Cream Cheese Spritz Cookies
Easy to make and fun to eat, cream cheese spritz cookies are a Christmas classic that will be a decorative and delicious addition to your cookie platter.
Servings: 60
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 4 ounces full-fat cream cheese, softened (see note 1)
- 1 cup granulated sugar
- 1 egg yolk (yolk ONLY)
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon freshly grated nutmeg (or ground nutmeg)
- ¼ teaspoon salt
- decorator's sugar, optional
Instructions
- Be sure to allow time to soften the butter and cream cheese. Remove them from the refrigerator at least an hour before making the dough. Both should still be firm and hold their shape when you lightly press down (hold an indentation) but not be squishy, melted, or greasy looking.
- When you're ready to get started, preheat the oven to 325°F. In a large mixing bowl, use an electric mixer to cream together butter, cream cheese, and sugar until light in color and fluffy.1 cup unsalted butter, softened, 4 ounces full-fat cream cheese, softened, 1 cup granulated sugar
- Add egg yolk and vanilla extract to the butter mixture; beat until combined.1 egg yolk, 1 teaspoon pure vanilla extract
- Add flour, nutmeg, and salt; stir until all ingredients are combined. Dough will be quite soft but should hold its shape. Do not chill the dough or it will be too hard to press through the cookie press.2 ½ cups all-purpose flour, ½ teaspoon freshly grated nutmeg, ¼ teaspoon salt
- Using a cookie press, press the cookies out onto unlined baking sheets (see note 2) about an inch apart from each other. If desired, sprinkle with colored decorator's sugar before baking.
- Bake for 15 minutes or until firm. The cookies should be light in color (not browned). Cool briefly on the baking sheet, then remove the cookies to a wire rack to cool completely before storing (see note 4).
Video
Notes
- Cream cheese: Be sure to buy the correct type of cream cheese. You'll need 4 ounces of regular full-fat cream cheese. Reduced-fat, Neufchâtel, cream cheese spread, or whipped cream cheese will NOT work for this recipe because they will make the cookie dough too soft. The dough won't work well in the press and the cookies will spread too much when they bake.
- Baking tip: Don't grease the cookie sheet or line it with parchment paper for this recipe. Nonstick pans don't work as well either. If the surface is too slippery, the dough won't stick to it but instead stay stuck on the cookie press. You'll end up with a messier shape. We found that some of the designs are easier to press than others that are more intricate.
- Yield: The yield may vary, depending on which cookie press patterns you use. I usually end up with 60 to 70 cookies. Nutrition information is somewhat hard to calculate because the cookies can vary in size, so it may not be completely accurate.
- Storage: Cool cookies completely before storing in an airtight container. Cream cheese spritz cookies will keep well for up to 2 weeks on the counter or in a cool place. They can be frozen in a freezer-safe container for at least a month.
Nutrition
Serving: 1cookie | Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 11mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 0.001mg | Calcium: 2mg | Iron: 0.3mg
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