Hi Bold Bakers!
Vanilla wafers are under-appreciated — not only are they a classic cookie, but the rich, buttery cookie that’s just bursting with yummy vanilla also goes with so many desserts! You can’t have my Creamy Banana Pudding without a crisp nilla wafer, or my 15 Minute Banana Cream Pie (No Bake). And, you can also use nilla wafers in my Homemade Strawberry Shortcake Bars! Honestly, for such a simple cookie, the sky’s the limit, so think out of the box (the prepackaged cookie box, specifically).
Homemade vanilla wafers are super easy to make, and they’re so much more flavorful than the kind you can pick up at the store. This nilla wafer recipe also earns bonus points because the cookies keep really well, so you can make them in advance for any of your nilla needs.
What Are Vanilla Wafers?
Vanilla wafers, also knowns as Nilla Wafers here in the States, are crispy, light, vanilla-flavored cookies that melt in your mouth. And, they’re made with just a handful of ingredients you probably already have in your cupboards.
[ Try them in my NEW Creamy Banana Pudding! ]
What You Need To Make Vanilla Wafers
How To Make Vanilla Wafers
These iconic cookies are as easy to make as they are delicious. You’ll never buy another box with this Nilla Wafers recipe! Here are the basic steps (and don’t forget to get the full recipe with measurements, on the page down below):
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Preheat oven to 350°F (150oC). Turn on the fan as there will be multiple trays in the oven and you will want them to bake evenly.
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Cream together the softened butter and powdered sugar in a large bowl until light and fluffy and there are no lumps.
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Gradually add in the egg whites mixing at the same time.
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Add the whole egg and mix until fully incorporated.
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Next, add flour, vanilla and salt and mix until it just comes together. Do not over mix as it can toughen your wafer.
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Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto a cookie sheets (rougly 2 teaspoons). The batter will be somewhat soft so a piping bag is important. Keep cookies about 1 inch apart as the batter will spread when baked.
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Bake for roughly 18-20 minutes or until golden brown.
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Once cooled store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.
Gemma’s Pro Chef Tips for Making Vanilla Wafers
- Make sure your eggs are at room temperature before adding them into your mix! If your eggs are too cold, your batter will look curdled. To fix, use a hairdryer to warm the batter up.
- Use softened butter, it will be easier to fold into your batter.
- Make in advance, these cookies freeze really well!
- Vanilla is what makes these cookies so irresistible, so try making your own homemade vanilla extract.
How Do I Store Homemade Vanilla Wafers?
Once your cookies have cooled, you can keep them stored in an airtight container for up to 7 days. You can also freeze the dough for up to 4 weeks.
Make More Dessert!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Prep Time 30 mins
Cook Time 20 mins
Crisp, buttery, and melt-in-your-mouth good, my Homemade Vanilla Wafers recipe, also known as Nilla Wafers are perfect on their own or in other desserts!
Author: Gemma Stafford
Servings: 100 wafers
Ingredients
- 1 stick (4oz/115g) butter, soft
- 1 2/3 cup (7oz/191g) powdered sugar
- 3 large (4oz/120g) egg whites , room temperature
- 1 large egg , room temperature
- 1 1/3 cups (6oz/170g) all-purpose flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
Preheat oven to 350°F (150oC). For this recipe, I did fan as there will be multiple trays in the oven and you will want them to bake evenly.
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy and there are no lumps.
Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. If the mix curdles don't worry, just give it a good whisk to bring it back together.
Once combined, add the flour, vanilla, and salt and mix until it just comes together. Do not overmix.
The batter will be somewhat soft. Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons). Keep cookies about 1 ½ inches apart as the batter will spread when baked.
Place in oven and bake for approximately 18-20 minutes or until golden.
Once cooled store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.
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