Easy Cream Cheese Spritz Cookies Recipe
Easy Cream Cheese Spritz Cookies Recipe – made with a cookie press, soft, buttery, sweet and delicious! Very easy to make with minimal effort, perfect for the holidays or a party!
Buttery, cute and addictive, these spritz cookies are soft, delicious and perfect for Christmas.
Quick to make, fun for kids and adults, if you follow this Cream Cheese Spritz Cookies Recipe.
This Easy Cream Cheese Spritz Cookies Recipe always produces the perfect cookies.
Adding cream cheese to shortbread is such a great idea.
These Cherry Jam Cream Cheese Pastries Are The Perfect example. These Paleo Sugar Cookies from Perchancetocook are also GF and taste amazing!
I love it, because all you need to do is prepare the dough, fill the cookie press (spritz) and press out the cookies.
How to make Cream Cheese Spritz Cookies:
- Preheat oven to 350F.
- In a bowl, cream together butter and cream cheese.
- Add sugar, beat to incorporate. Add egg yolk and beat until light and fluffy.
- Next add vanilla and beat to combine.
In a separate bowl combine flour and salt. Add flour gradually to the butter mixture and beat until incorporated
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Place the dough (you’ll need to work in batches) in the cookie press with the desired disk.
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Press dough out onto clean, ungreased cookie sheet. (Do not cover the baking sheet with parchment, wax paper or aluminum foil)!
-
Sprinkle cookies with holiday sprinkles (optional).
-
Bake for 13-15 minutes, until golden brown on the edges, rotating the sheets once halfway through (be careful not to burn them!).Remove from the oven and let cookies cool for 5-7 minutes, then transfer to a cooling rack or a platter.
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You can also color the dough (using gel food coloring preferably), if you’d like to make colorful cookies, like green Christmas trees.
So the most important question that may arise is – Do you really need a cookie press to make spritz cookies?
And the answer is no.
Many people, also experienced home and professional bakers will tell you to just fill a piping bag and use a tip like “star” to pipe out the cookies.
I’ve tried it and it works.
But using a pastry bag has its cons, too!
Why use a cookie press instead of pastry bag for spritz cookies?
- The shapes you can create with a pastry bag and tip are limited.
- It requires more effort, than just using the cookie press.
- And honestly, I prefer the press.
- I do enough work throughout the day with my hands and any shortcut is welcome.
- The cookies are the same size and shape when using a cookie press.
- If you decide to use a piping bag, your dough needs to be the perfect consistency. Too thick will make the piping more difficult.
What cookie press to use for cream cheese spritz cookies?
There are many brands on the marker and almost all of them look like my grandmother’s old cookie press.
But hers is made out of metal and a lot sturdier.
The one I have os the OXO brand.
I have three sets of disks, but the ones that come with the press and pretty good.
This is what I sued today.
There also is a Nordic Ware and Wilton cookie presses, that look almost similar.
Hope you get to try this Easy Cream Cheese Spritz Cookies Recipe.
Easy Cream Cheese Spritz Cookies Recipe
Ingredients
- 1 cup butter — unsalted, cold, cubed
- 3 oz cream cheese — softened
- 1 cup sugar
- 1 egg yolk
- 2 tsp vanilla extract — or vanilla bean paste
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- holiday sprinkles, colored sugars — optiona;
Instructions
-
Preheat oven to 350F.
-
In a bowl, cream together butter and cream cheese. Add sugar, beat to incorporate. Add egg yolk and beat until light and fluffy. Add vanilla and beat to combine.
-
In a separate bowl combine flour and salt. Add flour gradually to the butter mixture and beat until incorporated.
-
Place the dough (you'll need to work in batches) in the cookie press with the desired disk. Press dough out onto clean, ungreased cookie sheet. (Do not cover the baking sheet with parchment, wax paper or aluminum foil)!
Sprinkle cookies with holiday sprinkles (optional).
-
Bake for 13-15 minutes, until golden brown on the edges, rotating the sheets once halfway through (be careful not to burn them!).
-
Remove from the oven and let cookies cool for 5-7 minutes, then transfer to a cooling rack or a platter.
