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Parisian Cream Wafers Recipe

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4.9 from 88 reviews

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.

Ingredients

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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

Find it online: https://www.sanacooks.com/parisian-cream-wafers-recipe/