Moravian Wafers

Moravian Wafers Recipe

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

A version of this milk-worthy cookie is a perennial best seller at the Winkler Bakery in the preserved Moravian village of Old Salem, North Carolina. Roll the dough as thin as possible to achieve a properly light, crisp texture.


3 dozen (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 37
Caloriesfromfat 24 %
Fat 1 g
Satfat 0.6 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 6.5 g
Fiber 0.2 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 27 mg
Calcium 9 mg


5.6 ounces all-purpose flour (about 1 1/4 cups)
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon white pepper
1/2 teaspoon ground cloves
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/3 cup molasses
3 tablespoons butter, softened
2 tablespoons brown sugar
Cooking spray


1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 8 ingredients (through allspice), stirring with a whisk.

3. Place molasses, butter, and sugar in a large bowl; beat with a mixer at high speed for 2 minutes. Add flour mixture; beat just until blended (dough will be crumbly). Divide dough into 4 equal portions.

4. Place each portion on a sheet of wax paper; cover with plastic wrap. Roll each portion to a 1/8-inch thickness. Freeze 10 minutes; remove plastic wrap. Cut with a 2 1/2-inch round cutter. Place cookies on baking sheets coated with cooking spray. Bake at 350° for 6 minutes or until edges of cookies are browned. Cool 5 minutes on baking sheets. Remove from baking sheets; cool completely on wire racks. Repeat procedure with remaining dough.

Wendy Kalen,

Cooking Light

December 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note