12 Delicious Swedish Cream Wafers Recipes

Ready to whisk your taste buds away to a world of delicate flavors and crisp textures? Our roundup of 12 Delicious Swedish Cream Wafers Recipes is your ticket to baking bliss. Perfect for home cooks looking to add a touch of Scandinavian charm to their dessert repertoire, these wafers promise to be as fun to make as they are to eat. Let’s dive into the sweet, creamy goodness!

Classic Swedish Cream Wafers

Venture into the delightful world of Classic Swedish Cream Wafers, where buttery layers meet creamy fillings in a dance of textures that’ll have your taste buds doing the tango. Perfect for those who believe that more butter is always the answer, these wafers are the edible equivalent of a warm hug from your Swedish grandma—if you had one.

Ingredients

• 1 cup unsalted butter (because salted butter is just a missed opportunity to control the saltiness)
• 1/3 cup heavy cream (the richer, the better—skim milk is not welcome here)
• 2 cups all-purpose flour (the backbone of our operation)
• Granulated sugar for rolling (because everything’s better with a little sparkle)
• 1/2 cup raspberry jam (or any jam that makes your heart sing)
• 1/2 cup powdered sugar (for that sweet, sweet dusting at the end)

Instructions

1. Preheat your oven to 375°F—because patience is a virtue, but preheating is non-negotiable.
2. In a large bowl, cream together the butter and heavy cream until they’re best friends. This should take about 2 minutes of your undivided attention.
3. Gradually add the flour to the butter mixture, mixing until the dough comes together like a well-rehearsed choir. Tip: If the dough feels too sticky, a little extra flour won’t hurt.
4. Roll the dough out to about 1/8-inch thickness on a lightly floured surface—think of it as rolling out your stresses.
5. Cut the dough into 2-inch circles using a cookie cutter or the rim of a glass. Tip: Dip the cutter in flour to prevent sticking.
6. Sprinkle granulated sugar on one side of each circle, then place sugar-side up on a baking sheet. This is where the magic starts.
7. Bake for 7-9 minutes, or until the edges are just starting to turn golden. Tip: Watch them like a hawk—they go from perfect to overdone in seconds.
8. Once cooled, spread raspberry jam on the unsugared side of half the wafers, then top with another wafer to create a sandwich. Dust with powdered sugar for that final flourish.

These wafers are a crispy, buttery dream with a creamy, jammy heart—perfect for serving at your next brunch or as a sneaky midnight snack. Try stacking them high for an impressive tower of deliciousness that’ll have everyone talking.

Chocolate Dipped Swedish Cream Wafers

Venture into the realm of divine desserts with these Chocolate Dipped Swedish Cream Wafers, where crispy meets creamy in a symphony of flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup unsalted butter, softened (because life’s too short for hard butter)
• 1/3 cup heavy cream (the richer, the happier)
• 2 cups all-purpose flour (the backbone of our wafer dreams)
• 1/2 cup granulated sugar (for that sweet, sweet love)
• 1 tsp vanilla extract (the secret whisper of flavor)
• 8 oz semi-sweet chocolate, chopped (because chocolate is always the answer)
• 1 tbsp coconut oil (for a silky, dreamy dip)

Instructions

1. Preheat your oven to 375°F (190°C) – it’s showtime for our wafers.
2. In a large bowl, cream together the softened butter and sugar until lighter than your mood on a Friday. Tip: Scrape the bowl sides to ensure everything’s mingling nicely.
3. Gradually mix in the heavy cream and vanilla extract, blending until the mixture is as smooth as your pick-up lines.
4. Slowly add the flour, mixing just until the dough comes together. Overmixing is the enemy of tenderness here.
5. Roll the dough to 1/8-inch thickness on a lightly floured surface – think of it as yoga for dough, stretching it to perfection.
6. Cut into desired shapes using cookie cutters. Pro tip: Dip the cutters in flour to prevent sticking dramas.
7. Bake on ungreased baking sheets for 7-9 minutes, or until the edges are just starting to golden like a summer tan.
8. Cool on wire racks. Patience is key – rushing this step leads to chocolate puddles, not dips.
9. Melt the chocolate and coconut oil together in a double boiler, stirring until as smooth as a jazz melody. Tip: Keep the water simmering, not boiling, to avoid chocolate tantrums.
10. Dip each cooled wafer halfway into the chocolate, then let them set on parchment paper. For a festive touch, sprinkle with sea salt or crushed nuts before the chocolate sets.

