Recipe For Homemade ‘Nilla Wafers


There are two main recipes floating around the internet for homemade vanilla wafers. One is more of a shortbread, made with egg yolks and the other is really light, made with egg white. One is sliced after chilling and the other is piped with a pastry bag onto cookie sheets. Neither worked for me. 1. I wasn’t just about to end up with half an egg or two. 2. I wanted something I could just scoop with a tiny ice cream scoop right onto the pan and 3. I wanted the recipe to be frugal.So. I printed out both recipes and went to work. In the end, I changed just about everything, but the results were perfect: a frugal, easy, non hydrogenated, no corn syrup added, homemade version of ‘Nilla wafers.

I just happened to have a box of no-name vanilla wafers in the back of a cupboard. I got them out to do a taste and look comparison. My version were exactly the same size and shape of “theirs.” Mine were a whole lot more buttery (owing, I am sure to the fact that I used butter and not a processed fat). The store bought cookies were more uniformly brown. Both were crunchy. My taste testers thought the homemade were exponentially better tasting. I will see how they work in a recipe when I attempt a variation on that old favorite “banana pudding without bananas.”

1. Info for Homemade ‘Nilla Wafers

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Homemade ‘Nilla Wafers

  • 1 stick butter
  • 1 egg, large
  • 1 Tbsp vanilla
  • 1¼ cup AP flour
  • 1 tsp baking powder

3. Directions:

  1. Cream the butter and sugar in a mixing bowl.
  2. Add the egg and vanilla and mix well.
  3. Combine the flour and powder and mix in.
  4. Using the tiniest ice cream scoop known to man (or a ½ tsp measuring spoon), scoop the dough onto a cookie sheet. (I used a silpat. If you have one, I recommend using it)
  5. You should get about 20-24 cookies on a pan.
  6. Bake 350 degrees for 10+ minutes.
  7. Let their color be your guide to their doneness.
  8. You want brown edges and tan, crispy cookies.

Please rate this article