Goose’s Feet cookies are buttery, folded cream cheese cookies with tender layers and a crisp sugar coating. Each round of dough is coated in sugar and folded twice to make the little fan-shaped cookies that give this recipe its name.

The dough uses just four ingredients: butter, cream cheese, flour, and egg yolks. Sugar is added on the outside before folding, creating sweet layers without adding sugar directly to the dough.

Goose’s Feet Cream Cheese Cookies

Chill time: 1 hour
Bake time: About 20 minutes per batch
Oven temperature: 355°F (180°C)
Yield: Varies with the size and thickness of the cookies

Ingredients

• 14 tablespoons cold butter (1 stick plus 6 tablespoons; 200 g)
• 7 ounces plain full-fat block cream cheese (200 g)
• 2⅔ cups all-purpose flour, spooned and leveled (320 g)
• 2 egg yolks
• About 1 cup granulated sugar, for coating

US measurements are approximate. For the closest match to the recipe, weigh the butter, cream cheese, and flour. The sugar is used for coating; you may not need all of it.

How to Make Goose’s Feet Cookies

1. Combine the butter and flour. Place the flour in a large bowl. Grate the cold butter into it using the large holes of a grater, then gently toss to distribute the butter.
2. Add the cream cheese and yolks. Mash the cream cheese with a fork, then add it to the flour mixture with the egg yolks. Mix and bring together into a dough, working it only as much as needed to combine.
3. Chill the dough. Wrap the dough in plastic wrap and refrigerate for 1 hour.
4. Prepare the oven and sugar. Preheat the oven to 355°F (180°C). Line a baking sheet with parchment paper and pour the granulated sugar into a shallow dish.
5. Roll and cut. Cut off a portion of the chilled dough, keeping the rest refrigerated. Roll it into a thin, even sheet on a lightly floured surface. Cut out circles using a drinking glass or round cookie cutter.
6. Coat and fold. Press both sides of each dough circle into the sugar. Fold the circle in half and press gently, then fold in half again to form a quarter-circle. Press lightly so the folds hold together without flattening the layers.
7. Bake. Arrange the cookies on the prepared baking sheet with a little space between them. Bake for about 20 minutes, until golden. Repeat with the remaining dough.
8. Cool. Let the cookies firm up briefly on the baking sheet, then transfer them to a wire rack to cool.

Food Processor Option

To mix the dough in a food processor fitted with the blade attachment, add the flour, cold butter cut into pieces, cream cheese, and egg yolks. Pulse just until the dough comes together, then wrap and chill for 1 hour as directed.

Tips for Tender Layers

• Keep the butter cold so it is easy to grate, and give the dough its full hour in the refrigerator.
• For this US version, use plain full-fat block cream cheese rather than whipped cream cheese.
• Work with a portion of dough at a time so the rest stays cool and easy to handle.
• Press the folds gently to help the cookies keep their shape as they bake.
• Use butter for its flavor; the supplied recipe specifically recommends it over margarine.

Serving and Storage

Serve the cookies with coffee or tea once they have cooled enough for the sugar coating to become crisp. Cool completely before storing in an airtight container.