Before we jump into this gorgeous retro recipe, let me start by saying thank you for being here. Truly. Every time you choose to bake something homemade — especially something nostalgic and buttery and absolutely swoon-worthy like these Parisian Cream Wafers — you’re creating memories that linger far longer than the sweet treats themselves. And I’m so grateful to be even a tiny part of your kitchen magic.
These vintage cookies have lived quietly in old cookbooks for decades, waiting to be rediscovered. And once you make them? Oh, you’ll wonder how they ever slipped out of the spotlight. Flaky, melt-in-your-mouth tender, lightly sugared, and sandwiched with silky vanilla buttercream… these are anything but boring!!
I promised you versatile, and these cookies prove it. They’re stunning for holidays, charming for tea parties, perfect for gifting, and dangerously poppable when made mini. I’m kicking myself for not having shot photos of the first batch I made — the shimmer of the sugar alone could’ve been the whole blog post!
And if you want the recipe sent straight to your inbox so you never lose it, feel free to subscribe — I love sharing my favorites with you.
Let’s bake something beautiful.
What This Recipe Is All About
Parisian Cream Wafers are retro in the best possible way. Think buttery wafer cookies baked until tender but still structurally sound, then sandwiched with a velvety vanilla buttercream that balances their delicate crispness.
The dough itself is stunningly simple — almost shockingly so. Just butter, flour, and heavy cream. The magic comes from the technique: chilling, rolling, sugaring, poking tiny vent holes, and baking just until pale and soft. Once frosted and assembled, each cookie becomes a melt-away dream with a whisper of sweetness and an irresistible flaky bite.
They’re refined enough for a Parisian patisserie… yet easy enough for a weeknight bake.
Why You’ll Love This Recipe
There are SO many reasons to adore these old-fashioned wafers:
- The texture is unreal — tender, flaky, buttery, melt-away, yet somehow still chewy in the center.
- Perfect sweetness — because the dough has no sugar, the granulated sugar on top + buttercream inside creates a beautifully balanced bite.
- They look fancy with minimal effort — sugared tops + pastel frosting = show-stopping cookies.
- Completely customizable — you can tint the buttercream any color and cut them into any shape.
- Make-ahead friendly — the dough chills perfectly and the cookies freeze well.
- Retro charm — they feel like stepping into your grandmother’s kitchen in the best possible way.
These are the kind of cookies that make people pause, look up mid-bite, and say: Oh my goodness… what ARE these?
What Do Parisian Cream Wafers Taste Like?
Imagine the love child of a buttery pie crust, a tender shortbread, and a sugar-dusted wafer. The cookie itself is not sweet — and that’s intentional. Instead, it’s buttery, soft, tender, and faintly crisp on the edges, with a texture that practically evaporates on your tongue.
Then comes the filling: a pillow of lightly sweet vanilla buttercream that ties everything together. It’s creamy without being heavy, sweet without being cloying.
The result?
A perfectly balanced sandwich cookie with dreamy texture and elegant flavor — delicate, nostalgic, and deeply satisfying.
Benefits of Making These Cookies
- Minimal ingredients: Only a handful of pantry staples.
- Kid-friendly — both in flavor and in the “cutting cookie shapes” fun.
- Adaptable for any celebration — Christmas, Easter, birthdays, bridal showers, tea parties, or everyday treats.
- Great for gifting — they hold up well and look exceptionally pretty.
- Economical — simple, bakery-level cookies without a bakery-level bill.
- Unique — not your average sugar cookie or thumbprint. Guests will remember these.
Ingredients
For the Cookies
- 1 cup unsalted butter, room temperature
- 2 cups all-purpose flour
- 1/3 cup heavy cream
- 1/2 cup granulated sugar (for dipping tops)
For the Frosting
- 1/2 cup unsalted butter, room temperature
- 1/4 teaspoon kosher salt
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 to 4 tablespoons heavy cream, room temperature
- Food coloring (optional)
Tools You’ll Need
- Electric mixer (stand or hand mixer)
- Mixing bowls
- Plastic wrap
- Rolling pin
- Cookie cutters or a small round cutter
- Baking sheets
- Parchment paper
- Fork (for pricking tops)
- Offset spatula or piping bag for the filling
Additions & Substitutions
Additions
- Citrus zest: Add lemon or orange zest to the buttercream for brightness.
- Almond extract: Swap half the vanilla for almond for a bakery-style twist.
- Sprinkles: Add tiny sprinkles to the sugared tops for holiday sparkle.
- Cocoa frosting: Add 1–2 tablespoons cocoa powder to the filling for a chocolate variation.
Substitutions
- Butter: Use salted butter, but reduce added salt slightly.
- Cream: Half-and-half can work, though the texture will be a bit less tender.
