December 10, 2016

Cream cheese spritz cookie recipe

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Pulled from the archives, I originally shared this cookie recipe in 2012. Hope you enjoy!

Cream Cheese Spritz Cookies

These Cream Cheese Spritz cookies are so delicious and as far as Christmas treats go – they are really frugal!

Cream cheese is on sale for $0.99 or less this time of year and you only need 1/3 of a block for one batch, the dough makes a lot of cookies and they don’t require a lot of extras – just some sprinkles and they look beautiful, thanks to the shapes you can make with the cookie press.


This recipe does use a Cookie Press. I have a Pampered Chef cookie press but you can also buy a variety of cookie presses Amazon here. This one seems to have the BEST reviews – Kuhn Rikon Clear Cookie Press with Decorating Tips and Storage Box on sale for around $20 right now. I like that it also has six decorating tips!


1 cup of butter (softened at room temperature)

3 oz of cream cheese (also softened)

1 cup sugar

1 egg yolk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 1/2 cups flour

1/2 teaspoon salt



1.) Preheat oven to 350 degrees F

2.) Using mixer blend together butter and cream cheese until creamy

3.) Add sugar and mix well until light and fluffy

4.) Mix in eggs yolks, vanilla and almond extract

5.) Slowly add your flour and salt, mix well

6.) If you want to add food coloring, you can take a small part of the dough or all the dough and add food coloring for desired color.

7.) Shape dough into a small log and add it to your cookie press.

8.) Press cookies onto an ungreased cookie sheet (sometimes if you freeze your cookie sheets first the cookies will stick better)

9.) I recommend adding sprinkles before you bake – otherwise you’ll need to frost them to get the sprinkles to stick.

10.) Bake for 10-12 minutes, until they start turning a light brown around the edges.

11.) Let cool and eat!

Here are some photos from when we made them!

My 5-year-old son helped me make the cookies. He has a “field journal” (a notebook) he has been doing lately and he copied the recipe into his book. It’s good practice writing and learning how to read a recipe.

This is what a cookie press looks like. It has different plates that you can use to make different cookie shapes. The dough is pushed through the shapes and onto the cookie sheet! You can freeze your cookie sheets beforehand to help the cookie dough stick easier, but it’s not necessary – just press down hard with the cookie press.

Although it took some concentration, my son was able to use the cookie press to make a few cookies and it was fun to see him get excited about it!

We hope you enjoy this recipe! The elf in the top photo is Jack Jingle, our Elf on the Shelf (Amazon link).

Inspired by this Wilton recipe.


    Leave your comments here...


  1. Joy Matthews says

    The raw dough tastes a bit salty, but the finished cookie is just right. Just don’t get heavy handed with the salt.

    • Annette Parra says

      Usually baking calls for Unsalted butter esp if it says to add salt. You can leave out the salt or use Unsalted butter next time. 🙂

  2. Is that self rising or not?

  3. Why cant U fix your print so it is just the recipe?? I used 3 pages with a pic. of elves (all colored ink) and little boy. I do not think it is fair to use so much ink and 3 pages for a little recipe. Time to learn what U want to print and not make it such a big deal. Sorry for this but I am getting tired for using so much of everything for a recipe with some of your sites. Others only give recipe to print, why not the rest of U??

    • You know you can just hi- light the area you want printed, (left mouse,click and drag and when choosing to print,right mouse click in the highlighted area, and then left mouse click “print”. Your printer should only print the highlighted area. Some computers/printers will give you a choice to pick “print highlighted area”. Check the print preview to make sure you are only printing what you want. I just did it with this recipe. 1 page.

  4. Helen in Meridian says

    Ahh memories. I got your recipe and ordered the OXO cookie press the year you posted. I had just purchased a new unused cookie press and had 2 at hoe that didn’t work. Gave the new one away for Christmas, and have been convinced your OXO was worth every penny. I love your cream cheese cookie recipe too. Loved your two Harry Potter and Elsa trick or treaters. What a fun party your had last weekend. Love following your travels, and have entered whenever you post the game to win a smaller travel trailer. Finger crossed.

  5. HI,

    I am not a very confident baker, so when the recipe says one egg yolk, but the directions say to mix “egg yolks” I get kinda antsy.
    Please advise, and keep posting!


  6. Tricia Smith says

    Can’t wait to make these Saturday wiyh my 7yr old son.#

  7. Had to pull out the 1970s electric cookie press…. couldn’t get them to come out of my pampered chef press….the tube kept popping off…… ugh!

  8. I still have my electric cookie press from the 70’s. Love it because I can do a pan of cookies in 7 seconds. Really. Anyway, my question is about the cream cheese. I stocked up on the Challenge soft cream cheese. Any idea what the substitution ratio would be?

  9. Helen in Meridian says

    After having several so- so cookie presses, I followed the advice from America’s Test Kitchen last winter and bought the OXO Cookie Press. It is fantastic, and after the first cookie pressed, releases each cookie perfectly. I can only tell you that I LOVE the OXO Cookie press. Also on amazon there are other seasons of cookie platelets that fit this press…autumn, and spring. It comes with an assortment of platelets, or whatever you call the patterns.

  10. Monica Wacha says

    Can you roll dough out and use cookie cutters instead of cookie press?

  11. Jennifer Schmidt says

    These Were Very good!

  12. Did I miss how long to bake them? They look yummy.

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