Vanilla Wafers
Everybody knows the vanilla wafer from the box. It shows up in banana pudding, in lunchboxes, and by the handful. We grew up on them and never stopped loving them.
This homemade version keeps that love and does the box one better. The edges bake crisp and golden. The center stays soft. Each cookie brings both.
Vanilla leads, plain and true. Real butter and a full pour of vanilla build a deep, warm flavor that a boxed cookie only hints at.
They shine on their own. They also stack into banana pudding, crumble into a crust, or round out a cookie tray.
| Ingredient | Grams | Baker's % | |
|---|---|---|---|
| Unsalted butter | 191 | 67.73% | |
| Sugar | 249 | 88.30% | |
| Eggs | 166 | 58.87% | |
| Vanilla | 15 | 5.32% | |
| All-purpose flour | 282 | 100.00% | |
| Baking soda | 3 | 1.06% | |
| Salt | 2 | 0.71% | |
| Total | 907 | 321.63% |
Prep the work area first. Clean every surface and tool, and measure out all the ingredients. Gather the tools too: the mixing bowl, a hand mixer, a spatula to scrape down the sides, a small scoop, and parchment paper. Heat the oven to 350°F.
Add the butter and sugar to a medium bowl. Cream them with a hand mixer, and scrape down the sides along the way.
Mix in the vanilla and eggs. Beat until the batter turns smooth.
Add the flour, salt, and baking soda. Fold them in gently. Scrape down the sides as needed.
Chill the dough for at least fifteen minutes.
Scoop half-teaspoon drops onto a parchment-lined baking sheet. Space them evenly.
Bake for ten to fifteen minutes. The wafers are done once the edges turn a deep golden brown and the centers stay pale.
Move the wafers to a cooling rack and let them cool evenly. Once cool, store them in an airtight container. Keep it in the refrigerator or at room temperature.