Do you call them Vanilla or Nilla wafers? Nilla is just the shortened version of vanilla and the official name of the Nabisco brand. Vanilla wafers are a simple buttery, vanilla flavored crunchy cookie used primarily in banana pudding. Why buy those heavily processed crunchy cookies from the store when you can make them just as crunchy and tasty at home? Check out my homemade Vanilla Wafers!
Vanilla Wafers Origin
Vanilla wafers have been a staple cookie for making banana pudding in the Southern United States since the 1940s. However, they’ve been around since the late 1800s (1898😉). If you like vanilla wafers, the recipe I’m sharing is a good homemade alternative that still provides the traditional vanilla, buttery, crunchy cookie you expect in a Vanilla Wafer. They are perfect to eat alone or used in homemade banana pudding or pie crust.
My Vanilla Wafers Inspiration
One of my favorite desserts is my mom’s banana pudding (no cook & egg free!). It is a perfect dessert for the summer and holiday gatherings. Vanilla wafers are one of the key ingredients (duh!). Since I like to bake from scratch, I asked myself… “why not try my hand at homemade Vanilla Wafers?” Give me a challenge, and I’ll go for it. I’m very proud of this recipe. Here it is!
Vanilla Wafers Ingredients
For the ingredients, you’ll need butter, powdered sugar, granulated sugar, eggs, vanilla, all-purpose flour, baking powder, and salt. That’s easy! It’s a simple recipe that produces tasty, pretty, round cookies.
Cream Butter, Sugar, & Eggs
Cream Butter & Sugars
In a large bowl (or bowl of a stand mixer), blend 4 ounces (1 stick or 8 tablespoons) of butter until smooth. Add 90 grams (¾ cup) of powdered sugar and 50 grams (¼ cup) of granulated sugar and mix until light and fluffy.
Add Eggs: One at a Time
Slowly add in 2 large room temperature egg whites, one at a time, and 1 large room temperature egg, mixing in between each addition. Add 1 tablespoon of vanilla and continue mixing until well combined.
Sift & Add Dry Ingredients
In a medium bowl, sift together 180 grams (1½ cups) of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of salt. Give the mix a quick stir to distribute the ingredients.
Add about half the flour mixture to butter mixture and mix just until combined. Add the remaining flour and mix again just until combined. Careful not to overmix. The mixture will be thick.
Prepare Piping Bag (DIY)
Scoop the mixture into a piping bag or zip-top bag. The tip should be ½ inch wide. If using a zip-top bag, place one corner in the bottom of a drinking glass folding the top over around the outside edge of the glass. Scoop the batter in the bag to the corner at the bottom of the glass. Use scissors and cut off ½-inch wide tip.
TIP: Since this is a thick batter, tap the bottom of the glass on the counter as you scoop the batter in the glass, so the batter will drop down allowing you space to add all of it. A gallon-size bag is the best option for the amount of batter in this recipe.
Preheat Oven & Prepare Baking Sheet
Preheat the oven to 350˚F (177˚C). Line a baking sheet with parchment paper.
Piping Time!
Pipe dollops of batter (just a simple ½-1-inch dollop) on the baking sheet about an inch apart. Careful not to pipe too much batter per cookie because they will spread in the oven. I can fit 20 cookies (4 rows x 5) on a 17×12-inch baking sheet.
TIP: If parchment paper curls up, add a spot of cookie batter to each corner of the baking sheet (like glue) and press the parchment paper down to adhere it to the baking sheet. The paper will stay flat.
Smooth Out Cookie Batter Tops
Dip a finger into a small bowl of cold water and dab the tops of each cookie to smooth out any inconsistencies and any curls at the tops from piping. This is the time you can make those cookies a perfect circle if you so desire. 😉
Bake!
Bake for 20-25 minutes or until golden brown. Cool just for a few minutes on a wire rack.
Vanilla Wafers: Final Product
Check them out! They have the store-bought Vanilla Wafer cookie color thanks to the butter. They snap when broken due to using granulated sugar along with a longer, slower baking time.
Vanilla Wafers Close-up
Storing Vanilla Wafers
Store baked cookies at room temperature in a sealed container for up to 2 weeks. You can freeze them in an airtight bag or container for several months.
Serving Suggestions
Use these cookies in homemade banana pudding or crumble and mix with melted butter to use as a dessert pie crust for banana cream pie, cheesecake, etc. They are great dipped in chocolate sauce, sweetened cream dip, caramel sauce, or dulce de leche. Why not crumble them over ice cream? Yum!
Vanilla Wafers Final Thoughts
These cookies use regular pantry ingredients and require little effort. The batter makes 80 cookies, too! You get a lot for the time you put into making them. They are versatile and very tasty eaten as they are, great for dipping in a dessert dip, or perfect for adding to a dessert trifle… strawberry shortcake anyone?
