Cream Filled Cookies
Betty Crocker’s Cookbook 1975 (Cream Wafer Recipe) with a couple of tweaks.
Everyone in my family loves these cookies. They are my son’s favorite. We have been making these since 1975 and they are the first cookie everyone reaches for.
The recipe originated from the 1975 version of Betty Crocker’s Cookbook. They are called Cream Wafers. I made a couple of tweaks to the recipe. My son and I originally felt the dough was a little dry and cakey, so I added in the sugar to the dough to give it more flavor and make the cookie a little more crisp. That tweak was all it needed.
I also changed the size of the cookie. Betty Crocker called for the cookie to be 1 1/2 inches in diameter. However, these little cookies are filled with a buttercream filling. I prefer a smaller 1 bite size cookie to a 2 bite size cookie. These cookies can be made throughout the year. Instead of a round fluted cookie cutter, try a small Christmas Tree for Christmas or a small Heart shaped cutter for Valentine’s Day.
You can keep the buttercream filling plain as it is or you can get creative and add various spices depending on when you make them. Warm spices can be used for the fall. Peppermint for the winter Holidays. Some red hot cinnamon candies can be ground in a spice blender and a little bit can added for Valentine’s Day. The possibilities are endless.
These Cream Filled Cookies melt in your mouth and are sure to be a hit with your family and friends.
If you love these Cream Filled Cookies, please leave a comment and let me know what you think. If you made it, post it on Instagram and tag me. Don’t forget to subscribe and watch for more Holiday cookie recipes.
Cream Filled Cookies
A perfect little cookie that melts in your mouth. Serve with tea or for the Holidays. - The Finished Dish
Ingredients
- 1 cup unsalted butter, softened
- 1/3 cup heavy whipping cream
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
Granulated Sugar for coating
Filling - 1/4 cup unsalted butter, softened
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla
- Few drops of food coloring
Directions
- Step 1 Cookie Dough – In a stand mixer, cream the butter, heavy whipping cream, flour and sugar together.
- Step 2 Wrap dough in plastic wrap and refrigerate for at least 1 hour.
- Step 3 Preheat your oven to 375 degrees Fahrenheit.
- Step 4 Remove dough from refrigerator.
- Step 5 Roll out half of the dough on a floured surface to 1/8 inch thick. Keep the remaining dough refrigerated until ready to use.
- Step 6 Cut into 1 inch circles.
- Step 7 Place each little cookie into a bowl of granulated sugar. Coat both side of the cookie with sugar.
- Step 8 Place on a cookie sheet that has been lined with parchment paper. Space the cookies out evenly.
- Step 9 Once the cookie sheet is filled with the sugar-coated cookies, prick each cookie with a fork two to three times.
- Step 10 Bake for 6 to 7 minutes or just until set but not brown.
- Step 11 Transfer cookie rounds to a wire rack to cool.
- Step 12 Continue to make the cookie rounds until your dough is gone.
- Step 13 Make the filling by mixing the filling ingredients together in a medium bowl. Tint with a few drops of food coloring.
- Step 14 Put cookies together (top and bottom) with the creamy filling.
Where’s the picture?