Sourdough Vanilla Wafers

Sourdough vanilla wafer on top of other cookie, with a bite take out of it.

Try this easy sourdough vanilla wafers recipe for a delicious twist on classic cookies! Perfectly crispy with a hint of sourdough tang, these are ideal for any occasion. Ready in minutes and sure to impress!

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Prep Time 15

Cook Time 10

Total Time 25

Servings 12 medium cookies

Calories 99

Equipment

1 baking mat

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 (390°F). 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.

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