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Homemade Vanilla Wafers

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  • Total Time: 45 minutes
  • Yield: About 36 cookies 1x

Ingredients

Units Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/2 teaspoons Pure Vanilla Bean Paste (or the seeds of 1/2 of a vanilla bean)
  • 1/2 cup sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 egg
  • 4 teaspoons pure vanilla extract
  • 1 tablespoon whole milk
  • 1 1/2 teaspoons honey

Instructions

  1. Sift together the flour, baking powder, and salt in a bowl and set aside.
  2. Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Scrape down bowl, then mix 30 more seconds.
  3. Add the egg, and mix on medium speed for 1 minute.
  4. Add vanilla bean paste (or vanilla bean seed), the vanilla extract, the milk, and the honey and mix on low for 30 seconds, or until fully incorporated, scraping down bowl as needed.
  5. Add flour mixture, and mix on low just until incorporated.
  6. Cover and refrigerate the dough for 15 minutes.
  7. Position oven racks in the upper and lower third of the oven. Preheat oven to 350 degrees F.
  8. Scoop chilled batter in teaspoon-sized portions about 1 1/2-inches apart on two baking sheets lined with Silpat baking mats or parchment paper. Bake until golden, about 12-15 minutes, rotating sheets halfway through baking. Allow to cool on the baking sheet before removing. Store in an airtight container for up to 5 days.

Notes

Note: If you seal the cookies into the airtight container while they're still slightly warm, they will turn out a bit softer/chewier than if they are allowed to cool completely. They taste great either way.

Find it online: https://kitchenjoyblog.com/homemade-vanilla-wafers/