These buttery cream cheese spritz cookies are such a fun cookie for the holidays! Use a cookie press to make fun shapes and decorate with sprinkles and melted chocolate. You only need 1 bowl to make these plus they don’t need any chilling time!
Who else loves a Christmas cookie swap? I know I do! I think these cream cheese spritz cookies would be the perfect cookie to bring. I love using this cookie press to get fun and intricate shapes.
To make these classic cookies extra special, I use Fiori di Sicilia. You can find this extract at King Arthur for the US and Bakery Bits in the UK. This delicious citrus and vanilla extract is unlike anything I’ve had before! You usually use this extract in panettone, so I thought it would be fun to use it in these cookies!
Why you’ll love these cream cheese spritz cookies!
- This recipe needs just 8 simple ingredients!
- You only need 1 bowl and a hand mixer to make this recipe.
- This recipe doesn’t require any chilling.
- Decorate with food coloring or sprinkles!
- I used the amazing Fiori di Sicilia extract but you can always just use vanilla extract with a touch of almond extract!
- Flour: I have only tested this recipe with all purpose flour.
- Fiori di Sicilia: this incredible extract makes a huge difference to your cookies! If you don’t have it on hand though you can substitute it for an equal amount of almond extract. You can find Fiori di Sicilia here in the US and here in the UK.
- Cream Cheese: if you’re based in Europe and your cream cheese comes in tubs, make sure to pat it down with a paper towel to remove excess moisture.
- Butter: I always use European style butter, like Kerry Gold, in my baking. It has a higher butterfat content making it richer and creamier!
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit/175°Celsius. In a large bowl with a hand mixer, cream the butter and sugar together for 2 minutes.
Step 2: Add the cream cheese, salt, vanilla extract and fiori di sicilia extract if using. Mix everything together using the hand mixer or a rubber spatula.
Step 3: Fold in the egg and flour. Mix until everything is well combined and there’s no more streaks of flour.
Step 4: Follow the instructions on your cookie press and press the cookies onto an unlined baking sheet. Place sprinkles on top if you using. Bake for 8-10 minutes or until golden brown. Remove from the oven and let them cool for 5 minutes before removing them and letting them cool completely on a wire rack.
Recipe Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. It’s important to have the right amount of flour in this recipe as that will make a huge difference with how the cookies come out of the press.
- Issues with cookie press – sometimes I find when my cookie press isn’t cooperating, it is usually because the dough isn’t at the right temperature. If the dough become too soft and warm then the cookies won’t release from the press, so I recommend placing the dough in the fridge for 10 minutes. You can also place your baking sheets in the fridge or freezer to chill, that also helps the cookies stick to the pan.
- Room Temperature Butter – as mentioned above, sometimes the cookie dough just won’t come out of the cookie press correctly or won’t stick to the baking sheet! Make sure when you start this recipe that your butter is at room temperature and not too warm. If the dough is too sticky or loose then it won’t stick to the baking sheet. If your cookie dough is too soft then place it in the fridge for 10 minutes or so to firm up slightly.
- Sprinkles – I found that sanding sugar and nonpareils were the best sprinkles to use for these cookies! Some of the larger sprinkles I used melted in the oven. These sprinkles are what I used for the trees and this is the sanding sugar you can use for the snowflakes.
- Food Coloring – if you want to tint the dough before using the cookie press my favorite food gel is Americolor! You only need to use a little bit to get vibrant colors.
Frequently Asked Questions
First make sure your cookie dough isn’t too warm or too cold. Second, use a chilled baking sheet without parchment paper, as the cookies will not stick to the parchment paper. If your cookies still won’t come out of the press, I suggest adding an extra tablespoon of flour to the dough.
With cream cheese spritz cookies we don’t want the dough to be too warm or too cold. With this recipe you do not have to chill the dough, but if your butter was too soft when you made the dough then I suggest chilling the dough for around 10 minutes before using.
No, you should only use full fat cream cheese for this recipe to work!
Keep the baked cookies in an airtight container for up to 1 week at room temperature.
Try these Christmas cookies next!
Have you made this recipe? Please rate the recipe below! Don’t forget to follow me on Instagram @alpineella and Pinterest!
Cream Cheese Spritz Cookies
- 1 cookie press
- 1 cup unsalted butter room temperature
- ¾ cup white sugar
- ¼ cup full fat cream cheese room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon fiori di sicilia can substitute for almond extract
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 2 ¼ cups all purpose flour
- Place in your baking sheet in the fridge to chill. Preheat the oven to 350°Fahrenheit/175°Celsius.
- In a large bowl with a hand mixer or in a stand mixer with the paddle attachment, cream the butter and sugar together for 2-3 minutes.
- Add the cream cheese, salt, vanilla extract and fiori di sicilia extract if using. Combine until smooth.
- Fold in the flour and egg until well combined.
- Follow your cookie press instructions to fill with dough and press cookies on to the cooled baking sheet (without any parchment paper! This is important). Press on sprinkles or sparkling sugar if using. Bake for 8-10 minutes until a light golden brown.
- If the cookie dough isn't coming out of your press and sticking to the baking sheet, your dough might be too warm. Stick in the fridge for about 10 minutes and make sure your baking pan is cool! Also make sure to not use any parchment paper.
Made these cookies over the holidays and they were such a nostalgic hit! Loved how easy and straightforward these were to make, and it was fun to get creative with the different shapes too! Will be making these a yearly tradition for Christmas for sure!
Thanks so much for your review!!