank you SO MUCH, Kimberely!
What an amazing recipe. Thanks for sharing.
Wow, thank you so much for the recipe. I made them today and they are way better then the box ones that have GMO’S. Can’t wait to make Vanilla wafer banana pudding now!
This is a great recipe, but for the people having problems here is what I did. I used my measuring spoon and used the 1 teaspoon size and then with the back of the spoon flattened them a little in the middle. You will get half the amount of cookies but perfect for the Vanilla wafer pudding recipe. I baked them 7 minutes then turned the pan and baked another 7 minutes and they were perfect, checked center with a tooth pick.
Can I freeze the dough if I don’t use it all? If so for how long?
Omg. I’m going to make these right now. It looks so good.
I only have non-fat milk at home. I’m hesitant to buy a container of whole milk for 1 tbsp – will the non-fat milk work? Should I add anything else? TIA!
It should work. 🙂
Can’t wait to try these. MY husband needs gluten-free though. Would using the Bob’s Red Mill 1-for-1 Gluten Free Flour work? The flour consists of: Sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour and tapioca flour. I’ve made chocolate chip cookies for him using this flour, but they tend to be gritty tasting. Thank you!