Lemon Cream Wafers
These Lemon Cream Wafers give the classic cream wafers a fresh lemony twist, that's perfect for spring or summer! The cookies are still made with the classic three ingredients, but the star of the show is the creamy lemon buttercream that's perfectly sweet, and a little tart. They're perfect for baby showers, holiday cookie trays, or with an afternoon cup of tea!
Servings: 60 cookie sandwiches
Calories: 77kcal
Ingredients
For the Cream Wafers:
- 2 cups all purpose flour
- 1 cup salted butter (softened)
- 1/3 cup heavy whipping cream
- 6 TBS granulated sugar
For the Lemon Buttercream Frosting:
- 1/2 cup salted butter (softened)
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 1-2 tsp heavy whipping cream
- 1 TBS lemon zest (from one lemon)
- yellow food coloring
Instructions
- Add the flour, butter, and cream to a large mixing bowl and mix together until just combined. 2 cups all purpose flour, 1 cup salted butter, 1/3 cup heavy whipping cream
- Slightly flatten the dough and cover it with plastic wrap and place it in the fridge to chill for 1 hour.
- Sprinkle a flat surface with flour and roll the cookie dough out until it is 1/8 inch thick, all around.
- Cut the dough into 1 1/4 inch flowers with a small cookie cutter. Cutting them as close together as you can. You can reroll the cookie dough once.
- Spread the sugar out onto a plate, and dip each cookie into the sugar, covering both sides. 6 TBS granulated sugar
- Place the cookies onto an ungreased cookie sheet, about 1 inch apart. Cut out as many cookies as you can, and place the cookie sheet into the fridge to chill for 10 minutes.
- Preheat the oven to 375 degrees Fahrenheit.
- Prick each cookie 3-4 times with the tines of a fork.
- Bake the cookies for 6 to 9 minutes, or until the tops are set. Do not bake until they are golden.
- Let the cookies cool completely, then carefully remove them from the pan.
For the Lemon Buttercream Frosting:
- Combine the butter, powdered sugar, vanilla extract, and lemon extract in a large bowl and mix together with a hand mixer. 1/2 cup salted butter,1 1/2 cups powdered sugar,1/2 tsp vanilla extract, 1/2 tsp lemon extract
- Add in 1/2 teaspoon at a time of heavy cream as needed, mixing until you have a smooth and fluffy frosting. 1-2 tsp heavy whipping cream
- Add the lemon zest, and a couple drops of yellow food coloring and fold it into the frosting until mixed evenly. 1 TBS lemon zest, yellow food coloring
- Scoop the frosting into a bag and snip the corner off.
- Pipe a little dollop of frosting onto the bottom of one cookie, taking another cookie and placing it on top to make a sandwich.
Notes
- Roll the Dough Thin and Evenly: You want to roll the dough thin, about 1/8inch, and ensure it is even throughout to ensure the cookies bake evenly. You can roll the dough a little thicker, a little less than 1/4 inch thick if you like the cookies thicker.
- Chill the Dough: I like chilling the dough and then chilling the cookies again after they are cut. This will ensure the dough rolls out evenly and help your cookies keep their shape and form.
- Be Careful: The cookies are very flakey, and very fragile. Transfer them carefully from the baking pan, and frost them carefully. The thicker you make them the less fragile they’ll be.
- Try New Flavors: While we can’t mess with perfection, I love trying different extracts for flavoring the buttercream. Almond, coconut, lemon, strawberry, peppermint, etc.
- Cut the Batch in Half: If you don’t want as big of a batch, and aren’t making these for an event you can cut the recipe in half to make about 25-30 little sandwiches.
Nutrition
Calories: 77kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 163IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.2mg