What flour is best for these wafers?

All-purpose flour works well to give the wafers a delicate, crisp texture.

Can I use different types of chocolate for dipping?

Yes, dark or white chocolate can be used to vary the flavor and appearance.

Melting chocolate with a small amount of coconut oil or shortening helps create a silky dip that sets nicely.

Bake at 350°F (175°C) for 12–15 minutes until edges turn lightly golden.

Using a gluten-free all-purpose flour blend allows for a similar texture suitable for gluten-free needs.

Place dipped wafers on parchment paper and refrigerate for 10 minutes to let chocolate harden before storing in an airtight container.

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

I love making these vanilla wafers because they remind me of cozy family gatherings and always bring smiles.

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 always bring my family together, especially during the holidays when everyone loves sharing homemade treats.

Substitute dark or white chocolate for variety. Add sprinkles or chopped nuts to the chocolate-dipped section before it sets for added texture.

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.

Enjoy these simple cookies as a perfect blend of crisp and chocolatey goodness any time of year.

→ What flour is best for these wafers?: All-purpose flour works well to give the wafers a delicate, crisp texture.
→ Can I use different types of chocolate for dipping?: Yes, dark or white chocolate can be used to vary the flavor and appearance.
→ How do I achieve a smooth chocolate coating?: Melting chocolate with a small amount of coconut oil or shortening helps create a silky dip that sets nicely.
→ What is the ideal baking temperature and time?: Bake at 350°F (175°C) for 12–15 minutes until edges turn lightly golden.
→ Can these wafers be made gluten-free?: Using a gluten-free all-purpose flour blend allows for a similar texture suitable for gluten-free needs.
→ How should the chocolate-dipped wafers be stored?: Place dipped wafers on parchment paper and refrigerate for 10 minutes to let chocolate harden before storing in an airtight container.