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Cream Cheese Shortbread

Rated as 2.33 out of 5 Stars

"A shortbread I created for strawberry shortcake or even peach shortcake. The size and shape of these are really up to you. Baking time can vary; you are looking for a golden brown top."
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30 m servings 311
Original recipe yields 9 servings


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  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. Whisk flour, sugar, and baking powder together in a large bowl. Cut cold butter pieces into flour mixture until it resembles coarse crumbs. Fold cream cheese into butter mixture.
  3. Stir a small amount of the 3/4 cup milk into cream cheese mixture, continuing to add milk until the dough is sticky. Turn the dough out onto a work surface and knead until the dough is soft, 1 to 5 minutes.
  4. Roll or cut dough into desired shape and arrange on the prepared baking sheet. Brush 1 tablespoon milk over the top of the dough.
  5. Bake shortbread in the preheated oven until golden brown and fragrant, 15 to 25 minutes.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 311 calories; 17.7 33.3 5.2 50 194 Full nutrition

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Read all reviews 3
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I had trouble with the dough being too sticky even though I tried to use a small amount of the milk. I tried refrigerating the dough. I ended up rolling the dough between two sheets of waxed pa...

This is a cross between a shortBREAD COOKIE and a shortCAKE BISCUIT. I would have assumed this were a cookie recipe had it not been for the other review and the description mentioning "for stra...

This is NOT a shortbread, but more of a biscuit. Still, it was quite good; I added some lemon zest and juice and it gave them a bit more flavor. The dough is pretty sticky so you can't shape it...