Cream Wafer Cookies

The first time I made Cream Wafer Cookies, it was an adventure that led to a delightful mess in my kitchen. I remember it vividly; it was a chilly afternoon, and I was craving something sweet and nostalgic. Growing up, my grandmother used to whip up these delicate cookies filled with creamy goodness, and they always made our family gatherings feel special. I decided to recreate that memory, and let me tell you, the experience was as joyful as the taste itself! As the aroma of freshly baked cookies filled the air, I couldn’t help but feel a wave of warmth wash over me. These cookies are not just any treat; they encapsulate love, tradition, and a pinch of creativity.

What You’ll Need for Cream Wafer Cookies

For these Cream Wafer Cookies, the ingredients work in perfect harmony to create a delightful treat. The balance of flavors and textures is crucial. The key players include all-purpose flour, which forms the base, and good quality unsalted butter, which adds richness. The heavy whipping cream contributes to the melt-in-your-mouth texture, while the powdered sugar sweetens the filling perfectly. Let’s explore each ingredient:

• 2 cups All-Purpose Flour: The cornerstone of our cookie dough, providing structure and stability.
• 1 cup Good Quality Unsalted Butter: Adds richness and flavor; make sure it’s at room temperature for easy mixing.
• ⅓ cup Heavy Whipping Cream: Infuses the cookies with a silky texture and enhances the richness.
• ½ cup Granulated Sugar: Sweetens the cookie dough, balancing the flavors.
• ½ cup Unsalted Butter: This will be used in the filling, ensuring it’s smooth and creamy.
• 1½ cups Powdered Sugar: Sweetens and thickens the buttercream filling, making it decadently smooth.
• 2 teaspoons Pure Vanilla Extract: Adds a lovely aroma and flavor depth to the cookies.
• Red and Green Food Coloring: These help create a festive touch, making the cookies visually appealing.

Step by Step Instructions for Cream Wafer Cookies

Making Cream Wafer Cookies is a delightful process that brings back fond memories. Trust me, the end result is worth every step! Let’s dive into the step-by-step instructions to create these wonderful cookies.

1. In the bowl of a stand mixer, combine all-purpose flour, good quality unsalted butter, and heavy whipping cream. Mix until the ingredients are just combined into a soft dough. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours. This chilling step helps the dough firm up, making it easier to handle later.
2. Preheat your oven to 375°F (190°C) while you wait for the dough to chill. Prepare a small bowl with granulated sugar and set it aside for later use.
3. After the dough has chilled, take about one-third of it out of the refrigerator, keeping the remaining dough chilled. On a lightly floured surface, roll out the dough to a thickness of about 1/8 to 3/16 inches. The dough should be pliable and easy to work with but firm enough to hold its shape.
4. Using a 1½-inch diameter circle cookie cutter, cut out circles from the rolled dough. Work swiftly to maintain the dough’s firmness, transferring the cut circles to the bowl of sugar. Gently turn each circle over to ensure sugar adheres to both sides.
5. Place the sugared circles onto an ungreased cookie sheet, ensuring they are spaced about 1 inch apart. Use a fork to prick each circle about four times, which will help them bake evenly.
6. Continue cutting and transferring more circles until all dough is used. If the dough becomes too warm, return it to the refrigerator for a few minutes.
7. Bake the cookies in the preheated oven for 7 to 9 minutes, or just until they are set. Keep a close eye on them—don’t let them brown! Once done, allow them to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
8. While the cookies cool, prepare the filling. In the bowl of a stand mixer, beat the remaining unsalted butter until smooth and fluffy, about 2 minutes. Gradually add in the powdered sugar and vanilla extract, beating until the mixture is smooth and fluffy again, which should take another minute or two.
9. Divide the buttercream filling into two bowls. Tint one bowl with a little bit of green food coloring and the other with red food coloring. Aim for pastel colors rather than bright shades.
10. Transfer the buttercream filling into a piping bag fitted with a medium plain tip. If you don’t have a piping bag, simply cut off the end of a plastic bag to create an opening.
11. Pipe a generous layer of the buttercream onto the back side of one cookie. Carefully top it with another cookie, pressing gently to secure. If you prefer a casual look, you can spoon the filling onto the cookie instead of piping it.

Recipe Variations about Cream Wafer Cookies

There are countless ways to make Cream Wafer Cookies your own! Here are some tips and variations to consider:

• Storage: Store leftover cookies in an airtight container at room temperature for up to a week. They can also be refrigerated for a longer shelf life.
• Freezing: You can freeze the baked cookies for up to three months. For best results, freeze them before frosting, then thaw and fill before serving.
• Flavor Variations: Experiment with flavored extracts such as mint or almond to give your buttercream a unique twist.
• Coloring: Use different food coloring to match seasonal themes; think pastels for Easter or vibrant colors for summer gatherings.
• Cookie Shapes: Instead of circles, try using different-shaped cookie cutters for a fun twist on presentation.

