This page contains affiliate links, which means we may earn a small amount of money if a reader clicks through and makes a purchase. All our articles and reviews are written independently by the Netmums editorial team.

Cream cheese Easter biscuits

These biscuits are delicious iced or un-iced. The dough really benefits from a long chill in the fridge before baking. So we'd recommend making the dough the day before decorating.

Rate this recipe
  • Recipe:

    Piccolo

  • Photo:

    Piccolo

  • Difficulty: Easy
  • Serves 8+

Preparation

Total time
30 Mins
Preparation time
20 Mins
Cooking time
10 Mins
  • 140g caster sugar

  • 225g butter, softened

  • 85g cream cheese, softened

  • pinch of salt

  • 1/2 tsp almond extract

  • 1/2 tsp vanilla extract

  • 1 egg yolk

  • 320g plain flour

For the icing

  • 120g icing sugar

  • 1-2 tbsp boiling water

  • Food colouring (optional)

  1. In a large bowl, combine the sugar, butter until fully mixed together. Mix in the cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth.

  2. Stir in flour until well blended. Chill the dough for 2 hours, or overnight.

  3. Preheat oven to 170°C. On a lightly floured surface, roll out the dough 1/3 at a time to 25mm thickness with lightly floured biscuit cutters. Place 2 to 3cm apart on ungreased baking trays. Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool biscuits completely before icing.

  4. To make the icing sift the icing sugar into a bowl. Using a wooden spoon, gradually stir in enough water until the mixture is the consistency of thick cream. Beat until white and smooth and thick enough to coat the back of the spoon. Mix in some colouring, if you like, and use immediately.

Reviews

Rate this recipe

Be the first to comment on Cream cheese Easter biscuits .

Related collections

Hey! What's cooking?

Sign up here for weekly RECIPES and more

I have read and understood Netmums' Privacy Notice and Terms & Conditions

Most loved Netmums recipes