Vanilla Wafer Cookies Recipe
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine dry ingredients; add to creamed mixture and mix well.
- 2. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges are golden brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.
2 each: 109 calories, 5g fat (3g saturated fat), 22mg cholesterol, 90mg sodium, 16g carbohydrate (9g sugars, 0 fiber), 1g protein.
Reviews for Vanilla Wafer Cookies
"Yum, really enjoyed these! Love the simple ingredients and flavor, so good! Sometimes less is more. ?? Hubby loved them too and he's a real chocolate kind of guy. Thanks for sharing!"
"A flat disappointment. They ran together and were gooey in the center and crisp on the edges. Also, too sweet for my taste. But my husband liked them."
"Very easy to make, butter and vanilla stand out since there are so few ingredients"
"Very good cookie. I flattened it out and upon removal from the oven added a Andes mint. When the Andes started to melt, I added a whole pecan. Scrumptious!"
"Silvercandle2: add colored sugar/sprinkles before baking. You will have to flatten out the cookie a little so you have more decoration coverage. Watch your baking time if you flatten the cookies prior to baking. If you are going to use icing type of decoration, do that after baking and cookies are throughly cooled. If you DO decide that you would rather use the sugar sprinkles after baking, you will have to use a medium so that the sugar will 'stick'. I would recommend clear corn syrup brushed lightly on cookie, then add sugar."
"This might be a stupid question but when do you sprinkle the colored sugar on and will it stick to the cookie?"
"These taste good with just 3/4 cup of sugar as others have noted. They are quick and easy to make."
"This is a very crisp and buttery cookie. That's perfectly shaped. It's a nice Choice for the Holidays. The taste is very similar to Pressed Cookies. One could certainly dress them up with a singular pecan half on top. Some Colored Sugar would make another nice topping. Dressed up or down its a very good cookie Jar Filler.I reduced the sugar by 1/4 cup. Next time I'd like to try both Brown and white sugar.Janie Taste of Home volunteer Field Editor."
"Wonderful, beautiful cookie! Quickly baked up beautiful round circle cookies- used smallest cookie scoop. Half pressed with sugar the other half glass pressed with cinnamon & sugar. Baked as directed for 11 min. Let them cool completely on cookie sheet. Very fragile when warm but perfect when cool. As a volunteer field editor with Taste of Home, I enjoy making classic recipes that can be put together quickly."
"very easy to make! taste like a yummy sugar cookie!"
"Although I used 1/2 cup white and 1/4 cup brown sugar, I still found them plenty sweet enough. Making these as written would be far too sweet for our liking. A solid 5 stars with less sugar. Will definitely be making these again!"
"I found this recipe in my 1998 TOH Annual book and finally made it today. Wish I would have tried it years ago! Crunchy and chewy at the same time, these little cookies are packed with big butter and vanilla flavor. We love them!"
"Wonderful! I just made these with my 3 year old son and they are delicious! Vanilla Wafers are his favorite snack and I am so glad to have found this recipe so he can enjoy them homemade!!!"
"<p>I am craving banana pudding but did not have vanilla wafers handy. Instead of using expensive gasoline to run to the grocery store, I found this recipe and it seemed simple to make. I followed the directions and they are excellent and as easy as it sounds. The picture shows thin cookies. I used my palms and made round balls and placed on the baking sheet lined with silicon liner. They came out more rounded, light on top and brown on bottom. Once they cool, they are crisp with a slightly soft center. Delicious!</p>"
"I make these cookies at least once a month for my 92 year old client. A few years ago I found out the store bought vanilla wafers were his favorite cookie so I used this recipe and made him some. Once he tasted these he never bought another box again!"
"There very good rolled in suger and with a glass of milk."
"I have been making these little cookies since they were first published back in 1997. They quickly became one of my then, two year old son's favorite treats! They will always hold a sweet memory for me; as my boy would say, "Momma I need one for both hands!" :)"
"recipe said 3 1/2 dz. cookies. man was that wrong. got about 8 1/2 dz. . but i can see way you said 3 1/2 .that's about what i had left when i turn off the oven . thanhs, will keep coming back. billy norman aka abnormalnorman."
"I love how I always have these ingredients in my cupboard! I never yield 3 1/2 dozen out of this recipe though....maybe i make the drops too big :) Great tasting, soft, moist cookies!"
"I used to make these when I was about 12 or 13. I found the recipe in my grandmothers Taste of Home Mag. and lost the recipe while moving, I can't wait to make them again."
"very easy to make, ingredients that i already have on hand, and my husband who isn't a big sweet eater was fighting me over these !"
"My husband and his coworkers are short-haul truckers and they enjoy snacks that are "driver-friendly" and easy to eat. I sent a triple batch of these as a change of pace, instead of the usual cookie jar favorites (CC, PB, Oatmeal Raisin). These vanilla wafer cookies were a hit! I will put this recipe in my "keeper" file and make these often. Thank you, Edith MacBeath, for sharing this recipe!"
"I have been making these for years and they just disappear. I recently discovered that to make chocolate ones, just add 1/3 cup of dutched process cocoa and it makes brownie-like cookies. don't cook longer than 10 minutes, though! Thanks for a fabulous recipe!"
"Sooooo Simple, Soooo Delicious!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.