If you’re searching for an absolutely delightful treat that combines a melt-in-your-mouth texture with a luscious burst of vanilla cream, you have to try the Pariserwafiers (Vanilla Cream Cookies) Recipe. These charming little cookies are crisp yet tender, with just the right amount of sugary crunch and a luxuriously smooth filling that will have you reaching for more. Whether you’re sharing them with friends or indulging by yourself, this recipe brings joy in every bite and is a superb example of classic cookie craftsmanship that’s surprisingly simple to make at home.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Pariserwafiers lies in their beautifully balanced ingredients, each playing a crucial role in creating that signature flavor and texture. You’ll find they’re mostly pantry staples, making this recipe both accessible and approachable while delivering professional-level results.
- 1 cup butter (softened, 2 sticks): The foundation of the dough, providing richness and creating tenderness in the cookies.
- 1/3 cup heavy cream: Adds moisture and a silky texture, enhancing flakiness.
- 2 cups all-purpose flour (spooned and leveled): The backbone that holds everything together, delivering the perfect structure.
- 1/2 teaspoon kosher salt: Enhances all the sweet flavors and balances the dough’s richness.
- Granulated sugar (for dipping): Creates a delightful sugary crust when the cookie dough rounds are rolled in it before baking.
- 1/2 cup butter (softened, 1 stick): For the vanilla frosting, giving it a creamy, luscious base.
- 1 large egg yolk (optional): Helps bind and smooth the frosting, though you can substitute with cream if preferred.
- 2 teaspoons vanilla extract: Brings that iconic warm, aromatic flavor that makes these cookies irresistible.
- 1/8 teaspoon kosher salt: Just a pinch to balance the frosting’s sweetness.
- 1 and 1/2 cups powdered sugar: Sweetens and thickens the vanilla cream filling to perfection.
- Pink, red, or green food coloring (optional): Perfect for adding a festive or personalized touch if desired.
How to Make Pariserwafiers (Vanilla Cream Cookies) Recipe
Step 1: Prepare the Dough
Begin by beating one cup of softened butter in a large bowl or stand mixer until it is smooth and creamy. Don’t forget to scrape down the sides to ensure everything is evenly mixed. Then, add the heavy cream and beat just until the mixture looks slightly curdled but not fully combined—this texture is key to a flaky cookie. Take care not to overmix, as the butter might clump.
Step 2: Incorporate the Dry Ingredients
Next, spoon and level two cups of all-purpose flour into a bowl along with half a teaspoon of kosher salt. Gently mix the salt into the flour before adding it to your butter-cream mixture. Beat the flour in until just combined. Scrape the sides of the bowl and be careful not to overwork the dough, which would toughen your cookies.
Step 3: Chill the Dough
Divide the dough in half and form each into a disc by layering them between plastic wrap sheets. Flatten the discs with your hands to chill faster. Pop these discs into the fridge for at least thirty minutes; this rest period helps develop texture and makes rolling easier.
Step 4: Roll and Cut
Preheat your oven to 375 degrees Fahrenheit. Roll out one disc of dough on a lightly floured surface to about an eighth of an inch thickness — think pie crust thin. Using a 1.5-inch cookie cutter, cut out as many rounds as possible and immediately toss each round into granulated sugar to coat both sides completely.
Step 5: Prepare for Baking
Arrange the sugar-coated rounds evenly on ungreased baking sheets, being careful to keep them close but not touching. Prick each cookie three times with a fork to prevent puffing while baking. For the flakiest texture, chill the sheets in the freezer for about five minutes before popping them in the oven.
Step 6: Bake to Perfection
Bake at 375°F for 7 to 8 minutes until the cookies look matte rather than shiny, with no browning on the edges. They should feel firm but not hard when tapped. Let them rest on the sheets for five minutes after baking, then transfer to a wire rack to cool completely.
Step 7: Make the Vanilla Cream Filling
Beat half a cup of softened butter in a clean bowl until creamy. Add the egg yolk, vanilla, and a pinch of salt, continuing to beat until smooth. Gradually add 1.5 cups powdered sugar and mix well until fluffy. Adjust consistency with an extra tablespoon of cream if needed. For fun, tint the filling with food coloring of your choice.
