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Homemade Vanilla Wafers

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Talk about addicting! These simple and flavorful Homemade Vanilla Wafers will have you questioning why your ever bought those lack luster store bought versions. Make a double batch and have plenty on hand for adding to your next baked good or for snacking. Banana Caramel Pudding anyone!

Homemade Vanilla Wafers on parchment paper.

Homemade Vanilla Wafer Tips:

  1. Try not to make wafers bigger than 1 inch or the cookies will not soften as they should in your banana pudding recipes, etc.
  2.  It’s helpful to have parchment paper with measurements on it for accuracy when piping.
  3.  The cookie dough can be thick so it’s helpful to use a good quality piping bag. The warmth of your hands will also help the dough soften and will be easier to pipe.
Overhead shot of Homemade Vanilla Wafers on white plate.

Homemade Vanilla Wafer Tools

Close up overhead shot of Homemade Vanilla Wafers on a white plate.

Cookie Storage

Store Homemade Vanilla Wafers in a zip top storage bag in the pantry for up to 2 months.

Close up of the inside of Homemade Vanilla Wafers.

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Close up of Homemade Vanilla Wafers stacked.

Suggested Recipes

Adapted from BraveTart by Stella Parks

Overhead shot of Homemade Vanilla Wafers on white plate.

Homemade Vanilla Wafers

Yield: 100 wafers
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 1 hour 5 minutes

These Homemade Vanilla Wafers are full of real vanilla flavor. With crisp golden edges and fluffy centers, you'll never crave the store bought version again!



  • 2 full-sized rimmed baking sheets
  • Parchment paper
  • Stand mixer
  • Hand mixer
  • 18” pastry bag
  • Ateco piping tip #808


  • ¾ cup (5.25 ounces/148.5 grams) granulated sugar
  • 8 tablespoons (4 ounces/113 grams) unsalted butter, at room temperature
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • 1 large egg, room temperature
  • ¼ cup (2 ounces) heavy cream, at room temperature
  • 1 ¾ cups (8.75 ounces/248.5 grams) all-purpose flour, sifted


  1. Adjust an oven rack to the center position and the lower middle position and heat oven to 350 degrees. Line a 2 full-sized baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, baking powder, salt and vanilla extract. Mix on low speed, then increase to medium speed and beat until light and fluffy about 5 minutes.
  3. Meanwhile, in a medium bowl beat together the egg and cream with a hand mixer. With the stand mixer running, add the egg mixture in 6 additions, letting each one incorporate before adding more. Reduce mixer speed to low and add flour and mix until smooth. The batter will be very stiff. Transfer to an 18” pastry bag fitted with Ateco piping tip #808.
  4. Hold the piping bag at a 90 degree angle and squeeze the batter out to a thin 1 inch disk. Repeat this process until your baking sheet is full.
  5. Bake until wafers are golden brown around the edges but still pale overall, about 18 to 20 minutes, switching and rotating pans halfway through baking. Cool completely on baking sheet.


Store in a 1 gallon zip-top bag for up to 2 months at room temperature.

*Nutrition information is an estimate and will vary.*

Nutrition Information:
Yield: 100 Serving Size: 1 cookie
Amount Per Serving: Calories: 71Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 73mgCarbohydrates: 8gFiber: 0gSugar: 2gProtein: 1g

*Nutrition information is an estimate and will vary.*

Did you make this recipe?

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Sunday 26th of January 2020

We ABSOLUTELY LOVED these cookies! We used them in a "scratch made" Banana Pudding, and it tasted BETTER than the name brand cookies! Thank you, and God bless you!

Luke speck

Wednesday 11th of December 2019

Could the vanilla wafer be adapted to squish it thin and make a tortilla/taco type shell out of it?? Then add banana pudding on top?

Tying to make this work for our nonprofit booth at a festival. Please help!? RHANKS!!!


Wednesday 11th of December 2019

The cookies are pretty thin as is. If they were thicker they wouldn't soften as they are supposed to with banana pudding. You can try to tap the baking sheet on the counter a couple of times after you piped out the cookie dough and try to get them a little more thin, but I don't see them being able to bend over like a taco shell.

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