Do you have a special Christmas cookie that you make year after year? That would be creme wafers for me. My Mom has made these delightful little cookies for as long as I can remember, and I am excited to share these with you! The recipe originally comes from an old Betty Crocker cookbook that is filled with awesome retro recipes, but this is by far the winner. The recipe is very simple and easy to make, and will be sure to be a family favorite!
This makes approximately 25 finished cookies, more or less depending on the size of your cookie cutters.
- 2 cups all-purpose flour, more for rolling
- 1 cup unsalted butter, softened
- 1/3 cup whipping cream
The creamy filling:
- 1/4 cup unsalted butter, softened
- 3/4 cup confectioner’s sugar
- 1 teaspoon vanilla
- food coloring (optional)
In a stand mixer fitted with the paddle attachment, beat butter until creamy. Add in flour and whipping cream, beat on low at first until flour is absorbed, then increase speed to medium until the dough is thoroughly combined. Form the dough into two discs, wrap in plastic wrap and refrigerate for approximately one hour. The dough is very soft and refrigerating it will make it much easier to roll out.
Once your dough is almost ready for rolling, heat oven to 375 degree F. Roll out one disc at a time on a floured work surface. Flour the top of the disc as well to prevent your rolling pin from sticking. I like to use a French tapered rolling pin since it gives more control over rolling out.
Roll the dough out to approximately 1/4 to 1/8 inch thick on floured cloth-covered board. Using a 1 1/2 inch round or round-fluted cookie cutter, cut shapes out of the rolled out dough. If you don’t have round cookie cutters you can use just about any shape. Hearts, Christmas trees, or stars would all work, as long as the shape isn’t too delicate.
Transfer rounds to a bowl filled with sugar and cover both sides. Place each round 1 inch apart on a parchment-paper or silpat-covered baking sheet. It’s important to use parchment or silpat because the sugar will caramelize in the oven causing the rounds to stick to the pan and you’ll lose all that lovely crunchy sugar.
Prick each round with a fork about 4 times. This helps stream escape so your wafers aren’t mile-high. Bake just until just set and the bottoms are just starting to brown. Move wafers to a cooling rack and wait until they cool completely.
To make the creamy filling, beat the butter, confectioner’s sugar, and vanilla until the filling is smooth and creamy. You may need to add a few drops of water or milk to get a spreadable consistency. I did this in a bowl rather than my mixer, but you can do whichever is easier. Split the filling into two bowls and add just a drop of food coloring to each bowl. I used red and green, but you want a pastel color so be careful not to add too much. Beat the filling until the color is thoroughly mixed.
Using a small offset spatula or knife, gently spread approximately 1 teaspoon of the filling onto one of the cooled cookies and top with another. The filling is quite thick so I would not recommend trying to pipe the filling onto the wafers.
And there you have it, some delicious, delicate, melt-in-your-mouth treats to share with family and friends!
I hope you enjoyed my creme wafer tutorial, if you have any questions or would like to share your own favorite Christmas cookies please leave a comment below!