Cream Wafers
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
- 1/2 cup whipping cream
- granulated sugar, for coating
- FOR FILLING
- 1/4 cup butter
- 1/2 teaspoon vanilla, coconut, lemon, or almond extract
- 3/4 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 1/4 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.
When you say 50 cookies, is that with two wafers per cookie? So it’s really 100 wafers for 50 cookies?
Have tried these delicate, tasty cookies. Perfect for Weddings, and Baby showers.
A pinch of Deco Dust on the tops and they look magical.
Hi Janet,
yes they are, thanks for your feedback!
How to find that they’re baked properly??
Hi Surali, they will be slightly puffed in appearance just like in the picture above.
I made these last holiday season and plan on making them this year for gifts. They are wonderful! So light and crispy.
Thank you for sharing!
How do you specifically go about freezing these, already iced cookies. Need to make 400 for a weeding reception!
Thank you.
Hi Lori, 400 cookies, wow! It’s best to place cookies in single layers with parchment paper between the layers in an airtight container. When thawing, take them out of the containers and let sit at room temperature. Hope this helps and have a very happy wedding!
You mentioned these can be made gluten free but no where on your site do you say how. My husband is celiac and this is one of his favorite cookies. Would love to surprise him with this treaty for Christmas!
Hi Connie, sorry but I have never tried making these gluten-free. Not sure if it would work quite as well but there are gluten-free all-purpose baking flours such as Bob’s Red Mill that you can try substituting the flour with. Good luck and I hope it turns out for you.
Can I freeze these cookies for a weddong in 2 weeks
Hi Robyn! Yes, these freeze very well. Thanks for visiting!
How far ahead can they be frozen for a wedding?
Hi Faith, they freeze very well due to their high-fat content. Stack them between layers of wax or parchment paper in an airtight freezer-safe container for up to 3 months.
how far ahead can these be made without putting the icing in them? what about icing them ahead of time? will they get soft/soggy?
Hi Emmy! Whether they have icing or not, these cookies store very well, in a tightly closed container, in the refrigerator for up to a week. They will not get soggy if iced ahead of time.
Thanks for visiting!