Excerpt from Nicole Hunn’s book Gluten-Free Glassic Snacks.
Even self-proclaimed chocolate lovers have no choice but to love a Nilla Wafer. Deep vanilla flavor in a crispy, crunchy little cookie so perfectly nostalgic that they wouldn’t dare change the packaging.
Nilla Wafers are the sort of cookie that we all take for granted—until, suddenly, we can no longer have them. Fortunately, making your own is super simple, and if you can’t be bothered piping the dough onto the baking sheet to get the perfectly round cookies, just scoop it by the rounded tablespoon.
1 1/3 cups (187 g) all-purpose gluten-free flour
½ teaspoon baking powder
1/8 teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, at room temperature
½ cup (109 g) packed light brown sugar
1 egg (50 g, weighed out of shell), at room temperature, beaten
4 teaspoons pure vanilla extract
2 tablespoons (1 fluid ounce) milk
1. Preheat your oven to 325° F.
2. Line rimmed baking sheets with unbleached parchment paper and set them aside.
3. In a large bowl, place the flour, baking powder, baking soda, and salt, and whisk to combine. Add the butter, brown sugar, egg, vanilla, and milk, mixing thoroughly after each addition. The batter should still be thin enough to be piped through a plain pastry piping tip, but not runny.
4. Transfer the dough to a pastry bag fitted with a ¼-inch plain piping tip and pipe 1-inch rounds, spaced about 1 inch apart from one another, onto the prepared baking sheets. The cookies will spread, but not a lot.
5. With wet fingers, gently flatten the top of each raw cookie to smooth any peaks left after piping. Chill the raw cookies on the baking sheet in the freezer for about 5 minutes until firm.
6. Once the raw cookies are firm, place the baking sheets, one at a time, in the center of the preheated oven and bake until the cookies are golden brown all over, 15 to 17 minutes. Allow to cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely. They will crisp as they cool.
Your Nilla Wafer-like cookies can be stored in a sealed glass container at room temperature and should maintain their texture for at least five days. For longer storage, seal them tightly in a freezer-safe wrap or bag and freeze for up to 2 months. Defrost at room temperature.