Julie Clark
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Cream Wafer Sandwich Cookies are made with only 4 ingredients: cream, flour, butter and sugar. Decorate them in any shape or color for holidays. They melt in your mouth.
I’ve been a sucker for sandwich cookies since my childhood days. I used to walk the mall and splurge on The Original Cookie frosting stuffed cookies. They were the best.
If there is one thing that I love more than sandwich cookies, it is an easy cookie recipe. Like mySimple Peanut Butter Cookies, these little cream wafer cookies have just a few ingredients. And the bonus? They’re a frosting stuffed sandwich cookie too.
This old fashioned cookie recipe, coming from a Betty Crocker cookbook, is a family favorite not just at Christmas, but any time of the year. You’ll take yourself back to your grandma’s kitchen table when you bite into one of these cute cookies.
What you’ll love about this recipe:
- slightly sweet and buttery
- light and flaky
- makes a small batch
- customizable for any holiday or occasion
- melt in your mouth delicious!
Make the Cream Wafer Cookies:
- In a small bowl, beat the butter, flour and cream. Cover and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out dough to about 1/4-in. thickness. Cut with a small floured cookie cutter in circles or whatever shape you’d like. If you don’t have a circle cutter, us the top of a spice jar container. Easy peasy!
- Place 1 inch apart on ungreased baking sheets. Sprinkle the tops with sugar, either white or colored. Prick each cookie 3-4 times with a fork.
- Bake at 375° Fahrenheit for 7-8 minutes. Allow the cookies to rest on the pans for 3-5 minutes, then move to wire racks to cool completely.
- Mix up the frosting using a stand mixer, then color the frosting as you’d like.
- You can use a butter knife to spread the frosting, or you can pipe the frosting on with a decorating bag. Many find this easier to do than spreading the frosting.
A few hints for when you make these cookies:
- Plan ahead. You’ll want to refrigerate the dough for 1 hour before you roll them.
- Don’t roll out the dough too thin. You want a little bit of thickness to these cream wafers. A quarter of an inch or a teeny bit less would be a good thickness.
- Be careful transferring the cookies to and from the baking pan. They are fragile little cookies! The smaller the shape, the easier they are to transfer.
- Since they are fragile, be careful when icing the cookies. We had a few points to the stars break off before we got the hang of it. If you’re making circles or a simpler shape, it will be easier.
What else can you fill cream wafer cookies with?
- fill with your favorite buttercream frosting of any flavor (think cinnamon, almond, coconut, lemon, etc)
- nutella
- peanut butter
- chocolate ganache
When would you serve Cream Wafer Sandwich Cookies?
- any holiday cookie plate
- weddings
- baby showers or bridal showers
- picnics
- afternoon tea parties
- cookie exchanges
Vintage Cream Wafer Sandwich Cookies
4.59 from 34 votes
Cream Wafer Sandwich Cookies are made with only 4 ingredients: butter, cream, flour and sugar. Decorate them in any shape or color for holidays. They melt in your mouth.
Servings 14
Prep Time 15 minutes minutes
Cook Time 8 minutes minutes
Chill Time 1 hour hour
Total Time 23 minutes minutes
Print RecipeSave Recipe
Ingredients
- 1/2 cup salted butter (room temperature)
- 1 cup all-purpose flour
- 3 tablespoons heavy whipping cream
- 3 tablespoons white sugar (for sprinkling on top)
For the frosting:
- 1/4 cup butter (room temperature)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 1/2 teaspoons heavy whipping cream
- Food coloring
Instructions
Make the cookies:
In a small bowl, beat the butter, flour and cream. Cover and refrigerate for at least 1 hour.
On a lightly floured surface, roll out dough to about 1/4-in. thickness. Cut with a small floured cookie cutter in circles or whatever shape you'd like.
Place 1 inch apart on ungreased baking sheets. Sprinkle the tops with sugar, either white or colored. Prick each cookie 3-4 times with a fork.
Bake at 375° Fahrenheit for 7-8 minutes. Allow the cookies to rest on the pans for 3-5 minutes, then move to wire racks to cool completely.
Make the frosting:
Use a hand mixer to combine the butter, powdered sugar, vanilla and enough cream to get a nice, spreadable consistency.
Use food coloring to tint the frosting whatever color you'd like.
Carefully spread the frosting on the bottom of half of the cookies, then top with remaining cookies.
Store in an airtight container.
Notes
If you are having trouble handling the tender dough, roll the dough into a log about 1 1/4″ in diameter, wrap in waxed paper and refrigerate the dough for one hour. Then slice with sharp knife or use dental floss to easily slice through. No cutter needed!
This recipe yields different amounts depending on how big your cookie cutters are. The smaller the cookie cutter, the better!
The calories shown are based on the recipe making, with 1 serving being 1 cookie sandwich. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 168kcal | Carbohydrates: 16g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 89mg | Potassium: 10mg | Fiber: 1g | Sugar: 9g | Vitamin A: 359IU | Calcium: 6mg | Iron: 1mg
Author Julie Clark
Course Cookies
Cuisine American
Calories 168
Keyword bake sale, christmas
Have you tried this recipe?
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Frequently Asked Questions
What if you don’t have a small circle cutter?
Roll the dough into a log about 1 1/4″ in diameter, wrap in waxed paper and refrigerate the dough for one hour. Then slice with sharp knife. No cutter needed!
Can I use margarine instead of butter?
No. Only use 100% butter in this recipe. If you use any other butter substitute they won’t turn out.
Can I freeze these cookies?
Yes! They are a great make ahead cookie. Store in an airtight container and freeze for up to 3 months. Thaw in the container at room temperature.
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