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Parisian Cream Wafers Recipe

Parisian Cream Wafers Recipe
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5 from 5 reviews

Parisian Cream Wafers are delicate, buttery cookies with a crisp texture topped with a sweet, creamy vanilla frosting. These elegant sandwich cookies are perfect for tea time or special occasions, featuring a light dough enriched with cream and a smooth, fluffy frosting that can be tinted with colors for a festive touch.

Ingredients

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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 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

Instructions

  1. Prepare the cookie dough: In a large bowl, beat 1 cup of unsalted butter until light and fluffy, approximately 2 to 3 minutes, remembering to scrape down the bowl periodically to ensure even mixing.
  2. Incorporate dry ingredients: With the mixer on low speed, gradually add 2 cups of all-purpose flour, then pour in 1/3 cup heavy cream, mixing until the dough begins to form a cohesive ball.
  3. Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours to firm up, which will make it easier to roll and cut.
  4. Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside. Pour 1/2 cup of granulated sugar into a small bowl for coating.
  5. Roll out dough and cut cookies: Lightly flour a clean surface and roll out the dough to approximately 1/8-inch thickness. Using a cookie cutter or a small round cup rim, cut out cookie shapes.
  6. Coat cookies with sugar: Press the top of each cookie into the granulated sugar, then place them on the prepared baking sheets. Using a fork, gently prick the tops of each cookie to prevent puffing.
  7. Bake the cookies: Bake the cookies for 7 to 9 minutes, removing them from the oven just before they begin to brown to keep the wafers delicate and light. Allow cookies to cool completely on wire racks.
  8. Make the frosting: In a clean bowl, beat together 1/2 cup unsalted butter and 1/4 teaspoon kosher salt until smooth, fluffy, and lump-free, about 3 to 5 minutes.
  9. Add powdered sugar and vanilla: Gradually mix in 1 1/2 cups powdered sugar followed by 2 teaspoons vanilla extract. Slowly add 2 to 4 tablespoons of room temperature heavy cream, one tablespoon at a time, until the frosting achieves a thick yet spreadable consistency.
  10. Color the frosting (optional): Divide the frosting into halves and add food coloring to each portion if desired for a festive appearance.
  11. Assemble the wafers: Spread a generous layer of frosting onto the flat bottom side of one cookie and sandwich it with the bottom side of a second cookie. Repeat this process until all cookies are paired and frosted.

Notes

  • Refrigerate the dough for at least 2 hours for better handling and to prevent cookies from spreading during baking.
  • Do not overbake the cookies; remove them before they brown to maintain a delicate texture.
  • Frosting consistency can be adjusted by adding more or less heavy cream for spreading or piping.
  • Allow cookies to cool completely before frosting to prevent melting.
  • Food coloring is optional but adds a decorative touch, perfect for themed events.

Nutrition

Keywords: Parisian Cream Wafers, butter cookies, vanilla frosting, French cookies, sandwich cookies, cream wafers

Find it online: https://cheframiflavor.com/parisian-cream-wafers-recipe/