you're making mealtime meaningful.
Parisian Cream Wafers are one of those retro cookies that have been forgotten with time. A simple dough is rolled and dipped in sugar before going into the oven to become a wonderful soft, melt-away cookie. Once cooled, the cookies become cookie sandwiches with a creamy vanilla buttercream decorated to suit any season!
What makes these cookies unique is the fact that the cookies do not have sugar in the dough. The dough is simply flour, butter, and heavy cream. When the dough is chilled, it can be rolled out into an even, thin layer.
Using a small cookie cutter, cut out the cookies and dip the top of each cookie into granulated sugar. This will give it sweetness and a nice glittery appearance. Use a fork to poke small holes into the top.
While the cookies are baking, the filling can be made. A simple buttercream has just the right amount of powdered sugar to provide a bit of sweetness but not be overwhelming in flavor. Gently spread or pipe the frosting onto the bottom side of one cookie before sandwiching the second cookie on top of the frosting. Repeat this with the rest of the cookies and frosting. And with that they’re complete!
Parisian Cream Wafers have just the right amount of sweetness and have a well-balanced butteriness to them. They have the gentle tenderness of a buttery biscuit, but are coated with the wonderfully crunchy fine sugar-coating of a sugar cookie. The lack of sugar in the cookie dough is countered by the sweetness of the buttercream, making it easy to have one (or several) of these cookies!
This batch is on the bigger size in terms of cookie size, but they can be made with a smaller cookie cutter, creating the most additive poppable snack out there.
These cookies are full of intriguing contrasts. They’re flaky and melt-away tender, but also chewy in the center, meaning they hold up without crumbling apart.
The frosting can be tinted to match any season, making these Parisian Cream Wafers a baking classic you’ll keep in your arsenal throughout the year!
Parisian Cream Wafers
Yield(s): Makes about 3 dozen small cookies
20m prep time
9m cook time
3h 10m inactive
you're making mealtime meaningful.
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
To make the cookies:
- In a bowl beat butter until light and fluffy, about 2 to 3 minutes, scraping the bowl periodically.
- With the mixer on low, slowly add the flour followed by the cream, mixing until it forms a dough.
- Cover the dough with plastic wrap and refrigerate for a minimum of 2 hours.
- Preheat oven to 375°F and line two baking sheets with parchment paper, set aside. Prepare the granulated sugar into a bowl.
- On a lightly floured surface, roll out the dough to 1/8th-inch thickness. Use a cookie cutter or a small round cup rim to cut out the cookies.
- Press the tops of the cookies into the sugar and then place onto the prepared baking sheet.
- Using a fork, prick the tops of the cookies.
- Bake for 7 to 9 minutes, removing from the oven before the cookies start to brown. Cool completely.
To make the frosting:
- In a bowl beat butter and salt until smooth, fluffy, and lump free about 3 to 5 minutes.
- Gradually add in powdered sugar followed by the vanilla. Slowly add the heavy cream a tablespoon at a time until it reaches a thick but spreadable consistency.
- Divide the frosting in half and color it with food dye, if desired.
- Spread frosting onto one bottom side of a cookie and sandwich another cookie bottom on top of the process. Repeat with the remaining cookies.
Recipe adapted from Inspired By Charm and Pink Piccadilly Pastries.