These delicate little rounds come together from a simple creamed butter base, whipped until pale and fluffy before a whole egg and a generous splash of pure vanilla extract get beaten in for that classic, fragrant flavor. A touch of milk loosens the dough just enough to pipe into neat, bite-sized rounds, and a quick chill in the fridge keeps their shape crisp and clean in the oven. Baked until the edges turn lightly golden and the centers set, they crisp up beautifully as they cool on the rack, landing somewhere between a cookie and a proper wafer. The dough itself is easy to work with, piping cleanly and holding its form without any fuss. It's a genuinely satisfying homemade treat to reach for on an added sugar free plan, with all the nostalgic vanilla flavor you're after in every crunchy bite.
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Beat the softened butter and granulated sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 3 minutes.
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