Cream cheese cookie rings are made with soft cream cheese and decorated with chunks of pistachios and freeze-dried raspberries. The recipe is a lovely departure from buttery shortbread and rich chocolate chip cookies for those moments when you crave a light, not-too-sweet treat. Cream cheese creates an incredibly soft and mellow texture, and a hint of lemon zest highlights the mild taste of the cheese. These elegant cookies have a subtle vanilla aroma that pairs wonderfully with pistachios and raspberries. I used half plain flour, half cornflour to make the biscuits truly melt-in-your-mouth. The dough is very soft, so be sure to chill it properly before rolling out. Utter bliss!
More cookie and biscuit recipes
Want more scrumptious cookie and biscuit recipes? Of course you do! Click on the links below for sweet and crumbly goodness:
- Meringue Kiss
- Ashley’s Blackberry Macarons
- Oreo Nutella Bites
- Bad Bat Biscuits
- Lemon Shortbread Stars
- Homemade Cookie Butter
- Raspberry Chocolate Whoopie Pies
- Caramel Fudge Biscuits
- Lavender Cookies
- Chocolate Chip Lemon Curd Sandwich Cookies
- Strawberry Rose Meltaways
- Brookies with Candy
- Classic Sugar Cookies
- Raisin Pine Nut Biscuits
- 3 Christmas Sugar Cookies
- 3 Easter Sugar Cookies
Decorating the cookie rings with royal icing is completely optional. I love the striped look and think the cookies would be a terrific addition to afternoon tea or a sweet food gift.
Cream Cheese Cookie Rings
Prep Time: 1 hr
Baking Time: 10 – 12 min
Yields: 30 cookies
I decorated the cream cheese cookie rings with pale pink royal icing. Melted white or semi-sweet chocolate as a tasty alternative. To cut out the cookies, use either a doughnut cutter or round 7 cm (2 3/4 in) and 3.8 cm (1 1/2 in) cutters.
For the cream cheese cookie rings
- 125 g (1 cup) plain (all-purpose) flour
- 125 g (1 cup) cornflour (cornstarch)
- 70 g (1/2 cup) icing (confectioners’/powdered) sugar
- 70 g (1/3 cup) cold unsalted butter, cut into cubes
- 120 g (4.2 oz) cream cheese, softened
- 1/2 tsp. vanilla bean paste
- 1/4 tsp finely ground lemon zest
- 1 egg yolk
- 2 tbsp milk
- 3 – 4 tbsp freeze-dried raspberries, crumbled
- 2 – 3 tbsp pistachios, chopped
- royal icing or melted white chocolate (optional)
1) Mix the cookie dough
Sift the flour, cornflour (cornstarch), and icing (confectioners’/powdered) sugar into a large mixing bowl. Add the butter cubes, cream cheese, lemon zest, and vanilla bean paste. Knead into a smooth dough. Pat the dough into a flat disk, wrap in clingfilm (plastic/saran wrap) and refrigerate for 1 hour.
2) Preheat the oven
Preheat the oven to 200°C (400°F / gas mark 6). Line two baking trays (sheets) with baking (parchment) paper or silicone baking mats.
3) Make the egg wash
In a small mixing bowl, whisk together the egg yolk and milk until well combined.
4) Cut out the cookies
Place the chilled dough disk between two sheets of baking (parchment) paper and roll to a thickness of approximately 3 mm (1/8 in). Using a doughnut cutter or two round cutters, cut out cookie rings. Transfer the cookie rings onto the prepared baking sheets. Brush each cookie with egg wash and then sprinkle with crushed raspberries and pistachios.
5) Bake the cookies
Bake in the preheated oven for 10 to 12 minutes. Them remove the cream cheese cookie rings from the oven. Allow to cool for 10 minutes, then transfer on a cooling rack and allow to cool completely.
6) Decorate the cookies
Fit a disposable piping bag with a small round tip (e.g. Wilton #2) and fill with royal icing or melted chocolate. Pipe thin lines across the cookies.
Storage & Shelf Life
You can store the cookie rings in airtight containers at room temperature for a week, or keep the undecorated cookies in the freezer for 2 months.
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