Step 8: Assemble the Pariserwafiers
Once the cookies are fully cool, pipe about a teaspoon or two of the vanilla cream onto half of them, then sandwich with the remaining cookies. The contrast of the delicately crisp shell and sweet creamy center is pure bliss.
How to Serve Pariserwafiers (Vanilla Cream Cookies) Recipe
Garnishes
For a festive look, sprinkle the tops with finely chopped nuts, edible glitter, or a tiny dusting of powdered sugar. You can also pipe small rosettes of colored cream along the edges for a charming effect. These little touches elevate the presentation while keeping the focus on the cookie’s lovely flavor.
Side Dishes
Pariserwafiers pair wonderfully with light teas like Earl Grey or chamomile, enhancing their vanilla notes without overpowering. For a richer indulgence, serve alongside a creamy latte or a glass of cold milk to balance the sweet creaminess perfectly.
Creative Ways to Present
Try stacking these cookies in decorative tins or wrapping them individually in parchment paper tied with twine for gifting. Another fun idea is to serve them on a dessert platter interspersed with fresh berries and edible flowers for a stunning centerpiece that invites everyone to snack and savor.
Make Ahead and Storage
Storing Leftovers
Pariserwafiers are best enjoyed fresh on day one, when the cookies remain beautifully flaky. Store any leftovers in an airtight container at room temperature. If you plan to keep them longer, hold off on frosting until serving day to preserve the perfect cookie texture.
Freezing
You can freeze these cookies either baked or unbaked. Flash freeze baked cookies on a tray before transferring them to freezer bags for up to three months. For unbaked cookies, freeze them cut and arranged on baking sheets, then bag them. Freeze your vanilla cream frosting separately if you prefer, letting it thaw an hour or two before use.
Reheating
If your cookies soften or chill after freezing, simply let them sit at room temperature until they regain their tender, flaky texture. Avoid microwaving as it can melt the frosting and alter the crispness. These cookies are delightful cold or at room temp — no reheating needed!
FAQs
Can I use salted butter for the dough?
Yes, salted butter works just as well and adds a nice depth of flavor. Just be mindful of the salt quantity in the recipe, and you might want to reduce it slightly to avoid over-salting.
Is the egg yolk in the frosting necessary?
The egg yolk adds richness and helps with smoothness, but if you prefer, you can omit it and substitute 2 tablespoons of cream instead. Both versions produce delicious frosting.
Can I make these cookies gluten-free?
While this recipe calls for all-purpose flour, you can experiment with a good gluten-free flour blend. Keep in mind that texture might vary, so a blend that includes xanthan gum for structure works best.
How long will the cookies stay fresh once frosted?
Once frosted, the cookies are best eaten within two days, as the cream filling will gradually soften the cookie shells. For longer storage, keep cookies and frosting separate and assemble just before serving.
Can I color the frosting?
Absolutely! Adding a few drops of food coloring is a fun way to personalize your Pariserwafiers for holidays, parties, or just to brighten up your cookie platter.
Final Thoughts
Imagine sharing these charming Pariserwafiers (Vanilla Cream Cookies) at your next gathering or enjoying them with your afternoon tea — they truly add a sprinkle of delight to any occasion. The balance of buttery crispness and creamy vanilla filling makes every bite feel special. Don’t hesitate to dive into this recipe; once you try it, it might just become one of your favorite go-to sweets to bake and share with those you love.
Print
Pariserwafiers (Vanilla Cream Cookies) Recipe
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 37 minutes
- Yield: About 70 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Pariserwafiers are delicate, flaky vanilla cream sandwich cookies with a light buttery dough coated in sugar before baking and filled with a smooth vanilla buttercream frosting. These cookies are thin, crisp, and flaky, making them an elegant treat for gatherings or as a sophisticated everyday indulgence.