What to Serve With Cream Wafer Cookies

When it comes to serving Cream Wafer Cookies, the options are as delightful as the cookies themselves. Here are some creative ideas:

• Tea Parties: These cookies pair beautifully with a cup of tea. Their light texture complements both black and herbal teas.
• Birthday Celebrations: Serve them at birthdays as a fun dessert option along with cake. They can be a hit with kids and adults alike!
• Outdoor Gatherings: Bring them along to picnics or barbecues. They’re easy to transport and always a crowd-pleaser.
• Holiday Treats: Use them as festive treats during the holiday season. Their colors and flavors make them perfect for Christmas or other celebrations.
• Gifts: Package your cookies in decorative boxes or tins for a thoughtful homemade gift. They’re great for any occasion!

FAQ

Conclusion

Cream Wafer Cookies are a special treat that brings joy and nostalgia to any occasion. Their crispy texture paired with a creamy filling makes them irresistible. I encourage you to give this recipe a try—it’s a lovely way to create lasting memories with friends and family.

Cream Wafer Cookies

The ultimate treat for cookie lovers, Cream Wafer Cookies offer a delightful combination of crispy wafers and creamy filling. Perfect for any occasion, they are easy to make and impossible to resist. Experience the joy of baking these delicious cookies tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 9 minutes mins

Total Time 24 minutes mins

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups All-Purpose Flour
• 1 cup Good Quality Unsalted Butter at room temperature
• ⅓ cup Heavy Whipping Cream
• ½ cup Granulated Sugar
• ½ cup Unsalted Butter at room temperature
• 1½ cups Powdered Sugar
• 2 teaspoons Pure Vanilla Extract
• Red and Green Food Coloring

Equipment

• Oven
• Baking Sheet
• Frying pan
• Mixing Bowl

Method

 

1. In the bowl of a stand mixer, combine all-purpose flour, good quality unsalted butter, and heavy whipping cream. Mix until the ingredients are just combined into a soft dough. Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours. This chilling step helps the dough firm up, making it easier to handle later.
2. Preheat your oven to 375°F (190°C) while you wait for the dough to chill. Prepare a small bowl with granulated sugar and set it aside for later use.
3. After the dough has chilled, take about one-third of it out of the refrigerator, keeping the remaining dough chilled. On a lightly floured surface, roll out the dough to a thickness of about 1/8 to 3/16 inches. The dough should be pliable and easy to work with but firm enough to hold its shape.
4. Using a 1½-inch diameter circle cookie cutter, cut out circles from the rolled dough. Work swiftly to maintain the dough's firmness, transferring the cut circles to the bowl of sugar. Gently turn each circle over to ensure sugar adheres to both sides.
5. Place the sugared circles onto an ungreased cookie sheet, ensuring they are spaced about 1 inch apart. Use a fork to prick each circle about four times, which will help them bake evenly.
6. Continue cutting and transferring more circles until all dough is used. If the dough becomes too warm, return it to the refrigerator for a few minutes.
7. Bake the cookies in the preheated oven for 7 to 9 minutes, or just until they are set. Keep a close eye on them—don’t let them brown! Once done, allow them to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
8. While the cookies cool, prepare the filling. In the bowl of a stand mixer, beat the remaining unsalted butter until smooth and fluffy, about 2 minutes. Gradually add in the powdered sugar and vanilla extract, beating until the mixture is smooth and fluffy again, which should take another minute or two.
9. Divide the buttercream filling into two bowls. Tint one bowl with a little bit of green food coloring and the other with red food coloring. Aim for pastel colors rather than bright shades.
10. Transfer the buttercream filling into a piping bag fitted with a medium plain tip. If you don’t have a piping bag, simply cut off the end of a plastic bag to create an opening.
11. Pipe a generous layer of the buttercream onto the back side of one cookie. Carefully top it with another cookie, pressing gently to secure. If you prefer a casual look, you can spoon the filling onto the cookie instead of piping it.

Notes

• If you roll the wafer cookie dough thicker: The dough circles will be easier to handle, and will also give you less wafer cookies. In general, this will yield around 24 fully assembled cream wafer sandwich cookies. And the buttercream amount listed in the recipe card will give you a nice amount of filling per cookie.
• If you roll the wafer cookie dough thinner: The dough circles will be a little more trying to handle as the dough warms up, and will also give you more wafer cookies. In general, this will yield around 40 fully assembled cream wafer sandwich cookies. This larger amount of cookies will have you wanting a bit more buttercream filling, though. If you like a thicker filling, I recommend doubling the buttercream filling amount. If you like a small/medium amount of filling, I recommend that you 1.5x the filling amount.

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