Cream Cheese Spritz Cookies
Cream Cheese Spritz Cookies are a fun and easy cookie to bake for Christmas cookie trays. A simple butter cookie recipe made into fancy cookie shapes using a cookie press.
Servings: 4 Dozen Cookies
Calories: 53kcal
Ingredients
- 1 cup 2 sticks salted butter, softened
- 3 ounces softened full fat cream cheese
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
- 1 cup sugar
- 2 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- Assorted sprinkles melted chocolate for decorating
Instructions
- Preheat oven to 350°.
- In a mixer bowl, beat the butter and cream cheese until fluffy.
- Add the egg, almond extract and vanilla extract and beat until combined.
- With the mixer on low, slowly add the sugar.
- Spoon flour in a bit at a time until mixed thoroughly.
- Add the desired shape to the cookie gun and fill with cookie dough.
- Using a cool, clean, unlined baking sheet, press cookies about 2 inches apart. Parchment paper or greasing the sheets will keep the cookie press from working correctly.
- Brush the cookies lightly with water and add sprinkles if desired.
- Bake cookies for 10 minutes or until lightly browned around the edges.
- Remove from oven and cool on the cookie sheets. Use a metal spatula to loosen from the baking sheet and move to a wire rack to decorate.
- Wash baking sheets in between batches.
- Drizzle with melted chocolate and sprinkles if desired.
Notes
To make without a cookie press, mix 1 tablespoon of milk into the dough when adding the egg yolk. Place in a piping bag using a large star tip.
Store cookies in an airtight container up to 5 days.
Nutrition
Serving: 1g | Calories: 53kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 23mg | Sugar: 4g