Vanilla wafers are the ultimate blank canvas for creativity in your kitchen! Whether you’re craving something classic, decadent, or delightfully unexpected, these 34 irresistible variations will transform simple cookies into show-stopping treats. Get ready to bake up some magic and discover your new favorite recipe—each one is easier and more delicious than the last.
Classic Vanilla Wafer Cookies
Nostalgia in a nibble, these vanilla wafer cookies are the crispy, buttery little delights that make you wonder why you ever bothered with store-bought versions. They’re like edible sunshine—simple, sweet, and utterly irresistible, perfect for snacking, dunking, or just hoarding in a secret jar (we won’t tell).
Ingredients
– 1 cup unsalted butter, softened to room temperature
– 1 cup granulated sugar
– 2 large pasture-raised eggs, lightly beaten
– 2 teaspoons pure vanilla extract
– 2 1/4 cups all-purpose flour, sifted
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon baking powder
Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed for 3–4 minutes, until light and fluffy.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter-sugar mixture, and mix on low speed until fully incorporated, about 1 minute.
4. In a separate bowl, whisk together the sifted all-purpose flour, fine sea salt, and baking powder until evenly combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms and no flour streaks remain; avoid overmixing to prevent tough cookies.
6. Using a small cookie scoop or teaspoon, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass or your palm to about 1/4-inch thickness for even baking and a crisp texture.
8. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden brown and the centers are set but not overly dark.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely; this resting time ensures they crisp up perfectly without becoming brittle.
Perfectly crisp and delicately sweet, these wafers offer a satisfying snap with every bite, thanks to their golden edges and tender centers. Serve them alongside a scoop of vanilla ice cream for a nostalgic treat, or crush them into a pie crust for an instant upgrade—because sometimes, the simplest things are the most divine.
Vanilla Wafer Icebox Cake
Crisp vanilla wafers and velvety whipped cream unite in this no-bake marvel that’s cooler than your air conditioner on a scorching day—seriously, your oven gets a vacation!
Ingredients
– 2 (11-ounce) boxes of vanilla wafer cookies
– 4 cups of heavy cream, chilled to 40°F
– 1/2 cup of granulated sugar
– 2 teaspoons of pure vanilla extract
– 1/4 teaspoon of fine sea salt
Instructions
1. In the bowl of a stand mixer fitted with the whisk attachment, combine the chilled heavy cream, granulated sugar, pure vanilla extract, and fine sea salt.
2. Whip the mixture on medium-high speed for 3 to 4 minutes, until stiff peaks form and the cream holds its shape when the whisk is lifted.
3. Tip: Chill your mixer bowl and whisk in the freezer for 15 minutes before whipping to achieve maximum volume in the cream.
4. Arrange a single layer of vanilla wafer cookies snugly in the bottom of a 9×13-inch baking dish, covering the surface completely.
5. Spread one-third of the whipped cream evenly over the cookie layer using an offset spatula, ensuring full coverage without disturbing the cookies beneath.
6. Repeat the layering process twice more, alternating cookies and whipped cream, for a total of three cookie layers and three cream layers.
7. Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the final cream layer to prevent a skin from forming.
8. Refrigerate the cake for a minimum of 8 hours or up to 24 hours at 38°F to allow the cookies to soften and the flavors to meld.
9. Tip: For easier slicing, use a sharp knife dipped in hot water and wiped clean between cuts to achieve clean edges.
10. Tip: Garnish with fresh berries or a drizzle of chocolate sauce just before serving to add a burst of color and complementary flavor.
11. Remove the plastic wrap and slice the cake into portions using a serrated knife for a clean cut through the softened layers.
The texture transforms into a dreamy, cake-like softness with a hint of crunch, while the vanilla essence sings through each creamy bite. Try serving it with a sprinkle of toasted nuts or a side of macerated strawberries for an extra touch of elegance that’ll have guests begging for the recipe.
Vanilla Wafer Banana Pudding
Scoop up your spoons, folks—this isn’t your grandma’s banana pudding (well, maybe it is, but we jazzed it up with a little modern flair). Imagine layers of creamy, dreamy custard hugging ripe bananas and crisp vanilla wafers, all coming together in a dessert that’s basically a hug in a bowl.
