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
Scale
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.
