Homemade Vanilla Wafers

Who doesn’t love those crispy, crunchy, vanillay (not a word, I know) cookies from our childhoods? Every time I eat one the memories come flooding back of snack time in Kindergarten or Sunday School. They were a staple for most of us growing up.

I decided to look up the ingredients in these little circles of pleasure and guess what….well let’s just say, it’s not good. Among the many ingredients I couldn’t pronounce, there is a note at the bottom of the label that states “CONTAINS A BIOENGINEERED FOOD PRODUCT.” I’m sorry, a what?!?!?

I guarantee you, my next Pinterest search was for homemade vanilla wafers. As you will see from the recipe below, there is nothing you can’t pronounce nor anything bioengineered. I mean, gross…..

I had saved the recipe months ago and finally decided that with Eva home, and her non-stop appetite always in my ear, now would be a great time to try it. Let me tell you, they did not disappoint. While mine aren’t exactly Vanilla Wafer shaped, they taste amazing! Even John, who isn’t a sweets person, said he doesn’t like the store bought wafers but likes these!!! Eek!!!

It’s a very straightforward and easy recipe to follow, which I always appreciate. My attention is drawn in at least 4 different directions at all times so something easy to follow is always a good thing. Although, full disclosure, I did put twice as much granulated sugar than it called for. Oops. Luckily, I realized my mistake before it was too late and was able to scoop most of it back out.

Below you will find the recipe and I encourage anyone with little or even big kids that enjoy a sweet snack to give it a whirl. It made roughly 100 small cookies, which will hopefully last a few days anyway. I will definitely be making a batch to take on vacation this year. Enjoy!!!

Ingredients

1 ½ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon Kosher salt
½ cup unsalted butter, room temperature
½ cup confectioners’ sugar
¼ cup granulated sugar
1 large egg, room temperature
1 tablespoon vanilla extract
1 tablespoon whole milk

Instructions

1. Preheat oven to 350°F.

2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, cream together butter, confectioners’ sugar, and granulated sugar on medium speed for at least 2 minutes, scraping down the sides as needed.

4. Add the egg, vanilla, and milk and blend until smooth and fluffy (about 30 seconds).

5. Add the flour mixture and mix on low until fully incorporated.

6. Chill the batter for 10-15 minutes.

7. Scoop 1/2 teaspoon-sized dollops of the batter (about 1 inch apart) onto a baking sheet lined with parchment.