Cream Wafers are one of my favorite Christmas Cookies! They’re a light, flaky wafer cookies recipe made with cream and filled with rich buttercream frosting.
Looking for more Christmas cookie recipes? Be sure to check out my 12 Days of Christmas Cookies category for ideas!
Do you have a cookie recipe that you look forward to making/eating every year? I know I have the ability to make these Wafer Cookies all year long, but it just doesn’t feel right. Honestly they would be the perfect Bridal or Baby Shower cookie or amazing on Easter…don’t you think?
BUT I have only ever had these sweet little Cream Wafers at Christmastime, so for me they are synonymous with the holidays.
I do urge you to make these all year long, though, because they are THAT good!
What Are Cream Wafers?
Let me break this easy cookie recipe down for you…
Cream Wafers are a simple pastry dough, similar to a pie crust, but made with heavy cream and no sugar. So the pastry itself is buttery and flaky, but NOT sweet.
The filling is where you get your dose of sugar. It’s an easy buttercream that balances out to perfection with the crisp, pastry round!
You can tint the frosting any color you like and even roll them in sprinkles to get extra festive!
The “cookies” themselves are only 3 ingredients and the dough comes together super fast!
Chill the Dough!
I know sometimes this can be a hassle, but it’s an important step, here’s why:
- It will make the dough easier to roll out!
- The cookies will hold their shape better
- Allowing the dough time to rest allows the glutens to relax, which prevents shrinking when baked.
Roll the Dough!
- Allow the dough to sit at room temperature for a few minutes before rolling it out. This will prevent the dough from cracking, and will just make the process easier.
- Use a rolling pin to roll the dough out to about 1/8- inch thick. Try to get the dough rolled out nice and thin, as this makes the best cookies. The dough does puff up slightly when it’s baked, so the thinner the better for crisp wafer cookies.
- To cut the dough into circles I used a small 1.25 pastry cutter. But you can use any small round cutter you have…or really any shape you would like!
- Prick the dough with a fork before baking. This will prevent the wafer cookies from puffing up too much, just like you would a pie dough.
What Do You Fill The Wafer Cookies With?
Really you can fill these sandwich cookies with just about anything you would like! Here are some ideas:
- Buttercream (as listed in this recipe)
- Melted Chocolate
- Any type of frosting
- Cookie Butter
Fillings to Avoid:
- Jam or Jelly, as it will make the wafers soggy
- Honey or Caramel, as it will squeeze out of the cookies and doesn’t have a thick enough consistency.
Looking For More Christmas Cookie Ideas? Try These:Print
- Prep Time: 10 minutes
- Cook Time: 8 minuntes
- Total Time: 18 minutes + chill time
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
These cream wafers are a light pastry cookie filled with sweet, creamy buttercream. Adorable and delicious!
- 1/2 cup butter cut into cubes, room temperature
- 3 tablespoons heavy cream
- 1 cup all purpose flour
- 1/4 cup butter, room temperature
- 3/4 cup powdered sugar
- 1 1/2 teaspoons heavy cream
- 1/2 teaspoon vanilla extract
- optional – food coloring/sprinkles
- Prepare the Wafers: In the bowl of your stand mixer combine the butter, cream, and flour on low speed until the dough comes together.
- Chill the dough for 2 hours or overnight.
- Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- On a lightly floured surface roll out the dough to 1/8- inch thick. Using a small (1.25- inch) round cookie or pastry cutter cut the dough out and place on the prepared baking sheet. Prick with a fork 3 or 4 times.
- Bake for 8-9 minutes, until lightly golden on the bottoms.
- Transfer to a wire rack to cool completely.
- Prepare the Filling: In the bowl of your stand mixer fitted with the paddle attachment mix the butter, powdered sugar, cream, and vanilla until smooth and creamy, scraping the sides of the bowl as necessary.
- Divide the filling as desired and mix in a drop of food coloring to achieve the color(s) desired.
- Fill a pastry bag(s) or zip-top bag with the corner cut off with the filling. Squeeze a small amount of the filling onto the bottom of half the cookies. Alternately, you could use an offset spatula to spread the filling. Top the filling with the remaining cookies and roll in sprinkles if desired.
Store airtight for up to 3 days
- Serving Size:
- Calories: 88
- Sugar: 3.7 g
- Sodium: 1.3 mg
- Fat: 6.2 g
- Carbohydrates: 7.8 g
- Protein: 0.6 g
- Cholesterol: 16.5 mg
Keywords: cookies, cookies and cups, christmas cookies, wafer cookies, cream wafers, buttercream
8 comments on “Cream Wafer Cookies”
Wonder if the dough could be used for pies? Specifically pumpkin pie and pecan pie?
How do you store these cream wafers. Do they need to be refrigerated?
I store them at room temperature, but they can be refrigerated if you would prefer.
These are the most delicious cookies you will ever eat. I learned to make these when I was about 16. i got the recipe out of a betty crocker cookbook. its had a lot more ingredients to work with. I love how you have made the recipe so much simpler. Thank you so much for posting this. love them .
Can I use gluten free flour?
Is the nutrient facts per 1 piece or per whole serving (per 24 pieces as the recipe makes 24)? Thank you
serving size is one cookie 🙂
Baked these since I was first married 46 years ago and got my Betty Crocker cookbook as a wedding gift. A favorite of family and friends. A warning though, very hard to stop eating lol they are so yummy!