Cream ring cookies are perfect shortbread cookies for breakfast or a snack, soft and fragrant, they are delicious on their own or dipped in milk or coffee.
The cream rings have a light and crumbly texture and are made with a classic shortcrust pastry with the addition of fresh cream, which gives them lightness and makes them suitable for dipping.
The ring cookies can also be flavored according to your tastes, with vanilla, orange or lemon zest, or cinnamon. I flavored them with lemon.
The recipe is simple and quick, I used a stand mixer, but you can always knead them by hand. To shape the rings, I used a round cutter and a small cap to make the central hole.
Now let’s see how to prepare them!
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- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Cream Ring Cookies
- 3 1/4 cups all-purpose flour
- 1/2 cup sugar
- 2 oz oz butter
- 2 eggs (medium)
- 7 oz fresh cream
- 1 lemon zest (grated)
- 1 tsp baking powder
- as needed powdered sugar
Tools
- Stand Mixer or bowl for hand mixing
- Rolling Pin
- Cutter round cutter
- 1 cap
Preparation for Cream Ring Cookies
In the bowl of the stand mixer or in a bowl, work the butter with the sugar, add the eggs, grated zest, and work again, continue with the cream and finally the sifted flour and baking powder.
Work the dough well, it should be soft and homogeneous.
Place it on the work surface or a sheet of parchment paper, sprinkle well with flour, then roll out the dough with a rolling pin to a thickness of about 1/2 inch.If you want crunchier cookies, roll the dough thinner, if you prefer them thick and soft, roll it thicker.
With a round cutter, cut out many circles, then with a small cap or piping bag tip, cut out the central hole.
Place the cookies on a baking sheet lined with parchment paper and bake in a preheated fan oven at 350°F for about 15 minutes. The baking time depends on the power of your oven, as soon as they become slightly golden, they are ready to take out.
After baking, let the cookies cool, sprinkle with powdered sugar, and store in a tin box, so they stay nice and crisp for several days.
For other recipes on cookies click here
You will find many shortbread cookies for every occasion.
Tips and Variations
For these cookies, you can use the shape you prefer, also flavor them according to your tastes.
Store the cookies in a cool place in a tin box for 2-3 days.
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