Ingredients
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 teaspoon fine sea salt
– 4 large pasture-raised eggs, separated
– 2 cups whole milk
– 1 tablespoon pure vanilla extract
– 1 package (11 ounces) vanilla wafer cookies
– 4 ripe medium bananas, sliced into 1/4-inch rounds
– 1/4 cup confectioners’ sugar
Instructions
1. In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup all-purpose flour, and 1/4 teaspoon fine sea salt until fully combined.
2. Add the egg yolks from 4 large pasture-raised eggs to the dry mixture, whisking vigorously until smooth and pale yellow in color.
3. Gradually pour in 2 cups whole milk while continuously whisking to prevent lumps from forming.
4. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 8-10 minutes.
5. Remove from heat and stir in 1 tablespoon pure vanilla extract; let the custard cool to room temperature, stirring occasionally to avoid a skin forming.
6. In a large glass bowl, create a layer using half of the vanilla wafer cookies, covering the bottom evenly.
7. Top the wafers with half of the sliced bananas, arranging them in a single layer for even distribution.
8. Pour half of the cooled custard over the banana layer, spreading it gently with a spatula to cover completely.
9. Repeat the layers with the remaining wafers, bananas, and custard.
10. In a clean, dry bowl, beat the reserved egg whites with an electric mixer on high speed until soft peaks form, about 2-3 minutes.
11. Gradually add 1/4 cup confectioners’ sugar while continuing to beat until stiff, glossy peaks form, about 1-2 minutes more.
12. Spread the meringue evenly over the top layer of the pudding, ensuring it reaches the edges of the bowl to seal in moisture.
13. Use a kitchen torch to brown the meringue lightly, moving in circular motions until golden spots appear, or place under a broiler preheated to 500°F for 1-2 minutes, watching closely to avoid burning.
14. Chill the pudding in the refrigerator for at least 4 hours, or until fully set and cold.
Unbelievably creamy and layered with contrasting textures, this pudding features a silky custard that melds with the soft bananas and retains a slight crunch from the wafers. Serve it chilled in individual jars for a portable treat, or garnish with a drizzle of caramel sauce and a sprinkle of toasted pecans to elevate it into a show-stopping dessert.
Chocolate-Dipped Vanilla Wafer Treats
Zesty doesn’t even begin to describe these chocolate-dipped vanilla wafer treats—they’re the snack that’ll have you doing a happy dance in your kitchen! Imagine crispy, buttery wafers taking a luxurious dip in rich chocolate, creating a symphony of textures that’ll make your taste buds sing. Trust me, these little delights are the perfect pick-me-up for any occasion, from Netflix binges to impromptu parties.
Ingredients
– 24 high-quality vanilla wafer cookies
– 8 ounces semisweet chocolate couverture, finely chopped
– 1 tablespoon unrefined coconut oil
– 1/4 cup finely chopped toasted pecans
– Flaky sea salt, for garnish
Instructions
1. Line a baking sheet with parchment paper and set aside.
2. Place the finely chopped semisweet chocolate couverture and unrefined coconut oil in a heatproof bowl.
3. Create a double boiler by setting the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water.
4. Melt the chocolate mixture, stirring constantly with a silicone spatula, until completely smooth and glossy, about 3-4 minutes.
5. Remove the bowl from heat and let the chocolate cool slightly for 2 minutes to thicken slightly for optimal dipping consistency.
6. Dip each vanilla wafer cookie halfway into the melted chocolate, using a dipping fork for even coverage.
7. Allow excess chocolate to drip off by gently tapping the fork against the side of the bowl.
8. Place each dipped cookie on the prepared parchment-lined baking sheet.
9. Immediately sprinkle the chocolate-dipped portion with finely chopped toasted pecans and a pinch of flaky sea salt before the chocolate sets.
10. Repeat the dipping and garnishing process with all remaining vanilla wafer cookies.
11. Transfer the baking sheet to the refrigerator and chill for 15-20 minutes, or until the chocolate coating is completely firm.
12. Carefully remove the treats from the parchment paper using an offset spatula to prevent breakage.
Lusciously crisp wafers meet that satisfying snap of tempered chocolate, while the toasted pecans add earthy depth and the sea salt provides that perfect salty contrast. Serve these beauties stacked on a vintage cake stand for a nostalgic touch, or package them in cellophane bags tied with ribbon for edible gifts that’ll make you everyone’s favorite food friend!
