I got this recipe years ago.

Recipe Summary

Servings:
24
Yield:
4 dozen
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream the butter and sugar together until light and fluffy. Blend in eggs and beat well. Sift together flour and baking powder; add to creamed mixture. Add milk and vanilla; mix well.

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  • Cover and chill for 1 to 2 hours.

  • Roll very thin. Cut with cookie cutter dipped in flour. Place on greased cookie sheet. Bake at 400 degrees F (200 degrees C) for 6 to 8 minutes.

Nutrition Facts

184 calories; protein 2.5g 5% DV; carbohydrates 24.7g 8% DV; fat 8.5g 13% DV; cholesterol 43.6mg 15% DV; sodium 124.8mg 5% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/20/2008
these turned out great!! I used the proportions given, but added the milk and extract right after creaming the butter and suga together. I also added just a little lemon extrach to brighten the flavor a touch. I then put the finished dough immediately in a ziploc bag, cut a fairly large tip and piped the dough onto my cookie sheet. Got them in my tummy faster and definitely a keeper! Read More
(32)

Most helpful critical review

Rating: 2 stars
06/07/2012
Ugh all I taste is egg. Texture is great but too much egg. Read More
(2)
26 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/20/2008
these turned out great!! I used the proportions given, but added the milk and extract right after creaming the butter and suga together. I also added just a little lemon extrach to brighten the flavor a touch. I then put the finished dough immediately in a ziploc bag, cut a fairly large tip and piped the dough onto my cookie sheet. Got them in my tummy faster and definitely a keeper! Read More
(32)
Rating: 5 stars
08/11/2009
I made these because I didn't have enough store bought vanilla wafers for banana pudding. These are wonderful. I also piped the dough onto the cookie sheet. The cookies were crisper when I baked them at 375. Read More
(22)
Rating: 4 stars
06/25/2011
Delicious, crispy, buttery little cookies! I followed the recipe exactly. However, after chilling the dough for several hours, I found that it was far too sticky to roll out, even with parchment paper or a bit of extra flour. So, like previous posters, I whipped out my pastry bag and piped out the dough directly onto the cookie sheet. It took a bit more work that way, but the result was a few batches of delicious cookies which tasted exactly like vanilla wafers should. Perfect afternoon snack for my kids and their friends, who could not stop munching them. Read More
(18)
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Rating: 5 stars
11/18/2009
I don't think the name Vanilla Wafers is fitting. I was looking for a light snack cookie. These taste good (hence the 5 star rating) but not what I was expecting. These are sweeter and taste a little egg-y to me. My husband said they taste like Christmas Butter Cookies. I followed the ideas of other reviewers and piped these on to the cookie sheet right after mixing and it worked out really well. Read More
(9)
Rating: 5 stars
07/27/2014
I read through reviews for some great tips prior to making these. Several complained they are eggy. I omitted one egg for this recipe. The only other change to ingredients that I made was adding an extra half teaspoon or so of vanilla extract. After chilling, I simply rolled pieces of dough with my hands, as with any other cookie. I pinched off bits that were about a rounded teaspoon. After placing on the sheet, I slightly flattened each with my palm. I baked for about 10 minutes at 375 instead of 400. This assured they were slightly crunchy on the top without being overly browned. These are tasty little cookies. Worked great for banana pudding but I'd eat them as is! Read More
(7)
Rating: 5 stars
05/20/2012
I tried this recipe because I made 2 types of 'Homemade Vanilla Extract' from this site. One was made with vodka and one with bourbon. After curing for 6 months it was time to try it out. I chose this recipe because I could split the recipe and try both types of vanilla with the same recipe. The results were a great crisp little cookie. The dough was very soft so I did not chill for the 1-2 hours instead I put it in a decorator tube and squeezed it out on the cookie sheet lined with parchment paper. No matter what tip I tried the cookies had the same result. A nice little round cookie with a smooth top. I got 7 dozen cookies with this recipe. I froze a bag of them to try a banana pudding recipe with them. My family really liked this cookie and I know I will make them again. Read More
(5)
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Rating: 5 stars
01/13/2010
this was great in my banana pudding gave it a richer sweet taste Read More
(3)
Rating: 4 stars
12/14/2011
These were delicious! not a Vanilla Wafer but very good! mine did not get crispy but bery moist i will use this recipe again Read More
(3)
Rating: 4 stars
12/21/2009
These were very good. I did have a hard time getting them crispy on top & had to play with the temp & time a little. Read More
(2)
Rating: 2 stars
06/07/2012
Ugh all I taste is egg. Texture is great but too much egg. Read More
(2)
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