These Candy Corn Cream Wafers are a festive spin on a classic cookie recipe. Buttery wafer cookies are sandwiched with a sweet vanilla filling and colored to resemble candy corn. They’re perfect for fall parties, Halloween gatherings, or simply enjoying with a cup of coffee on a crisp afternoon.

To be honest, this cream wafter cookies are pretty much my favorite cookie in the whole wide world. I kid you not. I make them every Christmas and eat them for breakfast for weeks. It’s like a little piece of heaven.

This year I decided to make them early and give them a fall twist. While the flavor is the same, I jazzed up the dough and frosting with a little food coloring to make them resemble candy corn. So, what started as a favorite Christmas cookie recipe is now a favorite fall cookie recipe. Love that!

Now, before anyone says anything, I realize I messed up the color order. Traditional candy corn has orange in the center. I guess over the past year I’ve had ombre so deeply ingrained in my brain that I wasn’t thinking correctly. I’m just going to say that this color order is my creative expression of candy corn. Hope that’s okay with everyone.

You’ll notice that these cookies are primarily flour, butter, and sugar … but mostly butter and sugar. I think this explains why they are so amazingly delicious. I’ve seen various ways to make these. My recipe is from my mom and I think it’s perfection. Usually the dough is kept its natural color and the filling is dyed green and red for the holidays, but as I said above, I’ve changed things up a bit for fall. Anyway, on to the recipe (which, by the way, I usually double.)

Why You’ll Love This Recipe

• These cookies are melt-in-your-mouth delicious. The wafers bake up light, tender, and buttery, and the creamy filling ties everything together in the most irresistible way. It’s a simple flavor combination that never disappoints.
• They’re a playful nod to the season. With just a touch of food coloring, these classic cream wafers take on the cheerful look of candy corn, making them perfect for Halloween parties, fall gatherings, or simply as a festive treat at home.
• They’re worth every step. While cream wafers take a bit of time to assemble, the process is straightforward and the result feels special. You’ll end up with cookies that look bakery-quality but are made right in your kitchen.

Ingredients

Before I can walk you through the recipe for these Candy Corn Cream Wafers we’ll need to gather the ingredients.  

• Butter – The star of these cookies, butter gives the wafers their flaky, tender texture and rich flavor. You’ll use it in both the dough and the filling.
• Heavy Cream – Adds moisture and richness to the dough while also keeping it soft and pliable for rolling. A little more goes into the filling to make it perfectly smooth.
• Flour – The base of the dough that gives the wafers structure while still allowing them to be delicate and light.
• Sugar – Granulated sugar is used for dusting the cookies before baking, which adds a touch of sweetness and sparkle to every bite.
• Powdered Sugar – Whipped into the filling to create a soft, sweet, and creamy texture that pairs beautifully with the crisp wafers.
• Vanilla Extract – Brings warm, sweet flavor to the filling and balances the richness of the butter.
• Salt – Just a pinch helps to enhance the flavors of the filling and keep the sweetness from being overwhelming.
• Food Coloring – A fun way to add color and create the candy corn look. Yellow and orange are especially festive for fall.

How to Make

And with all of our ingredients assembled, I think we’re ready to bake up this delicious cake! I’ll walk you through the steps below. I’ve also provided a full ingredient list and instructions in the printable recipe card below.

1. In the bowl of a stand mixer (a hand mixer works, too), beat the butter until pale and fluffy. With the mixer on low, add the flour, then slowly pour in the cream. Mix just until combined. If you’d like to give these a candy corn twist, divide the dough in half and tint one portion orange by mixing in yellow and red food coloring. Cover and chill the dough for at least two hours or overnight.
2. On a lightly floured surface, roll the dough to about 1/8-inch thickness. Cut into rounds using a cookie cutter or the rim of a glass—something around 1 1/2 to 2 inches in diameter works well. Dip each round lightly in sugar and place 1 inch apart on an ungreased baking sheet. Prick each cookie twice with a fork.

3. Bake at 375°F for 7–9 minutes, or until the edges are just starting to turn golden. Transfer to wire racks to cool completely.
4. For the filling, beat the butter until smooth and pale. With the mixer on low, add powdered sugar, vanilla, salt, and 2 teaspoons of cream. Mix until fluffy, adding more cream if needed to reach a spreadable consistency. If you’d like, tint the filling yellow for a festive candy corn look.

5. To assemble, spread filling onto the flat side of one wafer, then sandwich with another. Repeat until all wafers are filled.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and stored in the refrigerator. Just be sure to wrap it tightly so it doesn’t dry out.

Do the cookies need to be refrigerated once filled?

Because the filling is butter-based, the cookies are fine at room temperature for a couple of days. If you want them to last longer, store them in an airtight container in the refrigerator.

How long will Candy Corn Cream Wafers stay fresh?

When stored in an airtight container at room temperature, they’ll keep well for about a week. After that, they start loosing their freshness.

More Fall Cookie Recipes You’ll Love

• Butterscotch Chip Oatmeal Cookies
• Soft Pumpkin Sugar Cookies
• Halloween Gingerbread Cookies
• Peanut Butter Candy Bar Cookies
• Salted Caramel Shortbread Cookies

I seriously can’t explain how much I adore these cookies. While they are a little bit time consuming, they are completely worth the effort. The resulting wafers are flaky discs that literally fall apart and melt in your mouth. The filling just brings it all together with sweet and buttery goodness.

So what do you think of my Candy Corn Cream Wafers? Will you be giving them a try? If you do, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below. 

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Candy Corn Cream Wafers

These Candy Corn Cream Wafers are a festive spin on a classic cookie recipe. Buttery wafer cookies are sandwiched with a sweet vanilla filling and colored to resemble candy corn. They’re perfect for fall parties, Halloween gatherings, or simply enjoying with a cup of coffee on a crisp afternoon.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cookies, cream wafer, halloween, sandwich cookie

Prep Time: 20 minutes minutes

Cook Time: 9 minutes minutes

Assembly Time: 1 hour hour

Servings: 36

Calories: 132kcal

Ingredients

Wafers:

• 1 cup unsalted butter softened
• 1/3 cup heavy cream
• 2 cups flour
• 1/2 cup sugar for dusting
• food coloring

Filling:

• 1/2 cup unsalted butter softened
• 1 1/2 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2-4 teaspoons heavy cream
• food coloring

Instructions

• In the bowl of a stand mixer (a hand mixer works, too), beat the butter until pale and fluffy. With the mixer on low, add the flour, then slowly pour in the cream. Mix just until combined. If you’d like to give these a candy corn twist, divide the dough in half and tint one portion orange by mixing in yellow and red food coloring. Cover and chill the dough for at least two hours or overnight.
• On a lightly floured surface, roll the dough to about 1/8-inch thickness. Cut into rounds using a cookie cutter or the rim of a glass—something around 1 1/2 to 2 inches in diameter works well. Dip each round lightly in sugar and place 1 inch apart on an ungreased baking sheet. Prick each cookie twice with a fork.
• Bake at 375°F for 7–9 minutes, or until the edges are just starting to turn golden. Transfer to wire racks to cool completely.
• For the filling, beat the butter until smooth and pale. With the mixer on low, add powdered sugar, vanilla, salt, and 2 teaspoons of cream. Mix until fluffy, adding more cream if needed to reach a spreadable consistency. If you’d like, tint the filling yellow for a festive candy corn look.
• To assemble, spread filling onto the flat side of one wafer, then sandwich with another. Repeat until all wafers are filled.

Nutrition

Calories: 132kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 18mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 273IU | Vitamin C: 0.02mg | Calcium: 5mg | Iron: 0.3mg