Butter Wafer Cookies - Chocolate Chocolate and More! (2024)

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Published April 13, 2015

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Butter Wafer Cookies — the light taste of butter in a thin, crisp cookie. Perfect alone or as an accompaniment to fresh fruit or ice cream.

These may just be one of my favorite cookies. And there’s not even chocolate involved.

A thin, and I do mean thin, maybe 1/8 of an inch thick, buttery, crisp, delicate cookie. They remind me of the cookie a fancy restaurant might use as a garnish for some over the top dessert or something a gourmet coffee shop might serve with espresso or cappuccino.

Or maybe Butter Wafer Cookies are my favorites because they only need 6 ingredients?

Even though they’re delicate, they’re easy to make. I do have a few tips to make baking these easier so you can have every cookie come out perfectly.

These cookies spread. Of course they do. It’s why they’re so thin. So make sure they are at least 3 inches apart on the baking sheet. If you are making these with your kids, use this Chef Clever Premium Non-stick Silicone Baking Mat has markings where the cookies should go for perfect spacing.

I use an OXO Good Grips Small Cookie Scoop to measure out the cookie dough. This makes sure all the cookies are the same size. It’s also great for baking with kids so they can “portion control” without fuss.

And make sure your baking sheet is cold. The dough will start melting if you try putting it on a warm cookie sheet.

Yield: 3 dozen cookies

Butter Wafers

Ingredients

1 stick butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
3/4 cup flour
dash of salt

Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place in refrigerator to chill.
Cream butter and sugar until light and fluffy. Add egg and vanilla, blend until well combined. Add flour and salt, Blend again.
Drop by small teaspoons (I use a small cookie scoop) onto chilled baking sheet, 3 inches apart.
Bake in a 350 degree oven for 7-8 minutes, just until edges are golden. Remove from oven.
Let cool on baking sheet at least 10 minutes. Remove cookies to cooling racks to cool completely.

Notes

Make sure baking sheets are chilled before baking cookies to produce an evenly baked cookie.

Did you make this recipe?

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My favorite products for making perfect cookies every time

You could even drizzle these with chocolate for a little decoration.

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

Reader Interactions

Comments

the posh pot says
December 12, 2011 at 11:42 pm

I bet these would be great with orange in them!
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Hari Chandana says
December 13, 2011 at 5:03 pm

Woww.. looks delicious !!
Indian Cuisine
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Carrie - ASassyRedhead.com says
December 14, 2011 at 9:37 pm

Those look great. Not too heavy…just enough for a little break at the office.
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Joan@chocolateandmore says
December 16, 2011 at 3:56 am

Ohhhh, I like the orange idea! and Carrie, these are great any time you just want a little nibble!
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Dorothy @ Crazy for Crust says
December 21, 2011 at 2:46 am

Wow these look good! I’m pinning to remember them. Thanks for sharing on Crazy Sweet Tuesday!
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Jennifer says
December 30, 2011 at 8:37 pm

I bet these would be great dipped in tea!
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Sherron Watson says
August 13, 2012 at 7:34 pm

These look and sounds wonderful Joan.
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Dorothy @ Crazy for Crust says
April 13, 2015 at 9:17 pm

These are gorgeous Joan!
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Robyn Stone | Add a Pinch says
April 14, 2015 at 8:42 pm

These sweet little cookies could be deceptively dangerous Joan! I could eat several! They look delicious!!!
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Wendy Bradbury says
April 15, 2015 at 7:41 am

Hi Joan,
In Australia we have blocks of butter so, I’m just wondering how much that stick of butter weighs?
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- Joan Hayes says
  May 3, 2015 at 8:27 pm
  
  A stick of butter is 1/2 cup or 1/4 pound. Hope that helps.
- Auntie says
  September 24, 2022 at 12:33 am
  
  A stick of butter is 113g (one quarter of one pound; one pound=454g).
Amanda says
April 16, 2015 at 8:44 am

What a pretty cookie! I need to make these asap!
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Kayle (The Cooking Actress) says
April 20, 2015 at 5:29 pm

these look amazing! I love the fact that they’re just simple and the butter flavor can really shine through. They def. look super crisp and really just mouthwatering!
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Karly says
May 3, 2015 at 4:33 pm

These cookies are just what I’m craving! Thanks for linking up with What’s Cookin’ Wednesday!
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Wanda says
May 20, 2023 at 5:37 pm

I think this is the cookie recipe lost Decades ago, as best I recall.
My nephew is a grandfather twice over and still asking me about this cookie.
I don’t have to promise I’ll look for it. I did and found it!!
Thank you for liking chocolate! I love it and you for posting a variety.
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