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Cream Wafers

Cream Wafers

Cream Wafers

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Cream Wafers
5.0 rating based on 12,345 ratings
5/5 (8)
Course: Filled Cookies, Cutout CookiesDifficulty: Medium



A delicate, melt-in-your mouth little bite-sized sandwich made with a tender butter cookie and a creamy filling that you can flavor as you wish (vanilla, almond, peppermint) and color accordingly. Vintage recipe, see note *, below.


  • For the wafers:
  • 2 cups all-purpose flour

  • 1 cup butter or margarine (the original vintage recipe called for margarine but butter works great)

  • 1/3 cup heavy cream

  • granulated sugar

  • For the creamy filling:
  • 3/4 cup powdered sugar

  • 1 teaspoon vanilla (or other flavoring such as almond or peppermint…if you use a different flavoring, start with 1/2 teaspoon and add more to taste)

  • 1/4 cup butter or margarine

  • 1 large egg yolk (optional)

  • food color if desired


  • Make the wafers:
  • Mix flour, butter/margarine and cream into a dough and chill for an hour. Pre-heat oven to 375F. Roll out half at a time to 1/8″ thick and cut in 1-1/2″ rounds (or you can cut them into very small Christmas shapes if you have mini cookie cutters). Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper. Poke with a fork 4 times and bake 7-9 min. at 375 F.
  • Make the filling:
  • The original recipe called for an egg yolk for a smooth, creamy texture. These days people are avoiding raw eggs due to the risk of salmonella, and the recipe can be made by simply omitting this. Mix all filling ingredients until smooth (with or without the raw egg yolk), add a few drops of water if needed. For different color fillings, divide into two or three portions and color each individually. You may also flavor each individually.
  • Assemble the cookies:
  • When completely cool, fill with filling and sandwich together.


  • Main photo courtesy of Brian Brian Everett of EVRT Studio, used with permission. Secondary photo from Ann Scranton cc.
  • * This recipe can be found in the 1963 Betty Crocker’s Cooky Book, without the egg yolk. I am told that the 1950s version of this recipe uses the egg yolk, but I’ve been unable to find the original 1950s source of the recipe.
  • I have seen these called Swedish Cream Wafers but I’ve been unable to locate an actual Swedish reference to such a cookie in Sweden. If you can confirm this, let me know in the comments! Until confirmed it will not be classified as Swedish!


Name & Location
(example: Sue in LA)

My husbands Italian grandma called them shotglass cookies.That’s what she used to cut them out. She made these any many other cookies for our wedding 32 years ago. Love them!
- Karen in Ohio

This has been a family favorite for years. An elegant little cookie.
- A Baker

Very addictive. My mother loved them. They were very delicate and delicious.
- Dana

i remember making these cookies with my family growing up. they are so tasty.
- sonja

These are my new favorite cookie. Very tasty!!!!
- Merry Christmas

One bite wonders! Time consuming but worth all the daughter time!!
- Joan Gunderson

These are a blast from my past. My mom made these every Christmas when I was a kid. After working with the delicate dough myself for the first time last year, I understand all the cussing she did :) Practice helps and I made these many times last year. Good times!
- Shannon

These were awesome. My nieces could not get enough of them. Nephews said they were too girlie. So the last time I made them I made some fudge buttercream for the center and crushed butterscotch candies real fine instead of dipping them in sugar and they never realized it was the same cookies
- Nita
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