These homemade vanilla wafers are light, golden, and crisp with a delicate vanilla flavor that melts in the mouth. I love preparing them to pair with creamy banana pudding, but they’re just as delightful enjoyed on their own with a warm drink. The dough pipes beautifully and bakes into evenly shaped, irresistible cookies every time.
Why You’ll Love This Recipe
I love how easy this recipe is to make with just a few basic ingredients and minimal effort. There’s no need for fancy tools—just a couple of bowls and a whisk. These wafers bake quickly, cool fast, and taste even better than store-bought versions.
What I enjoy most is their versatility. I often use them in banana pudding, but they also make a wonderful base for cheesecakes or icebox cakes. Crushed, dipped in chocolate, or served plain—they’re always a hit.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
25 g melted salted butter (1 tablespoon + 2 teaspoons)
23 g icing sugar or powdered sugar (2 tablespoons + 2 teaspoons)
2 teaspoons vanilla powder (or 1 teaspoon vanilla extract as a substitute)
1 large egg, at room temperature
55 g plain flour or all-purpose flour (¼ cup + 1 tablespoon)
½ teaspoon cornstarch or cornflour
¼ teaspoon baking powder
(Optional: A pinch or two of salt if using unsalted butter)
Directions
I preheat my oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium mixing bowl, I combine the melted butter, icing sugar, and vanilla powder. I whisk until smooth and creamy.
I add the egg and whisk again until fully incorporated.
In another bowl, I mix together the flour, cornstarch, and baking powder.
I gently whisk the dry mixture into the wet ingredients until just combined. The dough should be loose but not runny.
I transfer the dough into a piping bag and pipe small, even rounds onto the prepared baking sheet, leaving space for spreading.
I bake for about 15–16 minutes, or until the wafers are golden around the edges.
I let the cookies cool on the tray for 5 minutes before moving them to a wire rack to cool completely.
Servings and Timing
This recipe makes about 45–50 vanilla wafers.
Prep time: 15 minutes
Cook time: 15–16 minutes
Cooling time: 30 minutes
Total time: About 1 hour
Variations
I sometimes swap the vanilla powder for vanilla extract, or mix in a tiny pinch of almond extract for extra flavor. When I want something fancier, I dip half of each cookie in melted chocolate once cooled. These wafers also make a perfect base for cheesecakes or layered desserts—just crush them and combine with melted butter.
Storage/Reheating
Once the vanilla wafers are completely cool, I store them in an airtight container at room temperature for up to one week. For longer storage, I freeze them in a sealed container for up to two months. When I’m ready to use them, I simply let them thaw at room temperature—they stay crisp and delicious.
FAQs
What are vanilla wafers?
Vanilla wafers are small, round cookies that have a light vanilla flavor and crisp texture. I like using them in banana pudding, cheesecakes, or as a simple sweet snack.
Can I make these wafers without cornstarch?
Yes. If I don’t have cornstarch, I replace it with the same amount of flour. The cookies turn out a little more crisp than tender but still taste great.
Can I use margarine instead of butter?
Yes, though I prefer butter for the best flavor and texture. Margarine can make the cookies spread more and turn slightly softer.
Why are my vanilla wafers not crunchy?
If my wafers aren’t crunchy, they’re usually underbaked. I make sure to bake them until the edges are golden brown and the centers are pale but firm. Letting them cool completely also helps them crisp up.
How long do homemade vanilla wafers stay fresh?
They stay fresh for up to a week in an airtight container at room temperature. For longer storage, I freeze them and let them thaw before serving or using in other desserts.
Conclusion
I love how simple and rewarding these homemade vanilla wafers are to make. The ingredients are basic, the method is quick, and the result is always a batch of beautiful, golden, crisp cookies. Whether I use them in banana pudding or enjoy them plain, these wafers always bring a touch of homemade sweetness to my kitchen.
These homemade vanilla wafers are light, golden, and crisp with a delicate vanilla flavor. Perfect on their own or in banana pudding, they’re a simple, versatile treat made with basic pantry ingredients.
Total Time:1 hour
Yield:45–50 wafers
Ingredients
25 g melted salted butter (1 tablespoon + 2 teaspoons)
23 g icing sugar or powdered sugar (2 tablespoons + 2 teaspoons)