So there you have it – wafers that are a crispy, buttery dream with a luxurious chocolate cloak. Serve these beauties at your next gathering or keep them all to yourself; we won’t judge. Either way, they’re bound to disappear faster than your resolve on a diet.

Vanilla Glazed Swedish Cream Wafers

So, you’ve stumbled upon the holy grail of cookie recipes that’ll make your taste buds do a happy dance—Vanilla Glazed Swedish Cream Wafers. These little clouds of joy are the perfect blend of crispy, creamy, and downright delicious, making them impossible to resist.

Ingredients

• 1 cup unsalted butter (because life’s too short for salted butter in cookies, am I right?)
• 1/3 cup heavy cream (the secret to their dreamy texture)
• 2 cups all-purpose flour (the backbone of our cookie empire)
• 1/2 cup granulated sugar (for that sweet, sweet love)
• 1 tsp vanilla extract (the more, the merrier—I always say)
• 1 cup powdered sugar (for the glaze that’ll make these wafers shine)
• 2 tbsp milk (any kind works, but whole milk makes it extra luxurious)

Instructions

1. Preheat your oven to 375°F—because patience is a virtue, especially in baking.
2. Cream together the butter and granulated sugar until it’s lighter than your mood on a Friday. This should take about 3 minutes.
3. Gradually mix in the heavy cream and vanilla extract, ensuring everything is as smooth as your pickup lines.
4. Slowly add the flour to the mix, stirring just until combined. Overmixing is the enemy of tender cookies!
5. Roll the dough into 1-inch balls and place them on a baking sheet. Flatten each ball with the bottom of a glass dipped in sugar—this gives them their signature look and a bit of extra crunch.
6. Bake for 7-9 minutes, or until the edges are just golden. They’ll continue to cook a bit on the sheet, so don’t overdo it.
7. While the wafers cool, whisk together the powdered sugar and milk to create the glaze. Drizzle it over the cookies like you’re an artist and these are your masterpiece.

Unbelievably light yet rich, these wafers are a textural dream with their crisp edges and soft centers. Serve them stacked high on a vintage plate for that Instagram-worthy moment, or just eat them straight off the tray—no judgment here.

Almond Flavored Swedish Cream Wafers

Alright, let’s dive into the whimsical world of Swedish Cream Wafers, where almond flavor reigns supreme and your taste buds are in for a royal treat. These delicate, buttery delights are like little clouds of happiness that just so happen to be dressed in a crunchy almond coat.

Ingredients

• 1 cup unsalted butter, softened (because life’s too short for hard butter)
• 1/3 cup heavy cream (the richer, the better, right?)
• 2 cups all-purpose flour (the trusty backbone of our wafer empire)
• 1/2 cup granulated sugar (for that sweet, sweet love)
• 1 tsp almond extract (the star of the show, don’t skimp!)
• A pinch of salt (to keep things interesting)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get baking.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where the magic starts.
3. Stir in the heavy cream and almond extract, mixing until just combined. Tip: Overmixing is the enemy of tender wafers.
4. Gradually add the flour and salt, mixing until the dough comes together. It should feel like playdough but taste way better.
5. Roll the dough out to 1/8-inch thickness on a lightly floured surface. Tip: Use a ruler if you’re feeling precise, or just eyeball it for that homemade charm.
6. Cut into desired shapes with cookie cutters. Hearts? Stars? Go wild.
7. Place the cutouts on a parchment-lined baking sheet, giving them some space to breathe.
8. Bake for 7-9 minutes, or until the edges are just golden. Tip: They’ll continue to crisp up as they cool, so don’t overbake.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Zesty, zingy, and utterly irresistible, these almond-flavored Swedish cream wafers are the perfect blend of crisp and creamy. Serve them stacked high with a dollop of whipped cream and fresh berries for a dessert that’s as pretty as it is delicious.

