Best 10 Cinnamon Wafer Cookies Recipes

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Indulge in the delightful world of cinnamon wafer cookies, a culinary journey that promises a symphony of flavors and textures. These delicate and crispy treats, often associated with the warmth and coziness of the holiday season, are a cherished part of many cultures and traditions. With their paper-thin layers and a dusting of cinnamon sugar, these cookies offer a delightful crunch that gives way to a tender and buttery interior. Experience the magic of cinnamon wafer cookies through a collection of carefully curated recipes, each offering a unique twist on this classic confection. From the simplicity of traditional cinnamon wafer cookies to variations that incorporate nuts, chocolate, and even a touch of spice, there's a recipe here to suit every palate. Whether you're a seasoned baker or just starting your culinary adventure, these recipes will guide you through the process of creating these delightful treats with ease and precision. So, let the aroma of cinnamon fill your kitchen as you embark on a baking journey that will leave you with a delightful assortment of cinnamon wafer cookies to enjoy and share with loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM WAFERS



Cream Wafers image

My sons used to help me make these cookies, and now my oldest granddaughter helps. When the smaller grandchildren are home, they help, too. The cute little sandwich cookies are tender, buttery and melt-in-your-mouth good! -Linda Clinkenbeard, Vincennes, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1 cup all-purpose flour
3 tablespoons heavy whipping cream
Sugar
FILLING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1-1/2 to 2 teaspoons heavy whipping cream
1 drop each red and green food coloring

Steps:

  • In a small bowl, beat butter, flour and cream. Cover and refrigerate 1 hour or until easy to handle. , Preheat oven to 375°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 1-1/4-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with sugar. Prick each cookie 3-4 times with a fork. , Bake 7-9 minutes or until set. Remove to wire racks to cool., In a small bowl, combine butter, confectioners' sugar, vanilla and enough cream to achieve desired consistency. Remove half to another bowl; tint one portion of filling with red food coloring and the other half with green. Carefully spread filling on bottom of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 91 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 59mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CINNAMON COOKIES



Cinnamon Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 24 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
3/4 cup solid shortening, such a Crisco
1 1/2 cups sugar
1/4 cup molasses
1 large egg

Steps:

  • Preheat the oven to 350 degrees F.
  • On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.
  • Cream the shortening and 1 cup of the sugar in a stand mixer fitted with the paddle attachment. Add the flour mixture and mix to combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill until firm, 1 hour.
  • Roll the dough into 1-inch balls. Roll the dough balls in the remaining 1/2 cup sugar and place on an ungreased cookie sheet, spaced 1- to 1 1/2-inches apart.
  • Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container.

MORAVIAN SPICE COOKIE WAFERS (UNITED STATES)



Moravian Spice Cookie Wafers (United States) image

This cookie comes to us from North Carolina by way of Central Europe; it's a classic, peppery spice cookie brought to the U.S. by Moravians in the 1700s. The key to this cookie is rolling it super-thin to get that characteristic snap; it's a lot easier to roll it that thin between waxed paper. If you don't have the patience, go thicker, for chewy gingerbread-style cookies. Either way, these cookies would be fantastic on your holiday table.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield about 5 dozen wafers

Number Of Ingredients 13

1 2/3 cups all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 to 3/4 teaspoon finely ground white pepper
1/2 teaspoon dry mustard powder
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
1/4 cup molasses
1 large egg yolk

Steps:

  • Preheat the oven to 325 degrees F.
  • Whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, pepper and mustard together in a medium bowl.
  • Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until just combined and lightly fluffy. Beat in the molasses and egg yolk. Gradually add the dry ingredients and mix together on low speed until dough is just combined and still crumbly, about 3 minutes. Give dough a few turns with a spatula to bring together.
  • Lay out wax paper on a clean work surface and put about 1/3 of the batter on top. Lightly press down and top with another sheet of wax paper. Using your hands or a rolling pin, gently pat into a rectangle. Roll out with a rolling pin until dough is as thin as possible without breaking, no thicker than 1/16 inch thick. This is the key to these cookies: they really can't be too thin. Gently peel back the layer of waxed paper and then replace it loosely.
  • Transfer rolled batter to a flat baking sheet and freeze until firm and can easily be peeled away from the waxed paper, about 30 minutes. Repeat with the remaining dough.
  • Cut dough using a small (2- to 3-inch) fluted round cookie cutter and return to the freezer for 15 minutes to set. Transfer frozen cookies to a baking sheet lined with parchment paper and bake until crisp and lightly, evenly colored (but not brown), about 10 minutes.

