Cream Cheese Spritz
Delight your taste buds with these irresistible Cream Cheese Spritz cookies—festive, buttery treats with a rich, tangy twist, thanks to cream cheese in the dough. With just 15 minutes of prep time, these bite-sized beauties come together effortlessly using a cookie press for perfectly shaped batches every time. Infused with vanilla and almond extracts for a flavor-packed punch, and customizable with food coloring and sprinkles, these cookies are as fun to make as they are to eat. Perfect for holiday gatherings, cookie swaps, or everyday indulgence, Cream Cheese Spritz cookies are a timeless classic that will quickly become a family favorite. Elevate your baking game and bring these melt-in-your-mouth cookies to life!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 4 oz Cream cheese
- 1 cup Granulated sugar
- 1 Egg yolk
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 2.5 cups All-purpose flour
- 0.25 tsp Salt
- 1 drop Food coloring (optional)
- 2 tbsp Sprinkles (optional)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, cream cheese, and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg yolk, vanilla extract, and almond extract, and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.
If using food coloring, divide the dough into portions and knead in your desired coloring until fully incorporated.
Transfer the dough into a cookie press fitted with your desired shape plate. Press the cookies onto the prepared baking sheets, spacing them about 1 inch apart.
Decorate with sprinkles if desired, gently pressing them onto the cookies to help them stick.
Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to turn golden. Do not overbake.
Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 976 mg | 42% | |
| Total Carbohydrate | 450.6 g | 164% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 219.1 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 197 mg | 15% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
