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Eggless Vanilla Wafers Recipe

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4.3 from 3 reviews

These Eggless Vanilla Wafers are delicate, crisp vanilla-flavored cookies perfect for snacking or pairing with desserts like banana pudding. Made without eggs and using evaporated milk and vanilla bean paste for rich flavor, these wafers bake to a golden perfection with a light, buttery texture.

Ingredients

Dry Ingredients

  • 1 ½ cups (210 g) all-purpose flour
  • ¾ teaspoons (3 g) baking powder
  • ½ teaspoon (2 g) salt

Wet Ingredients

  • ½ cup (115 g) unsalted butter, softened
  • ⅔ cup (134 g) granulated sugar
  • 3 tablespoons (45 ml) evaporated milk
  • 4 teaspoons (20 ml) vanilla bean paste
  • 2 teaspoons (10 ml) milk

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350º F (180º C) and line two baking sheets with parchment paper. It’s best to bake one tray at a time for even results.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
  3. Cream Butter and Sugar: Using an electric hand mixer or stand mixer, beat the softened butter on medium-high for 3–4 minutes until creamy and pale. Add the granulated sugar and continue beating on high speed for 2 minutes until the mixture is light and fluffy, scraping the bowl as needed.
  4. Add Liquids: Beat in the evaporated milk and vanilla bean paste for about 1 minute to combine well.
  5. Incorporate Dry Ingredients: Lower mixer speed to low and add the flour mixture. Beat gently until just combined, about 30–45 seconds, then mix in the milk until the dough is well combined. Avoid overmixing.
  6. Scoop or Pipe Dough: Using a teaspoon-sized scoop or a piping bag fitted with a medium round tip, place dollops of dough onto prepared baking sheets, spacing them at least 2 inches (5 cm) apart.
  7. Shape Cookies: Dip your fingers in water and gently press the top of each cookie to smooth the surface.
  8. Bake: Bake for 13–15 minutes until edges begin to brown. For even baking, rotate the pans halfway through. Bake less if you prefer slightly soft centers; bake longer for crispier edges.
  9. Cool and Store: Let the cookies cool on the pan for 5 minutes before transferring them to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days. For use in banana pudding, leave cookies uncovered overnight to slightly stale them.

Notes

  • If you do not have a small cookie scoop, you can use a piping bag with a medium round pastry tip to portion the dough.
  • The recipe makes about 50 wafers, so prepare enough baking sheets or bake in batches.
  • For softer cookies, remove from oven when edges just start to brown. For crispier texture, bake until edges are golden brown.
  • If making banana pudding, letting the wafers sit uncovered overnight improves texture by slightly staling them.

Find it online: https://yumntasty.com/eggless-vanilla-wafers-recipe/