Vanilla Wafer Crust Cheesecake
Prepare to have your dessert world rocked! This vanilla wafer crust cheesecake is the creamy, dreamy answer to your sweet tooth prayers, combining nostalgic cookie crunch with luxurious cheesecake perfection in every blissful bite.
Ingredients
– 2 cups finely crushed vanilla wafer cookies
– 6 tablespoons unsalted butter, melted and clarified
– 24 ounces cream cheese, at room temperature
– 1 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 3 pasture-raised eggs, lightly beaten
– 1 cup sour cream
– 1 tablespoon all-purpose flour
Instructions
1. Preheat your oven to 325°F (163°C).
2. Combine 2 cups finely crushed vanilla wafer cookies with 6 tablespoons clarified unsalted butter in a medium bowl.
3. Press the mixture firmly into the bottom of a 9-inch springform pan using the flat bottom of a measuring cup for even distribution.
4. Bake the crust for 10 minutes at 325°F until lightly golden and fragrant.
5. Cool the crust completely on a wire rack for 15 minutes.
6. In a large mixing bowl, beat 24 ounces room temperature cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
7. Gradually add 1 cup granulated sugar while continuing to beat for another 2 minutes.
8. Mix in 1 teaspoon pure vanilla extract until fully incorporated.
9. Add 3 lightly beaten pasture-raised eggs one at a time, beating for 30 seconds after each addition until just combined.
10. Gently fold in 1 cup sour cream and 1 tablespoon all-purpose flour using a spatula until the batter is uniform.
11. Pour the filling over the cooled crust and smooth the top with an offset spatula.
12. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly when gently shaken.
13. Turn off the oven and prop the door open with a wooden spoon, allowing the cheesecake to cool gradually inside for 1 hour.
14. Remove from oven and cool completely at room temperature for 2 hours.
15. Refrigerate for at least 4 hours or preferably overnight before serving.
Just imagine slicing into that velvety smooth texture that melts on your tongue with each forkful. The vanilla wafer crust provides the perfect buttery counterpoint to the rich, tangy cream cheese filling, creating a symphony of textures that’ll have you coming back for seconds (and thirds!). Try serving it with fresh berry compote or a drizzle of salted caramel for an extra flavor dimension that’ll make this dessert truly unforgettable.
Homemade Vanilla Wafer Tiramisu
Zesty and utterly irresistible, this vanilla wafer tiramisu is the dessert that’ll have you ditching the coffee shop version forever—because who needs a barista when you’ve got a bowl of creamy, dreamy goodness? It’s the lazy baker’s best friend, with no fancy layering required, just pure indulgence in every spoonful. Trust me, your taste buds will throw a party, and your friends will beg for the recipe!
Ingredients
– 2 cups heavy cream, chilled
– 8 ounces mascarpone cheese, at room temperature
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 24 vanilla wafer cookies
– 1 cup strong brewed coffee, cooled to room temperature
– 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
1. In a large mixing bowl, combine the chilled heavy cream, room-temperature mascarpone cheese, granulated sugar, and pure vanilla extract.
2. Using an electric mixer on medium-high speed, whip the mixture until stiff peaks form, about 3-4 minutes, ensuring not to over-whip to avoid a grainy texture.
3. Dip each vanilla wafer cookie briefly into the cooled, strong brewed coffee, just until moistened but not soggy, to prevent them from disintegrating.
4. Arrange a single layer of the coffee-dipped vanilla wafers at the bottom of a 9×9-inch baking dish.
5. Spread half of the whipped cream mixture evenly over the layer of vanilla wafers.
6. Repeat with another layer of coffee-dipped vanilla wafers, followed by the remaining whipped cream mixture.
7. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the texture to set properly.
8. Just before serving, dust the top evenly with unsweetened cocoa powder using a fine-mesh sieve for a professional, clump-free finish.
A silky, cloud-like cream melds with the coffee-kissed wafers, creating a dessert that’s both light and decadently rich. Serve it in individual glasses for a chic twist, or dig straight into the dish—because let’s be real, self-control is optional here!
Easy Vanilla Wafer Sandwich Cookies
Gather ’round, cookie connoisseurs! These Easy Vanilla Wafer Sandwich Cookies are about to become your new obsession—crispy, creamy, and ridiculously simple to whip up. Forget store-bought; homemade is where the magic (and bragging rights) happen.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 1/2 cup clarified butter, softened
– 2 pasture-raised eggs, lightly beaten
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
– 1/2 cup unsalted butter, at room temperature
– 1 1/2 cups confectioners’ sugar
– 1/4 cup heavy cream
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the sifted all-purpose flour and fine sea salt until fully incorporated.
