Brown Edge Wafers: a light, crisp, buttery vanilla cookie that’s great with a cup of coffee or tea! An easy recipe that’s endlessly versatile.
Hey happy Friday! Sorry I’m a day late on this post, but it’s been one of those weeks. I did some travel last week (which I can’t wait to tell you about), and came home to some renovations on our home, and I’ve been scrambling to keep up ever since. But I’m really happy to finally be able to share these brown edge wafers with you, because I have literally been thinking about them for months!
Do you remember brown edge wafers? When I was a kid we always had a box in our cupboard. It was one of my mom’s favorite cookies. I’m sure I frustrated the heck outta her, because I’d come home from school and totally house them while she was at work.
If you aren’t already familiar, they were a light, crisp, buttery vanilla cookie. So good with a cup of tea or coffee! They were kind of simple and plain, but they had this completely addictive, slightly caramel quality from the browned edge. It was the kind of thing where you’d look at the box and think “meh.” But then before you knew it, you’d devoured half a box.
So many tries for me to get this recipe right! Turns out, simple ideas can often be the most challenging. Early renditions spread out way too thin and lost their round shape. Then the next round was hard enough to break a tooth… after that it was test after test after test, tweaking the ratios each time, trying to get that perfect balance of thin, crisp, yet easy to work with.
Well, basically I’ve done all the hard work for you. I think the final result is a dead ringer for the original, but of course way better because, homemade. The buttery vanilla flavor is off the charts, and they’re just as light as air. And the best part is, they’re super simple to make, in just one bowl, with no mixer required.
It never ceases to amaze me, all the different things that can be done with just a few simple pantry staples! Have a great weekend!
Brown Edge Wafers
Brown Edge Wafers: a light, crisp, buttery vanilla cookie that's great with a cup of coffee or tea! An easy recipe that's endlessly versatile.
Yield: 45 cookies
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted & cooled slightly
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- a pinch of kosher salt
- 1/2 teaspoon vanilla extract
- Place the egg whites and sugar in a medium mixing bowl, and whisk until combined. Whisk in the melted butter. Add the flour and baking soda, and stir until just barely combined. Stir in the vanilla and allow the batter to sit (at room temperature) for 20 minutes.
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper. Transfer the batter to a pastry bag fitted with a 1A tip. Pipe 1 1/2-inch diameter rounds onto the prepared pans, allowing 3 inches in between each, to allow for spreading.
- Bake the cookies for 12 to 15 minutes, or until golden brown around the edges.
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