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Sugar wafers – Cookie Recipe

Sugar wafersIf you are looking for an easy, light (no butter, or any other fat used) , and dainty cookies, this is a recipe for you.

This is a very simple recipe, quick baking, and produces wafer thin delicious cookies.  In taste, these cookies resemble lady fingers or zwieback cookies.   I used vanilla extract in this recipe, but  almond extract would also create a very interesting flavor.

These crisp and feather-light wafers make a great addition to a dessert platter for a tea party.

This recipe yields 6 dozens of cookies (about 1 ¾  inch in diameter each).

Sugar wafers – Cookie Recipe

Sugar wafers  – Cookie Recipe


  • 3 eggs
  • 1 cup sugar
  • 1 tsp. vanilla
  • Pinch of salt
  • 1 ½ cup all purpose flour, sifted
  • Colored sugar or sprinkles, for decoration


  1. Beat the eggs until light.
  2. Add the sugar gradually, and continue beating (it will turn to lemon color and custard like texture).
  3. Stir in vanilla and salt.
  4. Add the flour and mix well.
  5. Drop from a tea spoon onto a greased baking sheet, placing them well apart to prevent from sticking together.  Do not make your batter mounds bigger than 1 inch in diameter.
  6. Sprinkle with  colored sugar or colorful sprinkles.
  7. Preheat the over to 350 F, and bake on the middle rack for 5-7 minutes, or until the edges are delicately browned.
  8. Remove from the baking sheet, one at a time, with a spatula, and spread out on a cookie cooling rack to cool off.  Do not stack them up while warm, as they will twist, and lose their shape.


For variation and richness, I sometimes dip the bottoms of these wafers in melted dark semi-sweet chocolate, then place them, bottoms up, on a waxed paper, for the chocolate to fully set.  You can also lightly drizzle the tops with melted chocolate, instead of the colored sugar, or sprinkles.

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