Homemade Nilla Wafers Recipe | Vanilla Wafers Recipe | Kitchenstagram
These homemade vanilla wafers are a delight on their own or perfect for banana pudding. Made in under 30 minutes with basic ingredients and no need for chilling, they’re simple yet delicious. These humble cookies also shine as a base for banana cream pie or Banana Pudding. Enjoy the versatility and sweetness of these classic wafers anytime!
What are Vanilla or Nilla Wafers?
Nilla wafers, originally called vanilla wafers, are crisp, vanilla-flavoured cookies made from flour, sugar, shortenings, eggs and vanilla. These light, melt-in-your mouth treats were created by German-American confectioner Gustav A. Mayer in the late 19th century. Mayer’s recipe was sold to Nabisco (Nation Biscuit Company), which popularized the cookies under the name Vanilla Wafers. Later, Nabisco shortened the name to Nilla, a now widely recognized alternative to the original. Today, Nilla wafers are a beloved snack and ingredient in many desserts.
Ingredients for Vanilla or Nilla Wafers:
Nilla Wafers cookies are made with a handful of key ingredients that come together to create their signature crisp texture and light vanilla flavour.
All-purpose Flour: All-purpose Flour forms the cookies structure, providing a sturdy base for the cookies.
Butter: Softened butter ensures it’s easy to cream with sugar, creating the perfect base. If using salted butter, reduce the salt.
Eggs: A whole egg and three egg whites contribute to the structure and lightness. Room temperature eggs are ideal for best incorporation.
Powdered Sugar: This finely ground sugar blends seamlessly into the dough, giving the wafer a light sweetness. You can even make your own powdered sugar for a homemade touch. Just grind the sugar finely to get a fine quality powdered sugar.
Vanilla Extract/essence: Vanilla essence or extract adds deep vanilla flavour.
Salt: Just a pinch brings out the rich vanilla flavour, enhancing the overall taste of the cookie.
Storage Tips:
To store Nilla Wafers, keep them in an airtight container at room temperature for 5-7 days. For longer storage, freeze the cookie batter for up to 4 weeks or the baked wafers for up to 1 month. When freezing, place the wafers in a sealed plastic bag and label it with the date. This ensures freshness and easy tracking.
Ingredients
250 gm All-purpose Flour
210 gm Powdered Sugar
115 gm Butter, room temperature
1 tbsp Vanilla essence/ extract
1/4 tsp Salt
3 Egg Whites, room temperature
1 whole Egg, room temperature
Preparation
- Step 1: In a large mixing bowl, add softened butter and cream the butter on high speed for 2-3 minutes, until light and fluffy.
- Step 2: Gradually, add in the powdered sugar and continue creaming until really light and fluffy.
- Step 3: Next add egg whites and the whole egg and mix until smooth. Next add vanilla and whisk to combine.
- Step 4: Sift flour and salt in the mixing bowl and mix until just comes together. Do not overmix.
- Step 5: Transfer the cookie batter in a piping bag fitted with a medium pastry tip or just cut the tip of the piping bag.
- Step 6: Pipe 1 inch wafers onto a greased baking sheet, leaving about 1/2 inch between each cookie. Once the batter has been piped, dip your fingers in some water and lightly press down on the top of each cookie to create a smooth surface.
- Step 7: Preheat the oven @150ºC-300ºF and bake for about 18-20 minutes or until golden.
- Step 8: Let the cookies cool on the baking sheet. Store in an airtight container for up to 7 days. Enjoy!!
Pro tips:
Make sure your eggs are at room temperature. Cold eggs can cause your batter to curdle.
Use softened butter for easier mixing.
If your kitchen is warm, chill the cookies dough for 1-2 hours to prevent spreading.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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