Because the cookies themselves are not overly sweet, the cream filling becomes the star, adding richness without heaviness. Making them does require a gentle hand and patience when rolling the dough thin, but the process is relaxing and rewarding. Once assembled, the wafers actually improve after resting, as the filling slightly softens the cookies to that signature delicate bite. Parisian Cream Wafers are a timeless recipe that feels nostalgic, elegant, and special, perfect for holidays, showers, or anytime you want a refined homemade cookie that feels straight out of a classic European café.
Ingredients
1 cup butter, softened
⅓ cup heavy cream
2 cups all-purpose flour
¼ teaspoon salt
Filling
½ cup butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
1–2 teaspoons milk or cream
Optional food coloring
Instructions
Preheat oven to 375°F (190°C). In a bowl, cream butter and heavy cream until smooth. Add flour and salt and mix until a soft dough forms. Divide dough into 3 portions. Roll each portion very thin on a lightly floured surface, almost paper-thin. Cut into small rounds or squares. Place on ungreased baking sheets and bake 6–8 minutes, just until set but not browned. Remove and cool slightly. For the filling, beat butter until creamy, add powdered sugar, vanilla, and enough milk to make a smooth spreadable filling. Tint if desired. Spread a thin layer of filling on one wafer and sandwich with another. Let rest several hours before serving for best texture.