Vanilla Wafers

Total Time:
55 min
25 min
10 min
20 min

approximately 70 cookies

  • 7 ounces all-purpose flour
  • 3/4 teaspoon aluminum free baking powder
  • 1/2 teaspoon kosher salt
  • 4 ounces unsalted butter, room temperature
  • 3 1/2 ounces vanilla sugar
  • 1 large egg
  • 4 teaspoons vanilla extract
  • 1 tablespoon whole milk

Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.

Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.

Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

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    I love Alton Browns recipes, but this one for me was just so so. I measured my ingredients, used the vanilla sugar and a good quality vanilla and to me these taste just like sugar cookies with a little extra vanilla flavoring. They are good but they just don't taste like the Nilla Wafers from the store.
    There turned out wonderfully! My first time baking vanilla wafers, but not the last. I love the crisp outer texture and the strong hit of vanilla that comes with it. Way better than store bought!
    These were delicious! I did find the dough to be rather sticky so I didn't even bother with trying to shape it into balls (I did flatten them. I just made them now and me & my fiance have eaten half of them already!
    I really liked them. Easy to make and easy to eat! ;
    Yummy!!! This is the second time I've made the recipe. The first time I didn't have whole milk or vanilla sugar. The vanilla sugar makes a HUGE difference in the amount of vanilla flavor in the finished product. First time I made these I used the Ziplock piping method mentioned by other reviewers. This time I used a cookie press and am MUCH more pleased with the results (I did have to spray the cookie press plate with non-stick spray to keep the dough from sticking. I wish we could post pictures! These cookies don't last overnight at my house unless I hide them!
    These are tasty! I was making them for the banana pudding recipe, but ended up making another batch to eat! I used a Ziploc to pipe the dough onto the baking sheets as suggested in one of the reviews. After chilling for 10 minutes, the dough came out smooth and easy. I made the cookies in narrow finger shapes and they cooked in 10 minutes. I will definitely be making these again!
    Once again AB makes generic divine. Nothing but Trefoil Girl Scout cookies beat these things! I've found a source for some uber vanillia extract that makes these cookies incredible.
    Why would anyone want to buy store bought ones, ever again? These have no preservatives and are very yummy! Even if you aren't making the pudding recipe these go with, these are great to make ad have on hand for the little kids. Great recipe is all I can say. I didn't have vanilla sugar either, I just used white sugar and used pure vanilla extract, not imitation and these still turned out great. 
    Very tasty! Wife and daughter approved. What more can be said?
    So yummy! I didn't have vanilla sugar so I used granulated instead. This recipe is better when you weigh the ingredients.
    so greatful to have this recipe!
    Used these in the banana pudding recipe, they were great. Only pour the banana liquor over the ones being used though, or the left overs get too soft.
    The cookies are great. I just can't stick to a recipe. I did not have vanilla sugar so I used the vanilla I brought back from Belize and doubled the amount called for. Great vanilla flavor which intensified as they cooled. I also quickly gave up the idea of spooning this stuff out or using the scoop and piped it out of a Ziploc bag. If you haven't done this, just pack the dough into a zip lock and cut out one of the bottom corners. Much faster and consistent results without the mess. Also, I used unbleached flour which gave the cookies a blotchy, whole wheat appearance.
    I was expecting more of a vanilla flavor. The vanilla sugar must be the key. I am so happy that this was measured by weight. How many times have I listened to Alton do the recipe in ounces, only to find it online in cups? Honestly, if you don't have a kitchen scale you should get one. It can make such a difference in baking. Food Network should offer all the recipes by weight and by volume to accommodate both schools of bakers.
    They were delicious and chewy. But instead of using sugar I used 1/2 cup of agave nectar and that made it moist and even more chewy but it was still the same level of sweetness.
    I watched the episode and went to make them with my daughter and realized the measurement system is in ounces. We do not own a kitchen scale and after converting the oz into cups, I got 1.59 cups for flour. .59, just a smidge over 1/2? Rather than deal with this I found another recipe online for vanilla wafers which were delicious. Too bad, I wanted to use Altons!!!
    I made these two weeks ago for a cookie "montage" my wife was doing for the holidays. They turned out so well I'm making another batch today to try the banana pudding recipe to bring to Christmas Eve dinner with my best friend's family tomorrow. I'm surprised that AB didn't show how to make vanilla extract though, its super easy and I won't go back to store-bought.
    Don't taste as strongly of vanilla as I had thought they would. This may be simply because I used a very low quality extract. Delicious anyway.
    I live in central Cali, and we don't have Cash & Carry stores. Anyone in Cali found the teaspoon disher? I have looked everywhere....
    These cookies were amazing! For a crisper cookie, we let them get slightly darker than golden, and make sure to let them set for at least a 1/2 hour before taking them off the pan.
    For Jessica in Oak Harbor:

    I live in Vancouver, Washington, and there's a Cash & Carry store here. I know there's one up north in Olympia. If you've got one near you, they have dishers. They are a wholesale store that caters to small businesses but ordinary people can buy from them too. I like them a lot, and usually buy all my kitchenware from them, as it is restaurant-grade and usually fairly inexpensive. I got the half-sheet pans that AB recommended there; also some good chef's knives, and I've been eyeing some heavy-duty sauciers.
    Thanks again AB for an amazing recipe! I don't have enough left to try the banana pudding, but I'll have to attempt it next time I make a batch. I also didn't have the vanilla sugar, but I'm going to make some soon to see if it is possible for these wafers to be any tastier.

    One question though, anyone know where to get the teaspoon sized disher?
    Ok, it took me a while to find a measurement converter since Alton uses the weights methods, but since I'm a bit old fashioned I have no kitchen scale. I found the following volume to replace Alton's weights for the sugar and flour:

    3.5 oz. sugar = 0.4 cups = 3.2 oz. in cup measurement form
    7 oz. flour = 1.59 cups = 12.72 oz. in cup measurement form

    Now, even I can try the recipe!
    These cookies are amazingly light and crispy and yummy! My fiance couldn't stop eating them. I used regular white sugar because I didn't have a vanilla bean to make vanilla-infused sugar, but they still came out awesome. Next time, I will try adding mini-chocolate chips or perhaps butterscotch chips. Anise would also be a nice addition. However, they're fantastic as-is :0) They are extremely easy to make, but as the recipe states, be sure your butter is room temp before you get started. It also helps to beat the butter for about 30 seconds before adding the sugar (and then beating for 2 minutes). Thank you, Alton!
    Combined with the banana pudding recipe, it's divine!! The wafers looked like out of a picture book.
    I would love to bake these for that special "homemade" taste but do not know th oz in the flour and sugar. Pleas Help!!!
    Simple to make. Not as crunch as store bought but isn't that the point? It's fresh.
    THANKFULLY these taste nothing like the store bought kind. These taste like vanilla heaven. We used them in the vanilla pudding recipe and it was delicious! Thanks AB!
    Shame on Nabisco for changing a childhood standard into cardboard! THIS is a vanilla wafer I remember! Fantastic!
    Made these to go with his baked banana pudding from same episode. Outstanding! I will never buy boxed Nilla Wafers again. Thanks once again, AB!
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