3. In a separate large bowl, cream the clarified butter and granulated sugar using an electric mixer on medium speed for 3 minutes, until light and fluffy.
4. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, mixing on low speed until just combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a smooth dough forms, being careful not to overmix.
6. Using a small cookie scoop, portion the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
7. Flatten each ball slightly with the bottom of a glass to create uniform 1/4-inch thick wafers.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
9. Remove from the oven and allow the wafers to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. While the wafers cool, prepare the filling by beating the unsalted butter and confectioners’ sugar in a bowl with an electric mixer on high speed for 2 minutes until smooth.
11. Gradually add the heavy cream, continuing to beat for an additional 1-2 minutes until the filling is light and spreadable.
12. Once the wafers are fully cooled, spread approximately 1 tablespoon of the buttercream filling onto the flat side of one wafer.
13. Top with a second wafer, flat side down, and gently press together to form a sandwich.
14. Repeat with the remaining wafers and filling.
15. For best results, chill the assembled cookies in the refrigerator for 30 minutes before serving to allow the filling to set.
Fantastic! These cookies boast a delightful crunch from the wafers paired with a luxuriously smooth, creamy filling that melts in your mouth. Serve them alongside a cold glass of milk for a classic treat, or crumble them over vanilla ice cream for an indulgent dessert twist—they’re sure to disappear fast!
Gluten-Free Vanilla Wafer Delights
Hooray! If you thought gluten-free baking meant sacrificing flavor and fun, prepare to have your taste buds blissfully schooled. These vanilla wafer delights are about to become your new obsession—crispy, delicate, and packed with nostalgic charm, all without a speck of gluten to cramp your style.
Ingredients
– 1 cup superfine almond flour
– 1/2 cup tapioca starch
– 1/4 cup clarified butter, cooled to room temperature
– 1/2 cup organic cane sugar
– 2 pasture-raised eggs, lightly beaten
– 2 teaspoons pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1/4 teaspoon xanthan gum
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the superfine almond flour, tapioca starch, fine sea salt, and xanthan gum until fully combined.
3. In a separate large bowl, cream the clarified butter and organic cane sugar with an electric mixer on medium speed for 3 minutes, until light and fluffy.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, mixing on low speed until just incorporated.
5. Stir in the pure vanilla extract with a spatula.
6. Gently fold the dry ingredients into the wet mixture until a cohesive dough forms, being careful not to overmix.
7. Using a small cookie scoop, portion teaspoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Flatten each ball gently with the bottom of a glass to about 1/8-inch thickness for even baking.
9. Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers are set.
10. Allow the wafers to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Seriously, these wafers boast a delicate crispness that shatters with each bite, releasing a warm vanilla aroma that’s downright addictive. Serve them layered with fresh berries and whipped cream for a playful parfait, or simply enjoy them with a cup of tea—they’re so good, you might forget they’re gluten-free!
No-Bake Vanilla Wafer Pie
Unbelievably easy and dangerously delicious, this no-bake vanilla wafer pie is the dessert hero we all need when oven avoidance strikes. With a creamy filling that whispers sweet nothings and a crust that crunches with purpose, it’s the kind of treat that makes you wonder why you ever bothered preheating anything.
Ingredients
– 2 cups finely crushed vanilla wafer cookies
– 6 tablespoons unsalted butter, melted and slightly cooled
– 8 ounces full-fat cream cheese, softened to room temperature
– 1 cup confectioners’ sugar, sifted
– 2 teaspoons pure vanilla extract
– 1 cup heavy whipping cream, chilled
– ¼ cup granulated sugar
Instructions
1. Combine 2 cups finely crushed vanilla wafer cookies and 6 tablespoons melted unsalted butter in a medium mixing bowl until the mixture resembles wet sand.
2. Firmly press the cookie mixture into the bottom and up the sides of a 9-inch pie plate using the back of a measuring cup for an even layer.
3. Chill the crust in the refrigerator for 15 minutes to set while preparing the filling.
4. In a large bowl, beat 8 ounces softened full-fat cream cheese with an electric mixer on medium speed until smooth and lump-free, about 2 minutes.
5. Gradually add 1 cup sifted confectioners’ sugar and 2 teaspoons pure vanilla extract, beating until fully incorporated and creamy.
