Ohhh, Wisconsin Cream Cookies 🤍🍪 — old-school, bakery-style cookies that are soft, rich, and quietly addictive. These are very much Midwest church-basement dessert table royalty.
Here’s a classic, no-fail recipe.
🍪 Wisconsin Cream Cookies
Ingredients
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1 cup butter, softened
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1 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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½ cup heavy cream
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2½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Cream butter and sugar until light and fluffy.
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Beat in egg and vanilla.
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Mix in heavy cream until smooth.
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Whisk flour, baking powder, and salt in a separate bowl.
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Gradually add dry ingredients to wet mixture — dough will be soft and slightly sticky.
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Drop rounded tablespoons of dough onto baking sheets, spacing about 2 inches apart.
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Bake 10–12 minutes, just until bottoms are lightly golden (tops stay pale).
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Cool on rack — they’ll stay soft and tender.
✨ Optional Finishes (Very Wisconsin)
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Dust with powdered sugar
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Drizzle with a simple vanilla glaze
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Sandwich with cream cheese frosting for special occasions
🧈 Why They’re So Good
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Heavy cream = ultra-soft crumb
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Minimal browning = melt-in-your-mouth texture
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Not overly sweet → easy to eat three without noticing 😅
Storage Tips
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Keep in an airtight container at room temp for 3–4 days
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Freeze beautifully (plain or glazed)
If you want, I can share:
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the grandma-style cream-filled sandwich version
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a lemon cream twist
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or how to turn these into holiday thumbprints