What flour is best for vanilla wafers?

All-purpose flour is ideal to achieve a tender yet crisp structure in the wafers.

How do I make the chocolate smooth for dipping?

Microwaving chopped chocolate with a teaspoon of coconut oil or vegetable shortening helps melt it evenly and creates a silky texture.

Yes, dark or white chocolate can be substituted to vary the flavor and sweetness of the dipped wafers.

Allow wafers to cool completely before dipping, then refrigerate after dipping to help the chocolate harden without softening the cookie.

Adding sprinkles or chopped nuts to the chocolate surface before it sets adds pleasant texture and visual appeal.

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

I enjoy making these cookies because they bring back fond memories of sharing treats with family and friends.

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)

Step 1:: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2:: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3:: In a larger bowl, cream the softened butter and sugar together until light and fluffy.
Step 4:: Beat in the egg, milk, and vanilla extract until well combined.
Step 5:: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Step 6:: Using a teaspoon or small cookie scoop, drop small mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7:: 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.
Step 8:: 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.
Step 9:: 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.

These cookies often bring the family together as we enjoy them with tea or coffee after dinner.

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 per serving, Total Fat: 6 g, Carbohydrates: 13 g, Protein: 1 g

Enjoy these simple vanilla wafers with a rich chocolate dip for a delightful treat anytime.

→ What flour is best for vanilla wafers?: All-purpose flour is ideal to achieve a tender yet crisp structure in the wafers.
→ How do I make the chocolate smooth for dipping?: Microwaving chopped chocolate with a teaspoon of coconut oil or vegetable shortening helps melt it evenly and creates a silky texture.
→ Can I use different types of chocolate for dipping?: Yes, dark or white chocolate can be substituted to vary the flavor and sweetness of the dipped wafers.
→ How do I ensure the wafers stay crisp after dipping?: Allow wafers to cool completely before dipping, then refrigerate after dipping to help the chocolate harden without softening the cookie.
→ Are there options to add texture to the chocolate coating?: Adding sprinkles or chopped nuts to the chocolate surface before it sets adds pleasant texture and visual appeal.