6. In a separate chilled bowl, whip 1 cup heavy whipping cream and ¼ cup granulated sugar on high speed until stiff peaks form, about 3-4 minutes.
7. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain, being careful not to deflate the airiness.
8. Spoon the filling into the chilled crust and spread it evenly with an offset spatula.
9. Refrigerate the pie for at least 4 hours, or until the filling is firm to the touch.
10. Slice with a warm knife for clean edges and serve chilled.
Decadently creamy and satisfyingly crunchy, this pie delivers a dreamy texture contrast that’s pure bliss with every bite. For a playful twist, top with fresh berries or a drizzle of salted caramel just before serving to elevate its vanilla-forward charm.
Vanilla Wafer Truffles
Scoop up your snack game with these irresistible vanilla wafer truffles that’ll have you questioning why you ever settled for store-bought treats! These no-bake beauties combine crunchy cookies with creamy decadence in bite-sized perfection. Get ready to impress your taste buds and your friends with minimal effort and maximum flavor payoff.
Ingredients
– 4 cups vanilla wafer cookies, finely crushed
– 1 cup cream cheese, softened to room temperature
– 1/2 cup unsalted butter, clarified and cooled
– 2 cups confectioners’ sugar, sifted
– 12 oz high-quality semi-sweet chocolate, finely chopped
– 2 tbsp coconut oil, refined
– 1 tsp pure vanilla extract
– 1/4 tsp fine sea salt
Instructions
1. Place vanilla wafer cookies in a food processor and pulse until finely crushed, about 15-20 pulses.
2. In a stand mixer fitted with the paddle attachment, combine softened cream cheese and clarified butter on medium speed until perfectly smooth, approximately 2 minutes.
3. Gradually add sifted confectioners’ sugar while mixing on low speed to prevent dust clouds.
4. Mix in pure vanilla extract and fine sea salt until fully incorporated.
5. Add crushed vanilla wafers to the cream cheese mixture and fold together using a spatula until uniform.
6. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm the mixture for easier handling.
7. Using a 1-tbsp cookie scoop, portion the mixture and roll into smooth balls between your palms.
8. Place formed balls on a parchment-lined baking sheet and freeze for 15 minutes to set completely.
9. Create a double boiler by placing a heatproof bowl over a saucepan with 1 inch of simmering water (180°F).
10. Melt finely chopped semi-sweet chocolate and refined coconut oil in the bowl, stirring constantly until smooth and glossy.
11. Using dipping tools or forks, submerge each frozen truffle ball into the melted chocolate, coating completely.
12. Allow excess chocolate to drip off before returning to the parchment-lined sheet.
13. Let truffles set at room temperature for 1 hour until chocolate coating is firm.
Decadently creamy centers contrast beautifully with the crisp chocolate shell, creating a textural symphony in every bite. For an elegant presentation, drizzle with white chocolate or roll in crushed toasted pecans before the coating sets. These keep beautifully in an airtight container for up to five days—if they last that long!
Lemon Zest Vanilla Wafer Cookies
Ready to pucker up for a cookie that’s equal parts zesty and zen? These Lemon Zest Vanilla Wafer Cookies are the sunny little discs of joy your snack drawer has been dreaming of—crisp, fragrant, and ridiculously easy to love.
Ingredients
– 1 cup unsalted butter, clarified and cooled to room temperature
– ¾ cup granulated sugar
– 1 large pasture-raised egg, lightly beaten
– 2 teaspoons pure vanilla extract
– 2 cups all-purpose flour, sifted
– 1 tablespoon freshly grated lemon zest
– ½ teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream the clarified butter and granulated sugar on medium speed for 3 minutes, until pale and fluffy.
3. Tip: Scrape down the bowl halfway through creaming to ensure even incorporation.
4. Add the lightly beaten pasture-raised egg and pure vanilla extract, mixing on low speed until just combined.
5. In a separate bowl, whisk together the sifted all-purpose flour, freshly grated lemon zest, and fine sea salt.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a cohesive dough forms, about 1 minute.
7. Tip: Avoid overmixing to prevent tough cookies.
8. Scoop tablespoon-sized portions of dough and roll into balls, placing them 2 inches apart on the prepared baking sheets.
