Cream Cheese Spritz Cookies
There’s something about these Cream Cheese Spritz Cookies that instantly takes me back to holiday seasons at my grandma’s house. I still remember the smell of buttery dough mixing with that faint tang of cream cheese wafting through the kitchen as she pressed each cookie into perfect little shapes with her vintage cookie press. The edges were always just crisp enough, and the centers delightfully tender. These cookies have that magical blend of soft yet sturdy, with the slightest melt-in-your-mouth feel. If you’ve ever wondered how to make spritz cookies that aren’t just sweet but also a little irresistible because of that cream cheese twist — you’re in the right place. Let’s get baking!
Quick Facts
- Yield: Serves about 4 dozen
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Ingredients
For the Main Dish:
- 1 cup (2 sticks) unsalted butter, softened
- 4 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
How I Make It
Step 1:
In a large mixing bowl, beat together the butter and cream cheese until smooth and creamy, about 2-3 minutes. The texture should be fluffy, which helps with the lightness of the cookies.
Step 2:
Add the sugar and continue beating until it’s fully incorporated and the mixture looks pale and fluffy. Then mix in the egg and vanilla extract until smooth.
Step 3:
Whisk together the flour and salt. Gradually add this to the butter mixture, mixing at low speed just until the dough comes together. Don’t overmix – it should be soft but firm enough to hold its shape.
Step 4:
Fit your cookie press with your favorite disc shape. Fill it with dough — if it’s too soft, refrigerate for 15 minutes to firm up. Then press the dough onto ungreased baking sheets. This dough works beautifully with a cookie press!
Step 5:
Bake in a preheated 375°F oven for 10 minutes or until the edges just begin to turn golden. Keep an eye on them—they bake quickly!
Step 6:
Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. These cookies should be tender, not crunchy.
Variations & Tips
- Swap vanilla extract for almond or lemon extract for a different flavor twist.
- Add colorful sprinkles on top before baking for a festive look.
- If dough is too sticky, chill in the fridge for 20 minutes to make pressing easier.
- Use parchment paper on baking sheets for easy cleanup.
- Try adding a teaspoon of finely grated lemon zest for a fresh zing.
- For a chocolate version, replace 1/4 cup of flour with cocoa powder.
How I Like to Serve It
These cookies are perfect with a warm cup of tea or coffee during cozy afternoons. Around holidays, I love arranging them on a big platter with other treats for sharing. They also make lovely, delicate gifts when packaged in quaint tins or cellophane bags tied with a ribbon.
Notes
- Store in an airtight container at room temperature for up to one week.
- These cookies don’t freeze very well; best to enjoy fresh.
Closing: This recipe is a surefire classic that always delivers tender, buttery cookies with just the right hint of cream cheese richness — a guaranteed crowd-pleaser every time!