Cinnamon Spiced Swedish Cream Wafers

Whisking up a storm in the kitchen today, we’re diving into a recipe that’s as fun to make as it is to eat—imagine buttery, cinnamon-kissed wafers that melt in your mouth. Perfect for those who believe dessert should be a little bit fancy but a whole lot of fun.

Ingredients

• 1 cup unsalted butter, softened (because life’s too short for hard butter)
• 1/2 cup heavy cream (the richer, the better, right?)
• 1 1/2 cups all-purpose flour (I swear by King Arthur for all my baking needs)
• 1/4 cup granulated sugar (for that sweet, sweet love)
• 1 tsp ground cinnamon (the spice of life, literally)
• A pinch of salt (to make the sweet stuff pop)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing games here, precision is key.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: If your butter’s not soft, microwave it for 5 seconds, no more!
3. Gradually mix in the heavy cream, ensuring it’s fully incorporated before adding more. This patience pays off in texture.
4. Sift together the flour, cinnamon, and salt, then gently fold into the wet ingredients. Tip: Sifting avoids lumps, making your dough smoother.
5. Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet. Tip: Space them 2 inches apart; they like their personal space as they bake.
6. Flatten each ball with the bottom of a glass dipped in sugar for a little extra crunch and sparkle.
7. Bake for 10-12 minutes or until the edges are just golden. Watch closely—they go from perfect to overdone in a blink.
8. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Resist the urge to eat them straight away; they’re fragile when hot.

Absolutely divine, these wafers strike the perfect balance between crisp and tender, with a cinnamon warmth that’s just irresistible. Serve them stacked high on a vintage plate for a touch of whimsy, or crumble over ice cream for an instant upgrade.

Lemon Zest Swedish Cream Wafers

Picture this: a cookie so light, so delightfully crisp, it practically floats off the plate—your taste buds are in for a zesty, creamy joyride with these Lemon Zest Swedish Cream Wafers. Perfect for when you want to impress or just treat yourself to something spectacularly simple.

Ingredients

• 1 cup unsalted butter, softened (because life’s too short for hard butter)
• 1/3 cup heavy cream (the richer, the better, right?)
• 2 cups all-purpose flour (the trusty backbone of our wafer dreams)
• 1/4 cup granulated sugar (for that sweet whisper)
• 1 tbsp lemon zest (freshly zested, because bottled zest is a sad imitation)
• A pinch of salt (to make the flavors pop like a confetti cannon)

Instructions

1. Preheat your oven to 375°F—no guessing, just precision for perfect wafers.
2. In a large bowl, cream together the softened butter and sugar until it’s as fluffy as a cloud. Tip: If your butter’s too cold, microwave it for 5-second bursts until just right.
3. Stir in the heavy cream, lemon zest, and a pinch of salt, mixing until the batter is smoother than your favorite jazz playlist.
4. Gradually add the flour, mixing just until combined. Overmixing is the enemy of tenderness—stop when you no longer see flour streaks.
5. Roll the dough into 1-inch balls, then flatten each between your palms to about 1/4-inch thickness. Tip: If the dough sticks, a light flour dusting on your hands works wonders.
6. Place the wafers on a parchment-lined baking sheet, giving them some space to breathe—about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are just golden. Tip: They’ll firm up as they cool, so resist the urge to overbake for that perfect snap.