9. Flatten each ball gently with the bottom of a glass or your palm to about ¼-inch thickness.
10. Tip: Dip the glass in sugar before flattening for a subtle crunch on the edges.
11. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Golden and crisp, these wafers boast a delicate crunch that gives way to a bright, citrus-kissed center. Serve them alongside a dollop of lemon curd for dipping, or crumble them over vanilla bean ice cream for a textural dream.
Coconut Vanilla Wafer Bars
Crisp, creamy, and downright dreamy—these coconut vanilla wafer bars are the no-bake dessert that’ll have you sneaking back to the pan for just one more bite (we won’t tell!). With a buttery base and a luscious coconut topping, they’re the sweet escape your weeknight cravings deserve.
Ingredients
– 2 cups finely crushed vanilla wafer cookies
– 6 tablespoons unsalted butter, melted
– 1/4 cup granulated sugar
– 1/4 teaspoon fine sea salt
– 1 (14-ounce) can sweetened condensed milk
– 2 teaspoons pure vanilla extract
– 2 cups sweetened shredded coconut
– 1/2 cup toasted coconut flakes, for garnish
Instructions
1. Line an 8×8-inch baking pan with parchment paper, allowing overhang on two sides for easy removal.
2. In a medium bowl, combine the finely crushed vanilla wafer cookies, melted unsalted butter, granulated sugar, and fine sea salt until the mixture resembles wet sand.
3. Firmly press the cookie mixture into the bottom of the prepared pan in an even layer using the bottom of a measuring cup.
4. Chill the crust in the refrigerator for 15 minutes to set.
5. In another bowl, whisk together the sweetened condensed milk and pure vanilla extract until smooth.
6. Fold in the sweetened shredded coconut until fully incorporated.
7. Spread the coconut mixture evenly over the chilled crust with a spatula.
8. Sprinkle the toasted coconut flakes evenly over the top for added texture and flavor.
9. Refrigerate the bars for at least 4 hours, or until firm and set.
10. Use the parchment overhang to lift the bars from the pan and transfer to a cutting board.
11. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Heavenly in every way, these bars boast a crisp, crumbly base that gives way to a chewy, coconut-packed center with a hint of vanilla warmth. Serve them chilled with a drizzle of dark chocolate or alongside a scoop of vanilla bean ice cream for an extra indulgent treat.
Vanilla Wafer Strawberry Shortcake
Mmm, who needs fussy biscuits when vanilla wafers are ready to bring their crispy, buttery A-game to this strawberry-studded spectacle? This clever twist on shortcake is basically dessert cheating—and we’re totally here for it.
Ingredients
– 1 quart fresh strawberries, hulled and sliced
– ¼ cup granulated sugar
– 2 cups heavy cream
– 2 tablespoons confectioners’ sugar
– 1 teaspoon pure vanilla extract
– 24 high-quality vanilla wafer cookies
– Fresh mint leaves, for garnish
Instructions
1. In a medium mixing bowl, combine the hulled and sliced strawberries with granulated sugar; macerate for 20 minutes at room temperature to release natural juices.
2. Tip: Gently toss the strawberries halfway through maceration for even syrup development.
3. In a chilled stainless steel bowl, pour the heavy cream and add confectioners’ sugar and pure vanilla extract.
4. Using a hand mixer fitted with whisk attachments, whip the cream on medium-high speed until stiff peaks form, about 3–4 minutes.
5. Tip: Ensure the bowl and beaters are cold to achieve maximum volume and stability in the whipped cream.
6. Arrange 8 vanilla wafer cookies in a single layer on each of three serving plates.
7. Spoon a portion of the macerated strawberries and their syrup over the wafers on each plate.
8. Dollop a generous amount of whipped cream over the strawberries.
9. Repeat with a second layer of vanilla wafers, followed by more strawberries and whipped cream.
10. Tip: For optimal texture, assemble just before serving to maintain the cookies’ crispness against the juicy berries.
11. Garnish each shortcake stack with fresh mint leaves.
You’ll adore the contrast between the crunchy wafers, lush berries, and cloud-like cream—it’s a textural dream team. Try serving it with a drizzle of dark chocolate sauce for a decadent twist, or enjoy it al fresco for a breezy summer treat.
Conclusion
Zesty, versatile, and utterly delightful—these vanilla wafer cookie variations offer endless inspiration for your baking adventures. We hope you found a new favorite to try in your kitchen! Don’t forget to share which recipe you loved most in the comments and pin this roundup to your Pinterest boards for easy reference. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
