Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract to the mixture, and continue mixing until fully combined.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Be careful not to overmix.
- Use a small cookie scoop or spoon to form 1-inch dough balls and place them 2 inches apart on the prepared baking sheet.
- Gently press each dough ball down with a fork to create the signature wafer pattern.
- Bake for 8 to 10 minutes, or until the edges of the cookies turn lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure not to overbake, as this can make the wafers too dry.
- To achieve a crispy texture, be sure to cool the wafers properly after baking.
- Store in an airtight container at room temperature for up to one week. For longer storage, you can freeze the wafers for up to 3 months.