Mmm, these wafers are a textural dream—crispy on the outside with a melt-in-your-mouth center, all brightened by that sunny lemon zest. Serve them stacked high with a dollop of whipped cream and berries for a dessert that’s as pretty as it is delicious.

Strawberry Filled Swedish Cream Wafers

Ever stumbled upon a dessert so delightfully deceptive it looks like it took hours but secretly comes together in a flash? That’s the magic of these Strawberry Filled Swedish Cream Wafers—a treat that’s as fun to make as it is to eat, with a playful twist that’ll have everyone fooled.

Ingredients

• 1 cup unsalted butter, softened (because life’s too short for hard butter)
• 1/3 cup heavy cream (the richer, the better, in my opinion)
• 2 cups all-purpose flour (scooped and leveled, unless you’re into dense wafers)
• 1/2 cup granulated sugar (for that sweet, sweet happiness)
• 1/2 tsp vanilla extract (the good stuff, please)
• 1 cup strawberry jam (homemade if you’re fancy, store-bought if you’re smart)
• Powdered sugar, for dusting (because we eat with our eyes first)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing games here, precision is key.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Tip: If your butter’s too cold, microwave it for 5-second bursts until just right.
3. Gradually mix in the heavy cream and vanilla extract, ensuring everything is well combined. The mixture should look like a dreamy cloud.
4. Slowly add the flour to the wet ingredients, mixing until a soft dough forms. Tip: Overmixing is the enemy of tender wafers, so stop when just combined.
5. Roll the dough into 1-inch balls and place them 2 inches apart on a parchment-lined baking sheet. Flatten each ball slightly with the bottom of a glass.
6. Bake for 10-12 minutes, or until the edges are just golden. Tip: They’ll continue to firm up as they cool, so don’t overbake.
7. Once cooled, spread a generous layer of strawberry jam on the flat side of half the wafers, then top with the remaining wafers to create sandwiches.
8. Dust the assembled wafers with powdered sugar for that Instagram-worthy finish.

Unbelievably light yet rich, these wafers are a textural dream—crisp on the outside with a creamy, jammy heart. Serve them stacked high on a vintage plate for a touch of whimsy, or pack them in a lunchbox for a sweet surprise.

Coconut Coated Swedish Cream Wafers

Absolutely everyone needs a little crunch in their life, and these Coconut Coated Swedish Cream Wafers are here to deliver just that—with a side of creamy, dreamy goodness that’ll have you sneaking seconds before the first batch even cools.

Ingredients

• 1 cup unsalted butter, softened (because life’s too short for hard butter)
• 1/3 cup heavy cream (the richer, the better, right?)
• 2 cups all-purpose flour (I swear by King Arthur for all my baking needs)
• 1/2 cup granulated sugar (for that sweet, sweet happiness)
• 1 tsp vanilla extract (the real deal, none of that imitation stuff)
• 1 cup shredded coconut (for that tropical vibe we all crave)

Instructions

1. Preheat your oven to 375°F—because good things come to those who preheat.
2. In a large bowl, cream together the softened butter and sugar until it’s lighter than your mood on a Friday. This should take about 3 minutes.
3. Slowly add the heavy cream and vanilla extract to the butter mixture, mixing until just combined. Tip: Overmixing is the enemy of tender wafers.
4. Gradually incorporate the flour into the wet ingredients, stirring until a dough forms. It should feel like playdough but taste way better.
5. Roll the dough into 1-inch balls, then flatten each slightly with your palm. Tip: Wet your hands to prevent sticking without adding extra flour.
6. Press each dough round into the shredded coconut, coating one side generously. Because more coconut is always the answer.
7. Place the wafers on a parchment-lined baking sheet, coconut side up, and bake for 10-12 minutes or until the edges are just golden. Tip: They’ll continue to crisp as they cool, so don’t overbake.
8. Let the wafers cool on the baking sheet for 5 minutes before transferring to a wire rack. Patience is a virtue, especially with cookies.

