These Holiday Cream Wafer Cookies with Buttercream are pure comfort in cookie form. They have that old-fashioned charm that makes a kitchen feel warm, welcoming, and festive. In my opinion, they are one of those treats that feel just right for family gatherings, cookie trays, and quiet evenings with a cup of tea.
What makes these cookies special is the simple mix of ingredients. The wafers use 1/2 cup butter, softened, 1 cup all-purpose flour, 3 tablespoons heavy whipping cream, and a little granulated sugar, for sprinkling. Then the buttercream filling comes together with 1/4 cup butter, softened, 3/4 cup confectioners’ sugar, 1/2 teaspoon vanilla extract, 1 1/2 to 2 teaspoons heavy whipping cream, plus 1 drop red food coloring (optional) and 1 drop green food coloring (optional). As a result, the cookies taste rich, lightly sweet, and melt-in-your-mouth tender, with a soft vanilla buttercream between two crisp little wafers.
The method is also wonderfully easy to follow. First, you make a small dough, then chill it so it is easier to handle. After that, you roll it thin, cut small rounds, sprinkle them with sugar, and bake them until set. Next, you whip up the filling, spread it on half the cookies, and sandwich them together. Since the steps are simple and the bake time is short, this recipe is very manageable even if you are not an experienced baker.
These Holiday Cream Wafer Cookies with Buttercream are perfect for Christmas trays, holiday parties, bake sales, and potlucks. They also travel well, so they are a smart choice when you want to bring something homemade to friends or neighbors. Because they can be made ahead, they are also a calm, low-stress cookie for busy holiday weeks.
Why You’ll Love This Holiday Cream Wafer Cookies with Buttercream
- They use simple pantry ingredients, so there is no need for a long shopping list.
- The cookies are light, buttery, and sweet, which makes them easy to enjoy with coffee or tea.
- The recipe is beginner-friendly, and the steps are clear and easy to follow.
- They look pretty on a cookie plate, especially with the red and green filling.
- They store well, so you can make them ahead for holidays, gifts, or gatherings.
Butter Tips
Butter is the heart of these Holiday Cream Wafer Cookies with Buttercream, so quality matters. For the best texture, use real butter and let it soften at room temperature before you start. It should feel pliable, but not oily or melted. Also, because the dough is delicate, make sure the butter is mixed evenly with the flour and cream so the wafers bake up smooth and tender. If your kitchen is warm, chill the dough a little longer. That small step helps the cookies hold their shape and makes rolling much easier.
Options for Substitutions
- Use salted butter instead of unsalted butter if that is what you have, but skip any extra salt elsewhere.
- Swap heavy whipping cream for half-and-half in a pinch, although the dough may be a little less rich.
- Use almond extract instead of vanilla extract for a different holiday flavor.
- Replace red and green food coloring with no coloring at all for a simple, classic look.
- Dust the tops with superfine sugar instead of granulated sugar for a finer sparkle.
- If needed, use a small round cutter in place of a 1 1/4-inch cutter, as long as the size stays close.
Watch Out for These Mistakes
One common mistake is skipping the chill time. The dough may seem fine at first, but it can get sticky fast. Therefore, let it rest in the fridge for the full hour, or even a bit longer if your kitchen is warm. That makes rolling, cutting, and moving the cookies much easier.
Another issue is rolling the dough too thick. These cookies should be thin, about 1/8 inch thick, so they bake into light wafers instead of heavy cookies. If you roll them too thick, they may lose that delicate crisp texture. On the other hand, if you roll them too thin, they can brown too quickly.
Also, watch the bake time closely. These Holiday Cream Wafer Cookies with Buttercream only need 7 to 9 minutes. Since they are small, they can go from set to overdone in a short time. So, take them out as soon as the edges look firm and the tops no longer look raw.
Finally, do not fill them before they are fully cool. If the cookies are even a little warm, the buttercream can soften and slide. For that reason, let them cool completely on wire racks first. Then the filling stays neat, and the sandwiches hold together better.
What to Serve With Holiday Cream Wafer Cookies with Buttercream?
These cookies pair nicely with hot drinks and simple holiday snacks. For example, serve them with coffee, hot cocoa, spiced tea, or warm apple cider. In addition, they go well with a fruit platter, a cheese board, or other small holiday cookies like shortbread and thumbprints. Because the wafers are sweet and buttery, a drink or snack with a little contrast helps balance the plate.
Storage Instructions
Store: Keep the cookies in an airtight container at room temperature for up to 7 days. If you prefer the refrigerator, they can be stored there for a few days, but bring them back to room temperature before serving. Chilled cookies taste very cold, so they are best when they are not straight from the fridge.
Freeze: Freeze the assembled cookies for up to 4 months. Place them in a single layer first, then move them to a freezer-safe container with parchment between layers. You can also freeze the baked wafers without filling, then assemble later for the freshest texture.
