My Grandmother's Vanilla Wafers with the Snap That Stays Crisp (Even in Banana Pudding)
Buttery, crisp, and completely addictive – these homemade vanilla wafers stay snappy for weeks, not days. Made with 9 pantry ingredients in 45 minutes. My grandmother's trick? A combination of granulated and powdered sugar for a texture that holds up.
Equipment
- Electric stand mixer or hand mixer
- Baking sheets (2)
- Parchment paper or silicone mat
- Small cookie scoop (1-inch) or piping bag
- Cooling Rack
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup powdered sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- Cream the butter and sugars: Beat softened butter with granulated and powdered sugar on medium-high until pale, light, and fluffy – about 3-4 minutes. Scrape the bowl halfway through.
- Add the egg and vanilla: Beat until just combined. Don't overmix. The mixture may look slightly separated; the flour will bring it together.
- Whisk together flour, baking powder, baking soda, and salt in a separate bowl. Add to wet ingredients in two additions, mixing on low until just combined. Dough will be soft and slightly sticky.
- Transfer dough to a piping bag (or zip-top bag with corner snipped) and pipe 1/2-inch wide rounds about 1/4 inch high onto prepared sheets, spacing 2 inches apart. Alternatively, drop rounded teaspoons of dough using a small cookie scoop. If peaks form, gently press flat with a moistened finger.
- Bake for 8-12 minutes, rotating sheets halfway through, until edges are golden brown and tops are set and lightly crackled. Start checking at 8 minutes.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will continue to crisp as they cool.
Notes
Storage: Keep in an airtight container at room temperature for up to 3 weeks. In humid weather, re-crisp in a 300°F oven for 3-4 minutes. Freezer: Freeze in a single layer in a freezer bag for up to 3 months. Thaw at room temperature. Variations: See post for chocolate-dipped, lemon, gluten-free, vegan, and banana pudding versions.