Crunchy on the outside with a melt-in-your-mouth center, these wafers are a textural dream. Serve them stacked high with a drizzle of dark chocolate for an extra indulgent twist, or just eat them straight off the rack—no judgment here.

Caramel Drizzled Swedish Cream Wafers

Ever had one of those days where you crave something sweet, buttery, and just a tad fancy? Well, buckle up, buttercup, because these Caramel Drizzled Swedish Cream Wafers are about to become your new best friend. They’re the perfect blend of crispy, creamy, and caramel-y goodness that’ll have you sneaking back for seconds (and thirds).

Ingredients

• 1 cup unsalted butter (because life’s too short for salted butter in desserts, am I right?)
• 1/2 cup heavy cream (the richer, the better)
• 1 1/2 cups all-purpose flour (I swear by King Arthur for all my baking needs)
• 1/4 cup granulated sugar (for that just-right sweetness)
• 1 tsp vanilla extract (the real deal, none of that imitation stuff)
• 1/2 cup caramel sauce (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 350°F (175°C) because we’re about to get this party started.
2. In a large bowl, cream together the butter and sugar until it’s lighter than your mood on a Friday afternoon.
3. Gradually mix in the flour, then the heavy cream and vanilla extract, until the dough comes together like a beautiful, buttery symphony.
4. Roll out the dough to about 1/8-inch thickness on a lightly floured surface—think of it as yoga for dough.
5. Cut into desired shapes (circles, squares, hearts if you’re feeling fancy) and place on a parchment-lined baking sheet.
6. Bake for 10-12 minutes, or until the edges are just golden brown. Watch them like a hawk to prevent over-browning.
7. Let the wafers cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Patience is key here, unless you like caramel fingerprints everywhere.
8. Drizzle the cooled wafers with caramel sauce. Go wild or keep it classy—your call.

These wafers are a textural dream: crisp yet tender, with a caramel drizzle that adds a gooey contrast. Serve them stacked high on a platter for maximum wow factor, or keep them all to yourself—I won’t tell.

Pistachio Crusted Swedish Cream Wafers

Wow, have you ever bitten into something so delightfully crisp yet creamy that you momentarily forgot all your life’s problems? That’s the magic of these Pistachio Crusted Swedish Cream Wafers—a little slice of heaven that’s surprisingly simple to whip up.

Ingredients

• 1 cup all-purpose flour (because, let’s be honest, it’s the backbone of most delicious things)
• 1/2 cup unsalted butter, softened (I like to pretend it’s for the recipe, but we all know it’s for sneaky finger licks)
• 1/4 cup heavy cream (the richer, the better—no skimping here)
• 1/2 cup finely chopped pistachios (for that irresistible crunch and a pop of color)
• 1/4 cup granulated sugar (because sweetness is non-negotiable)
• 1 tsp vanilla extract (the good stuff, please)

Instructions

1. Preheat your oven to 350°F (175°C)—no one likes a cold oven surprise.
2. In a mixing bowl, cream together the softened butter and sugar until it’s lighter than your mood on a Friday afternoon.
3. Gradually mix in the flour, heavy cream, and vanilla extract until the dough comes together like a well-rehearsed choir.
4. Roll the dough into small balls, then flatten each into a wafer-thin disc. Pro tip: A rolling pin works wonders here, but a wine bottle in a pinch can be your kitchen hero.
5. Press each disc into the chopped pistachios, ensuring one side is fully coated for that perfect crust.
6. Place the wafers on a baking sheet lined with parchment paper, giving them some personal space to avoid a cookie meltdown.
7. Bake for 12-15 minutes, or until the edges are just golden—like a summer tan, not a sunburn.

Perfectly crisp with a creamy center, these wafers are a textural dream. Serve them stacked high with a dollop of whipped cream for an extra indulgent treat, or enjoy them as is—because sometimes, simplicity is the ultimate sophistication.

