Parisian Cream Cookie Wafers

This Parisian Cream Wafers recipe transforms simple ingredients into delicate sandwich cookies that melt in your mouth with each buttery bite. Their elegant appearance belies how straightforward they are to make, offering a taste of Parisian refinement from your own kitchen.

I first made these wafers for a holiday cookie exchange and watched as they disappeared before all other options. Their melt-in-your-mouth texture has since become my signature contribution to family gatherings, with my nieces eagerly helping to sandwich them together.

Ingredients

• Unsalted butter: Allows you to control the salt content and provides that signature rich flavor that makes these cookies special
• All purpose flour: Creates the delicate structure without making them too dense or too fragile
• Heavy cream: Adds moisture and richness to both the dough and frosting giving these cookies their distinctive tender texture
• Granulated sugar: Coats the exterior providing a subtle sparkle and gentle crunch that contrasts with the soft interior
• Powdered sugar: Blends smoothly into the frosting ensuring no grainy texture disrupts the creamy filling
• Vanilla extract: Enhances the buttery flavor with warm aromatic notes that complement the richness of the cream
• Kosher salt: A small amount balances the sweetness and amplifies all other flavors in the recipe

Step-by-Step Instructions

Cream the Butter:

Beat the room temperature butter until it becomes noticeably lighter in both color and texture which usually takes a full 2 to 3 minutes. This crucial step incorporates air into the butter creating the foundation for the tender crumb of your cookies. Be sure to scrape down the sides of the bowl periodically to ensure even mixing.

Form the Dough:

Add flour gradually with the mixer on low speed to prevent it from flying everywhere then blend in the heavy cream just until the mixture comes together as a cohesive dough. Overmixing at this stage can develop too much gluten making your cookies tough rather than tender.

Chill Thoroughly:

Wrap the dough in plastic and refrigerate for at least 2 hours though overnight works wonderfully too. This resting period allows the flour to fully hydrate and the butter to firm up making the dough easier to roll and helping the cookies maintain their shape during baking.

Roll and Cut:

On a lightly floured surface roll the dough to precisely 1/8 inch thickness. Thinner cookies will become too fragile while thicker ones lose their delicate texture. Use a small round cutter approximately 1.5 to 2 inches in diameter for the most elegant presentation.

Sugar Coat and Prick:

Press one side of each cookie round into granulated sugar before placing them sugar side up on your prepared baking sheet. The sugar adds a subtle sparkle and slight crunch. Pierce each cookie several times with a fork which prevents them from puffing up during baking and creates their characteristic appearance.

Bake with Vigilance:

Bake in your preheated oven for 7 to 9 minutes watching them carefully. The key is to remove them before they begin to brown. They should remain pale with just the barest hint of golden color at the edges. This ensures they maintain their delicate meltaway texture.

Prepare Frosting:

Beat the butter and salt until extremely smooth and fluffy taking a full 3 to 5 minutes. This creates the base for a silky frosting. Add powdered sugar gradually to prevent a messy cloud of sugar then incorporate vanilla and just enough cream to achieve a spreadable consistency that will hold its shape between the cookies.

Assemble Sandwiches:

Spread a generous teaspoon of frosting on the flat underside of one cooled cookie then press the flat side of a second cookie against it forming a sandwich. Apply gentle even pressure to spread the filling to the edges without breaking the delicate cookies.

The heavy cream in this recipe is my secret weapon for tenderness. I discovered its magic when comparing these to other butter cookies and found that cream creates an incomparable delicate texture that my grandmother always described as cookies that dissolve on your tongue like snowflakes.

Make-Ahead Magic

These cookies actually benefit from being made a day before serving. The filling softens the cookies ever so slightly creating that signature meltaway texture that makes them so irresistible. Store assembled cookies in an airtight container at room temperature for up to three days though they rarely last that long in my household. For longer storage the unbaked dough can be frozen for up to a month just thaw overnight in the refrigerator before rolling.

Flavor Variations

While the classic vanilla filling is traditional this recipe welcomes creative adaptations. Add almond extract instead of vanilla for a sophisticated twist or incorporate a tablespoon of finely grated citrus zest into the cookie dough. For chocolate lovers mix two tablespoons of cocoa powder into half the frosting. During holidays I often tint the frosting seasonally using festive sprinkles between cookies instead of sugar for special occasions.

Troubleshooting Tender Textures

The secret to achieving the perfect Parisian Cream Wafer lies in handling the dough with a gentle touch. If your cookies turn out tough rather than tender you likely overworked the dough or used too much flour when rolling. Keep your surface lightly floured and roll the dough just until it reaches the right thickness. Another common issue is overbaking which results in cookies that are crisp rather than tender. Remember these should remain quite pale when finished.

Serving Suggestions

Arrange these delicate cookies on a tiered serving plate for an elegant presentation at afternoon tea. They pair wonderfully with coffee especially rich dark roasts that complement their sweetness. For special occasions create a dessert platter featuring these wafers alongside fresh berries and whipped cream allowing guests to build their own combinations. I often serve them with a small glass of dessert wine for adult gatherings making them the star of a sophisticated dessert experience.

Frequently Asked Questions

→ How do you ensure the wafers remain flaky?

To maintain flakiness, keep the butter cold while mixing and avoid overworking the dough. Chilling the dough helps preserve its texture.

→ Can the frosting be flavored differently?

Yes, you can experiment with flavors like almond extract, lemon zest, or even cocoa powder to customize the frosting's taste.

→ Why is pricking the cookies necessary?

Pricking prevents the cookies from puffing up unevenly during baking, ensuring a smooth and uniform surface.

→ What’s the best way to store the wafers?

Store wafers in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.

→ Can food coloring be omitted?

Yes, food coloring is optional. Omit it for a more natural look or use it to match your desired theme or occasion.

→ Can I prepare the dough in advance?

Absolutely, you can make the dough up to 2 days in advance. Keep it refrigerated until ready to roll and bake.