Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cream Cheese Spritz Cookies

Scott Phillips

Yield: Yields about 100 cookies, depending on size and style.

My grandmother’s recipe for this sweet and slightly tangy cookie dates back to the 1960s. Luckily, today’s cookie presses are much easier to use than the old hand-crank variety, so baking dozens of pretty little cookies is a snap.


  • 8 oz. (1 cup) unsalted butter, softened at room temperature
  • 3 oz. cream cheese (I use Philadelphia brand), softened at room temperature
  • 1 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp. pure vanilla extract
  • 11-1/4 ounces (2-1/2 cups) all-purpose flour, sifted
  • 1 egg white, lightly beaten
  • Colored sugars or other decorations for sprinkling (optional)


  • Heat the oven to 375°F. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, cream cheese, and sugar in a large bowl on medium speed until light and fluffy, about 4 minutes. Add the egg yolk and vanilla and beat again until blended. Add the flour and mix on low speed until blended.
  • Fit a cookie press with a die plate. Scoop up about a quarter of the dough and, using a small amount of flour if needed, shape the dough into a log just narrower than the barrel of the cookie press. Slide the log into the cookie press and spritz the cookies directly onto ungreased baking sheets about 1 inch apart. Brush the tops with the beaten egg white and sprinkle with colored sugar if using. Repeat with the remaining dough.
  • Bake until the cookies are just golden around the edges, 10 to 12 minutes (it’s best to bake one sheet at a time). Let the cookies cool on the baking sheet on a rack for 5 minutes before transferring them to a rack to cool completely. Be sure the baking sheet is cool before spritzing more cookies.
  • Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.


For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.


Rate or Review

Reviews (8 reviews)

  • LesleyW | 12/18/2016

    I purchased the Fine Cooking "Cookies" a few years ago and have since given the books away as gifts. Usually one picks a couple of recipes in a book that become favourites. There are at least 20 recipes in this book that I make every year. I have passed this Spritz cookie recipe on to friends. Problems with many spritz cookie recipes is that the cookies are too sticky to press out or they spread in the oven to an unrecognizable shape. These cookies press out beautifully and cleanly and maintain their shape in the oven. I do like to add either pure lemon oil, or orange oil just to give a little extra flavour.

  • AprilWeis | 12/10/2016

    These have become a yearly tradition since the Christmas that I bought this original issue at the grocery store checkout. There is something about this cookie it's addictive.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.