What makes the wafers crisp?

The creaming of butter and sugar creates air pockets in the dough, which helps the wafers bake to a light, crisp texture.

Can I substitute the semi-sweet chocolate?

Yes, dark or white chocolate can be used for the dip to vary flavor and sweetness levels.

Adding a small amount of coconut oil or vegetable shortening helps melt the chocolate evenly and gives a glossy finish.

Refrigerating the dipped wafers allows the chocolate coating to harden, creating a firm and neat finish.

Yes, using a gluten-free all-purpose flour blend instead of wheat flour works well without sacrificing texture.

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

I often bake these cookies for family gatherings and everyone loves dipping them in chocolate for an extra touch of indulgence

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 smiles during holiday baking sessions with my kids

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

Calories: 110, Total Fat: 6 g, Carbohydrates: 13 g, Protein: 1 g (per serving)

Enjoy these simple cookies as a sweet treat anytime they never fail to impress

→ What makes the wafers crisp?: The creaming of butter and sugar creates air pockets in the dough, which helps the wafers bake to a light, crisp texture.
→ Can I substitute the semi-sweet chocolate?: Yes, dark or white chocolate can be used for the dip to vary flavor and sweetness levels.
→ How do I ensure smooth melted chocolate?: Adding a small amount of coconut oil or vegetable shortening helps melt the chocolate evenly and gives a glossy finish.
→ What is the purpose of chilling the dipped wafers?: Refrigerating the dipped wafers allows the chocolate coating to harden, creating a firm and neat finish.
→ Can I make these gluten-free?: Yes, using a gluten-free all-purpose flour blend instead of wheat flour works well without sacrificing texture.