Swedish Cream Wafers

Swedish Cream Wafers

Brenda 0

"These are crisp and puffy sandwich cookies. The filling can be colored to match any occasion."

Ingredients {{adjustedServings}} servings 130 cals

Serving size has been adjusted!

Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 56 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough.
  4. Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling.
  5. To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.
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Reviews 21

  1. 24 Ratings


I'm glad that credit was given to the Swedes for the recipe. It seems like all my Swedish relatives think that a recipe should have lots of cream and butter to make it delicious. Maybe not so great for your arteries, but once in a while, who cares? I remember my Mor Mor making similar cookies for her Christmas Eve smorgasboard. The only thing I would suggest is keeping the cookies chilled until right before serving. They are still wonderful, but don't crumble as much as when they are at room temperature. If you are worried about using a raw egg, you can get pasturized eggs at the supermarket, or if you are still worried, leave that ingredient out. These cookies also freeze very well, so you can make them well in advance of when they will be eaten. So delicious!


My family has been making these cookies for generations. Growing up, I didn't even realize it was a popular cookie. We substitute 1 Tbsp. whipping cream for the egg yolk in the filling. Works perfectly!


this is a version of my family's all time greatest cookie. Ours uses light cream instead of heavy, which I couldnt even find on the west coast (light cream is abundant here in the NE). They take a little labor, but its well worth it. People will pause after the first bite and be overcome with how great they are. I roll them thinner than the photos are showing, and use a napkin ring as my cookie cutter. Grandma used a shot-glass :-) I agree with the other ratings, don't be afraid of the egg-yolk and definitely check it at 7 minutes. They should be just getting golden on the edges but overbake quickly. I also double the filling for perfect proportions. Detyails on the recipe -- chill the dough in thirds in flat disks. Take each disk out and leave at room temp for 10-15 minutes, then roll with just a bit of flour on surface and rolling pin. I rolled them this year directly on my granite counters and it worked great. I only prick the cookies with the fork twice and they don't puff up too big. Make them once and you will be a convert -- if Christmas is too much then make them for Easter and color them with pastels!