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    Home » Christmas

    Cream Cheese Spritz Cookies

    Dec 22, 2006 · Modified: Dec 26, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Cream Cheese Spritz Cookies - Andrea Meyers

    It's Friday morning, Christmas is just a few days away, and as always I'm trying to finish up baking in preparation for the festivities. The baby was pretty fussy yesterday, so I just put him in the sling and baked while carrying him around. He did much better once I got him in the sling, although he didn't like it when I turned on the mixer. His older brothers helped sprinkle the sugar on the cookies and counted how many we made.

    Some people find these to be old-fashioned or even cliché, but I really like good spritz cookies. Unfortunately many of the versions I've had over the years are dry and flavorless, which is probably why they don't get much of a following. So I researched and experimented, trying to make a spritz cookie that has a good flavor, and I think this is it. The cream cheese creates a delicate interior texture with a slightly crispy exterior, and the addition of the citrus zest gives a nice little zing. If you make the chocolate version, use a good natural cocoa. Each recipe makes about 60 cookies.

    Cream Cheese Spritz Cookies - Andrea Meyers

    [Updated December 14, 2009.]

    Cream Cheese Spritz Cookies - Andrea Meyers
    Print Pin

    Cream Cheese Spritz Cookies

    Prep Time30 mins
    Cook Time12 mins
    Total Time42 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Keyword: chocolate, cookies, cream cheese
    Servings: 120 cookies
    Calories: 62kcal

    Equipment

    • stand mixer with paddle attachment
    • cookie press (I like the Wilton models with the comfort trigger.)
    • cookie sheets, ungreased
    • wire rack

    Ingredients

    CITRUS COOKIES

    • 1 cup unsalted butter
    • 3 ounces cream cheese (softened)
    • 1 cup granulated sugar
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 1 teaspoon orange or lemon zest
    • 2 ½ cups unbleached all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • colored sugars and nonpareils for decorating

    CHOCOLATE COOKIES

    • 1 cup unsalted butter
    • 3 ounces cream cheese (softened)
    • 1 cup granulated sugar
    • ¼ cup natural unsweetened cocoa
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 2 ¼ cups unbleached all-purpose flour
    • ½ teaspoon salt
    • ¼ teaspoon ground cinnamon
    • colored sugars and nonpareils for decorating
    US Customary - Metric

    Preparation

    • Preheat oven to 350° F/175° C.
    • In the bowl of the stand mixer, cream together the butter, cream cheese, and sugar (and chocolate). Beat in egg yolk and vanilla (and orange zest). Continue beating until light and fluffy. Gradually stir in the flour, salt, and cinnamon.
    • Roll the dough into a log just a little narrower than the barrel of the cookie press. Put the dough in and assemble according to the manufacturer’s directions. Form the cookies on ungreased cookie sheets and sprinkle with colored sugars or nonpareils.
    • Bake in preheated oven for 10 to 12 minutes. Remove from oven and allow to sit for another 60 seconds. Cool on wire racks. Store in an airtight container. Can be frozen for up to 3 months.

    Nutrition

    Calories: 62kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 31mg | Potassium: 13mg | Fiber: 1g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Mallika says

      December 22, 2006 at 1:27 pm

      Lovely recipe for cookies Andrea. So simple! Have a fab Christmas.

    2. santos. says

      December 25, 2006 at 10:55 pm

      i wish i had more time this holiday season to do cookies. happy holidays to you and your family!

    3. CristinA says

      January 21, 2009 at 3:21 pm

      Hy!
      i have bought from the store a cookie press made of plastic, not metal and i could not found a recipe that works with my plastic cookie press. Your press is plastic or metal?
      thx 🙂

    4. Andrea says

      January 21, 2009 at 3:26 pm

      Hi CristinA. I use a plastic Wilton Comfort Grip Cookie Press. Very easy to use and works great. Very affordable, too.

      • Cris says

        December 11, 2010 at 6:05 pm

        I have that cookie press and the dough isn't coming off the "pattern" what am I doing wrong? I know my mom had one when I was a kid- it was metal and I don't recall ever having problems with it...helppppp please

        • Andrea says

          December 12, 2010 at 5:22 pm

          Hi Cris. If the dough is too soft, it might stick to the pattern. Try removing the dough from the press and working a tablespoon of flour into it.

        • Dawn says

          December 23, 2010 at 11:41 pm

          Make sure that you are NOT using a non-stick cookie sheet and/or greasing the sheet. In order for the press to work properly, the cookie needs to be able to stick to the surface as you pull the gun away, and using non-stick cookware or greasing normal cookware keeps it from doing so.

    5. CristinA says

      January 22, 2009 at 11:34 am

      Thx you very much for your answer!

    6. nicole says

      December 05, 2009 at 10:40 pm

      Hey! Cristmas is in about 20 days, so my mom and I are baking cookies already, (we just put them in the freezer) I'm 14, btw, I love baking with my mommy :] well, we got this awesome Cookie Pro, and our cookie pro has the same tray patterns as the ones shown in the pictures.(plus more!:D) She told me to look up recipes for spritz cookies with cream cheese in them. Have any really good ideas??

    7. Teresa says

      December 14, 2009 at 5:00 pm

      I am appalled that i printed this recipe and ran out of paper and still did not have a recipe....16 pages of commercial is excessive! and costly for the homeowner in ink!

      • Andrea says

        December 14, 2009 at 5:59 pm

        Hi Teresa. Sorry to hear about your printing troubles. There is a print button at the top of each post which prints the recipes without any ads, etc. I hope this helps.

      • Debbie says

        March 28, 2010 at 12:15 pm

        if you copy and past the text into notebook then you have more control, or you can highlight and when you print click the box that says print selected only.....hope this helps

    8. Patricia says

      December 16, 2009 at 8:53 pm

      wow! this cookies look numi numi! I bet they would look so pretty in a christmas box gift! 😀 I have a question tough.. how many days can stand the cookies at room temperature after they're been baked? I hope you can help me! :3 a lot of venezuelan kisses!

      • Andrea says

        December 16, 2009 at 8:57 pm

        Hi Patricia. These cookies will keep fresh in a tin for about 4 days after baking, though we've eaten them past that. They do freeze well if properly wrapped.

    9. katerina says

      December 08, 2011 at 6:09 pm

      I am trying to make your recipe but the gr of flour are not sufficient. What type of flour do you use. in the package usually mentions the percentage of proteins that the amount has. I made the cookies but I added 100 gr more. there were delicious but i am not sure how they should be like. Do you put the dough in the refrigerator before you bake them? Or you put the dough in the press machine immediate?

      • Andrea says

        December 08, 2011 at 6:38 pm

        Hi Katerina. The flour I'm using is standard U.S. unbleached all-purpose flour which is 10-12% protein and weighs 120 g per cup, so depending on where you live and what flour you have access to, you may have to make some adjustments. As soon as the dough is ready, I put it in the press immediately because it comes out easier. I hope you enjoy the cookies!

        • katerina says

          December 09, 2011 at 1:42 pm

          Thank you for your answer. I live in Greece. Your cream cheese cookies are delicious. But I still make some adjustments to the flour till I found the right amount of gr.Your recipe for kourabiedes is not the best one. Kourabiedes must not be like small stones. not hard. When I will have time I will send you my family's recipe that doesnt contain egg and some tips.

    Trackbacks

    1. Currently December | Young(ish) Baltimore says:
      December 2, 2015 at 8:00 am

      […] Long Island for the holidays. She is Italian and seemed to have the BEST cookie recipes like these Cream Cheese Spritz Cookies that I’m going to try to attempt this […]

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