I've actually been meaning to figure out a recipe that tastes right to me for gluten-free vanilla wafer cookies, and after a push by my friend Liz, I actually did the experimentation to figure it out! (Thanks Liz!) These are nice and vanilla-filled. If you let these rest a day after baking and cooling, then they really taste so similar to the store-bought ones from my childhood. And they're easy, too! Enjoy!
Gluten-Free Vanilla Wafer Cookies Cooling
Gluten-Free Vanilla Wafer Cookies!
Makes ~24 (1 Tbsp sized cookies)
Preheat oven to 325 F. Line one or two baking sheets with parchment paper.
In a bowl, mix together: (It's important to mix the dry ingredients separately in GF baking)
1/4 cup white rice flour
1/4 cup cornstarch or fine-ground corn flour (or arrowroot starch)
1/4 cup potato starch
1/4 cup tapioca starch
1/4 tsp xanthan gum
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
In a mixer, beat until fluffy:
6 Tbsp butter
1/4 cup white sugar
1/4 cup brown sugar
Add and mix until nice and smooth:
flour mixture, from above
1 egg white
1 Tbsp vanilla extract (OR 2 tsp vanilla extract + 1 tsp vanilla bean paste)
1 1/2 Tbsp milk (add an extra 1/2 - 1 Tbsp if you think your batter is too thick, but I find this amount works well)
Scoop small spoonfuls or use a small, 1 Tbsp sized cookie scoop to scoop batter onto parchment-lined pan. I prefer to dip a couple fingers in water and gently flatten the top of each scoop. This helps with even baking.
Bake your cookies at 325 F for ~15-18 minutes, until nicely golden. Too pale and they won't be nice and crispy. Let them rest on the pan for 5-10 minutes before removing to a cooling rack. Let them fully cool. Store fully cooled cookies in a tupperware container on the counter. These are good the day you make them, but we prefer to let them sit a day before eating for a real "vanilla wafer cookie" taste. Enjoy!
A couple more pictures:
I found if I was careful, I could fit the entire batch on one pan since they don't spread too much. Here, you can see half flattened and half left un-flattened.
I prefer the more even baking of the flattened cookies, but the un-flattened work perfectly well, too.
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