excellent! for the most part, I kept ingredients as listed, but changed the method to combat the spreading and thin result others reviewed.I always bake with butter flavor crisco, bake with parchment paper and only bake on sheets that have cooled off, that helps spreading. after mixing dough, take the time to roll them into longs rolls of dough as in refrigerator cookies. yeah, it adds a little prep time, but it probably saves time in the long run. I quadrupled the recipe and formed the dough into around 7 long bread stick size wax paper tubes. let them sit in fridge all day, and only pulled one tube out at a time, slicing them into pieces the thickness of checker pieces. molded them a little as i placed them on the cookie sheet. got 27 cookies per sheet, at 4x7 rows. finished cookies were perfectly round, uniform and nearly identical in size to Nilla Wafers from the store. made a total of 18 dozen little, delicious, beautiful, impressive cookies! filled to galon size ziplock bags, needed extra cuz recipe. Am using them in banana pudding, will update this review after trying them out in the recipe. By the way, the amount of grease that is on the wax paper when you are slicing them is alarming, but the finished product is absolutely perfect. for the sake of health, next time i will try to reduce the amount of butter/shortening just a tad to see if i still like the cookie. overall, this is gonna be my go-to vanilla wafer cookie for sure! thanks, usmcwifey!!!!!!
My husband was craving Vanilla wafers! They were alomst $5 a box I thought no way I'm going to look a recipe, and here you were!! Thank you, cookies turned out great, better than "Nilla's".... perfect recipe..
They turned out alright. They spread quite a bit more than I expected.
I forgot to add the oven temperature! I am so sorry! The temp is 350 just as you thought!
These little vanilla wafers are so delicious! After reading several reviews, a common theme I saw was that the cookies spread a lot, so I increased the flour slightly to 1 and 1/2 cups and also increased the vanilla to 1 and 1/2 tblsp. The shape held perfectly and after nine minutes, they were golden brown on the bottom. The only thing I miss is the crunchiness if the store bought kind, but since I didn't make a banana pudding, that didn't really matter. I will definitely make again and I may try decreasing the heat a little and leaving them in slightly longer to try to get them crunchy. Very yummy!
These were perfect for me and are quite good but I don't eat the commercial version so I can't really compare to that. They started to overbrown on the edges after 9-10 min but I needed most of them for crumbs in another recipe so I left them in to make sure they were crunchy. I did start chilling my pan in the fridge between batches and that helped the browning. I put the dough in a baggie and clipped off a corner to squeeze dollops on the cookie sheet which worked very good. I also used the last little bit to make a snowman by spacing the dollops about 1/2 to 3/4 inch a apart:)
I was right in the middle of making my Dad's favorite Banana pudding (for Father's Day) when I realized I forgot to buy the Nilla Wafers at the store! So I googled homemade ones and found this recipe. Was thrilled that I could whip up my own homemade version and will be able to complete my dessert this morning without another run to the store!:) Thank you!
i made these lastnight added half a tsp of rasberry extract awsome!!!!by the way didnt hae butter used margerine they turned out chewy mmmmmmm
These cookies are very good. The recipe is essentially a sugar cookie. I added an extra tsp of vanilla extract because yum.:) I did make them a bit too big but that was my own fault because I didn't read the '1 tsp at a time' and tried to guess instead. Anyways so excited to know that I can make my OWN vanilla wafers using REAL ingredients. Thanks for the great recipe.
