Written by SAMY SMITH
Cream Cheese Spritz Cookies always sort of save the day for me. You know when you want something homemade, kinda classic but not a massive kitchen project? These cookies slide in like a best friend. Sometimes I crave dessert that’s soft, buttery, and cute without turning my kitchen into a five-alarm mess.
And hey, not all cookies are created equal (I’ve learned the hard way). If you want to spice up your holiday trays or just need a snack for coffee time, these are the answer.
Also, if you enjoy experimenting with creative bakes, check out my easy Rosemary Shortbread Cookies, and the irresistible Strawberry Cheesecake Cookies for more delicious ideas!
WHAT IS A SPRITZ COOKIE?
Okay, let’s clear this up right away. A spritz cookie isn’t your regular drop-it-on-the-sheet kinda deal. Cream Cheese Spritz Cookies are made with a cookie press that pushes dough into adorable, quirky-shaped bites – Christmas trees, stars, flowers, you name it. Spritz actually comes from a German word that means “to squirt” (fancy, right?), and it’s pretty much what you do with the dough.
The cream cheese? Not traditional, but wow, it makes these cookies ridiculously soft and rich. They don’t taste like cheesecake, more like shortbread had a glow up. I promise these will get snapped up at any get-together.
| Tip | Description |
|---|---|
| Use Cool Cookie Sheets | Keep your sheets cool to help maintain the shape of the cookies while baking. |
| Chill the Dough | If the dough is too sticky, chill it for about 10 minutes before pressing. |
| Sprinkle Before Baking | Adding sprinkles or coarse sugar just before baking makes them more festive. |
| Store Properly | Use an airtight container for storage to keep cookies fresh for up to 5 days. |
How to make spritz cookies
Let’s walk through it, step by step. No fancy stand mixer needed (unless you really want to flex that bicep).
Start by softening your butter and cream cheese – leave ’em out for a bit so you’re not fighting rock-hard lumps. Cream them together with sugar until fluffy. Next, crack in an egg, toss in your vanilla, then blend some flour and just a pinch of salt in until it looks like thick, delicious frosting.
Now comes the fun part. Scoop the dough into your cookie press. If you’ve never used one, don’t panic. It’s a little awkward at first, but you get the hang of it fast. Press out shapes right onto a cool, ungreased baking sheet. Don’t use parchment… it slips. That’s my one non-negotiable. The cookies bake in just a few minutes, and boom – you’ve got a whole tray of showstopper Cream Cheese Spritz Cookies.
Dust with colored sugar or sprinkles right before baking. There’s magic in those tiny rainbow bits, I swear.
Cookie Press
The cookie press. Look, I avoided buying one for years. Now it’s one of my favorite gadgets – especially for Cream Cheese Spritz Cookies. It’s not high-tech, but it feels like something out of a grandma’s kitchen (in a good way).
Mine’s just a basic model. Load the dough, pick a festive disc, twist, and out pops perfect shapes. If your dough is sticking, try chilling it a few minutes or clean out any stuck bits. If shapes won’t release, maybe the sheet’s too warm. Let them cool off. Worst case scenario, your “flowers” look a bit abstract. They’ll still taste like a five-star bakery, promise.
Pro-tip: Grease the press parts lightly and use firm, even pressure. Practice a few test cookies till your hand remembers the move.
Ingredient Notes
Only a few things, and they matter.
- Butter: Real butter for best taste. Margarine is meh.
- Cream Cheese: Full-fat makes cookies softer and richer.
- Egg: Room temp, or it fights the dough.
- Sugar: Granulated works best.
- Vanilla: Quality vanilla, not imitation. Makes a difference, I swear.
- Flour: Good old all-purpose.
- Pinch of salt: Don’t skip. Brightens all the flavors.
That’s it. Nothing complicated lurking here.
Helpful Tips
Wanna know how to get those five-star looking (and tasting) Cream Cheese Spritz Cookies? Here’s what’s worked for me, every single time:
- Use cool cookie sheets, not hot. Warm sheets melt dough and trash shapes.
- Too sticky? Chill the dough for 10 minutes, but not longer or it’ll be hard to press.
- Press cookies close together. They barely spread.
- Top with sprinkles or coarse sugar right before hitting the oven. Brings a bakery vibe.
Dough leftovers? Wrap and freeze. Press more cookies whenever a craving strikes (it happens). It’s like having a bakery in your freezer at all times.
Common Questions
Can I make Cream Cheese Spritz Cookies without a press?
Honestly, it’s tough. You can try piping with a sturdy bag and big tip, but the press is easier and shapes are crisper.
Why did my cookies go flat?
Usually, too-warm dough or hot baking sheets are the culprit. Keep everything cool and shapes will hold.
How do I store them?
An airtight container on the counter works for 4 to 5 days. Freeze extras if needed, they thaw great.
Can I make these ahead?
Yup! Bake and freeze, or make the dough up to a week ahead and chill.
Any fun variations?
Swap vanilla for almond or lemon, throw in zest, or use colored sugars. Endless, really.
Give These Buttery Cookies a Go!
So now you know the ins and outs of Cream Cheese Spritz Cookies, from what makes the press so special to all the little details that make them foolproof. Baking these is a breeze, and honestly, the mess is minimal. If you get hooked, just wait – I promise you’ll impress holiday crowds or just your tastebuds.
For even more inspiration or alternate takes on the recipe, check out these easy steps over at Cream Cheese Spritz Cookies – Dinner at the Zoo and another favorite twist at Cream Cheese Spritz Cookies Recipe – Rachel Cooks®. Give them a shot. Your kitchen will smell amazing. And if you mess one up – I mean, it’s just more cookies for you, honestly.
Cream Cheese Spritz Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Real butter for best taste.
- 8 oz cream cheese, softened Full-fat makes cookies softer and richer.
- 1 cup granulated sugar Works best for sweetness.
- 1 large egg Room temperature for easier mixing.
- 1 teaspoon vanilla extract Quality vanilla, not imitation, makes a difference.
- 2 cups all-purpose flour Good old all-purpose.
- 1 pinch salt Brightens all the flavors.
Optional Toppings
- to taste colored sugar or sprinkles Makes cookies festive.
Instructions
Preparation
- Softening your butter and cream cheese.
- Cream the butter and cream cheese together with sugar until fluffy.
- Add the egg and vanilla, then blend in flour and pinch of salt until combined.
- Scoop the dough into a cookie press.
Baking
- Press the dough onto cool, ungreased baking sheets.
- Dust with colored sugar or sprinkles right before baking.
- Bake for about 10 minutes until edges are lightly golden.