Homemade Vanilla Wafer Cookies
Happy Independence Day! I wish I could say I had a great tutorial or craft to share with you today to celebrate the Holiday but this year I don’t. It was a rainy morning here in Ashland so I thought I spend a little time with my beloved KitchenAid mixer and whip up a batch of delicious Vanilla Wafer Cookies. I just love these cookies because they take just a few ingredients that I usually have on hand and they are quick to whip up and so much better than expensive store bought ones.
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These cookies are so simple to make and the perfect treat to stock the cookie jar. Serve them with banana pudding, or ice cream, or use some icing and make a few sandwich cookies out of them. Really, the combination possibilities are endless…. so, let’s make our cookies!
(See end of post for a printable version of the recipe)
- 1/2 cup softened butter
- 1 egg
- granulated sugar – 1 cup
- 1 tbsp. vanilla extract
- 1 -1/3 cups all-purpose flour
- 3/4 tsp. baking powder
- 1/4 tsp. salt
I like to measure all of my ingredients into bowls before I start mixing it all together. I softened my butter up using the soften feature on my microwave (I just recently found that feature and it works perfectly.) For these cookies, I use real unsalted butter, not margarine. In my opinion, it gives the cookies a much better texture and taste. I also use pure vanilla extract rather than imitation vanilla.
Preparing the Cookie Mix:
Once I have the ingredients all measured out, I set up my KitchenAid mixer with the mixing bowl and beater attachment. You don’t have to use a KitchenAid or any mixer at all. These can be mixed by hand but a mixer is much easier. I just love to have an excuse to use mine.
Pour the sugar and the butter into the mixing bowl.
Mix together until it’s light and fluffy.
Add the egg and vanilla extract and mix again until all ingredients are well blended.
Combine the dry ingredients together and then add them to the creamed mixture and mix again until fully blended. It should be a very soft dough, not thin like batter.
I very lightly spray a cookie sheet with cooking spray. My recipe says not to, but I find they tend to stick to my sheet if I don’t. I use a cookie scoop to drop my rounded balls onto the cookie sheet, making sure to space them about 2 inches apart. You can use a teaspoon or tablespoon if you don’t have a cookie scoop. (Yes, my cookie sheet is in dire need of replacement, but I like to just call it well seasoned.)
Baking the Cookies:
Bake at 350 degrees for 12-15 minutes. I set my oven at 13 minutes for the first batch because this is the first time I have made these cookies in this house. The cookies came out just slightly crisp and golden brown on the edges. I love them this way but Sarah prefers them a bit chewier so I did the next batch for 12 minutes and that was perfect for her.
Once you take them out of the oven, place the cookies on wire cooking racks to cool. After the cookies have completely cooled they can be eaten or store them in a covered container and snack on them for several days.
If you try out the recipe, leave me a comment and let me know what you think!
Click here for a printable version of the recipe. Vanilla Wafer Cookies