Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and don’t stick.

Gather all your ingredients and tools to keep the process smooth and stress-free.

Combine the Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, sugar, and salt. This ensures even distribution of ingredients.

Blend the Wet Ingredients: In a separate bowl, beat the softened butter until creamy, then add the egg whites and vanilla extract. Mix until smooth and well incorporated.

Combine Everything: Gradually add the dry ingredients to the wet mixture, stirring until a smooth, slightly thick batter forms. Avoid overmixing to maintain the light texture of the cookies.

Using an offset spatula or the back of a spoon, spread a thin layer of batter onto the parchment-lined baking sheet. Aim for about 1/16 of an inch thick—thin enough for that signature crispness.

Leave a little space between each spread to prevent sticking as they bake.

Place the baking sheet in the preheated oven and bake for 8–10 minutes or until the edges are lightly golden. Watch them closely in the last couple of minutes to avoid overbaking.

Once done, remove the cookies from the oven and allow them to cool on the baking sheet for about 2 minutes.

For flat wafers, transfer the cookies to a cooling rack immediately.

If you want rolled wafer shapes (like a cigar or cone), quickly roll each cookie around a handle (like a wooden spoon) while still warm and pliable. Let them cool completely to set their shape.

Dip the cooled wafers into melted chocolate and sprinkle with crushed nuts or festive sprinkles for an extra touch.

Allow any coatings to set before serving or storing.

Work in batches if needed, as the batter can spread better when it isn’t sitting for too long.

If shaping, be quick! Wafers harden as they cool, so act fast for the best results.