If you’re here, I just want to start by saying thank you. Truly. Every time you stop by to bake something sweet with me, it feels like we’re sharing a tiny moment of joy together — and these Parisian Cream Wafers are exactly that kind of recipe. Delicate. Dainty. Buttery. And filled with the dreamiest vanilla-kissed frosting. I promised you “versatile,” and here’s proof… these cookies look like they belong behind the glass of a little Paris pastry shop. Anything but boring!!
Before we dive in, make sure you subscribe so you can have every new recipe (including this one!) delivered straight to your inbox — no digging, no searching, just pure deliciousness waiting for you.
Overview of Recipe Content
Parisian Cream Wafers are petite sandwich cookies made from light, flaky wafers and a silky, sweet buttercream filling. They’re the kind of treat that makes people’s eyes widen the moment they bite into one… then whisper, “Oh wow.”
Why You’ll Love This Recipe
- The cookies melt in your mouth — literally.
- They look fancy, but they’re secretly simple.
- Perfect for holidays, tea parties, bridal showers, cookie boxes, or a random Tuesday.
- They require minimal ingredients and basic tools.
- They adapt beautifully to color variations, flavored fillings, and festive decorations.
What Parisian Cream Wafers Taste Like
Imagine this: a whisper-light butter wafer with a tender snap, meeting a luscious, velvety cream filling that tastes like vanilla clouds. The sugar coating gives them a delicate sparkle and the perfect touch of crunch. It’s texture heaven… and the smell when these are baking is incredible!!
Benefits of This Recipe
- Only a handful of ingredients
- Kid-friendly to make and eat
- Make-ahead and freezer-friendly
- Easy to flavor or color for any holiday or theme
- Stunning presentation with almost no effort
Ingredients
For the Wafers
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- ⅓ cup heavy cream
- Granulated sugar (for rolling)
For the Cream Filling
- ¼ cup unsalted butter, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- Pinch of salt
Tools You’ll Need
- Rolling pin
- Mixing bowls
- Electric mixer or hand whisk
- Round cookie cutter (about 1½ inches)
- Baking sheets
- Parchment paper
- Cooling rack
Additions & Substitutions
You know I love giving you options — creativity in baking is half the fun!
- Flavor the filling: peppermint, almond, lemon, raspberry, or espresso.
- Color the filling: tint with gel food coloring for holidays.
- Add crunch: a sprinkle of sanding sugar on top before baking.
- Use dairy-free butter: for a fully dairy-free cookie.
- Swap vanilla: use vanilla bean paste for extra flavor (so good!!).
How to Make Parisian Cream Wafers (Step-by-Step)
Step 1 — Make the Wafer Dough
Mix butter and flour until crumbly. Add heavy cream and blend into a soft dough. Chill for at least 1 hour — this helps make the wafers wonderfully flaky.
Step 2 — Shape the Wafers
Roll out the chilled dough to about ⅛-inch thick. Cut into small circles. Dip both sides lightly in sugar for that signature sparkle.
Step 3 — Bake
Place on parchment-lined baking sheets and prick each wafer with a fork. Bake at 375°F (190°C) for 7–9 minutes, or until just set but not browned. They should look pale and delicate.
Step 4 — Prepare the Filling
Beat butter, powdered sugar, vanilla, cream, and salt until smooth, creamy, and irresistible. This is the “Parisian” in Parisian wafers.
Step 5 — Assemble
Once the wafers are completely cooled, sandwich two together with a small spoonful of cream filling. Press gently so the filling peeks out the edges—so pretty!
What to Serve With Parisian Cream Wafers
- Afternoon tea or coffee
- A dessert charcuterie board
- Champagne or sparkling rosé
- Fruit salad or berries
- Vanilla or strawberry ice cream
- Holiday cookie trays
Tips for Perfect Parisian Wafers
- Chill the dough — this prevents spreading.
- Don’t skip the sugar coating — it’s part of their magic.
- Keep them small — elegant and portion-perfect.
- Bake lightly — pale color = proper texture.
- Make the filling smooth — no lumps allowed.
- Let the wafers cool fully before filling (trust me).
Storage Instructions
- Refrigerator: up to 5 days in an airtight container.
- Freezer (unfilled wafers): 2 months.
- Freezer (filled): 4 weeks — thaw in fridge before serving.
General Information
- Yield: about 30–36 sandwich cookies
- Difficulty: Easy–Moderate
- Time: 20 minutes prep, 7–9 minutes bake, plus chilling
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! Chill it up to 48 hours before baking.
Can I freeze the finished cookies?
Absolutely — they freeze beautifully.
My wafers spread. What happened?
The dough was likely too warm. Chill longer next time.
Can I use milk instead of heavy cream?
You can, but the texture won’t be as flaky. Heavy cream is worth it.
Do I have to roll them in sugar?
Technically no, but the cookie loses its signature sparkle and crunch.
Conclusion
Parisian Cream Wafers are the kind of cookie you make once… and then suddenly everyone starts requesting them by name. They’re simple, elegant, and absolutely unforgettable — a tiny cookie with big charm. If you’re looking for something that feels homemade and bakery-level gorgeous, this is the recipe.
And if you’re as obsessed with delicate, fruity, or creamy desserts as I am, you’ll also love my other peach-inspired recipes coming soon.
Interactive Elements
If you make these, I’d LOVE to see!
⭐ Leave a review
📸 Share your photos on Pinterest
💌 And don’t forget to subscribe for more recipes delivered right to you!
Nutritional Information (Approx. per cookie)
- Calories: 110
- Fat: 7g
- Carbs: 13g
- Sugar: 8g
- Protein: 1g
