These cream wafer sandwich cookies are so tender and flaky they melt in your mouth. Four ingredients is all you need for this cookie dough.
I usually make these little sandwich cookies for special occasions. Mainly because of the list of ingredients; flour, butter and whipping cream. Well, you gotta treat yourself once in awhile, right? Cut them out into smaller two-bite cookies and you won’t feel as guilty.
To start, cut the butter into the flour until it resembles coarse crumbs. Add the whipping cream and mix lightly. Form a ball and transfer to a lightly floured surface. Roll out dough to 1/4 inch thickness. Using a small 1” cookie cutter, cut out shapes. Coat both sides with granulated sugar. Prick with a fork.
Bake for 7-9 minutes. They puffed up very nicely.
See how flaky they are!
For these, I added splashes of colour to the filling to celebrate Easter.
You can also add flavouring. Coconut, almond or vanilla all sounds good.
Perfect for sharing. Made with love.
Adapted from Betty Crocker.
- FOR WAFER COOKIES
- 2 cups flour
- 1 cup butter
- ½ cup whipping cream
- granulated sugar, for coating
- FOR FILLING
- ¼ cup butter
- ½ teaspoon vanilla, coconut, lemon, or almond extract
- ¾ cup icing sugar
- food colouring, optional
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- To make wafers cookies: Cut the butter into the flour until it resembles coarse crumbs.
- Add whipping cream and mix lightly.
- Form a ball and transfer to a lightly floured surface.
- Roll out dough to ¼ inch thickness.
- Using a small 1 inch cookie cutter, cut out shapes.
- Coat both sides with granulated sugar.
- Transfer to prepared baking sheet. Prick with a fork.
- Bake 7-9 minutes.
- Transfer to wire rack and let cool.
- To make filling: Combine butter, vanilla extract and icing sugar. Mix until smooth and creamy.
- Spread between two cookies to make sandwiches.