Cream cookies

    27 min

    These little biscuits always puff up nicely and look beautiful. Add the food colouring of your choice depending on who you're making them for!

    26 people made this

    Makes: 30 cookies

    • 225g butter, softened
    • 80ml whipping cream
    • 225g plain flour, sifted
    • caster sugar for decoration
    • For the filling
    • 50g butter, softened
    • 80g icing sugar
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 2 drops food colouring

    Prep:20min  ›  Cook:7min  ›  Ready in:27min 

    1. For the cookies: Combine the butter, cream and sifted flour. Mix well and chill for at least 1 hour.
    2. Preheat oven to 190 C / Gas 5.
    3. On a floured board, roll out 1/3 of the dough to 1/2 cm thick. Cut with a round biscuit cutter. Transfer rounds to greaseproof paper heavily covered with caster sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking trays and prick each round with a fork about 4 times. Repeat with remaining dough.
    4. Bake for 7 to 9 minutes. Let biscuits cool then sandwich together with the filling (see below for prep method).
    5. To make filling: Blend 50g of butter, 80g icing sugar, an egg yolk and vanilla extract together. Tint with food colouring, if desired. You may double the filling for a nicer looking cookie.

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    Reviews in English (25)


    theese r really nice! i luved the fillin the best!  -  24 Oct 2011


    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!  -  16 Mar 2007  (Review from Allrecipes US | Canada)


    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!  -  18 Dec 2007  (Review from Allrecipes US | Canada)