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Banana Pudding

Vanilla Wafer Cookies

adapted from Ezra Pound Cake
Prep Time 20 mins
Cook Time 1 hr 12 mins
Total Time 1 hr 32 mins
Course Cookie
Servings 65


  • 1 cup 16 Tablespoons, 2 sticks unsalted butter, softened
  • 1/2 cup + 2 Tablespoons granulated sugar
  • 3/8 teaspoon Himalayan pink salt
  • 2 large egg yolks
  • 1 Tablespoon vanilla extract
  • 2 cups all purpose flour


  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt, beating until light and fluffy.
  • Beat in the egg yolks, then the vanilla extract.
  • Add the flour gradually with the mixer on low, beating until well incorporated.
  • Divide the dough into 4 sections and roll each out into a 6- or 7-inch log. Wrap with plastic wrap and refrigerate for 2 hours.
  • When ready to bake, preheat oven to 350 degrees Fahrenheit and line your cookie sheets with parchment paper. Set aside.
  • Remove 1 log from the fridge and cut into quarter-inch slices. Place on cookie sheet at least 1 inch apart and bake for 12-14 minutes, or until golden brown.
  • Let sit on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
  • Repeat with the remaining logs until it is all baked.
  • You can also freeze the logs for up to 2 months, thawing in the refrigerator before slicing and baking.