I think for a lot of people the cookie they remember from their youngest years is the graham cracker. I know I definitely ate my fair share of those as a kid but for me the cookie I remember most is the Nilla Wafer. These were such a simple, basic cookie but were so tasty and didn’t make a big mess (important when dealing with a toddler!).
Mostly though I remember that Nilla Wafers were one of the few treats my family could agree on. My mom loved them, I loved them, and even my dad could be found sticking his hand into the yellow box (though I’m pretty sure his favorite way to eat these was nestled into a bowl full of banana pudding). So when I stumbled on this recipe for Nilla Wafers I knew I had to make them…and soon. Often times a recipe will sit in my to-make pile (or on my Pinterest board) for a while before I get around to making it. But this recipe? This one took a mere few days for me to make (and only that long because of my schedule).
These cookies do not disappoint. They aren’t exactly like the ones out of the box but they’re close. I rolled mine a little too big so they’re a bit chewy (and delicious) but next time I’ll make them a little smaller to get more of that crunchy wafer aspect. These will definitely be making a repeat appearance in our house. And maybe next time I’ll make some banana pudding too.
Homemade Nilla Wafers
From The First Year
Ingredients
1/2 Cup Butter (Softened)
1/2 Cup Sugar
1/2 Cup Brown Sugar
1 Large Egg
1 Teaspoon Vanilla
1 1/3 Cup Flour
1/2 Teaspoon Salt
1/2 Teaspoon Baking Powder
Directions
Line a baking sheet with parchment or a silicone mat. Preheat oven to 325 degrees.
Cream the butter and both sugars together and then add in the egg and vanilla.
Add the baking powder, salt, and flour and combine completely.
Roll the dough into small dime-sized balls and place one baking sheet. These spread a little but you don’t need much room between them.
Bake for 7-10 minutes or until they are very light golden brown. The bigger the cookie the longer they will take.
Allow to cool and then store in an airtight container.
