My gramma used to make vanilla cream wafers. I always wondered how she knew I was coming over for a visit, because she seemed to always have a fresh batch ready for me. Maybe she made them everyday, hoping I would stop by. Maybe she was a SUPER fast baker. Or maybe it was just her awesome gramma instincts. I’m going with the instincts. I was lucky enough to make them with her, just a few years before she passed away. It was a special time together in the kitchen, and now I know how to make her special cookies!
These are awesome, because the real sweetness comes from the cream sandwiched between the wafers. Plus, you can use different food coloring to make them for every season! I used pastels for Easter, but I’ve made red and green for Christmas, purple and orange for Halloween, pink and red for Valentine’s Day, and yellow & teal for my gramma’s birthday (her favorites). It’s fun that they are totally versatile like that. You could also put different sprinkles on top, if you want.
Now, let’s get to baking, shall we?
What you’ll need:
- 1/2 cup butter (softened)
- 1 cup flour
- 3 tablespoons heavy whipping cream
- 1/4 cup butter (softened)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 teaspoons heavy whipping cream
- food coloring
- turbinado sugar or sprinkles
Beat the butter, flour and cream together until well combined. Cover it and refrigerate for about an hour (until you can easily handle it and it doesn’t stick to your hands).
Preheat the oven to 375 degrees.
Flour a surface and roll out the dough to 1/8 inch thickness. You may want to test a few cookies at different widths, if you aren’t good at eyeballing measurements. If they are too thin, they will get a crunchier, more baked texture. If they are too thick, they will puff up. Use a round cookie cutter about 1 14/ inches in diameter. You can also use a small glass or cup or any other small, circular tool in your kitchen. I use the top to my onion powder bottle (I just rinse it first)! Gramma would dig that. She was all about being thrifty and resourceful in the kitchen. 🙂
Place the dough discs about an inch apart on baking sheets covered in parchment paper. Sprinkle the turbinado sugar on top of each. Use a fork to prick each cookie a couple of times. Bake for about 8 minutes, or until the cookies are set. You do not want these to be golden brown. Let them cool completely on wire racks.
Cream the butter, powdered sugar and vanilla. Add in heavy whipping cream about 1/2 teaspoon at a time, mixing thoroughly between additions, until you have a nice, thick, but spreadable cream. It’s going to look like you don’t have enough. You do. These are very small cookies and they don’t take much cream. Add food coloring to small batches of it. Place a small amount in the middle of a cookie, then top with another wafer cookie, pressing down slightly.
Now go enjoy them, and think to yourself, “Jeni’s gramma would be so proud of me right now!” 🙂
How about these other unique sweet treats?
Hungry for more? Check out more fun recipes!
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.