Cream cheese cut-out biscuits

    6 hours

    These scrumptious biscuits are unique with the addition of cream cheese. Roll out the dough and use your favourite biscuit cutters to make festive treats at Christmas or Easter, or for any occasion!

    895 people made this

    Serves: 72 

    • 200g caster sugar
    • 225g butter, softened
    • 85g cream cheese, softened
    • 1/2 teaspoon salt
    • 1/2 teaspoon almond extract
    • 1/2 teaspoon vanilla extract
    • 1 egg yolk
    • 280g plain flour

    Prep:15min  ›  Cook:10min  ›  Extra time:5hr35min  ›  Ready in:6hr 

    1. In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight.
    2. Preheat oven to 190 C / Gas mark 5.
    3. On a lightly floured surface, roll out the dough 1/3 at a time to .25cm thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured biscuit cutters. Place 2 to 3cm apart on ungreased baking trays. Leave biscuits plain for icing, or brush with slightly beaten egg white and sprinkle with hundred and thousands or coloured sugar.
    4. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool biscuits completely before icing.

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    Reviews & ratings
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    Reviews in English (760)


    Loved making these, very easy the play group i go to enjoyed them too  -  27 Aug 2010


    Wonderful Cream Cheese Cookies! My recipe is a little different however. If you want your dough to be perfect you MUST use real butter and make sure it is unsalted. I use Land O Lakes. I use 8oz. of cream cheese, not 3oz. 1 1/2 cup sugar, 1 cup of unsalted butter, 1 8oz cream cheese, 1 egg, 1 tsp vanilla, 1/2 tsp almond extract, 3 1/2 cup flour and 1 tsp baking powder. I've never had problems getting these to roll out after chilling the appropriate amount of time. They bake easy and taste wonderful. I use royal icing to decorate. They make great gifts as long as I can get them out of the house before everyone in my family eats them!!  -  04 Dec 2006  (Review from Allrecipes US | Canada)


    This recipe is definitely a keeper. Rather than roll and cut out the cookies I use a small scoop (or teaspoon), then flatten them slightly with a pecan or walnut half, then bake. I also have doubled the recipe, baked half the dough and formed the remaining dough into two cylinders, wrapped in plastic wrap and freeze. When slightly thawed, slice 1/4" thick and bake.  -  12 Mar 2002  (Review from Allrecipes US | Canada)