Baker’s Perspective
These homemade Vanilla Wafers look and snap like the store-bought versions. The best part is the limited ingredients. Who knew with only a few ingredients you could make a crunchy cookie like those commercially produced? And… using all ingredients you likely have at home! Win, win!! While the ingredients are simple, there is a little piping to ensure a “perfectly” round cookie. However, if you don’t want to take the time to pipe, I suggest drop small dollops of batter on the cookie sheet and forego the near perfect shape using the piping method. It’s the summer! Keep it simple!
Taster’s Perspective (with a VERY Nice Surprise!)
My Pleasant Surprise
While Scott was the primary consumer of these beautiful little buttery coins, I’m excited to say that I ate a few myself! Shocker! I haven’t eaten gluten in over 2½ years due to a clearly MINOR gluten intolerance. However, I gave these little guys a test run… a bite, at first. I had NO issues! I’ve discovered I can eat a little gluten once in a while. So overall, I ate a few cookies over the course of a week or so. Then, I had to put the brakes on… just in case. 😊
Flavor, Texture, & Comparison to Store-Bought
Scott and I both can speak on flavor and texture… yay! They were VERY buttery, vanilla nuanced, and had just the right crunch. They were fantastic to eat alone and dipped in vanilla pudding. I wouldn’t describe them as a perfect imitation of Vanilla Wafers, but they contained ALL the elements I expect from the store-bought version. They were fantastic as the cookie base for banana pudding and performed in the same fashion as their store-bought counterparts. They were crunchy in pudding until the pudding soaked in, and then they had a nice, soft cake-like texture. Talk about crunch! They remained crunchy stored at room temperature in a sealed container. Overall, we loved them!
Check out my YouTube video on the visuals of making this recipe. “Vanilla (Nilla) Wafers: Vanilla, Buttery, Crunchy Cookie Perfect Eaten Alone or with Banana Pudding.”
Vanilla (Nilla) Wafers: Fantastic Vanilla, Buttery, Crunchy Cookies
Ingredients
- 4 oz (1 stick / 8 tbsp) butter softened
- 90 g (¾ cup) powdered sugar
- 50 g (¼ cup) granulated sugar superfine preferred (pulverize regular sugar in food processor)
- 2 large egg whites room temperature
- 1 large egg (yolk & white) room temperature
- 1 tbsp vanilla extract
- 180 g (1½ cups) all-purpose flour fluffed, scooped, and leveled off if using measuring cup
- ½ tsp baking powder
- ½ tsp salt
Instructions
- In a large bowl or bowl of a stand mixer, blend butter until smooth. Add sugars and mix until light and fluffy. Slowly add in egg whites, one at time, mixing in between. Then, add the whole egg (yolk & white) and mix until smooth. Add vanilla and continue mixing until well combined.
- In a medium bowl, sift together flour, baking powder, and salt. Once sifted, give them a quick stir to ensure they are well combined.
- Add about half the flour mixture to butter mixture and stir just until combined. Add remaining flour and mix just until combined without overmixing.
- Scoop mixture into a piping bag or zip-top bag. The tip should be ½ inch wide. If using a zip-top bag, place one corner in the bottom of a drinking glass folding the top over around the outside edge of the glass. Scoop the batter in the bag in the corner at the bottom of the glass. Use scissors and cut off ½-inch wide tip.TIP: Since this is a thick batter, tap the bottom of the glass on the counter as you scoop the batter in the glass, so the batter will drop down allowing you space to add all of it. A gallon-size bag is the best option for the amount of batter.
- Preheat oven to 350˚F (177˚C). Line a baking sheet with parchment paper.
- Pipe dollops of batter (just a simple ½-1-inch dollop) on the baking sheet about an inch apart. Careful not to pipe too much batter per cookie because they will spread in the oven. I can fit 20 cookies (4 rows x 5) on a 17×12-inch baking sheet.TIP: If parchment paper curls up, add a spot of cookie batter to each corner of the baking sheet (like glue) and press the parchment paper down to adhere it to the baking sheet. The paper will stay flat.
- Bake for 20-25 minutes or until golden brown. Cool on a wire rack. Eat and enjoy!
Video
Notes
Interested in some other sweet treat recipes? Check these out.
Banana Pudding (no cook & egg free!)
Argentine Alfajores Sandwich Cookies
Simple Scottish Shortbread Cookies
Gluten-Free & Vegan Scottish Shortbread Cookies
Latin American Tres Leches Cake
Australian & New Zealand Pavlova
New Zealand Kiwi Quick Bread (Regular & Gluten Free)
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