---
comments: true
tags:
  - cookie
  - dessert
---
# :cookie: Vanilla Wafers

![Vanilla Wafers](../assets/images/vanilla-wafers.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 100 wafers | 50 minutes |

## :salt: Ingredients

- :butter: 1 stick (113 g) butter
- :candy: 7 oz (198 g) confectioners' sugar
- :egg: 3 large egg whites
- :egg: 1 large egg
- :ear_of_rice: 6 oz (170 g) all-purpose flour
- :icecream: 2 tsp vanilla
- :salt: 0.25 tsp salt

## :cooking: Cookware

- 1 large bowl
- 1 piping bag
- 1 medium pastry tip

## :pencil: Instructions

### Step 1

Preheat oven to 350°F (150°C). For this recipe, I did fan as there will be multiple trays in the oven and you will
want them to bake evenly.

### Step 2

In a large bowl, cream together the softened butter and confectioners' sugar until light and fluffy and there are no
lumps.

### Step 3

Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. If the
mix curdles don't worry, just give it a good whisk to bring it back together.

### Step 4

Once combined, add the all-purpose flour, vanilla, and salt and mix until it just comes together. Do not overmix.

### Step 5

The batter will be somewhat soft. Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds
onto a cookie sheet (roughly 2 teaspoons). Keep cookies about 1.5 inches apart as the batter will spread when baked.

### Step 6

Place in oven and bake for approximately 18 to 20 minutes or until golden.

### Step 7

Once cooled store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.

## :link: Source

- <https://www.biggerbolderbaking.com/vanilla-wafers-nilla/>