Cream Wafer Sandwich Cookies

Cream wafer sandwich cookies pair sugar-coated flaky rounds with a smooth vanilla butter filling after a brief refrigerated rest.

Course Dessert

Cuisine American

Prep Time 45

Total Time 1 45

Servings sandwich cookies

Calories 63

Equipment

1 set Measuring Cups and Spoons for the wafer dough, coating, and filling
1 Medium Stainless Steel Mixing Bowl for mixing the dough and filling
1 Mixing Spoon for combining the wafer dough
1 Bowl Cover for covering the dough during refrigeration
1 Kitchen Refrigerator for firming the dough for about 1 hour
1 Oven for baking at 375°F
1 Rolling Pin for rolling each chilled dough portion 1/8 inch thick
1 Pastry Board for the lightly floured rolling surface
1 set 1 1/2-Inch Cookie Cutters for cutting the thin wafer shapes
1 large sheet Waxed Paper for holding the granulated-sugar coating
1 Pancake Turner for transferring fragile cutouts to the sugar
as needed Baking Sheets for baking the coated cutouts ungreased
1 Fork for pricking each cutout about four times
1 pair Oven Mitts for handling hot baking sheets
1 Wire Cooling Rack for cooling the baked wafers completely
1 Offset Spatula for spreading the filling between paired wafers

Ingredients

Wafers

2 cups all-purpose flour
1 cup butter softened; or margarine
⅓ cup heavy cream
white granulated sugar as needed, for coating both sides

Creamy Filling

¾ cup powdered sugar
¼ cup butter softened; or margarine
1 teaspoon vanilla extract or lemon or peppermint extract
food coloring optional
water a few drops only if needed

Instructions

Make and Bake the Wafers

Mix the all-purpose flour, softened butter, and heavy cream with a spoon in a medium stainless steel mixing bowl. Cover and refrigerate about 1 hour, or until firm.
2 cups all-purpose flour, 1 cup butter, 1/3 cup heavy cream
Preheat the oven to 375°F. Roll one-third of the dough at a time on a lightly floured pastry board to 1/8 inch thick, keeping the remaining dough refrigerated. Cut with 1 1/2-inch cookie cutters. Spread white granulated sugar generously over waxed paper, transfer each cutout with a pancake turner, and turn it to coat both sides.
white granulated sugar
Place the coated cutouts on ungreased baking sheets and prick each one about four times with a fork. Bake for 7 to 9 minutes, until set but not browned. Transfer to a wire cooling rack and cool completely, about 1 hour.

Fill the Sandwich Cookies

Mix the powdered sugar, softened butter, and vanilla extract until smooth. Tint with food coloring if desired. Add only a few drops of water if needed for a smooth, spreadable consistency.
3/4 cup powdered sugar, 1/4 cup butter, 1 teaspoon vanilla extract, food coloring, water
Match the cooled wafers into pairs. Spread about 1/2 teaspoon filling over the bottom of one wafer, then add its partner with the sugared surface facing outward. Repeat to make 60 sandwich cookies.

Notes

Keep the unrolled dough refrigerated, coat both sides of each cutout, and stop baking while the wafers are set but still pale. Vanilla, lemon, or peppermint extract may flavor the filling; food color is optional.

Nutrition