Nilla Wafers (about 100 tiny cookies)Tweet

I already have recipes for Vanilla Wafers and Gluten Free Vanilla Wafers here on BraveTart, but these are different. The others work great in Banana Pudding, but on their own they don’t taste quite like the Nilla Wafers I remember. The ones in the yellow box.

But these do. They have that half cake, half cookie texture of the original and make a great snack all on their own. Click through to Serious Eats for more on the beauty of Nilla Wafers by the handful.

8 ounces flour, sifted
4 ounces unsalted butter
3 1/2 ounces sugar
1 ounce honey
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 ounce vanilla extract
4 egg yolks
3 ounces cream, plus extra for washing

Preheat the oven to 325°F and line two cookie sheets with parchment, set aside.

Cream together the butter, sugar, honey, baking soda, salt and vanilla extract for about 5 minutes on medium speed, until light and fluffy. Scrape the bowl about halfway through.

With the mixer still running, add the eggs yolks one at a time. Reduce speed to low, add in the flour all at once then drizzle in the cream. Mix until homogenous.

Transfer to a piping bag fitted with a 1/2” plain tip.

Pipe the cookies into 1” rounds then brush each one lightly with cream to smooth down any little peaks (you can use your finger or a pastry brush). You’re don’t want to coat the cookies, just give them a smooth surface.

Bake about 18 minutes, until the cookies are firm to the touch and golden brown.

To make the perfectly round wafers pictured, use a 1 1/2” cookie cutter to trim each cookie before they cool. Don’t throw away the scraps! Put ‘em in a bag in the freezer. They’ll make a great mix in for your next batch of banana ice cream!

Transfer warm cookies to an airtight container and seal. This steams them slightly for that perfect Nilla Wafer texture. For a crisper wafer, allow the cookies to cool completely before storing.

These cookies keep for months. Seriously, they don’t get stale, they get better.

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Any questions?