Wafer Cookies
These light and crispy wafer cookies are a delightful treat, perfect for pairing with coffee, tea, or enjoying on their own. Their delicate texture and subtle sweetness make them a favorite for all ages.
Servings 24 Cookies
Calories 75kcal
Cost $6-$8
Equipment
- Hand or stand mixer
- Mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- Offset spatula or piping bag (optional)
- Cooling rack
Ingredients
- 1 cup All-purpose flour Substitute gluten-free flour if needed
- ½ cup Cornstarch For a light, crisp texture
- ½ tsp Baking powder Adds a touch of lift
- ½ cup Unsalted butter Room temperature
- ¾ cup Powdered sugar Sifted, for a fine texture
- 1 tsp Vanilla extract Or almond extract for variation
- 1 tbsp Milk Adjust to achieve desired consistency
- 1 pinch Salt Balances sweetness
Instructions
1. Preheat the oven.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy removal.
2. Prepare the dry ingredients.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
3. Cream the butter and sugar.
- In a large mixing bowl, beat the unsalted butter and powdered sugar until pale, fluffy, and well combined. This should take about 3-4 minutes on medium speed.
4. Add the flavoring and adjust the texture.
- Mix in the vanilla extract. Gradually add the dry ingredients, alternating with the milk. The dough should be soft and slightly sticky but hold its shape when scooped.
5. Shape the cookies.
- Transfer the dough to a piping bag fitted with a star tip or use a small cookie scoop. Pipe or drop the dough onto the prepared baking sheets, leaving about 2 inches of space between cookies. Flatten slightly with the back of a spoon if needed.
6. Bake the cookies.
- Bake in the preheated oven for 7-8 minutes, or until the edges are lightly golden. Avoid overbaking to preserve their delicate texture.
7. Cool completely.
- Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
Notes
- Storage: Store in an airtight container at room temperature for up to a week.
- Substitutions:
- For a vegan version, use plant-based butter and non-dairy milk.
- Add a tablespoon of cocoa powder for chocolate wafer cookies.
- Swap vanilla extract for lemon zest or extract for a citrus twist.
- Serving Suggestions: Pair with ice cream, layer in trifles, or dip half in melted chocolate for an elegant touch.
- Tips:
- Ensure all ingredients are at room temperature for easier mixing.
- Piping the dough yields more uniform cookies, but spooning works too!