If you love delicate cookies that melt on your tongue, these Parisian Cream Wafers are the perfect treat. Soft, buttery, and elegantly old-fashioned, these cookies bring back a charming retro baking tradition that has quietly slipped from modern dessert tables.

Made from a simple dough of butter, flour, and cream, the cookies bake into tender, flaky wafers. Once sandwiched with a dreamy vanilla buttercream, they become the kind of dessert that looks fancy but tastes like pure comfort. Dress them up with seasonal colors for Christmas, Valentine’s Day, Easter, or leave them simply golden for an anytime treat.

Let’s bring this classic cookie back to life—one melt-in-your-mouth bite at a time!

Why You’ll Love Parisian Cream Wafers

• Light & Delicate: The dough bakes into flaky, soft cookies that practically dissolve when you bite in.

• Beautiful for Holidays: Tint the buttercream to match any theme.

• Simple Ingredients: No eggs, no complicated steps—just timeless homemade goodness.

• Retro Charm: A vintage recipe that feels luxurious and nostalgic.

Ingredients

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 dipping)

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)

How to Make the Cookies

Step 1 — Prepare the Dough

In a large bowl, mix together the softened butter, flour, and heavy cream.
The dough will be soft and buttery—this is exactly what you want.

Step 2 — Chill the Dough

Wrap the dough and refrigerate for at least 1 hour.
This makes rolling and shaping much easier.

Step 3 — Roll and Cut

Preheat your oven to 375°F (190°C).
Roll the chilled dough on a lightly floured surface to about 1/8-inch thick.
Cut into circles (usually 1½–2 inches).

Step 4 — Dip in Sugar

Dip both sides of each circle in granulated sugar.
Place on an ungreased baking sheet and prick the top with a fork to prevent puffing.

Step 5 — Bake

Bake for 7–9 minutes, or until the edges are just lightly golden.
Let cool completely before filling.

Make the Vanilla Buttercream

Step 1 — Beat the Butter & Sugar

Beat the room-temperature butter with powdered sugar and salt until light and fluffy.

Step 2 — Add Vanilla & Cream

Mix in vanilla extract and add heavy cream, 1 tablespoon at a time, until the frosting is smooth, creamy, and spreadable.

Step 3 — Add Coloring (Optional)

Tint the frosting with food coloring to match the season or event.

Assemble the Parisian Cream Wafers

Spread a small amount of buttercream onto the flat side of one cookie.
Top with another cookie to form a sandwich.
Press gently so the filling reaches the edges.

Decorating Ideas

• Christmas: Tint frosting red and green. Add sprinkles.

• Spring: Pastel colors—pink, lavender, mint.

• Valentine’s Day: Fill with pink frosting and roll edges in colored sugar.

• Wedding/Bridal: Leave frosting white, add pearl sprinkles.

These cookies look like they came from an old-world bakery!

Tips for Perfect Cream Wafers

✔ Chill the dough — Without this step, the cookies won’t hold shape.
✔ Don’t over-bake — They should stay pale and soft.
✔ Use real butter — It makes all the difference in flakiness.
✔ Handle gently — These cookies are delicate as they cool.

Variations

• Almond Cream Wafers: Add ½ teaspoon almond extract to the frosting.

• Cocoa Wafers: Add 1 tablespoon cocoa powder to the cookie dough.

• Lemon Filling: Replace vanilla with lemon zest + lemon juice.

• Sprinkle Edges: Roll filled edges in festive sugar.