Wafer Sandwich Cookies

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Wafer Cookies with Frosting in the Middle.

Delight your guests and family with these light wafer cookies filled with frosting. They are lovely for an afternoon tea. These wafer sandwich cookies have become a new family favorite. I first ran across the recipe while looking for something festive to make for a party at my Mom’s memory care residence.

I loved the colorful frosting in the center, and knew all Mom’s friends would too. They may not finish their lunches, but put something sweet in front of them and move out of their way. Good thing I made a double batch! The first time I made them with pink filling, but since Easter is near, I decided on yellow for this round.

The cookie itself is very light and buttery, quite different from a sugar cookie. The filling is colorful and delicious. I think they would be perfect for a tea, or a bridal or baby shower. They are very pretty cookies, with almost an elegant look to them. They take a little more time than my usual cookie recipes, but the result is special, worth the effort
Ours didn’t last very long, but you can keep them out for several days in a sealed container or refrigerate them for a week.

I like to serve them with a couple of other cookies, especially Pecan Balls and Grandma’s Ginger Cookies. These two are lighter to eat, so they make an excellent balance.

Shapes and Colors

Try them with other shapes of cookie cutter too. Flowers would be ideal for spring, or hearts for Valentines Day. Color the frosting to match the occasion, from pastel shades to brighter shades. For Christmas, some green and some red would be adorable. The wafer dough is fragile though, so it works better with a shape that doesn’t have thin, pointed edges.

Doesn’t this batch look almost like Easter eggs?

Wafer Sandwich Cookies


Prep time: 

Cook time: 

Total time: 

Serves: 12

  • ½ cup unsalted butter, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla
  • 1 cup flour
  • 2 to 3 tablespoons half-and-half
  • sugar to dip wafers in
  • ½ cup unsalted butter, softened (1 stick)
  • 1 teaspoons vanilla
  • 1½ to 2 cups confectioners' sugar
  • food coloring as you like
  1. For the cookies, with mixer, beat butter until fluffy.
  2. Add ¼ cup sugar and vanilla, mixing 3 or 4 minutes.
  3. Add flour. Dough will be very dry and crumbly.
  4. Mix in 2 tablespoons of half and half. It should be sticky at this point.
  5. If still too dry add 1 more tablespoon for cream.
  6. Wrap in in plastic wrap or put in an air tight container and refrigerate for at least 2 hours up to a few days.
  7. When ready to finish the cookies, preheat oven to 350 degrees.
  8. Place dough on a floured countertop or parchment paper.
  9. Cover it with another piece of parchment, and roll out very thin.
  10. Using a cookie cutter, 2" or so in size, cut them out.
  11. Dip each one in sugar as you put them on a cookie sheet lined with parchment paper.
  12. Pierce each with a fork several times so they remain flat.
  13. Bake for 8 minutes, or until set. You don't want them to brown at all.
  14. Let them cool for 5 minutes on the pans, then slide the parchment paper off, and allow them to cool further.
  15. For the Buttercream Filling: Using mixer soften and fluff ½ cup of butter (one stick).
  16. Add 1½ cups powdered sugar and vanilla, mixing about 5 minutes, until it's fluffy.
  17. If you prefer thicker frosting, you can add up to ½ cup more powdered sugar.
  18. Add food coloring of your choice very slowly, mixing it in.
  19. Frost a cookie with up to 2 tablespoons of buttercream, then top with another cookie, pushing down gently.
  20. You should have 12 to 14 cookies when done.

You should have 12 to 14 cookies when done.


Cuisinart’s Hand Mixer

I used my hand mixer for this recipe too. It’s so easy to grab when I need it, with its cord and attachments, beaters and all, secured in the case it snaps into. It’s all I use these days. Lightweight, with plenty of power and takes so little room to store in my small kitchen.

Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White


Parchment Paper from Kirkland

An essential to me, for lining cookie sheets AND for rolling dough. Nice and wide too. I won’t be without this. You can use it as parchment wrapping for cooking fish or chicken too. Handy also even for chopping vegetables. Anytime I want a surface that I can move about and pick up for easy cleaning, I pull out the parchment paper. Versatile!

Kirkland Signature Non Stick Parchment Paper 205 sq. ft.


The Wood Rolling Pin

This good old standby will last for decades! Every household needs one. A necessity for this recipe, and useful for many little tasks.

Farberware Classic Wood Rolling Pin




Merry Citarella, often writing as Merrci, writes on a wide range of topics. Recently relocated to the Oregon Coast in the northwest United States, she frequently writes travel features on the beautiful Pacific Northwest. She specializes in health and aging, Alzheimer’s Disease, food, lifestyle, and book reviews. For more information you can see her on The Writers’Door. You can read more articles here or at her websites Mystery Suspense Reviews .

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Author: Merry

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