Parisian Cream Wafers Recipe

Introduction

Parisian Cream Wafers are delicate, buttery cookies paired with a smooth, creamy frosting. Their subtle sweetness and crisp texture make them a perfect treat for any occasion.

Ingredients

• 1 cup unsalted butter, room temperature (for the cookies)
• 2 cups all-purpose flour
• 1/3 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, room temperature (for the frosting)
• 1/4 teaspoon kosher salt
• 1 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 to 4 tablespoons heavy cream, room temperature
• Food coloring (optional)

Instructions

1. Step 1: In a bowl, beat 1 cup of unsalted butter until light and fluffy, about 2 to 3 minutes, scraping the bowl periodically.
2. Step 2: With the mixer on low speed, slowly add the flour followed by 1/3 cup heavy cream, mixing until a dough forms.
3. Step 3: Cover the dough with plastic wrap and refrigerate for at least 2 hours.
4. Step 4: Preheat your oven to 375°F and line two baking sheets with parchment paper. Prepare the 1/2 cup granulated sugar in a bowl.
5. Step 5: On a lightly floured surface, roll out the dough to 1/8-inch thickness. Use a cookie cutter or a small round cup to cut out cookies.
6. Step 6: Press the tops of the cookies into the granulated sugar, then place them on the prepared baking sheets.
7. Step 7: Using a fork, prick the tops of the cookies to allow steam to escape during baking.
8. Step 8: Bake the cookies for 7 to 9 minutes, removing them before they begin to brown. Let cool completely.
9. Step 9: To make the frosting, beat 1/2 cup unsalted butter and kosher salt in a bowl until smooth and fluffy, about 3 to 5 minutes.
10. Step 10: Gradually add powdered sugar followed by vanilla extract, mixing well.
11. Step 11: Slowly add heavy cream one tablespoon at a time until the frosting reaches a thick but spreadable consistency.
12. Step 12: If using, divide the frosting into portions and add food coloring as desired.
13. Step 13: Spread frosting on the flat side of one cookie and sandwich with another cookie. Repeat with remaining cookies.

Tips & Variations

• Chill the dough longer for cleaner cookie shapes and easier handling.
• Try different extract flavors like almond or lemon in the frosting for variety.
• Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced twist.
• If you prefer, roll the cookie tops in colored sugar for a festive look.

Storage

Store Parisian Cream Wafers in an airtight container at room temperature for up to 5 days. For longer storage, keep them refrigerated for up to a week. Allow refrigerated cookies to come to room temperature before serving. The frosting may soften slightly when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before rolling and cutting. Just keep it wrapped tightly to prevent drying out.

What if I don’t have heavy cream?

You can substitute heavy cream with whole milk, though the texture may be slightly less rich. For best results, use heavy cream as it adds moisture and tenderness to the dough and frosting.

Parisian Cream Wafers Recipe

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Parisian Cream Wafers are delicate, buttery cookies sandwiched with a rich, creamy vanilla frosting. These elegant treats are made by baking tender wafer-thin cookies and layering them with smooth, fluffy buttercream that can be customized with optional food coloring. Perfect for tea time or special occasions, these wafers combine subtle sweetness with a crisp texture for a delightful bite.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 2 hours 24 minutes
• Yield: Approximately 24 sandwich wafers 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the cookies:

• 1 cup unsalted butter, room temperature
• 2 cups all-purpose flour
• 1/3 cup heavy cream
• 1/2 cup granulated sugar

For the frosting:

• 1/2 cup unsalted butter, room temperature
• 1/4 teaspoon kosher salt
• 1 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 to 4 tablespoons heavy cream, room temperature
• Food coloring, optional

Instructions

1. Prepare the cookie dough: In a bowl, beat the unsalted butter until light and fluffy, about 2 to 3 minutes, scraping the bowl periodically to ensure even mixing. With the mixer on low speed, slowly add the all-purpose flour followed by the heavy cream, mixing until the dough just forms.
2. Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours to firm up, which will make it easier to roll out and cut.
3. Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Set aside. Place the granulated sugar in a shallow bowl for coating the cookies.
4. Roll out and cut cookies: On a lightly floured surface, roll the chilled dough to approximately 1/8-inch thickness. Use a small round cookie cutter or the rim of a cup to cut out round cookies from the dough.
5. Coat and prepare for baking: Press the top side of each cookie gently into the granulated sugar to coat. Place the sugar-coated cookies onto the prepared baking sheets. Use a fork to prick the tops of each cookie lightly to prevent puffing during baking.
6. Bake the cookies: Bake in the preheated oven for 7 to 9 minutes, watching closely to remove them just before they begin to brown. This ensures the wafers remain light and delicate. Allow cookies to cool completely on a wire rack.
7. Make the frosting: In a clean bowl, beat the unsalted butter and kosher salt together until smooth, fluffy, and free of lumps, about 3 to 5 minutes. Gradually add the powdered sugar while mixing, then blend in the vanilla extract. Slowly add the heavy cream one tablespoon at a time until the frosting reaches a thick but spreadable consistency. Optionally, divide the frosting and add food coloring to each portion for decorative appeal.
8. Assemble the wafers: Spread a generous amount of frosting onto the bottom side of one cookie. Sandwich another cookie bottom-side down on top of the frosting, pressing gently to create a wafer sandwich. Repeat this process for all cookies. Allow the frosting to set slightly before serving.

Notes

• Chilling the dough is essential for easy handling and to achieve the thin, crisp texture of the wafers.
• Do not overbake cookies; removing them just before they brown keeps them delicate and crisp.
• Feel free to customize the frosting with food coloring for a festive look.
• Store assembled wafers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Keywords: Parisian wafers, cream wafers, French cookies, buttercream sandwich cookies, delicate cookies, tea time treats