Raspberry Jam Swedish Cream Wafers

These Raspberry Jam Swedish Cream Wafers are the little cookies that could—packed with flavor, they’re the perfect blend of crispy, creamy, and fruity. Trust me, they’ll disappear faster than you can say ‘more please!’

Ingredients

• 1 cup unsalted butter, softened (because life’s too short for hard butter)
• 1/3 cup heavy cream (the richer, the better, am I right?)
• 2 cups all-purpose flour (I swear by King Arthur for all my baking needs)
• 1/2 cup granulated sugar (for that sweet, sweet love)
• 1/2 cup raspberry jam (homemade or store-bought, no judgment here)
• 1/4 cup powdered sugar (for that final snowy touch)

Instructions

1. Preheat your oven to 375°F—because precision is key, and we’re not playing guessing games here.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is where your arm gets a workout, so no skimping!
3. Gradually mix in the heavy cream and flour until the dough comes together. Tip: If the dough feels too sticky, a little extra flour won’t hurt.
4. Roll out the dough to about 1/8-inch thickness on a lightly floured surface. Thin is in for these wafers!
5. Cut the dough into small rounds using a cookie cutter or the rim of a glass. Uniformity is cute, but perfection is overrated.
6. Place the rounds on a baking sheet lined with parchment paper, giving them some space to breathe—about 1 inch apart.
7. Bake for 7-9 minutes, or until the edges are just golden. Watch them like a hawk; they go from golden to gone in seconds.
8. Once cooled, spread a thin layer of raspberry jam on half of the wafers, then top with the remaining halves to create sandwiches.
9. Dust the assembled wafers with powdered sugar for that Instagram-worthy finish. Tip: A fine mesh strainer makes this step less messy and more magical.

Buttery, crisp, and with a tangy raspberry surprise, these wafers are a textural dream. Serve them stacked high on a vintage plate for that extra touch of whimsy, or just eat them straight off the baking sheet—we won’t tell.

Mint Chocolate Swedish Cream Wafers

Buckle up, buttercups, because we’re about to dive into a dessert that’s as fun to make as it is to eat. These Mint Chocolate Swedish Cream Wafers are the perfect blend of cool mint and rich chocolate, wrapped up in a crispy, creamy package that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• 1 cup unsalted butter, softened (because nobody likes a hard butter situation)
• 1/2 cup heavy cream (the richer, the better, am I right?)
• 1 1/2 cups all-purpose flour (the backbone of our crispy dreams)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tsp peppermint extract (for that refreshing kick)
• 1 cup semi-sweet chocolate chips (melted to perfection, because chocolate is life)
• 1/4 cup powdered sugar (for that final snowy touch)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Tip: This prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the softened butter and heavy cream until light and fluffy. Tip: Room temperature butter blends more smoothly, so plan ahead.
3. Gradually mix in the flour and salt until a dough forms. It should be soft but not sticky. Tip: If it’s too sticky, add a tad more flour, but don’t overdo it.
4. Roll the dough into 1-inch balls and place them on the prepared baking sheet. Flatten each ball slightly with the bottom of a glass.
5. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Keep an eye on them; they go from perfect to overdone in a flash.
6. While the wafers cool, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
7. Dip each cooled wafer halfway into the melted chocolate, then place on a wire rack to set. Sprinkle with powdered sugar while the chocolate is still wet for that extra flair.

These wafers are a textural dream—crispy on the outside with a melt-in-your-mouth center. The mint and chocolate combo is classic yet feels fancy, making them perfect for impressing guests or treating yourself. Try stacking them with a dollop of whipped cream in between for an extra indulgent dessert tower.

Conclusion

These 12 Delicious Swedish Cream Wafers Recipes offer a delightful journey into the heart of Scandinavian baking, perfect for adding a touch of elegance to your dessert table. Whether you’re a seasoned baker or trying your hand at these treats for the first time, there’s something here for everyone. We’d love to hear which recipe stole your heart—drop a comment below and don’t forget to share the love on Pinterest!