Cream Wafers

Butter, whipping cream and flour come together to create melt-in-your-mouth wafer cookies. It is absolutely impossible to have just one of these bite-sized cookies. I first tried this recipe last year during my friend Beth and I’s annual baking extravaganza. She brought this cookie recipe over to my house exclaiming that she got it from one of her friends whose family has been making them for years. I thought they were so tiny and cute! Because that is what we all want in our cream cookies-cuteness, right? πŸ˜‰ I am sure you will agree, these tender, buttery, melt-in-your-mouth cookies sandwiched together with a creamy butter filling and just too cute. But not too cute to devour!Β There really is nothing better than baking cookies and holiday treats this time of year and the fact that it is snowing outside makes it even better! During the holiday season is the only time that I enjoy the snow. In fact, after the first of the year, I can’t wait for the warmth of spring. But Christmas just wouldn’t be Christmas without snow on the ground. So for now, I welcome the snow and all the holiday cheer it brings.

Creme Wafers

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  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1/3 cup heavy whipping cream
  • Decorating sugar

Creamy Filling:

  • 3/4 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla, lemon extract or peppermint extract
  • Food color


  1. In medium bowl, mix flour, 1 cup butter and the whipping cream. Divide dough into thirds and wrap each portion in plastic wrap. Refrigerate about 1 hour or until firm.
  2. Heat oven to 375ΒΊ degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes with 1 1/2-inch cookie cutters. Generously cover large piece of waxed paper with decorating sugar. Transfer cutouts to waxed paper and turn each cutout to coat both sides. Place on prepared baking sheet. Prick each cutout with fork about 4 times.
  3. Bake 7 to 9 minutes or just until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
  4. To make cream filling, mix powdered sugar, butter, and extract until smooth. Add food coloring if desired. Transfer filling to a disposable decorating bag attached with a decorating tip. Pipe filling between bottoms of pairs of cookies.

Source: Betty Crocker

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19 Responses to Cream Wafers

  1. These look so easy and so festive!! I love your latest holiday cookie theme!!

  2. beth says:

    mmm, i can almost taste them already! i hope you had better luck making them this time around than we did at christmas last year when we over-baked them and they kept crumbling! they look delicious and i love how vibrant your icing color is!

  3. These look so festive and delicious! The recipe seems really straightforward too! Thanks for sharing πŸ™‚

  4. vincent says:


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  5. fooddreamer says:

    Okay, these little guys are totally adorable! And perfect for gift-giving.

  6. Soo Cute! They are perfect for the holiday season!! I will be making these soon!

  7. Jun says:

    Nice~ I can feel Christmas spirit already!

  8. Carly says:

    I was tempted via Tastespotting over here to your wonderful blog! These cookies are gorgeous and sound so easy to make! Very Christmassy! Great for gifts! =)

  9. OMGOSH! My friend makes these cookies (the recipe has been in her family for years) but I’ve never seen anyone else who makes them! Aren’t these comments funny? Like, “oh, they’re cute”. No! They’re the most amazingly delicious melt-in-your-mouth cookies ever!!!

  10. maggie says:

    Those cookies look so good. Wonderful and colorful. I’ll be making these. Love your site. Just started food blogging and would like to make yours a favorite.

  11. LunaCafe says:

    Adorable! And intriquing. Is there no sugar in the cookie dough? Merry Christmas! :-)…Susan

  12. Rachel says:

    Hello, I was directed to your wonderful website through taste spotting and I really like it.
    These cookies look so amazing, that I had to make them. Mine did not turn out like these, and as I may say I am experienced in baking cookies. My cookies did not puff at all they stayed 1/8 inch even after baking, and the edges were not sharp and clean as your cookies.
    I will not give up, and will try making them again and again until I get it right.
    For now do you have any advice or do you know what I might have done wrong?
    Thanks in advance.

    • Christina says:

      I am sorry that the cookies did not turn out very well. I chilled my dough overnight and after I rolled them out I pricked four holes on the top of each cookie so that they could expand but not fall back down from too many pricks. Also make sure you keep the unrolled dough chilled, not to allow the dough to get too warm before placing in the oven. Don’t give up…these cookies are amazing! πŸ˜‰

  13. Pingback: Irish Oatmeal Brulee | Sweet Pea's Kitchen

  14. julie says:

    Hi there. I just made these cookies… they taste delicious. So glad you shared the recipe.

    But I was wondering if I need to refrigerate the leftovers? With the butter in the frosting and all, how will they stay the freshest?

    Thanks again for the wonderful recipe!

    • Christina says:

      I am so glad to hear that you enjoyed the cookies. These are one of my favorites and I always make them during the holidays. I store the cookies at room temperature for up to 1 week or you can freeze them up to 3 months. πŸ™‚

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