I have always purchased a cheesecake from our local bakery for my Christmas family dinner for dessert. So, this year, I decided to make cookies for our after-dinner treat. Taking off work the whole week, I planned the menu and food shopping for this special time of year. I love having the entire family here, my daughters, spouses, and the almost grown grandchildren helping and having fun.
Choosing three different cookies was hard, but these tender cream cheese spritz cookies made the list. Spritz cookies are the perfect bite-size for everyone. I hope you will enjoy them as much as my family did.
Spritz Cookie Ingredients
- Butter unsalted
- Cream Cheese
- Sugar white
- Egg yolk
- Vanilla Extract
- All-purpose flour
- Holiday sprinkles
Making Spritz Cookies
Weigh or measure the flour and set it aside. In another bowl, weigh or measure the sugar and set it aside.
Add the butter and cream cheese to the mixer bowl and mix them. Depending on how cold your ingredients are, it is how long it takes to mix them.
Next, add the sugar, gradually increase the mixer speed to medium speed, and blend for 2 to 3 minutes. Next, add the egg yolk and the vanilla extract and incorporate.
Finally, add the flour mixer and scrape down the sides to ensure all the flour is incorporated.
This is an OXO Cookie Press, and I really like it for the ease of use, and it only took one press for each cookie. Take your cookie press apart and make sure the plunger is pulled all the way up.
Take ¼ of the dough, create a log shape, and dust it with flour. Screw the bottom with the metal disk onto the cylinder.
Slide the cookie log into the cylinder.
Screw the top onto the filled cylinder.
You will need to pump a few times to get the cookie dough to fill the sides and press it down to the metal disc on the bottom.
Hold the cookie press flat onto a non-greased, no-parchment sheet pan and press down on the handle. These cookies do not spread hardly at all so you can put them an inch apart. Sprinkle colored sugar or whatever you would like on top of each cookie.
Bake at 350°F (175°C or 180°C) for 9-11 minutes. If your oven runs hot, keep an eye on them after 7 minutes.
Move the spritz cookies to a cooling rack once they are out of the oven.
Enjoy!
FAQ's
I think it makes them tender and gives a slight tangy flavor that goes very well with the vanilla extract. I also love the holiday sugar sprinkles with the cream cheese.
With the right cookie press, you can make quite a few spritz cookies very easily. But you could use a piping bag, but I don't know how many cookies you will get from the cookie dough.
I have had different cookie presses through the years, but I purchased the OXO Cookie Press, and with this cookie dough, I found it quite easy. But if you have a cookie press that you love, then I would use it; no need to spend money if you don't have to.
I have them on my counter in a Ziploc container. They should stay good for 7-10 days if they last that long.
Other Spritz Cookies
Recipe
Tender Cream Cheese Spritz Cookies - Updated
Barbara HallWould you like to save this recipe?
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Ingredients
- 1 cup (227 g) Butter unsalted room temperature
- 3 oz (3 oz) Cream Cheese softened
- 1 cup (200 g) Sugar white
- 1 (1) Egg yolk
- 1 ½ teaspoon (1.5 teaspoon) Vanilla Extract
- 2 ½ cups (312.5 g) All-purpose flour
- Holiday sprinkles
Instructions
- Preheat the oven to 350°F (175°C or 180°C). Add the butter and cream cheese to a stand or hand-held mixer and blend for a minute or two. Then add the sugar and mix on a medium speed for 2 to 3 minutes.
- Add egg yolk and vanilla extract and blend into the mixture. Turn down the speed, add the flour slowly, and mix until all the flour is incorporated. Scrape down the sides if needed to mix all the flour.
- Take a quarter of the cookie dough and shape it into a log. I dust it with flour, then slide it into the cylinder of the cookie press. Assemble the cookie press according to the cookie press maker. I used an OXO cookie press and only had to press once for each cookie. You will get fewer cookies if your cookie press needs to be pressed twice for each cookie dispensed.
- Press the cookies about an inch apart on a non-greased, no-parchment sheet pan. Then sprinkle your favorite color sprinkles onto the cookies. Bake for 9-11 minutes; mine were spot on for 10 minutes, so adjust accordingly. Pull from the oven and move to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
Joan Sousa says
i don’t use the egg. I also put a dab of raspberry jelly or apple butter on top.
Barbara says
Hi Joan, I beat the cookies taste great with the raspberry jelly or even the apple butter. Happy Holidays! - Barbara