*Disclaimer: This post contains affiliate links. To learn more, please go here.
These cream cheese cookies with hibiscus icing are made with cream cheese (obviously) and are super yummy. But when you pair them with a hibiscus icing? Well, they get even better. You can see the video of the icing being made and how to decorate the cookies with the wafer paper on my youtube channel.
Change it up!
Not sure if these cream cheese cookies with hibiscus icing is right for you? No worries! Why not take a look at these other recipes?
Edible printing course
Want to learn how to get images onto cookies and even cakes and chocolates? Then check out my new online edible printing course that will guide you through everything you need to know about edible printing, from start to finish! You won’t regret it! Not too sure if you want to buy something so pricey if you aren’t sure you’d like it? Then you can certainly check out my array of edible paper images you buy and try out before making such a huge purchase. I even have other edible images here in my shop!
Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. You will definitely need the hibiscus flavoring for this recipe. It’s not necessary to use the hibiscus sugar, but I thought it was fun to use it and add a little extra umph, if you will.
cream cheese cookies
- 8 oz cream cheese room-temp
- 1 stick butter room-temp
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cup all-purpose flour
- 1/2 tsp hibiscus flavor
- 3 tbsp water
- 2 cup powdered sugar
- 2 tbsp meringue powder
- 1 tsp glycerin optional
- preheat the oven to 350 degrees F. line a sheet pan with parchment paper. place the cream cheese, butter and the sugar into a bowl of an electric mixer fitted with a paddle attachment, and cream until light and fluffy, about 3 minutes. scrape the sides of the bowl and add in the vanilla and egg and mix until incorporated. place the flour, salt, and baking powder in another bowl and whisk together. gradually add the flour mixture to the butter mixture. wrap the dough in cling wrap and refrigerate the dough for about 30 minutes. roll the cookies out to 1/4 inch thickness and cut out desired shapes. place on the sheet pan and bake for 8-10 minutes or until the edges are golden brown.
- in a small bowl combine the water and hibiscus flavor and microwave for about 30 seconds to dissolve the sugar. combine all of the ingredients in the bowl of an electric mixer fitter with a whisk attachment. gradually add in more water, a tablespoon at a time, until a thick yet pipable consistency forms. once you are done with the thicker icing for piping a boarder on the cookies add in a little more water gradually until the icing becomes slightly looser to flood the cookies.
- you don’t have to use the hibiscus sugar. just add in some vanilla or almond extract instead and just continue to gradually add in water to get the desired consistency.