This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Vanilla Wafers II

Read Reviews (10)

"I got this recipe years ago." — Sandy Greathouse

Ingredients Edit and Save

Watch video tips and tricks

Thin Mint Crackers

Robbi’s M&M Cookies

Gingerbread Cookies II

Cookies Across America

The Best Rolled Sugar Cookies

Pope's Valentine Cookies

Vanilla Ice Cream V

How to Decorate Cookies

How to Make Cookies

Sugar and Sweeteners

Measuring All-Purpose Flour

Battle of the Butter: Salted vs. Unsalted

All about Eggs

Vanilla Extract vs Vanilla Bean

Original recipe makes 4 dozen Change Servings

1 cup butter
1 1/2 cups white sugar
3 eggs
3 cups sifted all-purpose flour

3 teaspoons baking powder
1 tablespoon milk
2 teaspoons vanilla extract

Check All Add to Shopping List

Directions

Cream the butter and sugar together until light and fluffy. Blend in eggs and beat well. Sift together flour and baking powder; add to creamed mixture. Add milk and vanilla; mix well.
Cover and chill for 1 to 2 hours.
Roll very thin. Cut with cookie cutter dipped in flour. Place on greased cookie sheet. Bake at 400 degrees F (200 degrees C) for 6 to 8 minutes.

Kitchen-Friendly View

ADVERTISE WITH US

these turned out great!! I used the proportions given, but added the milk and extract right after creaming the butter and suga together. I also added just a little lemon extrach to brighten the flavor a touch. I then put the finished dough immediately in a ziploc bag, cut a fairly large tip and piped the dough onto my cookie sheet. Got them in my tummy faster and definitely a keeper!

—roweena

See full review »

Most Helpful Critical Review

Jun 07, 2012

Ugh, all I taste is egg. Texture is great, but too much egg.

—thefayray

See full review »

13 Ratings

Jun 24, 2011

Delicious, crispy, buttery little cookies! I followed the recipe exactly. However, after chilling the dough for several hours, I found that it was far too sticky to roll out, even with parchment paper or a bit of extra flour. So, like previous posters, I whipped out my pastry bag and piped out the dough directly onto the cookie sheet. It took a bit more work that way, but the result was a few batches of delicious cookies which tasted exactly like vanilla wafers should. Perfect afternoon snack for my kids and their friends, who could not stop munching them.

—TIARE1

See full review »

Aug 11, 2009

I made these because I didn't have enough store bought vanilla wafers for banana pudding. These are wonderful. I also piped the dough onto the cookie sheet. The cookies were crisper when I baked them at 375.

—EOWYN2

See full review »

Nov 18, 2009

I don't think the name Vanilla Wafers is fitting. I was looking for a light snack cookie. These taste good (hence the 5 star rating) but not what I was expecting. These are sweeter and taste a little egg-y to me. My husband said they taste like Christmas Butter Cookies. I followed the ideas of other reviewers and piped these on to the cookie sheet right after mixing and it worked out really well.

—Amber

See full review »

May 20, 2012

I tried this recipe because I made 2 types of 'Homemade Vanilla Extract' from this site. One was made with vodka and one with bourbon. After curing for 6 months it was time to try it out. I chose this recipe because I could split the recipe and try both types of vanilla with the same recipe. The results were a great, crisp little cookie. The dough was very soft so I did not chill for the 1-2 hours, instead I put it in a decorator tube and squeezed it out on the cookie sheet, lined with parchment paper. No matter what tip I tried the cookies had the same result. A nice little round cookie with a smooth top. I got 7 dozen cookies with this recipe. I froze a bag of them to try a banana pudding recipe with them. My family really liked this cookie and I know I will make them again.

—Molly

See full review »

Dec 14, 2011

These were delicious! not a Vanilla Wafer but very good! mine did not get crispy but bery moist i will use this recipe again

—anniek

See full review »

Jan 13, 2010

this was great in my banana pudding, gave it a richer sweet taste

—Annette

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Vanilla Wafers III

Vanilla Wafers I

Shaped Vanilla Cookies

Cream Wafers

Vanilla Crispies

Swedish Wafers

Pastel Wafers

Chocolate Wafers

Swedish Cream Wafers

Cut-Out Butter Cookies

ADVERTISE WITH US

Nutrition

Calories
184 kcal
9%

Carbohydrates
24.7 g
8%

Cholesterol
47 mg
16%

Fat
8.5 g
13%

Fiber
0.4 g
2%

Protein
2.5 g
5%

Sodium
125 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vanilla Wafers II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 184
Calories from Fat: 76

% Daily Value *
Total Fat 8.5g 13 %
Saturated Fat 5.1g 25 %
Cholesterol 47mg 16 %
Sodium 125mg 5 %
Potassium 29mg < 1 %
Total Carbohydrates 24.7g 8 %
Dietary Fiber 0.4g 2 %
Protein 2.5g 5 %
Sugars 12.7g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 5 %
Iron 9 %
Thiamin 13 %
Niacin 11 %
Vitamin B6 1 %
Magnesium 2 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.