Parisian Cream Wafers – Flaky and buttery melt-away sandwich cookies.

 Step back in time with these exquisite, melt-in-your-mouth sandwich cookies. A flaky, buttery wafer—so tender it practically dissolves on the tongue—is sandwiched with a cloud-like vanilla buttercream. Their delicate appearance and timeless flavor make them a perfect, elegant treat for tea time, holidays, or any occasion that calls for a touch of vintage charm.

Prep Time: 30 minutes (plus 2+ hours chilling)
Cook Time: 9 minutes per batch
Total Time: 3 hours
Yield: About 18-20 sandwich cookies

Ingredients

For the Wafers:

• 1 cup (2 sticks / 226g) unsalted butter, softened at room temperature

• 2 cups (240g) all-purpose flour

• ⅓ cup (80ml) heavy cream

• ½ cup (100g) granulated sugar, for coating

For the Vanilla Buttercream:

• ½ cup (1 stick / 113g) unsalted butter, softened at room temperature

• 1 ½ cups (180g) powdered sugar, sifted

• 2 teaspoons pure vanilla extract or vanilla bean paste

• 2 to 4 tablespoons heavy cream, room temperature

• ¼ teaspoon kosher salt

• Food coloring (optional)

Instructions

Part 1: Make & Chill the Dough

1. Cream the Butter: In a medium bowl using an electric mixer, beat the softened butter on medium-high speed until it is very light, pale, and fluffy, about 2-3 minutes.

2. Combine Dry & Wet: With the mixer on low speed, gradually add the flour, followed by the ⅓ cup of heavy cream. Mix just until a soft, cohesive dough forms. Do not overmix.

3. Chill: Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours, or up to overnight. This step is essential for a flaky, tender texture.

Part 2: Shape & Bake the Wafers

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the ½ cup of granulated sugar in a shallow bowl.

2. Roll and Cut: On a lightly floured surface, roll the chilled dough out to a uniform ⅛-inch thickness. Using a 1½-inch round cookie cutter (or the rim of a small glass), cut out as many circles as possible.

3. Sugar and Prick: Press the top of each dough round into the sugar to coat. Place them sugar-side up on the prepared baking sheets, about 1 inch apart. Using a fork, gently prick each cookie 3-4 times to prevent them from puffing up too much.

4. Bake to Perfection: Bake for 7-9 minutes. The cookies are done when they are set but not brown. They should remain pale. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Part 3: Prepare the Buttercream & Assemble

1. Whip the Butter: In a clean bowl, beat the softened butter and salt together on medium-high speed until very smooth, pale, and fluffy, about 3-4 minutes.

2. Add Sugar and Vanilla: Gradually add the sifted powdered sugar, mixing on low until combined. Increase the speed to medium and beat for another minute. Add the vanilla extract.

3. Reach Perfect Consistency: With the mixer on low, slowly add the heavy cream, one tablespoon at a time, until the frosting is thick, spreadable, and smooth. If using, divide the frosting and tint with food coloring.

4. Create the Sandwiches: Once the wafers are completely cool, spread or pipe a layer of buttercream onto the flat (bottom) side of one wafer. Gently press the flat side of a second wafer onto the frosting to create a sandwich. Repeat with the remaining cookies.

Baker's Notes

• The Key to Tenderness: The secret to the wafer's delicate, melt-away texture is ensuring the butter is properly softened and the dough is adequately chilled. This prevents the cookies from spreading and ensures a flaky crumb.

• Don't Overbake: The most common mistake is overbaking. Remove them from the oven as soon as they look set. They will firm up as they cool.

• Customize Your Cream: For a different flavor, you can substitute the vanilla in the buttercream with almond extract, lemon zest, or even a touch of mint extract.

• Storage: Store the assembled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep the unfrosted wafers and frosting separately, assembling just before serving.