CINNAMON SUGAR VANILLA WAFER COOKIES



Cinnamon Sugar Vanilla Wafer Cookies image

Provided by cookwithleo

Time 57m

Number Of Ingredients 9

1 1/2 cups all purpose flour
1 stick unsalted butter
3/4 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 tablespoon vanilla extract
1 tablespoon milk
Cinnamon sugar (1/4 cup sugar and 1 tbs cinnamon)

Steps:

  • In a large bowl or mixer, beat on medium speed sugar and butter for about 2 minutes - until creamed.
  • Add vanilla and egg and beat on medium for about 1 minute.
  • In a small bowl mix flour, baking powder and salt.
  • Add flour mixture to bowl and mix on low speed until combined. Add milk and combine.
  • Refrigerate dough for 30 minutes.
  • Preheat oven to 350 degrees.
  • Using a 1/2 teaspoon measuring spoon, scoop batter and roll into balls.
  • Roll balls in cinnamon sugar and place onto baking sheet.
  • Bake wafers for about 12 minutes.
  • Remove from oven and allow to cool.

VANILLA WAFER COOKIES THAT ARE BETTER THAN STOREBOUGHT



Vanilla Wafer Cookies That Are Better Than Storebought image

This recipe comes from my favorite cookbook from a church. It is simple, easy, inexpensive and delicious! Not to mention it tastes better than the vanilla wafers you can buy at the store! You can make the cookies bigger if you'd like, they just won't have as crispy of an outside. We like to add a slice of banana between two cookies, dip them in chocolate, and then freeze them (;

Provided by usmcwifey

Categories     Desserts     Cookies

Time 30m

Yield 14

Number Of Ingredients 7

½ cup butter, softened
1 cup white sugar
1 egg
1 tablespoon vanilla extract
1 ⅓ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
  • Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.

Nutrition Facts : Calories 164.7 calories, Carbohydrate 23.6 g, Cholesterol 30.7 mg, Fat 7 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 119.7 mg, Sugar 14.5 g

CRACKLY CINNAMON SUGAR COOKIES



Crackly Cinnamon Sugar Cookies image

These easy drop cookies are a cinch to make but have a taste that's truly next level. After the dough gets mixed with a generous amount of cinnamon and vanilla, it's portioned out onto baking sheets and topped with a double coating of fine sanding sugar to create a crisp, crackly top once baked.

Provided by Shira Bocar

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 30

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons packed light-brown sugar
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
Fine sanding sugar, for sprinkling

Steps:

  • Preheat oven to 350°F with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a stand mixer fitted with paddle attachment, beat butter with both sugars on medium speed until light and fluffy, 2 minutes. Beat in egg and vanilla. Reduce speed to low; gradually add flour mixture. Beat until combined.
  • Scoop dough using a 1 1/2-inch scoop (about 1 1/2-tablespoons); transfer to parchment-lined baking sheets, 2 inches apart. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush and sprinkle with more sanding sugar.
  • Bake, rotating sheets halfway through, until cookies are just beginning to brown at edges, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

COUNTDOWN # 8 EGGNOG PUMPKIN MILK SHAKE WITH CINNAMON WAFER COOKIES



Countdown # 8 Eggnog Pumpkin Milk Shake with Cinnamon Wafer Cookies image

Provided by Aaron McCargo Jr.

Time 30m

Yield 6 servings

Number Of Ingredients 19

3 eggs, separated, whites reserved for Cinnamon Wafer Cookies
1 cup sugar
1 cup heavy cream
1 cup milk
1 (15-ounce) can pumpkin puree
2 tablespoons vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg, plus more for garnish
4 cups vanilla ice cream
Whipped cream, for garnish
Cinnamon Wafer Cookies, for garnish, recipe follows
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
Pinch nutmeg
3 egg whites, beaten
1/2 stick melted butter
1/2 teaspoon vanilla extract

Steps:

  • Add all the milk shake ingredients except the ice cream into a blender and blend until smooth. Add the ice cream and blend until smooth and thick. Pour into glasses, garnish with whipped cream, ground nutmeg, and a Cinnamon Wafer Cookie shard.
  • Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet.
  • In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.

