Vanilla Wafers
A simple and perfect little cookie. Thin and crisp with iconic browned edges and a distinct vanilla flavor.
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Ingredients
- ½ vanilla bean (or 1 tsp extract)
- 4 oz unsalted butter (room temperature, see note)
- 6 oz confectioner sugar (1 ½ cups)
- 1 egg (room temperature)
- ¼ tsp table salt
- 5 oz all purpose flour (1 cup, see note)
Instructions
- Preheat the oven to 350 °F . Line two baking sheets with parchment paper (see note). Split ½ vanilla bean and scrape out the seeds. Save the pod to make vanilla sugar.
- Cream 4 oz unsalted butter, 6 oz confectioner sugar and the vanilla seeds until light and fluffy. Scrape the bowl and beater thoroughly. Add 1 egg and mix until well combined. Scrape the bowl and beater thoroughly. Add ¼ tsp table salt and 5 oz all purpose flour and mix until incorporated.
- Use a small cookie scoop or a scant tablespoon to scoop the cookies onto the prepared baking sheets, leaving 2" between the cookies. They will spread as they bake so make sure to leave enough room.
- Bake until the edges are golden brown and the middle of the cookies are set, about 7-8 minutes.
- Slide the paper with the cookies onto a cooling rack and allow to cool completely.
- Store at room temperature in a covered container.
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Notes
Room temperature butter is about 70F. The butter should be slightly soft and pliable, but not at all melty and greasy.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Parchment paper is the best surface for these cookies to have just the right thickness and texture.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!