Cream Cheese Spritz Cookies
It’s beginning to look a lot like Christmas . . . even here in Dallas. Freezing temperature are giving us a little taste of what some you experience all winter long. Personally, I love the cold and the chance to really a enjoy a good cup of hot chocolate- especially if I have some of these yummy Cream Cheese Spritz Cookies!
To wrap up our cookie week, I absolutely have to share our family favorite. These cookies are on the “MUST HAVE Every Christmas” list; in fact right up there at the top- and they are always red and green just like in the picture. A few of these pretty little gems really brighten up a cookie tray!
I have had a lot of spritz cookies, but these really are the best! {I know- I always had to use that phrase, but I promise you’ll love them.} The cream cheese makes them so moist you just can’t resist. In fact, my clan can eat them as fast as they come out of the oven!
If you don’t have a Cookie Press
Cream Cheese Spritz Cookies
Ingredients
1/2 pound (2 sticks) butter
3 ounces cream cheese
1 cup sugar
1 egg yolk
1 teaspoon almond extract
2 1/2 cups flour
food coloring (if desired)
Directions
Preheat oven to 375F.
Cream butter, cream cheese, and sugar until well blended. Beat in egg yolk and almond extract. Gradually blend in flour until completely incorporated. Add a few drops of food coloring (I split the dough in half to make red and green). Cover and chill dough at least 2 hours or overnight. {Note: You can make the dough ahead and keep in the refrigerator a couple days or freeze it.}
When ready to bake, remove the cookie dough from refrigerator and allow to rest about 10- 15 minutes. Form cookies on ungreased baking sheet.
Decorate with sprinkles if desired. Bake 10-12 minutes. Remove cookies to wire rack to cool. Makes about 4 dozen cookies.
This cute Santa’s Cookie Stash Tag would be a fun way to gift these cookies!
Totally making these this weekend!
By the way I must confess, I like commenting on your posts just so I can do the Captcha at the bottom. As weird as it sounds, they are kind of fun. Ha!
Shelly – how fun to know you like our Captcha! HaHa! Enjoy the cookies -we absolutely love them!!
I made these today and my 2 yr old and 6 yr old ate a bunch of the dough and then they ate almost all of the cookies too!! We LOVE these! We will be making more tomorrow! 🙂
Can’t wait to make these. I have a cookie press that never gets used. Haha
Oh wow. My grandma use to make these. I need to get a cookie press. Thanks. Looks so good.
Wanted to know, most recipes want a room temperature dough. Is 20min long enough for an old cookie press? Its my first time making and i dont want to end up with a sticky mess. Thanks!
Shen – usually 20 – 30 minutes is good. Depends on temp of frig etc. You’ll know when you begin to click them out of the cookie press. If the dough is too stiff they won’t release. Just wait a few more minutes until they come off the press just right. Good luck. I hope you love them as much as we do!
These are beautiful! Can’t wait to try them 🙂
Hi. Which cookie press do you use? Or would you recommend one please?
Sonia – I have the Kuhn Rikon (available on amazon), I have had it for years and really like it.
How do you store them once baked? Room temp or the refrigerator?
I store them at room temperature. They also freeze well if you want to make them up ahead! Enjoy-
So we can store them at room temp in Tupperware? I always get nervous with cream cheese! How many days do they normally last?
Jen – my never last long because the get eaten quickly! If you are worried, they freeze well. Enjoy!
Can you substitute vanilla or other favors instead of almond?
Susie – yes you can substitute vanilla, but the almond is fabulous!
does 3 ounces measure out to like 3 tablespoons? what would the measurements be for that instead of ounce and does it have to be exact?
thank you!
Kyra,
Thanks for sharing. We absolutely love them. They are slightly chewier with the cream cheese and I love the mild flavour. Absolutely no aftertaste which is what I was trying to overcome.
I did slightly reduce the amount of almond extract I used but that’s largely a personal thing.
A remind to other readers out there, to mix sparingly after the flour is added.
About how many do these make?
Makes about 4 dozen!
I mixed the dough to sit overb9ght for my daughter’s christmas party tomorrow, but baked a test batch out a small portion of batter. My cookies have a little flavor in first bite, but then just taste like dough. Is this because it hasnt chilled overnigbt? What exactly does sitting overnight do? Should i add more cream cheese to the dough ? Help ASAP!!
Be sure to let the dough sit until it comes out smoothly from your press.
These didn’t turn out well for me. They taste good but almost all of them broke when trying to take them off the pan. I have more broken pieces than intact cookies. Any tips or ideas? Not worth the trouble so far.
Angela, try lining your cookie sheet with parchment paper.
Love the recipes….I must know where to find the hot chocolate mug?? Simply adorable!!
Thanks Annitta – the mug is unfortunately an oldie from target I think! Enjoy the cookies!
I have been baking these cookies for almost thirty years now. They are wonderfully soft with that delicious cream cheese tang. Best Christmas cookies ever.
Can I use an electric mixer to mix all the ingredients (in order of the steps listed), or does that change the consistency or ability of the cookies to hold their shape?
Yes you can use your electric mixer for all. Just mix until flour is incorporated-don’t over mix.
I chilled them and it wouldn’t work in my machine I warmed it in my hands and still wouldn’t form cookies I won’t use this again may have been cream cheese usually spritz are my easiest cookies
Did these cookies for my grandsons Valentine’s party at school,they are really good a whole lot better than my first recipe. Maybe it is the cream cheese. Thank you for some wonderful cookies.
Thanks Sandra – our family favorite!!
I love these…the almond adds such a delicate flavor and the tang of the cream cheese is delicious.