Reheat: These cookies do not need true reheating, but if they have been chilled or frozen, let them sit at room temperature until soft and ready to eat. If you want to warm the wafers very slightly, place them on a plate for a few minutes at room temperature. A microwave is not recommended for finished sandwich cookies, since it can melt the buttercream. However, if you are softening unfilled wafers, use the microwave in very short bursts, just a few seconds at a time.
Recipe Info
Preparation Time: 25 minutes, plus 1 hour chill
Cooking Time: 9 minutes
Total Time: 1 hour 34 minutes
Difficulty Level: Easy
Servings: 24 cookies
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: about 2,050 to 2,250
Protein: about 16 to 20 g
Fat: about 130 to 145 g
Carbohydrates: about 200 to 220 g
Ingredients
- Wafers:
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 3 tablespoons heavy whipping cream
- Granulated sugar, for sprinkling
- Buttercream filling:
- 1/4 cup butter, softened
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 to 2 teaspoons heavy whipping cream
- 1 drop red food coloring (optional)
- 1 drop green food coloring (optional)
Step-by-Step Instructions
Step 1: Make the Dough and Chill It
In a small bowl, beat the butter, flour, and cream together until a dough forms. Then cover the dough and chill it for 1 hour, or until it is easy to handle. This step helps the cookies keep their shape and makes the dough much less sticky.
Step 2: Heat the Oven
Set your oven to 375°F while the dough chills. This gives the oven time to fully preheat, which helps the wafers bake evenly and set properly.
Step 3: Roll and Cut the Cookies
Lightly flour your work surface, then roll the dough to about 1/8 inch thick. Cut rounds with a floured 1 1/4-inch cutter, or use a small glass or jar lid if that is easier. Since the cookies are small, try to keep the shapes even so they bake at the same rate.
Step 4: Bake the Wafers
Place the rounds about 1 inch apart on ungreased baking sheets. Sprinkle them with sugar, then prick each round 3 to 4 times with a fork. Bake for 7 to 9 minutes, just until set. After that, move them to wire racks and let them cool completely.
Step 5: Make the Buttercream Filling
Beat the butter, confectioners’ sugar, vanilla, and enough cream to make a spreadable buttercream. If you want a festive look, divide the filling in half and tint one half red and the other green. The filling should be smooth and easy to spread, but not runny.
Step 6: Fill and Assemble
Spread the filling on the bottom of half the cookies, then top each one with another cookie to make a sandwich. Press gently so the filling reaches the edges without spilling out too much. Finally, store the cookies in an airtight container until serving.
Conclusion
These Holiday Cream Wafer Cookies with Buttercream are a lovely mix of simple ingredients, easy steps, and classic holiday flavor. The wafers are tender and lightly sweet, while the buttercream adds a soft, creamy finish. Since they are easy to make ahead and store well, they are a smart choice for busy seasons and special occasions alike.
If you are looking for a pretty, old-fashioned cookie that feels homemade in the best way, this is a recipe worth trying. Go ahead and bake a batch, then share how they turned out. And if you enjoy easy holiday sweets, you may also want to explore more cookie recipes that are just as friendly, festive, and simple to make.
Print
Holiday Cream Wafer Cookies with Buttercream
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Total Time: 94 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These cookies feature a delicious buttercream filling between two delicate wafer cookies, perfect for festive gatherings and holiday treats.
Ingredients
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 3 tablespoons heavy whipping cream
- Granulated sugar, for sprinkling
- 1/4 cup butter, softened (for filling)
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 to 2 teaspoons heavy whipping cream (for filling)
- 1 drop red food coloring (optional)
- 1 drop green food coloring (optional)
Instructions
- Make the Dough and Chill It: In a small bowl, beat the butter, flour, and cream together until a dough forms. Then cover the dough and chill it for 1 hour, or until it is easy to handle.
- Heat the Oven: Set your oven to 375°F while the dough chills.
- Roll and Cut the Cookies: Lightly flour your work surface, then roll the dough to about 1/8 inch thick. Cut rounds with a floured 1 1/4-inch cutter.
- Bake the Wafers: Place the rounds about 1 inch apart on ungreased baking sheets. Sprinkle them with sugar, then prick each round 3 to 4 times with a fork. Bake for 7 to 9 minutes, just until set.
- Make the Buttercream Filling: Beat the butter, confectioners’ sugar, vanilla, and enough cream to make a spreadable buttercream.
- Fill and Assemble: Spread the filling on the bottom of half the cookies, then top each one with another cookie to make a sandwich.
Notes
For best texture, use real butter and let it soften at room temperature. Chill the dough thoroughly for easier handling.
Nutrition
- Serving Size: 1 cookie
- Calories: 85
- Sugar: 4g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
