Homemade ‘Nilla Wafers
Oh the humble, unassuming vanilla wafer. Such a simple little cookie, perfect for snacking on its own or smothered in vanilla pudding and bananas (they also make a great banana cream pie crust). If you follow me on Instagram, you got a sneak peek at these cookies a while ago, and you know that despite their overall simplicity, developing a good recipe for them was actually pretty complicated. I used this vanilla wafer recipe as an example for how exactly I go through the process of developing a recipe (the stories are still available in my highlights) and I documented about 5 attempts in one day, though ultimately the recipe took me over 10 tries to totally perfect (who would’ve thought!). Finally I’m ready to share this perfected sweet and simple recipe. It uses basic ingredients you probably already have on hand, meaning there’s no excuse to buy those yellow-box cookies! Let’s get to it.
What You Need
The main thing that I love about these cookies? They’re easy to make, fuss-free with very basic ingredients. Let’s go over a few of them:
Butter. For perfect flavor (and for complete control over that flavor), I use unsalted butter and add salt. If you only have salted butter on hand just reduce the salt that the recipe calls for to ¼ teaspoon.Vanilla extract. You need quite a bit of vanilla for this recipe: 4 teaspoons. Fortunately, if you don’t feel inclined to dip into your stockpile of the “good stuff” (anyone else make homemade vanilla extract?) this recipe works well with imitation instead. In fact, it may even give you a flavor that’s closer to the vanilla cookies sold in a yellow box at the store…Egg. Just one! I tried this recipe with no eggs (too crumbly, dry, and all-around lacking), just the yolk (too tender, didn’t spread enough), just the white (not as good as using both the yolk and egg) and ultimately settled with one single egg.All-purpose flour. I tested this recipe with all-purpose and cake flour hoping for a finer crumb and a slightly more crumbly results with cake flour. To my surprise, the all-purpose flour won every time. Possibly also worth noting: I tried many versions using cornstarch (one of my favorite secret ingredients). I was sure it would help me get the consistency I was looking for, but ultimately that proved to not be the case!Milk. I recommend and personally use whole milk but I suppose 2% would work in a pinch.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Vanilla Wafers
When they’re finished baking, the cookies will be pale golden in color with deeper golden edges. If you flip one over, the edge should be deep golden in color as well. If yours isn’t, it may just need more time in the oven.
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Enjoy! Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
