This recipe is from my favorite church cookbook. It is easy, cheap, straightforward, and delectable! Not to mention, it tastes far superior to vanilla wafers purchased from a store! The cookies can be made larger if you’d like, but the outside won’t be as crunchy. We enjoy sandwiching a banana slice between two cookies, drizzling chocolate over the top, then freezing them (;
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 14 |
| Yield: | 28 servings |
Ingredients
- ½ cup butter, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
- Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 120 mg |
| Sugars | 15 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves these cookies. I kept to the recipe, and they turned out great. Sometimes I sprinkle a little sugar and cinnamon on top before putting in the oven.
Delicious! Husband and kids loved it and it’s so easy my toddlers all got to help.
Need a double batch..this made 12 cookies
Oh my goodness! The perfect simple cookie! I increased the flour by 1/4 cup and they had a perfect shape, crispy on the outside and perfect chewiness on the inside. My hubby had two cookies and I may have had the rest!
I did not think those wafers would out-shine my old favorites. As we said in the past- These homemade wafers “are the bomb”. Thanks.
They turned out pretty good! My sisters boyfriend loved them!! When I creamed my sugar and butter together, I pretty much only mixed them both until combined, not light and fluffy and were still great! Though, I added 1/2 Tsp of salt and not 1/4 so the flavor was not so great. Besides that, AMAZING!
The vanilla cookies were also made with brown, instead of white sugar…I meant to write that next time we might just omit the salt, or throw in a pinch. Thanks for your share.
Family favorite!! We love them and so simple to make!
I chilled my dough for a few hours for easier handling. I also rolled the balls in sugar for less spreading. And rolling them in CINNAMON sugar adds an extra kick. Happy baking!
Love this recipe! Very EASY! Great flavor and texture! I used this 1 teaspoon scoop and it worked perfectly. I included the tape measure so you can see that this is a very small scoop. I am making banana pudding and small cookies are what I want. It made 83 cookies. It only took 10 minutes to bake mine at this size.
I’m not much of a Baker, but this was easy to follow and I followed the recipe. Did not have an issue with cookie spreading. They came out crisp on the edges and chewy in the middle!! Family loves them!!
I made it exactly from the recipe. They were delicious.
Thanks for this !! Turned out GREAT for my banana pudding !
I love the butter-vanilla homemade goodness. For convenience and quickness to assemble the banana pudding, I will purchase the store bought vanilla wafers. It is good to have this easy go-to recipe when needed and wanted.
THE best vanilla wafer cookies I have ever tasted! Always get compliments on their flavor… An excellent base for cupcake sized cheesecake bites!
These cookies turned out delicious but I wouldn’t consider them anything close to a Nilla wafer but more of a “thinster” cookie. The raw batter tasted like vanilla ice cream and once baked, they turned out light brown and crispy on the edges and soft and chewy in the center. The batter spread out a lot more than I was anticipating. I used a small 2 teaspoon ice cream scoop so I knew my “wafers” would come out larger but they spread out so much they almost touched. I was able to fit 12 on a cookie sheet. I think this would be a great recipe for someone who likes a thin, chewy but still crispy sugar cookie. Not someone looking for a nilla wafer recipe.
I just made these. Rhis recipe is perfect as written. I followed the recipe exactly. Better and more flavorful than store bought. They baked perfect…I have never seen a poofy vanilla wafer…they are supposed to be somewhat flat. I rolled mine in 1″ balls and even flattened down the balls about 1/2 down. Thanks for the recipe!
I did not change anything other than to add half a bag of Heath bar pieces that I had left in my pantry. I did not refrigerate the dough or anything. I made sure to roll it in only teaspoon size balls which I then flattened slightly with my hand before baking for 7 minutes. They turned out perfect!
Making banana pudding and forgot the cookies. Baked these, they turned out delicious, even color, will not use box wafers again.
They’re good, but the taste and texture is nothing like Nilla Wafers.
Excellent recipe,. I use one that is _nearly_ identical and prefer it a bit more (it is my wife’s favorite cookie) as the cookies do not spread quite as much and are crisper — the difference? Removing the egg yolk and using only the white. (The recipe I use also subs some actual vanilla bean seeds or paste for some of the extract – 1 pod of seeds and 1/2 T extract – but that shouldn’t impact the spread/crispness too much.)