Melt-in-Your-Mouth Christmas Cream Wafer Cookies (Easy Holiday Recipe)
When the holidays arrive, I always find myself reaching for recipes that feel a little nostalgic—and these melt-in-your-mouth Christmas cream wafer cookies check every box. They’re light, delicate, and full of buttery flavor, with just the right touch of sweetness.
What I love most about this Christmas cream wafer cookie recipe is how simple it is. With just seven ingredients, you get a cookie that looks festive, tastes classic, and feels like something that’s been passed down for generations.
A few years ago, after tasting these at a friend’s holiday gathering, I knew I had to add them to my tradition. She shared her handwritten recipe, and now it’s a regular part of my holidays.
If you enjoy classic, buttery cookies, you’ll also want to try my buttery lemon sugar cookies, which have that same soft, delicate texture.
Why You’ll Love These Christmas Cream Wafer Cookies
These cookies stand out on a holiday tray for a few simple reasons:
- Light, crisp texture that truly melts in your mouth
- Easy dough with minimal ingredients
- Make-ahead friendly (perfect for holiday baking schedules)
- Festive red and green filling for a classic Christmas look
Ingredients for Christmas Cream Wafer Cookies
Here’s a closer look at what makes these cookies work so well:
- Butter: Adds richness and creates that signature tender texture in both the cookie and filling.
- Flour: All-purpose flour provides structure while keeping the wafers light.
- Heavy Cream: Just enough to bring the dough together and give the filling a smooth consistency.
- Sugar:
- No sugar in the dough (which is key to the texture)
- Superfine sugar for a delicate crunch on top
- Confectioners’ sugar for a smooth buttercream filling
- Vanilla Extract: Adds a subtle warmth to the filling.
- Food Coloring: Red and green give these their classic holiday look.
How to Make Christmas Cream Wafer Cookies
Step 1: Prepare the Dough
In a medium bowl, beat 1/2 cup softened butter until light and fluffy. Mix in the flour and heavy cream until combined. Cover and refrigerate for at least 1 hour (or overnight).
Step 2: Roll and Bake the Wafers
Preheat the oven to 375°F. Roll the dough on a lightly floured surface to about 1/8-inch thickness. Cut into small rounds (about 1 1/4-inch).
Place on an ungreased baking sheet, sprinkle with superfine sugar, and prick each cookie with a fork. Bake for 7–9 minutes, just until puffed. Do not brown. Cool completely on a wire rack.
Step 3: Make the Buttercream Filling
In a small bowl, mix butter, confectioners’ sugar, vanilla, and heavy cream until smooth.
Adjust consistency as needed:
- Too thick → add a little cream
- Too thin → add more powdered sugar
Divide and color with red and green food coloring. Spread filling on half the cookies and sandwich with the remaining wafers.
Tips for Perfect Cream Wafer Cookies
- Make Ahead Tip: The dough can be refrigerated overnight, making this an easy addition to a busy holiday baking day.
- Freezer Friendly: Store assembled cookies in an airtight container and freeze for up to 2 months.
- No Food Coloring Option: Leave the filling white and roll the edges in festive sanding sugar instead.
How to Serve These Holiday Cookies
These cookies are perfect for:
- Christmas cookie trays
- Holiday parties
- Cookie exchanges
- Gifting in decorative tins
They pair especially well with coffee, tea, or hot chocolate.
Frequently Asked Questions About Christmas Cream Wafer Cookies
What are Christmas cream wafer cookies?
Christmas cream wafer cookies are delicate, old-fashioned sandwich cookies made from a simple butter and flour dough with a light buttercream filling. They are known for their crisp, melt-in-your-mouth texture and festive appearance.
Why is there no sugar in the cookie dough?
This is what makes cream wafer cookies unique. The dough itself contains no sugar, which allows the cookies to stay light and crisp rather than soft or chewy. The sweetness comes from the buttercream filling and the sugar sprinkled on top before baking.
Do cream wafer cookies need to be refrigerated?
They don’t need to be refrigerated right away, but they will stay fresher longer if stored in the refrigerator in an airtight container. Before serving, let them sit at room temperature for about 10–15 minutes for the best texture.
Can you freeze Christmas cream wafer cookies?
Yes, these cookies freeze very well. Store them in an airtight container or freezer-safe bag for up to 2 months. For best results, thaw them in the refrigerator and bring to room temperature before serving.
Can I make the dough ahead of time?
Absolutely. The dough can be made up to 24 hours in advance and kept refrigerated. This actually makes the dough easier to work with when rolling and cutting.
Why do you prick the cookies with a fork before baking?
Pricking the dough helps prevent the cookies from puffing too much while baking. This keeps them flat and uniform, making them easier to sandwich with the buttercream filling.
Can I make these cookies without food coloring?
Yes. You can leave the filling white for a more classic look or roll the edges in colored sanding sugar for a festive finish without using food coloring.
How do I keep cream wafer cookies from getting soggy?
Make sure the cookies are completely cooled before adding the filling. Also, store them in an airtight container and avoid overfilling, which can add too much moisture.
What’s the best way to serve cream wafer cookies?
These cookies are best served at room temperature, where their texture is soft yet crisp. They’re perfect for holiday cookie trays, gifting, or serving alongside coffee or tea.
Why You’ll Love These Christmas Cream Wafer Cookies
These Christmas cream wafer cookies quickly become a holiday tradition because of their simplicity and reliability—they always disappear first from the tray.
If you’re looking to add something classic yet a little different to your holiday baking lineup, this recipe is worth making year after year.
Christmas Cream Wafer Cookie
Ingredients
Wafer Cookie
- 1/2 cup unsalted butter, room temperature
- 1 cup flour
- 3 tablespoons heavy cream
- sanding or superfine sugar for dusting
Buttercream filling
- 1/4 cup unsalted butter, room temperature
- 3/4 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons heavy cream (possibly more if too thick)
- red and green food coloring
Instructions
- In a medium bowl, beat 1/2 cup softened butter until fluffy. Mix in 1 cup of all-purpose flour and three tablespoons of heavy cream until combined. Cover the dough and refrigerate for at least 1 hour. (Tip: You can prep the dough a day ahead and refrigerate overnight.)
- Preheat the oven to 375°F. Roll the dough out on a lightly floured surface to about 1/8-inch thickness. Use a 1-1/4 or 1-1/2 inch round cookie cutter to cut out the wafers. Place them on an ungreased cookie sheet, sprinkle the tops with superfine sugar, and prick each wafer three times with a fork. Bake for 7-9 minutes, until the wafers are puffed but not browned. Let them cool completely on a wire rack before filling.
- In a small bowl, mix 1/4 cup of butter, 3/4 cup confectioners’ sugar, 1/2 teaspoon vanilla extract, and two teaspoons of heavy cream until smooth. Adjust the consistency by adding more cream if the filling is too thick or more confectioners’ sugar if it’s too thin. Divide the buttercream into two bowls, coloring one with red food coloring and the other with green. Spread the buttercream on the bottom of half the cookies and sandwich them with the remaining wafers.
