What type of flour is best for the wafers?

All-purpose flour provides a delicate yet sturdy texture perfect for light vanilla wafers.

Can I substitute the butter for a dairy-free alternative?

Yes, plant-based butter substitutes work well, maintaining the wafers’ rich texture.

Melting semi-sweet chocolate with a touch of coconut oil or vegetable shortening creates a smooth, glossy coating.

Baking at 350°F for 12-15 minutes until edges are lightly golden ensures a crisp texture without overbaking.

Using a gluten-free all-purpose flour blend allows for a similar texture suitable for gluten-free diets.

Light, crisp vanilla wafers dipped in rich chocolate—an easy, delightful treat perfect for any occasion.

I enjoy making these simple cookies because they bring a smile to everyone's face and are perfect for sharing.

Vanilla Wafers: 1 cup (125 g) all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/2 cup (115 g) unsalted butter softened, 1/2 cup (100 g) granulated sugar, 1 large egg, 1 tablespoon milk, 1 tablespoon pure vanilla extract
Dipping Chocolate: 6 oz (170 g) semi-sweet chocolate chopped (or chocolate chips), 1 teaspoon coconut oil or vegetable shortening (optional for smoother chocolate)

Preheat Oven:: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:: In a larger bowl, cream the softened butter and sugar together until light and fluffy.
Add Wet Ingredients:: Beat in the egg, milk, and vanilla extract until well combined.
Combine Mixtures:: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Shape Cookies:: Using a teaspoon or small cookie scoop, drop small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake Cookies:: Bake for 12–15 minutes or until the edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Melt Chocolate:: For the dipping chocolate In a microwave-safe bowl, combine the chopped chocolate and coconut oil (if using). Microwave in 20-second intervals, stirring after each, until melted and smooth.
Dip Cookies:: Dip half of each cooled vanilla wafer into the melted chocolate. Let excess drip off, then place on parchment paper to set. Refrigerate for 10 minutes to harden the chocolate, if desired.

This recipe is a family favorite and perfect for holiday gatherings or casual snacks.

Mixing bowls, electric mixer or whisk, baking sheet, parchment paper, wire rack, microwave-safe bowl, spoon or cookie scoop

Contains wheat (gluten), eggs, dairy, and may contain soy (if using certain chocolates). Always read ingredient labels to confirm allergen status.

Calories 110, Total Fat 6 g, Carbohydrates 13 g, Protein 1 g per serving

These cookies are a simple yet elegant treat that anyone can enjoy making and sharing.

→ What type of flour is best for the wafers?: All-purpose flour provides a delicate yet sturdy texture perfect for light vanilla wafers.
→ Can I substitute the butter for a dairy-free alternative?: Yes, plant-based butter substitutes work well, maintaining the wafers’ rich texture.
→ How do I achieve smooth dipping chocolate?: Melting semi-sweet chocolate with a touch of coconut oil or vegetable shortening creates a smooth, glossy coating.
→ What is the ideal baking time for crisp wafers?: Baking at 350°F for 12-15 minutes until edges are lightly golden ensures a crisp texture without overbaking.
→ Can I make the wafers gluten-free?: Using a gluten-free all-purpose flour blend allows for a similar texture suitable for gluten-free diets.