Nutrition Information
Calories: 48, Fat: 2g, Saturated Fat: 1g, Cholesterol: 9mg, Sodium: 31mg, Potassium: 6mg, Carbohydrates: 5g, Sugar: 2g, Vitamin A: 90%, Calcium: 3%, Iron: 0.2%Other Cookie Recipes:
- Bulgarian Honey Cookies Medenki
- Chocolate Shortbread Nutella Thumbprint Cookies
- Almond Linzer Cookies
- Chocolate Brownie Cookies
- Christmas Tree Meringue Cookies
- Cherry Jam Thumbprint Cookies
- Cranberry Hazelnut Snowball Cookies
- Chocolate Macarons With Chocolate Peppermint Ganache Recipe
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Spritz are one of my favorite holiday cookies, though I’ve never made them myself before! I definitely need to change that after seeing this recipe. These are too cute and look so fun and easy to eat!
My favorite cookies! These melt in our mouth!
I’ve Made Spritz Cookies
For Year’s And They Are
Butterly Sweet Tastie
Cookie’s I Decorate My
Cookie’s With A Sugar
Glaze With Spinkles
Or Dust Them With
Powder Sugar And
Enjoy!
Very nice cookie. Thank you. Had fun making these tonight. Look forward to using this recipe again. Merry Christmas.
Hi Blanca, thank you for the nice words! Glad you liked these! Me too, I can’t wait to make these again, I’ll also attempt a chocolate version 🙂
Spritz cookies are the freaking best. They’re just so HAPPY and delicious. Thank you for this great recipe!
The cookies look delicious!!
Super cute cookies, perfect for Christmas!
Can u use reg butter and omit salt?
Regular butter can be used and salt omitted. Cream cheese is necessary in the recipe.
This recipe is outstanding! Mixed up quick and easy, but the best experience was how the dough and my cookie press worked well with each other. No fragments, full press each time. I would recommend this recipe to everyone who want to make the perfect spritz cookie for any occasion.
Awesome recipe! It was easy and the cookies came out tasting amazing!!!
Great! Happy Holidays!
Love these cookies. My kids & friends can’t stop eating them.
I wanted to ask, if I can make a big batch of dough, & keep it in the fridge to bake freshly every couple of days during the holidays.
Thank you in advance
Yes, you can make a big batch or dough and keep it in the fridge for up to 2 weeks or freeze for up to 2 months.
The recipe worked perfect with my Pamper Cheft cookie press and the family loved them!!! Plan on using this recipe next year for my Holiday cookies.
How many does this recipe make?
between 36 and 48 depending on the shape
The cookie recipe is delicious but I’m having a bit of trouble getting the cookies pressed nicely. What is happening is that the dough doesn’t release from the press. I have tried it with my old WearEver cookie press and my Pampered Chef press. I’ve tried refrigerating the dough but it doesn’t seem to help. I’m in Florida and wondering if humidity might be a factor?
Can I use marscapone cheese instead of cream cheese?
I have not tried it and I’m not sure if this will work.
These cookies were delicious–even better than my mom’s recipe! I loved how easily the dough worked with my Wear-Ever cookie press.
For those of you having trouble getting the cookies to release onto the cookie sheet..,I put my cookie sheets in the fridge to make them cold then the press works like a dream.
I’ve try this recipe, it’s very easy and I love the cookies. Thank you very much for sharing the recipe
Why can I not use parchment paper ?
When I try to pipe the cookies over parchment, they don’t stick to it, it lifts, moves and ruins the shape. You can try using it and report the results.
These are very easy to make and taste delicious. I wanted to try them even tho I don’t have a press. I used a Wilton pan with Xmas cookie cutter shapes that I sprayed with oil. The didn’t take the shapes as well as I’d hoped with this recipe, but they sure taste yummy, despite all the neat details.
This is the first time that my spritz cookies actually retained their shape! The look great and taste fabulous! Thank you for sharing this recipe.
My son and I made these cookies yesterday. The dough came together easily. It was our first time using a cookie press so once we figured out how to work the press, we made lots of cookies! They tasted great! Thank you for the great recipe. I think we will be making them more often from now on. 😊
the metric option doesnt work? I’m in the UK and we like to weigh ingredients xxx
Hi, I kust checked and it does work now.