Ingredients
Dough
- 1 cup butter (softened, 2 sticks)
- 1/3 cup heavy cream
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon kosher salt
- Granulated sugar (for dipping the rolled cookies)
Frosting
- 1/2 cup butter (softened, 1 stick)
- 1 large egg yolk (optional; substitute with 2 tablespoons cream if omitted)
- 2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
- 1 and 1/2 cups powdered sugar
- 1–2 tablespoons heavy cream (to adjust frosting consistency, optional)
- Pink, red, or green food coloring (optional)
Instructions
- Make the dough: In a large bowl or stand mixer, beat 1 cup softened butter until smooth and creamy, scraping the sides as needed.
- Add cream: Beat in 1/3 cup heavy cream just until mixture looks slightly curdled but not fully combined; avoid overmixing to keep a shaggy texture.
- Incorporate dry ingredients: Spoon and level 2 cups all-purpose flour; combine with 1/2 teaspoon kosher salt. Gently stir salt into the flour, then mix flour into butter mixture until just combined, scraping the bowl. Do not overmix.
- Form dough discs: Divide dough in half, place each on plastic wrap, fold over and press to form discs; flatten slightly to chill faster.
- Chill dough: Refrigerate discs for 30 minutes to firm up.
- Preheat oven: Set oven to 375°F (190°C) and prepare two half baking sheets.
- Prepare work surface: Lightly flour a work surface or use a pastry cloth for rolling out dough.
- Roll dough: Roll out one chilled dough disc on floured surface to about 1/8 inch thickness, dusting with flour as needed.
- Cut cookies: Use a 1 1/2 inch cookie cutter to cut rounds from the dough.
- Coat cookies in sugar: Place cut rounds in granulated sugar and toss to coat both sides evenly.
- Arrange on baking sheets: Line ungreased baking sheets with cookie rounds spaced close but not touching.
- Prick cookies: Use fork tines to prick each cookie three times to prevent puffing during baking.
- Chill cookies before baking: Optional: chill sheets in freezer for 5 minutes or fridge for 20 minutes to keep dough cold for flakiness.
- Bake cookies: Bake at 375°F for 7-8 minutes until cookies set but not browned, edges should be firm and tops not shiny.
- Cool cookies: Let cookies rest on pans for 5 minutes, then transfer to wire rack to cool completely.
- Make frosting: Beat 1/2 cup softened butter until creamy. Add egg yolk, 2 teaspoons vanilla, and 1/8 teaspoon salt; beat until smooth.
- Add powdered sugar: Beat in 1 1/2 cups powdered sugar until fully incorporated; add 1-2 tablespoons cream if frosting is too stiff.
- Prepare piping bag: Fit a piping tip to a pastry bag, fill with frosting, and twist top to seal. Use a ziplock and cut corner if no bag available.
- Frost cookies: When cookies are fully cooled, pipe a teaspoon or two of frosting onto half the cookies, then sandwich with remaining cookies.
- Enjoy: Savor your Pariserwafiers—try to eat just one!
- Storage: Store cookies in an airtight container at room temperature; best on day one before frosting softens them. Refrigerate unused frosting and bring to room temperature before reuse.
- Freezing: Freeze baked cookies by flash freezing on a baking sheet then transferring to freezer bags; last 2-3 months. Frost separately or after thawing. Thaw at room temperature before eating or frosting.
- Make ahead: Roll and cut dough, flash freeze unbaked cookies, store in freezer bags; bake from frozen adding 1 extra minute if needed. Frost can also be made ahead and frozen.
Notes
- Use salted or unsalted butter; adjust salt in dough accordingly.
- Do not overmix dough to keep cookies tender and flaky.
- Pricking the dough prevents puffing, keeping cookies flat and crisp.
- Chilling dough and cookies before baking ensures flakiness and prevents spreading.
- If omitting egg yolk in frosting, substitute with extra cream for moisture and texture.
- Cookies are best fresh; frosting softens them over time.
- Use a rolling pin with even pressure to get consistent cookie thickness.
- Flash freezing is key to freeze cookies without sticking or crumbling.
