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Strawberry Cream Wafer Cookies

This Strawberry Cream Wafer Cookies recipe features tender cream and butter cookies that sandwich a pretty-in-pink strawberry buttercream filling. Perfect for Valentine’s Day, Mother’s Day, or any day in between!

Heart-shaped strawberry cream wafer cookies are displayed on a white plate.

Easy Strawberry Wafer Cookies

This sweet little Strawberry Cream Wafer Cookies recipe features tender, buttery cookies sandwiching a pink strawberry-flavored buttercream. The cookies are easy to make, have a simple ingredients list, and are easily adaptable to other flavors and shapes. I’ve featured heart shapes and strawberry filling for Valentine’s Day, but really, the possibilities are endless. This is the perfect sweet treat for any holiday or celebration!

Why You’ll Love These Homemade Wafer Cookies

These pretty strawberry-flavored wafer cookies are a family favorite. Here’s why you’ll love this recipe:

A hand reaches to pick up a heart shaped strawberry cream wafter cookie from a plate of cookies.

What You’ll Need

Here what you’ll need to make strawberry cream wafer cookies. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

ingredients to make the cream wafer cookies

For the Cream Wafer Cookies

ingredients needed for strawberry buttercream filling

For the Strawberry Buttercream

A stack of strawberry cream wafter cookies is surrounded by more cookies, with a jug of milk and a bowl of pink buttercream in the background.

How to Make Strawberry Wafer Cookies

Follow along with the photos below to guide you through making these pretty strawberry wafer cookies. The detailed instructions are in the recipe card lower down.

Heart-shaped strawberry cream wafer cookies are displayed on a white plate.

Tips & Variations

Feel free to use this wafer cookie recipe as a jumping-off place to make all sorts of flavored sandwich cookies. I’m sharing a few tips and variation suggestions below:

A serving dish holds strawberry cream wafer cookies decorated with heart sprinkles, with a bowl of strawberry buttercream next o them.

Proper Storage

Cream wafer cookies freeze very well, so you can make them in advance and stash them away for later. Here’s how to store these cookies:

More Cookie Recipes To Try

Heart-shaped strawberry cream wafer cookies are displayed on a white plate.

Strawberry Cream Wafer Cookies

Yield: 36 small sandwich cookies
prep time: 30 minutes
cook time: 7 minutes
chill time: 2 hours
total time: 2 hours 37 minutes
This Strawberry Cream Wafer Cookies recipe features tender cream and butter cookies that sandwich a pretty-in-pink strawberry buttercream filling. Perfect for Valentine's Day, Mother's Day, or any day in between!
4.5 Stars (2 Reviews)
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Ingredients

for the cream wafer cookies:

  • 2 cups all-purpose flour
  • 1 cup unsalted butter softened to room temperature
  • cup heavy whipping cream
  • ½ cup granulated sugar

for the strawberry buttercream:

  • ½ cup unsalted butter softened to room temperature
  • cups powdered sugar
  • 1 tablespoon strawberry extract
  • a few drops of pink or red food coloring I use Americolor gel “Electric Pink”

Instructions

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. Add sugar to a separate small bowl and set aside.
  • Take about one-third of the cookie dough out of the refrigerator, keeping remaining dough refrigerated. On a lightly floured surface, roll out dough to a ⅛" to 3/16" thickness. Cut into hearts or circles with a cookie cutter that is about 1½" wide. Work swiftly, as the dough softens quickly as it warms. With a thin metal spatula, transfer dough wafers to the sugar, turning them over so that sugar adheres to each side – the dough will be tender. Then place dough wafers on an ungreased cookie sheet, about 1" apart.
  • Prick each dough wafer with a fork 3-4 times. Repeat with the rest of the dough, rerolling scraps as needed. After rerolling 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 7 to 9 minutes, or just until set. Do not let them brown. Let cool a bit on the pan to set, then transfer to a wire rack to cool completely.

For the strawberry buttercream filling:

  • In the bowl of a stand mixer, beat butter until smooth and fluffy, about 2 minutes. Add powdered sugar and strawberry extract, and beat until smooth and fluffy again, another minute or two. Add a little bit of pink/red food coloring, and mix to combine.

To assemble the cream wafer cookies:

  • Add strawberry buttercream filling to a piping bag fitted with a medium plain tip – or just cut off the end of the piping bag, omit the tip. Pipe a single layer of buttercream onto the back side of one cookie. Top with another cookie and press gently to secure. (You can also just spoon the filling onto the cookie. This gives a more casual appearance.)

Notes

Cookies freeze very well, stored in an airtight container with layers of cookies separated by wax paper or parchment paper.
Adapted from Mom’s recipe box, originally from Betty Crocker.

Nutrition Information:

Serving: 1 Calories: 141kcal Carbohydrates: 13g Protein: 1g Fat: 10g Saturated Fat: 6g Polyunsaturated Fat: 3g Cholesterol: 26mg Sodium: 2mg Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!

This post was originally published in 2014, then updated in 2024.