Tina BevkIf you think baking with sourdough is all about bread, you’ll be pleasantly surprised by these sourdough vanilla wafers! They're straightforward, quick to make, and utterly delicious. Perfect for when you need a simple, satisfying treat.
If you're like me, you appreciate straightforward recipes that deliver on flavor without too much fuss. That's exactly what these sourdough vanilla wafers offer. Perfect for any time of the day, these cookies blend the tangy notes of sourdough with classic vanilla for a delightful twist on a simple treat. Quick to bake and even quicker to disappear from the cookie jar, they’re a practical choice for busy bakers looking to add a little something special to their everyday baking.
For more easy yet delicious sourdough cookie goodness, also check out my chewy oatmeal raisin cookies or sourdough Linzer cookies!
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📖Printable Recipe
📖 Recipe
Sourdough Vanilla Wafers
Equipment
Ingredients
- 117 grams all purpose flour
- 43 grams butter unsalted
- 90 grams sourdough starter active or discard
- 75 grams sugar
- 7.5 ml vanilla extract
- 4 grams baking powder
- 2 grams salt
- 1 egg large
Instructions
- Preheat Your Oven: Set your oven to 200°C. A properly heated oven ensures even baking and perfect texture.
- Cream: In a bowl, thoroughly mix the butter, vanilla extract, and sugar until fluffed up. This is crucial for creating a light, airy texture in the cookies.
- Add the Rest: First, blend in the egg to ensure smoothness in your mixture. Follow by adding the sourdough discard, then sift in the flour and baking powder. Fold everything together gently to maintain the delicate structure of the batter. It should resemble soft vanilla ice cream in consistency.
- Shape the Cookies: Using a tablespoon, scoop out approximately ¾ tablespoon of batter and place it on a baking mat. Ensure ample space between each dollop on your parchment-lined tray.
- Bake: Place the tray in the oven for 9-10 minutes, watching closely as the edges turn golden brown—a sign they are done perfectly.
- Rest and Cool: Allow the cookies to sit on the tray for 5 minutes post-baking to firm up. Then transfer them to a cooling rack to cool completely.
Notes
- Oven Temperature: Ensure your oven is properly preheated to 200°C before baking. An accurate oven temperature is crucial for even baking and achieving that perfect golden edge.
- Mixing Technique: When creaming butter, vanilla, and sugar, aim for a light and fluffy texture but avoid overmixing once you add the dry ingredients. This keeps the cookies tender.
- Batter Consistency: The batter should be moist enough to hold its shape but not too wet. If it's too stiff, add a tiny splash of milk; if too runny, a sprinkle more flour.
- Spacing on Tray: Space the cookie dollops well apart on the baking tray. They spread as they bake, so adequate spacing prevents them from merging into each other.
Nutrition
Ingredients
- Unsalted Butter - The base of our cookie dough, providing richness and flavor.
- Vanilla Extract - Adds a sweet, aromatic essence to the wafers.
- Sugar - Sweetens the cookies, balancing the tang of the sourdough.
- Large Egg - Use a small egg or slightly less than one large egg. Binds the ingredients together, adding structure.
- All-Purpose Flour - The structural backbone of our cookies.
- Baking Powder - Gives the cookies their lift and light texture.
- Salt - Enhances all the flavors in the cookies.
- Sourdough Starter (active or discard): introduces a mild tang and unique flavor, replacing traditional cream of tartar.
See recipe card for quantities.
How to Make Sourdough Vanilla Wafers
STEP 1. Preheat Your Oven: Set your oven to 200°C. A properly heated oven ensures even baking and perfect texture.
STEP 2. Cream: In a bowl, thoroughly mix the butter, vanilla extract, and sugar until fluffed up. This is crucial for creating a light, airy texture in the cookies.
STEP 3. Add the Rest: First, blend in the egg to ensure smoothness in your mixture. Follow by adding the sourdough discard, then sift in the flour and baking powder. Fold everything together gently to maintain the delicate structure of the batter. It should resemble soft vanilla ice cream in consistency...
STEP 4. Shape the Cookies: Using a tablespoon, scoop out approximately ¾ tablespoon of batter and place it on a baking mat. Ensure ample space between each dollop on your parchment-lined tray.
STEP 5. Bake: Place the tray in the oven for 9-10 minutes, watching closely as the edges turn golden brown—a sign they are done perfectly.
STEP 6. Rest and Cool: Allow the cookies to sit on the tray for 5 minutes post-baking to firm up. Then transfer them to a cooling rack to cool completely.
Substitutions & Variations
- Chocolate Chips: For a sweet twist, stir in a handful of chocolate chips into the batter before baking. They melt slightly, creating gooey pockets of chocolate in each bite.
- Cinnamon Sugar: After shaping, sprinkle a mix of cinnamon and sugar over the wafers for a warm, spiced flavor.
- Citrus Zest: Add lemon or orange zest to the dough for a refreshing citrus note that pairs beautifully with the vanilla.
- Nutty Flavor: Mix in finely chopped nuts like almonds or pecans for added texture and a nutty taste.
- Alternative Sweeteners: Swap out regular sugar for coconut sugar or honey for a different kind of sweetness and a slight flavor variation.
💭Crucial Success Tips
- Oven Temperature: Ensure your oven is properly preheated to 200°C before baking. An accurate oven temperature is crucial for even baking and achieving that perfect golden edge.
- Mixing Technique: When creaming butter, vanilla, and sugar, aim for a light and fluffy texture but avoid overmixing once you add the dry ingredients. This keeps the cookies tender.
- Batter Consistency: The batter should be moist enough to hold its shape but not too wet. If it's too stiff, add a tiny splash of milk; if too runny, a sprinkle more flour.
- Spacing on Tray: Space the cookie dollops well apart on the baking tray. They spread as they bake, so adequate spacing prevents them from merging into each other.
FAQ
No, regular yeast cannot be substituted for the sourdough starter in this recipe. The sourdough starter provides not only leavening but also a unique tang and texture that yeast cannot replicate.
Yes, if you make larger cookies, you'll need to increase the baking time slightly. Keep a close eye on them and look for the edges to turn golden brown, which might take a couple of minutes longer than the recipe specifies for smaller cookies.
If your cookies are too hard, they may have been overbaked or the dough was too dry. Next time, try baking them for a shorter period or adding a bit more moisture to the dough. If they're too soft, they may need a minute or two more in the oven, or ensure that your measurements, especially for flour, are accurate and you’re not under-measuring.
More Sourdough Discard Recipes
How To Store Sourdough Vanilla Wafers
- At Room Temperature: Store the sourdough vanilla wafers in an airtight container for up to 5 days. Keep them in a cool, dry place to maintain freshness.
- Refrigerate: If you prefer, you can refrigerate the cookies in a sealed container for up to 1 week. This can help maintain their texture slightly longer.
- Freeze: For longer storage, freeze the wafers in a single layer on a baking sheet, then transfer to a freezer bag or container. They'll keep for up to 3 months. Thaw at room temperature or warm them up briefly in the oven for a just-baked taste.
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