Parisian Cream Wafers

The kind of cookie that looks like it belongs at a fancy bakery… but was actually made by a woman in her kitchen at 10pm with a messy bun and a butter-smeared apron.

Let me be real with you.

The first time I made these, I had no idea what I was doing. I’d written “make something cute” on my to-do list (as if that ever ends well), and I was standing there with a stick of butter in one hand, flour on the floor, and a cookie cutter that had somehow made it into the junk drawer next to old batteries and 12 rubber bands.

But by some miracle — and I do mean miracle — these turned out perfect. Like, actually cute. Like, “maybe I should box these up and gift them to people so they think I’m fancier than I am” cute.

And the flavor? Oh my stars. Buttery little wafers with the most delicate vanilla cream squished right in between. You bite in and it’s soft and sweet and melts just a little on your tongue. It’s like a tea party in a cookie. But make it Midwest kitchen table.

So, why are these cookies kinda magical?

• They’re so buttery they’re basically flirting with you.

• They look impressive (but don’t actually require any baking sorcery).

• The frosting? Rich and smooth, but not cloying.

• You can color them pink, purple, mint green — whatever mood you’re in.

• Perfect for showers, birthdays, Christmas trays… or Tuesday at 3pm when you’re hiding from your responsibilities.

Here’s What You’ll Need

For the cookies:

• 1 cup unsalted butter, room temp — real butter, not margarine. These cookies deserve the good stuff.

• 2 cups all-purpose flour — no fancy flours here.

• 1/3 cup heavy cream — this is what makes them flaky.

• 1/2 cup granulated sugar — for pressing the tops.

For the frosting:

• 1/2 cup unsalted butter, soft

• 1/4 tsp kosher salt — it balances all that sweet.

• 1 1/2 cups powdered sugar — sift if it’s clumpy, or don’t. I won’t tell.

• 2 tsp vanilla extract — or almond if you’re feelin’ sassy.

• 2–4 tbsp heavy cream — more or less depending on how spreadable you like your frosting.

• Food coloring, optional — pastel pink is my go-to, but honestly, white is pretty too.

How to Make ‘Em (a.k.a. “Don’t panic, you’ve got this.”)

Step 1: Make the dough

Beat the butter until it’s light and fluffy. Don’t skimp on this — 2 or 3 minutes at least. You want it looking like whipped frosting.

Add the flour a little at a time (go slow, trust me), then drizzle in the cream. Mix until it all comes together like soft playdough. It’ll feel rich and buttery, and you’ll wonder why all dough doesn’t feel this nice.

Wrap it up and chill for at least 2 hours. Longer is fine. Overnight is fine. Forgetting it and remembering in the morning is also fine.

Step 2: Roll, cut, and sugar

Preheat your oven to 375°F and line two baking sheets. Flour your counter a bit (or a sheet of parchment, if you’re like me and hate scrubbing dough off the table).

Roll the dough to about 1/8″ thick — thinner than you think, but not see-through. Cut into small circles. I use the rim of a shot glass because that’s what I had, and it works beautifully.

Press just the tops into a bowl of sugar. Then lay them sugar-side up on your baking sheet. Prick the tops gently with a fork — not too deep. Just enough to say “hey, I’m homemade.”

Step 3: Bake

7 to 9 minutes is all it takes. You want the cookies set, not brown. Don’t wait for them to color — they’ll go from perfect to too-done real fast.

Let them cool. Like, really cool. Patience. You don’t want the frosting to melt all over the place. (Ask me how I know.)

Let’s Frost These Beauties

Beat the butter and salt until it’s smooth and happy — a good 3–5 minutes. Add the powdered sugar a bit at a time, then the vanilla. Drizzle in the cream slowly, watching it turn into a spreadable dream.

Want to tint it? Go ahead. One drop at a time, stir gently, and stop when it makes you smile.

Spread a little on the flat side of a cookie and sandwich another on top. Press gently. Repeat until you’ve got a tray full of adorable cookie sandwiches and maybe a finger swipe of frosting for yourself.

Tips from My Very Real Life

• If the dough’s too sticky, chill it more. Or add a dusting of flour. Not too much, or you’ll lose the tenderness.

• Store in a tin or airtight container — they actually taste better the next day. The cookies soften and the frosting sets up real nice.

• Freezer-friendly? Heck yes. Just freeze ‘em before frosting, or freeze frosted ones between parchment paper. Let them come to room temp slowly for the best texture.

Before You Head to the Kitchen…

I’ll say it again: these are the kind of cookies that feel special. Not because they’re hard (they’re not), and not because they’re trendy (they’re definitely not). But because they take a little time. A little love. And a little butter. Okay, a lot of butter.

If you make them, I wanna hear about it. Tell me if your kids devoured them. Tell me if you ate six standing at the counter. Tell me if you colored the frosting neon pink and added sprinkles just because it felt right.

We need more cookies like this in the world — simple, sweet, and made with joy.

Frosted Sandwich Cookies

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Cook Time 9 minutes mins

Course Cookies, Dessert

Cuisine American

Ingredients

  

• 1 cup unsalted butter, room temperature
• 2 cups all-purpose flour
• 1/3 cup heavy cream
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, room temperature (for frosting)
• 1/4 teaspoon kosher salt
• 1 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 to 4 tablespoons heavy cream, room temperature
• optional Food coloring

Instructions

 

• Beat butter until light and fluffy, about 2–3 minutes. Scrape bowl as needed.
• Slowly add flour, then cream, mixing just until dough forms. Wrap and refrigerate for 2 hours.
• Preheat oven to 375°F and line baking sheets with parchment. Place sugar in a small bowl.
• Roll dough to 1/8-inch thickness and cut into rounds. Press tops into sugar and place on sheets.
• Prick tops of cookies with a fork. Bake 7–9 minutes until just set. Cool completely.
• For frosting: beat butter and salt until fluffy (3–5 min). Add powdered sugar, vanilla, and cream until spreadable.
• Divide frosting and color if desired. Spread on bottom of one cookie, sandwich with another. Repeat.

Notes

Use festive food coloring for holidays or themed events. Cookies store well in an airtight container for up to 5 days.

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