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Vanilla Butter Ring Cookies. These little cookies have a wonderful vanilla flavor and melt in your mouth. Easy to make! Have you ever taken a bite of a cookie and had that 'melting' sensation in your mouth? It's certainly a wonderful feeling indeed!.

Vanilla Butter Ring Cookies. These little cookies have a wonderful vanilla flavor and melt in your mouth. Easy to make!

Here, after much trial and error, I've come up with a cookie which gives you that 'melting moment', with a lovely flavor of vanilla on your taste buds, and a texture so delicate and scrumptious!

Think of a cross between a shortbread / Sandie Cookie, but finer in texture because here, we use powdered sugar and not ordinary sugar, which gives the texture a finer bite. 

These are my delicious Vanilla Butter Ring Cookies. So delicious! Actually, you need to hide some once you've made them because they will all disappear as they're cooling!

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These Vanilla Butter Ring Cookies are perfect for the holiday season and if you wanted to make some for Christmas, they'll keep in an airtight container for a few days.

You could also dip half the side of each cookie in melted chocolate and throw some Christmas themed sprinkles on them if you wanted to make them look more festive.

However, taste wise, they don't need anything else added in my opinion!

If you've ever tried Viennese Whirls, these vanilla butter ring cookies are very similar. They melt in your mouth and taste a little creamy and luxurious. 

This cookie recipe is certainly a butter based one and often known as spritz type cookies.

I used a Spritz cookie press to make the rings, you can use a cookie cutter if you wish!

We've got a great collection of cookies so if you're looking for a few more cookie recipes, look no further! So let's see how we make our Vanilla Butter Ring Cookies.

Prep time

15 minutes

Baking time

8-10 mins

Serving size

24 Approx

an UN-GREASED baking tray

Ingredients

1/2 cup or 110 g Butter
1 1/2 oz or 40 g Cream Cheese
1/4 cup or 50 g Sugar
1/2 tsp Vanilla extract
1 cup or 125 g sifted All Purpose Flour

Instructions

1. Place sieved flour and sugar in a large mixing bowl.

2. Add butter in 1 cm (1/4 inch) cubes (distribute evenly over the flour)

3. Add cream cheese and vanilla extract. Red or Green Food colouring may also be added for a ‘Christmas theme’.

4. Mix together very well using hands until the ingredients form a dough. You should be able to have a ‘clean’ mixing bowl with no crumbs.

5. Cover & place in the refrigerator for 10 minutes to firm up.

6. Fill the cookie press half full and use a template of your choice, or roll out to 1 cm thick and use a cookie cutter. Place cookies on the UNGREASED baking tray 2 finger widths apart. They shouldn't spread too much so you could place them a little closer.

OPTIONAL: Prior to placing in the oven, some chopped almonds can be sprinkled on the cookies and gently pushed down (be careful not to squash the cookie shape!).

7. Bake in preheated oven at 350F, 180C, Gas 4 for 8 - 10 minutes or until the edges just begin to slightly brown.

Vanilla Butter Ring Cookies. These little cookies have a wonderful vanilla flavor and melt in your mouth. Easy to make!


8. Remove from the oven, cool for 5 minutes on the baking tray then transfer to a cooling rack

Have a look a the short video below to see how to use a cookie gun. It's quite a good guide!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Vanilla Butter Ring Cookies. These little cookies have a wonderful vanilla flavor and melt in your mouth. Easy to make!

Vanilla Butter Ring Cookies

Yield: 24
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Vanilla Butter Ring Cookies. These little cookies have a wonderful vanilla flavor and melt in your mouth. Easy to make!

Ingredients

  • 1/2 cup or 110 g Butter
  • 1 1/2 oz or 40 g Cream Cheese
  • 1/4 cup or 50 g Powdered Sugar
  • 1/2 tsp Vanilla extract
  • 1 cup or 125 g sifted All Purpose Flour

Instructions

  1. Place sieved flour and sugar in a large mixing bowl.
  2. Add butter in 1 cm (1/4 inch) cubes (distribute evenly over the flour)
  3. Add cream cheese and vanilla extract. Red or Green Food colouring may also be added for a ‘Christmas theme’.
  4. Mix together very well using hands until the ingredients form a dough. You should be able to have a ‘clean’ mixing bowl with no crumbs.
  5. Cover & place in the refrigerator for 10 minutes to firm up.
  6. Fill the cookie press half full and use a template of your choice, or roll out to 1 cm thick and use a cookie cutter. Place cookies on the UN GREASED baking tray 2 finger widths apart. They shouldn't spread too much so you could place them a little closer.

