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Easy Kid-Approved Cream Cheese Spritz Cookies Recipe

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These buttery, tender spritz cookies get a tangy upgrade from cream cheese, making them melt-in-your-mouth delicious. Perfect for holidays or any day, they hold their shape beautifully and are a crowd-pleaser for kids and adults alike.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 (8-ounce) block cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • Food coloring or sprinkles (optional)

Instructions

  1. Cream the butter and cream cheese. In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl. The mixture should be pale and airy, without any lumps of cream cheese.
  2. Add the sugar. Gradually add the granulated sugar and beat on medium-high for another 2 minutes until light and fluffy. The mixture should look like a thick, creamy frosting.
  3. Incorporate the wet ingredients. Beat in the egg yolk, vanilla extract, and almond extract until just combined. Don’t overmix here; you just want everything to come together. The mixture might look slightly curdled at this point—that’s normal, especially if your ingredients were at different temperatures.
  4. Mix the dry ingredients. In a separate bowl, whisk together the all-purpose flour, salt, and baking powder. With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until the flour disappears. Overmixing will develop gluten and make the cookies tough. The dough should be soft but not sticky. If it feels too sticky to handle, refrigerate it for 15 minutes.
  5. Prepare the cookie press. If using food coloring, knead a few drops into the dough now. Don’t overwork it. Load the dough into your cookie press according to the manufacturer’s instructions. I find it easiest to roll the dough into a log and pack it into the press cylinder, pushing out any air pockets.
  6. Press the cookies. Hold the press perpendicular to an ungreased, parchment-lined baking sheet. Press down firmly and pull straight up. If the dough sticks to the press, chill the dough for 10 more minutes. Space the cookies about 1 inch apart; they spread very little.
  7. Add sprinkles (optional). If you’re using sprinkles, add them now before baking. Press them gently into the dough so they stick.
  8. Chill before baking. Place the baking sheet with the pressed cookies in the refrigerator for 10-15 minutes. This is crucial—it helps the cookies hold their shape.
  9. Bake. Preheat your oven to 375°F (190°C). Bake the chilled cookies for 8-10 minutes, or until the edges are just barely golden brown. The centers should look set but not dark. Rotate the pan halfway through for even baking.
  10. Cool. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire cooling rack to cool completely. They will be very delicate when warm, so be gentle. Once cool, they firm up beautifully.

Notes

Temperature is everything. Let butter and cream cheese sit on the counter for about 30 minutes before starting. Don’t skip the chilling step before baking. Press firmly and evenly when using the cookie press. Rotate baking sheets halfway through baking. Use a light-colored pan to prevent over-browning. Let cookies cool completely before moving.

Nutrition

Keywords: spritz cookies, cream cheese cookies, Christmas cookies, easy cookie recipe, kid-friendly cookies, butter cookies, holiday baking

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