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Homemade Vanilla Wafers

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

Homemade Vanilla Wafer Tips:

  1. Try not to make wafers bigger than 1 inch or the cookies will not soften as they banana pudding recipes, etc.
  2.  It’s helpful to have parchment paper with measurements on it for accuracy when piping.
  3.  The cookie dough is 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.


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

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Adapted from BraveTart by Stella Parks

Homemade Vanilla Wafers

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!



  • Stand mixer
  • Hand mixer
  • Full sized rimmed baking sheet


  • 1 ¾ cups (8 ounces) all-purpose flour
  • ¾ cup granulated sugar
  • 8 tablespoons (4 ounces) unsalted butter, soften but cool, about 65 degrees
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • 1 large egg, room temperature, about 70 degrees
  • ¼ cup (2 ounces) heavy cream, room temperature, about 70 degrees


  1. Adjust an oven rack to the center position and heat oven to 350 degrees. Sift flour. If you are using measuring cups, spoon flour into the cups and level with a knife before sifting.
  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 a sturdy pastry bag fitted with a ½-inch round piping tip.
  4. Line a full sized baking sheet with parchment paper. 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 15 to 20 minutes. 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: 20Total Fat: 1gSaturated Fat: 0gCholesterol: 4mgSodium: 31mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 0g

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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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