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30 minutes mins
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By: Rachel GurkPosted: 12/18/2017
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Easy to make and fun to eat, cream cheese spritz cookies are a Christmas classic that are a fantastic addition to any cookie platter.
I’m finally coming through with a Christmas cookie recipe, and it’s a classic. With a little Rachel Cooks twist, of course! I tuck these away in the freezer for all the upcoming Christmas events.
You’ll need a cookie press for this recipe – I’ve had mine forever but only use it at Christmas. This is the one I have and I have no complaints about it, but there are a lot of different brands to choose from.
Beyond the cookie press, these cream cheese spritz cookies are very simple. Lots of butter, full-fat cream cheese, sugar, flour. Paula Deen would be proud. You have to eat them while you’re sipping on your own homemade egg nog!
I add my own twist by sprinkling in some nutmeg. I adore the flavor that nutmeg gives to otherwise simple cookies. I always add it to my sugar cookie cut-outs. The nutmeg is what sets these apart from cookies you buy at the grocery store. It’s the ingredient that will have people asking for the recipe after they try one of these cookies.
Spritz cookies also a super fun cookie to have the kids help with because of the press and sprinkling on the sugar. I didn’t have my kids help because I’m the worst type-A mom ever, but for a mom (or dad!) with patience in the kitchen I’m sure it would be fun.
Fun twists on these Cream Cheese Spritz Cookies:
- Add different extracts instead of vanilla. Try peppermint (1/4 teaspoon will likely be enough, it’s potent), almond, or lemon.
- Add food coloring to make these cookies festive colors!
- Dip into chocolate for extra decadence.
Enjoy these fun cookies! Did I mention that they freeze beautifully? Cool them completely and store in an airtight container for up to a month. Take some of the pressure off by doing a little baking well in advance. I like to keep a log of slice and bake cookie dough in the freezer, too, like these crispy sand tart cookies, for easy last minute baking.
More great Christmas cookie recipes:
- Andes Mint Cookies
- Mexican Chocolate Shortbread Cookies
- Easy Christmas Tree Rice Krispie Treats
- Gingersnap Cookies with White Chocolate and Cranberries
- Peppermint Sugar Cookie Sandwiches with Chocolate Ganache
- Gingerbread Shortbread Cookies with Cranberries
- Peppermint Chocolate Sugar Cookies
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Cream Cheese Spritz Cookies for Christmas
4.32 from 257 votesPrep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
60 -70 cookies
Print Rate Recipe
Easy to make and fun to eat, cream cheese spritz cookies are a Christmas classic that are a fantastic addition to any cookie platter.
Ingredients
- 1 cup unsalted butter, softened (2sticks)
- 1 package (8oz) cream cheese, softened (full-fat is best)
- 1 cup granulated sugar
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon salt
- decorator's sugar, optional
Instructions
Preheat oven to 325°F. In a large mixing bowl, use an electric mixer and cream together butter, cream cheese, and sugar until light in color and fluffy.
Add egg yolk and vanilla extract and beat until combined.
Add flour, nutmeg, and salt and stir until all ingredients are combined.
Using a cookie press, press the cookies out onto (unlined) baking sheets about an inch apart from each other. If desired, sprinkle with colored decorator's sugar.
Bake for 15 minutes -- they will still be light in color when baked.
Notes
- Don't use parchment paper lined baking sheets for this recipe as it will make it very difficult to use the cookie press.
Nutrition Information
Serving: 2cookies, Calories: 74kcal, Carbohydrates: 15g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 8mg, Sodium: 27mg, Sugar: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Rose says
THere is no mention of baking powder/soda in the recipe and mine came out flat as wafers.Reply
Rachel Gurk says
We make these every year and they aren’t flat. Did you use enough flour?
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Lori L Certalic says
Going to make these tonight, DON’T grease the cookie sheets?? Thank you :)
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Rachel Gurk says
Correct! If you grease the pan, the cookies won’t release from the cookie press. Hope you love them!
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Joan Wasdovitch says
I don’t have fresh nutmeg, can I use the ground nutmeg that comes in a container?
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Rachel Gurk says
Yes, definitely!
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Liz says
These turned out sooooooo great!! Super easy and very yummy. Put a batch in the freezer to save for Christmas Eve. Thank you for another great recipe!Reply
Rachel Gurk says
I’m so glad you liked them! Thank you for taking the time to leave a review!
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Denise says
sounds easier than a recipe I used in the past.Reply
Rachel Gurk says
Awesome!
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Judi says
My mother made canisters and canisters of a very similar recipe every Christmas when I was a child. I made this recipe for the first time this past December (as my mother’s recipe has somehow disappeared) and they brought back a very happy memory. I just made a batch of hearts for Valentines Day. Thank you so much!
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Rachel Gurk says
I love how food is tied to memories! Thank you for sharing that with me.
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Judy says
I just made this recipe. I was able to make 10 cookies but once I reloaded the cookie press I had a problem with the dough appearing to be gummy and thick which would not allow the dough to express.
What could have happened?Reply
Rachel Gurk says
Hmm, it could be the dough got too soft and sticky. Was it quite warm in your kitchen?
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Stacey Wierzbicki says
The same thing happen to me. But it wasn’t that warm in the kitchen. I have no idea how to fix this. The first batch I did get done was tasted wonderful!
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Rachel Gurk says
Try popping it in the fridge for a bit and see if that helps!
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Rachel says
Been making there for years. Always a staple of my Christmas and Work cookie exchange.
Thanks for the wonderful recipe! (I don’t have a cookie press and so I shape them by hand)Reply
Rachel Gurk says
So glad you like them! They look great!
Reply
Tia says
I made these for the first time today. They came out great!! I had a bit of trouble with the electric press, so I just pushed the dough out manually, but the recipe was perfect. They stuck to the baking sheet just like they are supposed to. I’m currently living in the EU, in a country that doesn’t have brick style cream cheese. They only have cream cheese in containers, and that type of cream cheese has a higher water content than US brick style. What we have to do, even when making cream cheese frosting , is to add corn starch to the sugar. I’m wondering if those people who’ve had issues with the dough used container style cream cheese vs a block.Reply
Rachel Gurk says
Great thought, you might be right!
Reply
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