Cream Cheese Shortbread Cookies with JUST 4 Ingredients | 4-Ingredient Butter Cookies

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chopped chocolate

Chopped chocolate can be more cost-effective.

nuts

🥗Healthier: seeds

💰Cheaper: none

Seeds can provide a nut-free option.

Mix 200g softened salted butter on the highest speed setting of your electric mixer for 2 minutes until light and fluffy.

Add 100g full fat cream cheese at room temperature and mix for 1 minute on the highest speed setting.

Scrape the sides and bottom of the bowl, then mix again on the highest speed for 2 minutes until the mixture is pale and fluffy.

Sift in 150g icing sugar and gently fold it into the butter and cream cheese mixture to avoid flying sugar.

Mix on the highest speed for 3 minutes, stopping halfway to scrape the sides and bottom of the bowl.

Sift in 250g all-purpose flour and gently fold it in before mixing on the lowest speed for 15-20 seconds until it just comes together into a dough.

Shape the dough into a log about 20-21 cm long and 3 cm high, then cut into 1 cm cookies, yielding about 21 cookies.

Wrap the log in parchment paper and refrigerate for at least 1 hour (or up to 24 hours).

Preheat the oven to 180°C.

Place the cookies on a baking tray lined with parchment paper, keeping them close together.

Bake in the oven at 180°C for about 14 minutes, turning the tray halfway through.

Let the cookies sit in the tray for 15-20 minutes after baking, then transfer to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens