• Preheat & Prep:

  Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

  Cream Butter & Sugar:

  In a large mixing bowl, beat the softened butter and sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.

  Add Wet Ingredients:

  Mix in the egg, milk, and vanilla extract. Beat until smooth and well combined.

  Add Dry Ingredients:

  In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and mix until a soft, scoopable dough forms.

  Scoop & Shape:

  Use a small teaspoon or piping bag (with a round tip) to drop small dollops (about 3/4-inch wide) onto the prepared baking sheets, spacing them about 2 inches apart. The dough will spread, so keep them small.

  Bake:

  Bake for 12–15 minutes or until the edges are just golden. For crispier wafers, leave them in for up to 16 minutes.

  Cool:

  Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

To Make Vanilla Wafers with Honey or Maple Syrup

• Swap:

  Replace the 1/2 cup cane sugar with 1/3 cup honey or 1/3 cup pure maple syrup.

  Adjustments:

  Reduce milk to 1–2 teaspoons since honey/maple adds moisture.

  Bake at 325°F instead of 350°F to prevent over-browning.

  Bake time may increase slightly: 14–17 minutes, depending on thickness.

  Notes:

  Cookies made with honey or maple will be slightly more cake-like and may not crisp up as much as the sugar version.

  For crisper results, you can let them dry out in a 250°F oven for 10 minutes after baking and cooling.