- Flour: A 1:1 gluten-free blend may work, though the cookies will be more delicate.
- Vanilla extract: Swap with vanilla bean paste for a stronger aroma.
How to Make Parisian Cream Wafers
1. Prepare the dough
Beat the butter until light and fluffy — about 2–3 minutes. This aeration ensures the cookies bake soft and tender. Slowly add flour, then the heavy cream, and mix just until a dough forms.
2. Chill thoroughly
Wrap the dough in plastic wrap and refrigerate for at least 2 hours. Chilling is essential — it makes the dough easy to roll and helps it bake into delicate layers.
3. Roll and cut
Preheat the oven to 375°F. On a lightly floured surface, roll the dough to 1/8-inch thickness. Use cookie cutters to cut into rounds or shapes.
4. Dip in sugar
Press the top of each cookie into granulated sugar. This step gives the cookies their sparkle and balances the sugar-free dough.
5. Prick and bake
Place cookies on a parchment-lined baking sheet and use a fork to prick the tops. Bake 7–9 minutes, removing before any browning begins. They should stay pale and soft.
6. Make the buttercream
Beat butter and salt until creamy, then add powdered sugar gradually. Mix in vanilla, and add cream 1 tablespoon at a time until thick but spreadable.
If desired, tint the frosting with food coloring.
7. Assemble
Spread or pipe a thin layer of frosting onto the bottom of one cookie. Top with another cookie, bottom side facing the filling. Repeat with remaining cookies.
And that’s it — delicate, buttery Parisian perfection!
What to Serve with Parisian Cream Wafers
These cookies shine on:
- Holiday cookie platters
- Afternoon tea spreads
- Baby or bridal showers
- Dessert boards
- Coffee or cocoa stations
- Easter brunch
- Mother’s Day gatherings
They pair beautifully with hot tea, café au lait, or a glass of cold milk.
Tips for the Best Cookies
- Do not overbake! Remove as soon as the tops lose their raw sheen. Pale is perfect.
- Chill the dough fully to ensure clean cuts and tender layers.
- Don’t skip the sugar dip — it adds sweetness and that gorgeous shimmer.
- Roll evenly to ensure consistent baking.
- Use gel food coloring for the prettiest pastel buttercream.
- Cool completely before frosting or your filling will melt.
- For ultra-clean edges: Chill cut cookies for 10 minutes before baking.
Storage Instructions
- Room temperature: 3–4 days in an airtight container.
- Refrigerator: Up to 1 week (best for warm climates).
- Freeze the cookies (unfrosted): Up to 3 months.
- Freeze assembled cookies: Freeze flat on a tray, then transfer to bags for up to 2 months.
To thaw, place in the fridge overnight, then bring to room temperature.
General Information
- Yield: ~3 dozen small sandwich cookies
- Prep Time: 20 minutes
- Cook Time: 7–9 minutes per batch
- Inactive Time: ~3 hours chilling
- Difficulty: Easy–Moderate
- Allergens: Wheat, gluten, milk
Frequently Asked Questions
Do these cookies really have no sugar in the dough?
Yes! And that’s what makes the texture so unique. All sweetness comes from the sugar-dipped tops and the buttercream filling.
Why do the cookies need to stay pale?
Browning would change their delicate texture. These should stay soft, flaky, and melt-away tender.
Can I make the dough ahead of time?
Absolutely. The dough can chill up to 48 hours or be frozen for 3 months.
Can I make the frosting ahead?
Yes — store it in the fridge for up to 5 days. Bring to room temperature before spreading.
Can I color the cookies themselves?
I don’t recommend adding food coloring to the dough — it affects texture. Color the frosting instead!
Can I make these gluten-free?
A 1:1 gluten-free flour blend works but yields slightly crumblier cookies. Handle gently.
Conclusion
Parisian Cream Wafers are the kind of cookie that make you nostalgic for holidays you haven’t even lived yet. They’re buttery, delicate, whisper-sweet, and absolutely unforgettable — a vintage classic you’ll want in your baking rotation all year long. Whether you’re making them for a cookie exchange, gifting them to someone special, or treating yourself to something elegant and old-fashioned, these wafers deliver every time.
If you try them, I would love to hear how they turned out. Leave a review, share a photo, or tag me on Pinterest — seeing your bakes genuinely makes my day!
And if you love melt-away treats like this, here are more vintage-inspired favorites to explore next:
- Peach Cobbler
- Baked Peaches with Brown Sugar
- Peach Crisp
- Peach Butter (Slow Cooker!)
Happy baking — I can’t wait for your kitchen to smell like butter and vanilla.
Nutritional Information (Approximate Per Sandwich Cookie)
- Calories: ~155
- Fat: ~9g
- Carbohydrates: ~18g
- Protein: ~1g
- Sugar: ~10g
- Sodium: ~40mg
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