Crispy Vanilla Wafer Cookies: 5 Secrets You Need
Crispy, buttery vanilla wafer cookies made from scratch, better than boxed! Quick, simple, and perfect for snacking or desserts like banana pudding
Equipment
- mixing bowl
- Hand Mixer
- Baking Sheet
- Wire Rack
- Cookie Scoop
Ingredients
- ½ cup Unsalted butter Softened
- ¾ cup Granulated sugar
- 1 Egg Room temperature
- 1 tbsp Vanilla extract Use real not imitation
- 1 cup All-purpose flour Spoon and level
- ¼ tsp Baking soda
- ⅛ tsp Salt Just a pinch
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream the softened butter and sugar together for 2–3 minutes, until light and fluffy.
- Add the egg and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Scoop small portions of dough (about 1 teaspoon each) onto the baking sheet, spacing them 2 inches apart. Flatten slightly for crispier cookies.
- Bake for 10–12 minutes, or until edges are golden and centers are just set.
- Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Notes
- For extra crisp cookies, flatten dough before baking and let them cool completely on a wire rack.
- Store in an airtight container at room temp for up to 7 days.
- Great for banana pudding, trifles, or as a crunchy snack on their own.