CINNAMON SUGAR VANILLA WAFERS



Cinnamon Sugar Vanilla Wafers image

This is a great recipe. It is a wonderful vanilla wafer with a touch of cinnamon sugar sprinkled on top. It adds a wonderful bit of sweetness 8)

Provided by OceanIvy

Categories     Dessert

Time 21m

Yield 60 cookies

Number Of Ingredients 9

1 1/2 cups sugar
1 cup butter or 1 cup margarine, softened
2 eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
3 cups sifted all-purpose flour
2 tablespoons milk
1 tablespoon sugar, for rolling
mccormick cinnamon sugar, to sprinkle

Steps:

  • Mix 1 1/2 cup sugar and butter in large mixer bowl; cream with electric mixer until light and fluffy.
  • Beat in eggs and vanilla extract. Gradually add baking powder to sifted flour and sift again.
  • Gradually add to the butter mixture, mixing well; stir in the milk and combine well.
  • Cover and chill at least 2 hours.
  • Preheat oven to 400° and lightly grease cookie sheets; set aside.
  • Lightly flour your work surface and sprinkle with 1 tablespoon sugar.
  • Roll cold dough to 1/8-inch thickness and cut with 2-inch cookie cutters.
  • Place 1 inch apart on cookie sheets; sprinkle with cinnamon sugar.
  • Bake 6-8 minutes. Remove from sheets and place cool on wire racks.

CINNAMON SUGAR COOKIES



Cinnamon Sugar Cookies image

Stash the dough for these cookie-cutter favorites in the freezer, then bake them off and sparkle them up for everyone on your gift list.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h45m

Yield Makes 32

Number Of Ingredients 10

2 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Decorating sugar and candies, such as nonpareils and red cinnamon dots (optional)
Confectioners sugar, for decorating (optional)

Steps:

  • Make the dough: In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside. In another large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture; beat until combined. Divide dough in half; form into two 3/4-inch-thick disks. Wrap each in plastic; refrigerate until firm, at least 1 hour.
  • Roll out and freeze: Place one disk between two sheets of floured parchment paper; roll out to an 1/8-inch thickness, lightly dusting dough with flour as needed. Cut out shapes with cookie cutters; if dough gets soft, chill 10 minutes. (To bake right away, follow directions in step 3.) Using a metal spatula with a thin blade, transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk. Place baking sheet in freezer; once frozen, transfer shapes to a resealable plastic bag. Freeze up to 1 month.
  • Bake: Preheat oven to 325. Line baking sheets with parchment; bake, decorating if desired (see note, below), until edges are golden, 10 to 15 minutes, rotating sheets halfway through-this time range applies whether dough is frozen or not. Cool cookies 1 minute on sheets, and transfer to wire racks to cool completely.

ORANGE CINNAMON WAFERS



Orange Cinnamon Wafers image

Categories     Cookies     Bake     Orange     Winter     Cinnamon     Gourmet

Yield Makes about 6 dozen 1-inch cookies

Number Of Ingredients 10

5 tablespoons plus 2 teaspoons unsalted butter, well softened
1/3 cup Demerara sugar such as Sugar in the Raw
1 tablespoon finely grated fresh orange zest (from 1 large orange)
1 large egg white
1/3 cup plus 1 tablespoon all-purpose flour
3/4 teaspoon cinnamon
1 scant 1/4 teaspoon baking powder
1/8 teaspoon salt
Special Equipment
a pastry bag fitted with 1/2-inch plain tip (optional)

Steps:

  • Blend together butter, sugar, and zest with a rubber spatula. Add egg white and stir until combined well. Sift together flour, cinnamon, baking powder, and salt onto butter mixture and stir until flour is just incorporated. Chill dough, covered (or in pastry bag if using), until firm but not hard, about 1 hour.
  • Preheat oven to 325°F.
  • Pipe or drop 1/2-teaspoon mounds about 3 inches apart onto lightly buttered baking sheets and bake in batches until edges are golden, 10 to 12 minutes. Cool cookies on sheets until warm (about 2 minutes), then transfer to a rack to cool completely.

Tips:

  • For a crispier cookie, bake for an additional 2-3 minutes.
  • To make the cookies chewier, reduce the baking time by 1-2 minutes.
  • For a stronger cinnamon flavor, add an extra 1/4 teaspoon of cinnamon to the dough.
  • For a sweeter cookie, add an extra 1/4 cup of sugar to the dough.
  • For a more festive cookie, sprinkle the cookies with colored sugar or sprinkles before baking.
  • To make the cookies ahead of time, freeze the unbaked dough logs for up to 2 months. When ready to bake, thaw the dough logs overnight in the refrigerator or at room temperature for 1 hour.

Conclusion:

These cinnamon wafer cookies are a delicious and easy-to-make treat that are perfect for any occasion. They are crispy, chewy, and full of cinnamon flavor. With just a few simple ingredients, you can make these cookies in no time. So next time you are looking for a sweet treat, give these cinnamon wafer cookies a try. You won't be disappointed!

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