OPTIONAL : Prior to placing in the oven, some chopped almonds can be sprinkled on the cookies and gently pushed down (be careful not to squash the cookie shape!).

  1. Bake in preheated oven at 350F, 180C, Gas 4 for 8 - 10 minutes or until the edges just begin to slightly brown. (see photo above)
  2. Remove from the oven, cool for 5 minutes on the baking tray then transfer to cooling rack
  3. Have a look a the short video below to see how to use a cookie gun. It's quite a good guide!
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 35mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 1g

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33 thoughts shared

  1. 4 stars
    Could you please tell me which cookie disc you used to make the butter ring cookies using a cookie press? That information was not included in your recipe directions. Thanks!

  2. I just made my first batch of Vanilla Butter Ring Cookies! I’m hooked! They taste wonderful. I dipped a few in chocolate melts. Oh my goodness! I used an old cookie press that I bought used for making cheese straws. Rolled the dough rings in course sugar. I have an idea for dipping in white chocolate and sprinkling crushed peppermint on top.
    I put my oven on convection convert and baked for 14 minuets before I noticed light browning around the edges. It would be a delight to give these as Christmas Gifts to good friends and to my mail lady!❣️
    Can’t wait to make the Lemon Melting cookies too!

  3. Hello, I’m thinking about making these cookies today but I don’t have a cookie press, however would I be able to just spoon the dough into the cookie sheet?

    1. Hi Lisa, yes of course. I would flatten them a little once they’re on the cookie sheet because they don’t spread much and you should then be able to keep the same bake time as the recipe. I hope you like them as much as us!

  4. I’ve pinned a couple of your recipes and really excited to use them. This and the Vanilla Pound Cake are on my list. Thank you!

  5. Comment author image

    Cheryl Sanders

    says:

    I just wanted to confirm the amount of cream cheese is 1/4 cup? My daughters are making these cookies tomorrow and if the directions are not precise, who knows what kind of cookie we’ll end up with ;)

    1. Hi Tina, I can’t say, however, if you have had problems previous with butter cookies, I would advise making the cookies as per the recipe, then before the oven, place in the freezer for 15 – 20 minutes to really firm up, that might help if the altitude causes your cookies to spread? I’d be interested to know how you get on, so please do let me know and I can add any advice from you on the recipe for others who live in high altitude areas.
      Thank you!

  6. This really makes me want to get a cookie press! I’ve seen these also with crystalized sugar sprinkled on them. Would that be done the same way you suggested sprinkling on the almonds, or would that burn too easily?

    1. Hi Mary Ann, oh yes! you must try and get a cookie press! i had so much fun with mine.
      Your idea of the sugar would be absolutely fine. If you take a look at the main photo of the cookies, in the top right of the photo, I did some cookies with half a candied cherry (red) you know, the really sticky ones? They were perfect and didn’t burn at all. Remember, you are only cooking these until the edges just begin to brown, then they come out of the oven to cool and firm up. Your idea will be delicious! happy baking!

    1. Hi Tina, the dough is quite hard and stiff so it is likely it will cook in the shape you place them on the cookie sheet, it’s not soft enough to ‘drop’, so I suggested rolling out if you didn’t have a cookie gun. If you do try the drop method, please let me know how it turns out re the shape etc :) Thanks for your idea!

    2. Comment author image

      Stacey Kochera-Kansier

      says:

      hi, i dont have a cookie press, so i tolled them in to small balls and pressed them down with the bottom of a measuring cup with a little flour so it wont stick.. this worked great

    1. I think it is just the reflection on the photo Donna as I had to use the flash on the camera. As you will note from the recipe, there is no frying involved whatsoever. It’s not easy taking photos of food!