If you’re looking for a delicious, sweet treat, wafer cookies are the way to go. Easy to make and full of flavor, they’re great in all kinds of recipes from desserts to ice cream toppings.
They don’t have to be boring either — try adding chocolate chips, nuts, or fruit for something new! However, these cookies are so delicate that it can be hard to make them without breaking them into crumbs. Here’s how to make the best wafer cookies ever!
5 cups of flour, 2 cups sugar, 1 teaspoon baking powder, and 1 teaspoon baking soda. 3/4 cup of margarine or butter (softened), 3 eggs (beaten), pinch salt, 2 teaspoons vanilla extract, 1 cup raisins. Optional: chocolate chips (to sprinkle on top for decoration), and cocoa powder for dusting.
Get all of your cookie-making supplies together. You’ll need a couple of cookie sheets or half-sheet pans, measuring spoons, a rolling pin, aluminum foil, and either silicone baking molds or stiff cardboard. For best results, put your oven on a rack in the center; you’ll want an even temperature throughout your cookies (if they bake too quickly in spots they will burn before they get fully baked). A regular kitchen timer or an oven thermometer is also useful.
Steps in Making These Delicious Cookies
- Gather your ingredients. You will need a medium bowl, measuring spoons for dry ingredients, and tablespoons for wet ones.
- Cream your butter and sugar until it is fluffy (this could take 5 minutes or so).
- Add in your eggs one at a time, beating each egg well before adding another one (if you’re using powdered eggs, add them as is; if you are using fresh eggs, beat them first).
- Mix up your flour with salt and baking soda – set aside, for now, we’ll come back to that later…
- Beat in your vanilla extract
- Once you’ve finished beating that into the dough, turn it off and set it aside until we’ve made our cookie filling
- In a separate bowl, mix together your brown sugar and white sugar. Then add in cinnamon, nutmeg, and ginger.
- Grate up some zucchini/squash
- Stir all of these things together until they are mixed well
- Now comes the fun part! Time to get cooking!
- Preheat oven to 350 degrees
- Roll out your dough on parchment paper
- Cut out shapes of choice
- Place cookies on an ungreased cookie sheet
- Bake for 10-12 minutes
- Let cool completely
Tips and Tricks
This recipe is versatile, so you have some wiggle room to experiment. For example, try replacing vanilla extract with a few drops of lemon extract or almond extract. Feel free to add a teaspoon or two of cinnamon or cocoa powder. And don’t forget that because these cookies don’t contain eggs, they won’t spread much during baking and will be fairly crisp when they come out of the oven.
So, if you prefer chewy cookies, bake them longer (in 30-second increments) until you achieve your desired texture. The only real requirement is making sure your dough is very smooth before baking; any lumpiness can cause craters in your finished product and make it look less appetizing than it really is.
I’m all about baking cookies from scratch. I love making my own cookie dough, scooping it into balls, and rolling them in sugar before they go into the oven. But if you don’t have time for that kind of thing, there are plenty of tasty shortcuts out there.
You can buy premade cookie dough or pop open a can of wafers and throw them on a pan with some chocolate chips for a minute or two, and voila! You have yourself a delicious treat. Now that you know how simple it is to make these cookies from start to finish, it’s time for you to head over to your pantry and start experimenting with different flavors. These are bound to become your new favorite dessert if they aren’t already!
Hi I’m Bilal Malik, a digital marketing and blogging expert holding years of experience.