The Pioneer Woman Tasty Kitchen
Profile Photo

Cream Wafer Sandwich Cookies with Strawberry Buttercream

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

36
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These little heart-shaped cookies would make the sweetest gift, with two or three placed in a small bag, tied shut with a pale pink slippery satin ribbon.

Ingredients

  • FOR THE CREAM WAFER COOKIES:
  • 2 cups All-purpose Flour
  • 1 cup Unsalted Butter, Softened To Room Tempature
  • ⅓ cups Heavy Whipping Cream
  • ⅓ cups Sugar Or More As Needed For Dipping Cookies Into
  • FOR THE STRAWBERRY BUTTERCREAM:
  • ¾ cups Unsalted Butter, Softened To Room Temperature
  • 2-¼ cups Powdered Sugar
  • 1 Tablespoon Strawberry Extract
  • 3 drops Pink Or Red Food Coloring, Or As Needed To Reach Your Desired Color (I Used Americolor "Electric Pink")

Preparation

For the cream wafer cookies:

In the bowl of a stand mixer, mix flour, butter, and whipping cream until combined. Cover and refrigerate for at least 2 hours.

Preheat oven to 375°F. Place the sugar into a 9″ square pan and set aside.

Take about one-third of the cookie dough out of the refrigerator, keeping remaining dough refrigerated. Roll dough to 3/16″ thickness on a floured surface. Use a small heart-shaped cookie cutter (mine is 2″ wide x 1-1/2″ high) to cut out heart shapes. You could also just use a small round cookie cutter, about 1-1/2″ to 2″ in diameter. You will want to work swiftly, as the dough softens quickly as it warms.

With a thin metal spatula, transfer hearts to your prepared 9″ pan with the sugar. Turn hearts over so that sugar adheres to each side. Place hearts on an un-greased cookie sheet, about 1″ apart. Prick each heart several times with the tines of a fork (about 4 or 5 times). Sprinkle on a little additional sugar, if desired. Repeat with the rest of the sections of dough, re-rolling scraps as needed. After re-rolling the dough more than once, the dough will start to lose its shape faster when rolled out and baked, so try to get as many cut-outs as possible out of each initial rolling.

Bake for 7 to 9 minutes, or just until set, but not browned. Let cookies cool on a wire rack or on the counter top.

For the strawberry buttercream:

In the bowl of a stand mixer, beat butter until very smooth. Add powdered sugar and strawberry extract, and beat until smooth and fluffy, another minute or two. Tint with food coloring, if desired.

To assemble cream wafer sandwich cookies:

Add strawberry buttercream into a piping bag fitted with a medium plain tip. Pipe a single layer of buttercream onto the back side of one heart cookie (see photo in the related blog post). Top with another heart cookie and very gently press together. You could also use a small spoon to place the buttercream on the cookie, instead of using a piping bag, which will yield a much more casual looking sandwich cookie. Set the assembled sandwiches aside while you finish with the rest.

Cookies store very well frozen in an airtight container, with layers of cookies separated by wax paper.

Recipe adapted from Mom’s recipe box, originally from Betty Crocker.

2 Comments

You must be logged in to post a comment.

Profile photo of amycookie

amycookie on 5.26.2014

I’ve made these a couple times since my initial review. I still think they’re wonderful, although a little sweet with the buttercream filling. I’ve tried lemon curd and passionfruit curd in the center and those are super yummy! :) My family loves all the varieties though… such a great recipe!

Profile photo of Karen Wood

Karen Wood on 2.8.2014

So cute. Definitely want to try these!

One Review

You must be logged in to post a review.

Profile photo of amycookie

amycookie on 3.31.2014

These are wonderful :) They remind me of a cookie I haven’t had since I was a child.

Related Recipes

Chocolate Chip Oat Squares
Profile Photo by Julia Pinney @ Julia's Cuisine in Desserts
Cookies are great for any season! So, why not make a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Easy


Peanut Butter Oatmeal Chocolate Chip Cookies
Profile Photo by Beth Pierce in Desserts
A delectable combination of creamy peanut butter, old fashioned rolled oats...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Vegan Coconut Macaroons
Profile Photo by Kendall Smith in Desserts
These vegan coconut macaroons are a delicious and nutritious dessert or...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Easy


Iced Lemon Cookies
Profile Photo by Beth Pierce in Desserts
These delectable Iced Lemon Cookies are soft on the inside with...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 20 Level: Easy


Brown Sugar Chocolate Chip Cookies (Comfort Cookies)
Profile Photo by Hungry Haley in Desserts
In our search for comfort during uncertain times, let us not...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy