I have a soft spot for those classic, store-bought vanilla wafers. They bring back memories of after-school snacks and, of course, banana pudding. But something about them always felt a little… one-dimensional.
Then my sourdough starter entered the picture. Like many of you, I’m always looking for creative ways to use up the discard. One day, staring at a box of wafers and a jar of bubbly discard, an idea sparked. Could I combine the two?
The result was better than I imagined. These Sourdough Vanilla Wafers are something special. They have the familiar sweetness and vanilla warmth, but with a subtle, tangy depth that makes them incredibly moreish. They’re crisp, buttery, and so simple to make.
This recipe transforms that discard you might have thrown away into a truly delightful, nostalgic treat. Let’s bake some memories together.
What You’ll Need
Here are the simple ingredients that come together to create these amazing little cookies.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 cup unfed sourdough starter (discard), at room temperature
Required Tools
You don’t need any fancy equipment for this recipe. Here is the basic gear you’ll want to have on hand:
- Stand mixer with a paddle attachment, or a hand mixer
- Medium mixing bowl
- Spatula
- Plastic wrap
- Rolling pin
- Baking sheets
- Parchment paper
- 1.5-inch round cookie cutter (a small bottle cap or shot glass works too!)
- Wire cooling rack
Pro Tips
After a few batches, I’ve learned a couple of things that make a huge difference. Keep these tips in mind for perfect wafers every time.
1. Don’t Skip the Chill Time: This is the most important step. Chilling the dough for at least two hours (or even overnight) solidifies the butter. This prevents the cookies from spreading into thin, greasy crisps in the oven. A cold dough is your best friend for a defined shape and perfect texture.
2. Roll It Thin: For that signature light, crispy crunch, you need to roll the dough thin. I aim for about 1/8 of an inch. A thicker cookie will be softer and more cake-like, which is fine if that’s what you prefer, but for the classic wafer experience, thin is in.
3. Watch the Oven Like a Hawk: These little wafers bake fast. The difference between perfectly golden and sadly burnt is just a minute or two. Stay close to your oven, especially during the last few minutes of baking. You’re looking for just a hint of golden brown around the edges.
4. Room Temperature is Key: Make sure your butter, egg yolk, and sourdough discard are all at room temperature before you start. This allows them to blend together into a smooth, uniform dough without any curdling or lumps.
Step-by-Step Instructions
Follow these simple steps to wafer perfection.
Step 1: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color. This usually takes about 2-3 minutes.
Step 3: Add the egg yolk and vanilla extract to the butter mixture. Beat again until everything is well combined, scraping down the sides of the bowl with a spatula as needed.
Step 4: Turn the mixer to low speed and pour in the room-temperature sourdough discard. Mix just until it’s incorporated. The mixture might look a little separated at this point, but don’t worry, the flour will bring it all together.
Step 5: With the mixer still on low, gradually add the dry flour mixture to the wet ingredients. Mix only until the dough just comes together. Avoid overmixing, as it can make the cookies tough.
Step 6: Scrape the dough out onto a piece of plastic wrap, form it into a flat disk, and wrap it tightly. Place the dough in the refrigerator to chill for at least 2 hours, or up to 2 days.
Step 7: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 8: Lightly flour your work surface and your rolling pin. Unwrap the chilled dough and roll it out to about 1/8-inch thickness. If the dough is too firm, let it sit at room temperature for 5-10 minutes.
Step 9: Use a 1.5-inch round cookie cutter to cut out your wafers. Place them about an inch apart on the prepared baking sheets. You can gather and re-roll the scraps until you’ve used all the dough.
Step 10: Bake for 9-12 minutes, or until the edges are lightly golden brown. The centers will still look pale. Rotate the baking sheets halfway through the baking time for even cooking.
Step 11: Let the wafers cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They will crisp up as they cool.
Substitutions and Variations
This recipe is quite flexible. Here are some ideas for swapping ingredients or adding a new twist.
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| All-Purpose Flour | 1:1 Gluten-Free Flour Blend | Ensure blend contains xanthan gum. |
| Unsalted Butter | Vegan Butter Sticks | Creates a great dairy-free version. |
| Vanilla Extract | Almond Extract or Lemon Zest | Use 1/2 tsp almond extract or 1 tsp zest. |
| New Flavor | Add Spices | Add 1/2 tsp cinnamon for a warmer flavor. |
Recipe Insights: Nutrition, Pairings, and Efficiency
Here’s a quick look at how to fit these wafers into your life and make the baking process even smoother.
| Category | Details |
|---|---|
| Nutrition Estimate | Per wafer: ~35 calories, 4g carbs, 2g fat. This is an estimate and can vary. |
| Dietary Swaps | Use a GF flour blend for gluten-free; use vegan butter for dairy-free. |
| Serving Suggestions | Perfect for classic banana pudding, crushing for a pie crust, or serving with ice cream. |
| Time-Saving Tip | The dough can be made up to 2 days ahead and kept in the fridge. |
Make Ahead Tips
This is a fantastic recipe to prepare in advance. The dough needs to chill anyway, so why not make it when you have a spare moment?
You can prepare the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 3 days. When you’re ready for fresh-baked cookies, just roll, cut, and bake.
For longer storage, the dough freezes beautifully. Shape the dough into a disk, wrap it in plastic wrap, and then place it inside a freezer-safe bag. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before rolling and baking.
Leftovers and Storage
If you somehow have any leftovers, storing them is easy. Wait until the wafers are completely cool, then place them in an airtight container.
They will stay crisp and delicious at room temperature for up to a week. There is no need to refrigerate them; in fact, the fridge can make them soft.
Frequently Asked Questions
Q1. Why did my wafers spread out so much in the oven?
Ans: This is almost always because the dough wasn’t cold enough. The butter needs to be very firm when the wafers go into the hot oven. If the dough felt soft or sticky when you were moving it to the baking sheet, pop the whole sheet into the fridge for 15 minutes before baking. That will help them hold their shape.
Q2. Can I use active, bubbly sourdough starter instead of discard?
Ans: You can, but it will change the flavor and texture slightly. An active starter will give the wafers a more pronounced tangy flavor and might make them a little puffier. Discard provides a milder tang and contributes to the crispiness.
Q3. My dough is really sticky and hard to roll. What did I do wrong?
Ans: It’s probably just a bit too warm. A well-chilled dough should be firm and easy to handle. If it’s sticking, try dusting your work surface and rolling pin with a little more flour. If it’s still unmanageable, don’t be afraid to put it back in the fridge for another 30 minutes to firm up again.
Q4. I don’t have a small round cookie cutter. What else can I use?
Ans: No problem! You can get creative here. The cap from a soda bottle or a small spice jar works well. A shot glass is also a great size. You can even just use a sharp knife to cut the dough into small squares for a more rustic look.
Wrapping Up
There you have it! A simple, satisfying recipe that gives new life to your sourdough discard and upgrades a childhood classic. The subtle tang and crisp, buttery bite make these wafers truly special.
I hope you have as much fun making these as I do. There’s nothing quite like the smell of them baking in the oven.
Give this recipe a try, and let me know how it turns out! I’d love to hear about your experience in the comments below. Feel free to ask any questions that come up along the way. Happy baking!
