Fall in love with these delightful Valentine Cream Wafers! The perfect heart-shaped cookies to celebrate Valentine's Day. This classic Betty Crocker recipe delivers melt-in-your-mouth cream wafers that are as charming as they are delicious. Learn how to create these tender, buttery homemade cookies, perfect for sharing with someone special
Let's dive into the delightful ingredients that make these Valentine Cream Wafers so irresistible and perfect for sharing.
All-Purpose Flour: This is the foundation. Flour provides the structure for these light and crispy cookies, ensuring they hold their shape while baking into perfect heart-shaped treats.
Butter: Butter is the secret to an incredibly rich flavor and a perfect texture.
Heavy Whipping Cream: This adds a touch of richness and helps bind the dough, making your cookie wafers extra delicate and smooth.
Granulated Sugar: Used for coating the cutouts, this sugar adds a lovely sparkle and a subtle sweetness to the exterior.
Powdered Sugar: Powdered sugar dissolves easily, creating a super smooth and sweet base for your buttercream filling.
Vanilla: A classic flavor enhancer! Vanilla adds a warm, aromatic note that elevates the sweetness of the filling, making these sandwich cookies even more delicious.
Red Liquid Food Color: This is how you get those beautiful shades of pink for your filling.
Here's how to make these delightful Valentine Cream Wafers, see the full recipe below for all the details.
When mixing the wafer dough, mix just until combined and don’t skip chilling it. Properly chilled dough is much easier to roll out thinly without sticking, and it helps the cookies maintain their shape during baking.
On a lightly floured surface, roll out one-third of the chilled dough at a time. When rolling, try to handle the dough as little as possible and get as many cutouts from your first few rolls. Sugar and prick each cutout with a fork.
The wafers are meant to be light-colored and delicate. Keep a close eye on them in the oven and remove them as soon as they are set, but before they start to brown around the edges. Overbaking will make them dry and crisp rather than tender.
Have fun with the red liquid food color! Adding different amounts to separate bowls of frosting allows you to create a beautiful gradient of pinks.
Make sure your wafers are completely cool before you attempt to fill them. Spread about 1 teaspoon of your colorful frosting onto the bottom of one wafer and top with a second wafer, gently press them together to create a sandwich cookie.
For the assembled Valentine Cream Wafers (with the creamy filling), here's how to store them to keep them fresh.
Store the filled cookies in an airtight container at room temperature. They should stay fresh and delicious for about 3 to 5 days.
If you need to store them longer, you can store them in an airtight container in the refrigerator for up to a week. Just be aware that the texture of the wafers might become slightly firmer when chilled. Let them come closer to room temperature before serving for the best taste and texture.
Baked, but not filled cookies can be made ahead and stored tightly covered in the freezer for later filling and assembly. Store up to 2 months.
In a medium bowl, mix flour, 1 cup butter, and the whipping cream with a spoon. Cover and refrigerate for about 1 hour or until firm.
Heat oven to 375°F. Roll one-third of the dough at a time to 1/8-inch thickness on a lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut with a 2 1/4-inch heart-shaped cookie cutter.
Generously cover a large piece of waxed paper with granulated sugar. Transfer the cutouts to the waxed paper using a metal spatula. Turn each cutout to coat both sides with sugar.
Prick each cutout with a fork about 4 times.
Place cutouts on an ungreased cookie sheet. Bake 7 to 9 minutes or just until set but not brown. Cool 1 minute; remove from the cookie sheets to a cooling rack. Cool completely, about 15 minutes.
Meanwhile, beat powdered sugar and butter with an electric mixer until smooth. Add vanilla. Beat until fluffy. Divide the frosting into 6 small bowls. To 5 of the bowls, add red food color in different amounts to create 5 different shades of pink.
For each sandwich cookie, spread about 1 teaspoon of the frosting on the bottom of 1 cooled cookie. Top with a second cookie, bottom side down; gently press cookies together. Makes 44 sandwich cookies.
To make the most tender cookies, start with properly chilled dough and avoid rerolling the dough more than twice.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 7g | 11% |
| Saturated Fat | 4&½g | 22% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 2g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 20mg | 6% |
| Sodium | 55mg | 2% |
| Total Carbohydrate | 10g | 3% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 5g | % Value Not Available |
| Protein | 0g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 0% |
| Potassium | 10mg | 0% |
| Vitamin A | Value Not Available | 4% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 4% |
| Riboflavin | Value Not Available | 2% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 0% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 0% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 2% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
