Lemon Cheese Spritz Cookies
Brighten up your dessert table with these Lemon Cheese Spritz Cookies, a delightful fusion of creamy richness and zesty citrus flavor. Made with a buttery cream cheese base, fresh lemon zest, and a splash of lemon juice, these cookies boast a tender, melt-in-your-mouth texture that's both tangy and sweet. Perfectly shaped using a cookie press, they’re as charming as they are delicious, making them ideal for holidays, tea parties, or everyday snacking. With just 20 minutes of prep time and a quick bake, these elegant treats are easy to whip up and even easier to enjoy. Whether you’re savoring them fresh or freezing for later, these Lemon Cheese Spritz Cookies will quickly become a family favorite.
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Recipe Information
Ingredients
- 227 grams Unsalted butter
- 85 grams Cream cheese
- 150 grams Granulated sugar
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 2 teaspoons Lemon zest
- 1 tablespoon Fresh lemon juice
- 260 grams All-purpose flour
- 0.5 teaspoons Salt
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter and cream cheese using a handheld or stand mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Add the granulated sugar and beat again until well combined, about 2 minutes.
Mix in the egg yolk, vanilla extract, lemon zest, and lemon juice, and beat until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Avoid overmixing.
Fill a cookie press with the dough according to the manufacturer's instructions. Choose your desired shape from the cookie press discs.
Press the cookies onto the prepared baking sheets, spacing them 1 inch apart.
Bake for 9-11 minutes, or until the edges of the cookies are just lightly golden. Do not overbake.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.9 g | 296% | |
| Saturated Fat | 132.7 g | 664% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 1492 mg | 65% | |
| Total Carbohydrate | 356.6 g | 130% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 155.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 200 mg | 15% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 495 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.
