EASY CREAM CHEESE SPRITZ COOKIES Recipe

I make Cream Cheese Spritz Cookies with a cookie press, blending 1 cup unsalted butter, 8 ounces cream cheese, 1 cup sugar, 1 teaspoon vanilla and about 3 1/2 cups flour into a pipeable dough. Want to know how a touch of almond extract and sprinkles change the look? Read on.

I never thought that adding cream cheese to a spritz would change everything but it does. My Easy Cream Cheese Spritz Cookies are soft and buttery from 1 cup unsalted butter and 8 ounces cream cheese, with just 1 cup granulated sugar and a teaspoon pure vanilla extract, and if you like a hint you can add 1/2 teaspoon almond extract.

I use 3 1/2 cups all purpose flour so the dough holds its shape and sometimes a few drops of food coloring gel for festive hues then tiny sprinkles for looks. This Cream Cheese Spritz Cookie Recipe fits right in with Cookie Press Recipes and those Easy Christmas Cookie Recipes you save for parties.

Why I Like this Recipe

– I like that they look cute even when I mess up, so I dont feel bad about not being perfect
– I can change the colors and decorations and it still turns out fun and festive
– They stay soft in a container for days so I can bake ahead without freaking out
– Everyone always asks for seconds and theyre the first thing to disappear at gatherings

Ingredients

• Unsalted butter: Rich in fat and calories, adds tenderness and flavor, little protein or fiber.
• Cream cheese: Adds tangy richness, soft texture, mostly fat and some protein, not many carbs.
• Granulated sugar: Pure carbs, makes cookies sweet, no fiber, use sparingly if youre watching sugar.
• All purpose flour: Main structure, mostly carbs and small protein, low fiber unless whole wheat used.
• Vanilla extract: Tiny amount adds big flavor, no nutrients, makes cookies taste homemade.
• Almond extract (optional): Strong flavor, a little goes far, no real nutrition, use with care.
• Sprinkles or food coloring: Only for looks, tiny sugar bits add carbs, may melt or slide off.
• Fine salt: Boosts flavors, tiny amount is enough, no nutrients but essential for taste.

Ingredient Quantities

• 1 cup (226 g) unsalted butter, softened to room temperature
• 8 ounces (226 g) cream cheese, softened to room temperature
• 1 cup (200 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract, optional
• 1/2 teaspoon fine salt
• 3 1/2 cups (420 g) all purpose flour, start with this amount and add a bit more if dough seems too soft
• food coloring gel, optional, a few drops will do
• sprinkles or colored sugar for decorating, optional, dont use too much or theyll slide off while baking

How to Make this

1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat.

2. In a large bowl beat 1 cup softened unsalted butter and 8 ounces softened cream cheese together until smooth and creamy.

3. Add 1 cup granulated sugar and beat until light and fluffy, scraping the bowl as needed, then mix in 1 teaspoon vanilla extract, 1/2 teaspoon almond extract if using, and 1/2 teaspoon fine salt.

4. With mixer on low add 3 1/2 cups all purpose flour a bit at a time until a soft, but not sticky, dough forms; start with that amount and if the dough seems too soft add extra flour one tablespoon at a time.

5. If you want color, stir in a few drops of food coloring gel now and mix until evenly colored, but dont add too much or the dough will get too soft.

6. Fill your cookie press according to the manufacturer instructions, choose the disc you like and press cookies onto the prepared sheets about 1 inch apart; if the dough is too soft chill it 15 to 30 minutes so it presses better.

7. Lightly sprinkle with sprinkles or colored sugar, but dont use too much or theyll slide off while baking.

8. Bake for 8 to 10 minutes or until edges are just set and bottoms are barely colored, dont let them brown.

9. Let cookies cool on the sheet for about 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container for several days, though they usually disappear faster than that.

Equipment Needed

1. Oven
2. Baking sheets (lined with parchment paper or a silicone mat)
3. Cookie press with discs
4. Stand mixer or hand mixer
5. Large mixing bowl
6. Rubber spatula (or wooden spoon)
7. Measuring cups and spoons and a kitchen scale (optional)
8. Wire cooling rack
9. Small bowl or spoon for sprinkles and a bench scraper or offset spatula for lifting cookies
10. Plastic wrap or an airtight container for chilling and storage

Quick, human-y recipe notes and tips:
Preheat your oven to 350 F (175 C) and line the baking sheets so cookies dont stick. In a big bowl beat 1 cup softened unsalted butter with 8 ounces softened cream cheese until its smooth. Add 1 cup sugar and beat till light and fluffy, scrape the bowl a few times so nothing is left on the sides. Mix in 1 tsp vanilla, 1/2 tsp almond extract if youre using it, and 1/2 tsp fine salt.

Turn mixer to low and add about 3 1/2 cups all purpose flour a little at a time until the dough is soft but not sticky. If it still feels too soft add flour 1 tablespoon at a time. Tip: spoon and level your flour instead of scooping, that keeps the dough from getting too dry or too dense. If you want color, stir in a few drops of gel food coloring now, dont use liquid food coloring or it will make the dough too soft.

Fill the cookie press per the maker’s instructions, pick a disc you like and press cookies onto the prepared sheets about 1 inch apart. If the dough is too soft chill it 15 to 30 minutes so it presses cleaner. Lightly sprinkle with sprinkles or colored sugar but not too much or theyll slide off while baking.

Bake 8 to 10 minutes until the edges are just set and the bottoms are barely colored, dont let them brown. Let the cookies cool on the sheet for about 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container, though fair warning they usually disappear way faster than that.

FAQ

EASY CREAM CHEESE SPRITZ COOKIES Recipe Substitutions and Variations

• Unsalted butter: Swap for salted butter (same 1 cup / 226 g) and cut the recipe salt to about 1/4 teaspoon so it wont get too salty. For dairy free, use a firm vegan stick butter 1:1, but chill the dough if it seems too soft.
• Cream cheese: Use Neufchatel 1:1 for a lighter result, or mascarpone for a richer, more decadent cookie (use same weight, chill the dough a bit since mascarpone is softer). Vegan cream cheese works 1:1 too, expect a slightly different texture.
• Granulated sugar: Use caster (superfine) sugar 1:1 for a finer, smoother crumb, or light brown sugar 1:1 for chewiness and extra caramel flavor. If you use brown sugar the dough may be a bit softer and darker, so add a tablespoon of flour if it feels too loose.
• All purpose flour: Swap with a 1-to-1 gluten free flour blend that contains xanthan gum (use same weight) to make them GF, or try whole wheat pastry flour 1:1 for a nuttier taste but you might need an extra tablespoon or two of butter or a splash of milk if the dough looks dry.

Pro Tips

1) If the press is clogging or the shapes smear, chill the filled barrel or the whole bowl for about 5 to 10 minutes, then press. It firms the dough and you get much cleaner edges, trust me it helps.

2) Rather than keep dumping in more flour when the dough feels soft, try adding 1 to 2 tablespoons of cornstarch. It firms up the texture without making the cookies dry and cakey.

3) To stop sticking, dust the press parts with powdered sugar or cornstarch, or rub a tiny bit of neutral oil on the metal discs. Dont overdo the oil though or the dough will slide instead of forming.

4) For sprinkles that actually stay put, press them gently into each cookie right after you press it, or use a light brush of corn syrup after baking to glue troublesome bits on. Too many sprinkles still = disaster, so use sparingly.

5) Store in an airtight container with a slice of bread to keep them soft, or freeze baked cookies flat in a single layer then bag them for later. They thaw fast and taste almost fresh.