Vintage Cream Wafer Sandwich Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
8 mins
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Chill Time
1 hr
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Total Time
23 mins
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Servings
14
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Calories
168 kcal
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Course
Baked Goods
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Cuisine
American
Vintage Cream Wafer Sandwich Cookies
Description
The cookie dough is a soft blend of salted butter, flour, and heavy cream chilled to make it easier to handle. The dough is rolled thin and cut into small shapes before baking briefly at 375°F, resulting in light, tender biscuits. Sprinkling sugar on top before baking adds subtle sparkle and a crunchy texture.
The frosting combines butter, powdered sugar, vanilla, and cream to make a smooth, spreadable filling. Food coloring allows custom hues for a classic look. Frosting is spread between two cookies to make sandwich cookies with a soft yet crisp contrast.
These cookies are suitable for gift giving, tea time, or as a delicate sweet treat that is lightly buttery and not overly sweet. Storage in an airtight container keeps them fresh.
Ingredients
- 1/2 cup butter room temperature, salted
- 1 cup all-purpose flour
- 3 tablespoons heavy whipping cream
- 3 tablespoons white sugar (for sprinkling on top)
For the frosting:
- 1/4 cup butter (room temperature)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 1/2 teaspoons heavy whipping cream
- Food Coloring
Instructions
Make the cookies:
- In a small bowl, beat the butter, flour and cream. Cover and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out dough to about 1/4-in. thickness. Cut with a small floured cookie cutter in circles or whatever shape you'd like.
- Place 1 inch apart on ungreased baking sheets. Sprinkle the tops with sugar, either white or colored. Prick each cookie 3-4 times with a fork.
- Bake at 375° Fahrenheit for 7-8 minutes. Allow the cookies to rest on the pans for 3-5 minutes, then move to wire racks to cool completely.
Make the frosting:
- Use a hand mixer to combine the butter, powdered sugar, vanilla and enough cream to get a nice, spreadable consistency.
- Use food coloring to tint the frosting whatever color you'd like.
- Carefully spread the frosting on the bottom of half of the cookies, then top with remaining cookies.
- Store in an airtight container.
Notes
- If the dough is difficult to handle, roll into a log, chill for an hour, then slice to shape.
- The number of cookies varies depending on cookie cutter size; smaller cutters make more.
- Cookies should rest briefly after baking on the pan before moving to racks to cool fully.
- This recipe yields sandwich cookies; count one sandwich as one serving for nutrition estimates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 89mg | 4% |
| Potassium | 10mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 359IU | 7% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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