Best Cream Cheese Spritz Cookies Recipes

CREAM CHEESE SPRITZ COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream butter and cream cheese together in a bowl using an electric mixer; add sugar and beat well. Mix in vanilla extract and food coloring. Slowly add flour and mix well to combine.
• Fill a cookie press with dough and form cookies onto ungreased cookie sheets.
• Bake in the preheated oven until edges are set, 8 to 10 minutes, making sure to remove at the first hint of browning.

CREAM CHEESE-LEMON SPRITZ COOKIES

Steps:

• 1. Preheat oven to 375F
• 2. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, lemon zest, and lemon juice; mix well.
• 3. Sift together flour, baking powder and salt into a medium bowl mix into butter mixture on low speed.
• 4. Line a baking sheet with parchment paper. Place small amount of the dough in a pastry bag fitted with a large star tip. Holding tip very close to the surface, pipe a 2 inch rosette onto baking sheet. Refill pastry bag as needed with remaining dough. (If your dough feels too stiff to pipe, you can scoop the dough with a small cookie scoop, and roll into balls and flatten with the greased bottom of a glass cup)
• 5. Bake cookies until golden brown on the bottom, about 12 minutes.
• 6. Combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake to mix.
• 7. When the cookies are removed from the oven and while they are still hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

EASY CREAM CHEESE SPRITZ COOKIES

Steps:

• Cream butter and cream cheese.
• Add sugar , mix well.
• Add vanilla.
• Slowly add the flour.
• Mix well.
• Add food coloring, if desired.
• Fill cookie press half full.
• Press onto cookie sheet.
• Bake 8-10 minutes at 375.

CREAM CHEESE SPRITZ COOKIES

Steps:

• 1. In a medium mixing bowl, cream together the butter and sugar until fluffy. Beat in the cream cheese.
• 2. Beat in the egg yolk and vanilla extract until well-incorporated.
• 3. Beat in the flour. If you want to color the dough, add a few drops of food coloring to it and knead until the color is uniform.
• 4. Wrap the dough in plastic wrap and chill at least 4 hours.
• 5. before ready to bake, let the dough sit at room temperature just until soft enough to mold (or knead it with your hands). Preheat the oven to 350 degrees.
• 6. On an ungreased surface, press out the dough into shapes. Transfer to baking sheets lined with parchment paper, and then add decorations.
• 7. Bake 10-12 minutes or until the edges are stiff and the cookies are lightly browned on the bottom.

CREAM CHEESE SPRITZ COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. On a medium speed, cream butter and cream cheese until creamy; add sugar. Mix until light and fluffy.
• 3. Mix in egg yolk and favorings.
• 4. Reduce speed to low on mixer and gradually add flour and salt. Cookie dough will be soft. Add additional flour if too sticky. However, don't add so much that the dough is too stiff to go through your press.
• 5. You can now color your dough with food coloring if desired. I work with 1/4 of the dough at a time. Form 3 balls of dough and load into the canister or you can form a log. Just don't add to much or it will be difficult to work with.
• 6. Press into desired shape on to a cookie sheet. Bake for 10 to 12 minutes until the edges turn a light brown. IF using sprinkles or colored sugars add before baking to ensure they stick, otherwise you will need to frost the cookies to make spinkles or sugar stick.
• 7. TIPS: dough must be pliable, if very warm, chill a short time, if too cold, it will crmble only use a 1/4 of the dough at a time, so it doesn't warm up if baking sheet is too warm, fat in the dough will melt and cookies will pull away from sheet when press is lifted freezing your cookie sheet will help cookies to release from press and hold to the sheet when lifted spraying canister with cooking spray help with the ease of pressing the dough through the canister
• 8. Use sprinkles, colored sugars, candy beads, m&m's, gumdrops, etc to decorate your cookies. You can glaze and decorate after baking or add sprinkles before baking to ensure they stick or just bake and eat them plain. You can use a dab of buttercream frosting to stick decorative candies on your cookies... Have fun!

CREAM CHEESE SPRITZ COOKIES

Steps:

• 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.

CREAM CHEESE SPRITZ COOKIES

Steps:

• Cream shortening and cream cheese.
• Gradually add sugar and mix well.
• Beat in egg yolk and vanilla.
• Sift flour with salt and cinnamon; gradually add to cream mixture.
• Add food coloring if desired.
• Fill cookie press and form cookies on ungreased cookie sheets.
• Bake in a preheated 350 degree oven for 12-15 minutes.
• Cool before removing from baking dish.

ITALIAN "EASTER" CREAM CHEESE SPRITZ COOKIES RECIPE - (4.2/5)

Steps:

• 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 whatever extract you wish touse, 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. (optional) Brush the tops with the beaten egg white and sprinkle with colored sugar if using. Repeat with the remaining dough. Otherwise, don't brush with the egg white and sugar and bake plain. Then make the glaze. 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. Glaze: Blend all of the ingredients. I like to lay my cookies on a cooling rack, and then drizzle the glaze with a spoon. Or, you can dip each cookie in the glaze. Sprinkle with nonpareils or colored coarse sugar. Allow to dry for at least 15 minutes. Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper. Tips: I found the dough to be a bit soft to work with my cookie press. I refrigerated the dough for about 30 minutes, and froze each baking sheet. Do NOT line the baking sheets with parchment paper, nor grease them. Spritz cookies want to be on a cool baking sheet. The reason for freezing the baking sheets, is to prevent spreading of the cookies.

CREAM CHEESE SPRITZ COOKIES

Steps:

• Cream butter and cream cheese; gradually add sugar. Beat in egg yolk and vanilla. Blend in flour.
• Knead dough with hands until pliable. I divide dough into bowls and use a little food coloring to make what colors I want for the shapes I'll use with the Spritz Maker (I use the old fashioned nonelectric one). Before baking, decorate cookies with a little colored sugar.
• Bake at 375 degrees F for 10-12 minutes.

CREAM CHEESE SPRITZ COOKIES | COPYKAT RECIPES

Steps:

• Preheat oven to 400 degrees.
• Thoroughly cream butter, cream cheese, and sugar. Add egg, vanilla, and almond extract' beat well. Sift together flour and baking powder. Add flour gradually to the creamed mixture, mixing to a smooth dough. Do not chill. Force dough through cookie press onto an ungreased cookie sheet. Bake at 400 degrees for 8 minutes.

CREAM CHEESE SPRITZ COOKIES

Steps:

• Changes were made to the amount of cream cheese, flour, and the addition of 1 egg yolk. I found this made a delicious cookie. If you like you may add up to 1/2 teaspoons salt. We are sensitive to sodium so I use as little as possible.
• Cream together butter and cream cheese in a large mixing bowl.
• Gradually add sugar, beating until light and fluffy.
• Add egg yolk and beat well.
• Stir in vanilla extract.
• Combine flour and salt; gradually add to creamed mixture, beating until well blended.
• Shape dough into 3 balls and chill thoroughly at least 25 minutes.
• Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using desired shaping discs.
• If desired, sprinkle with sugar crystals, etc. to decorate.
• Bake at 400 degrees for 8-10 minutes or until very lightly browned.
• Remove to wire racks to cool.
• May decorate with colored icing, if desired.
• Yield: About 4 dozen.

CREAM CHEESE SPRITZ COOKIES

Steps:

• 1. Combine margarine, softened cream cheese and sugar, mixing until well blended. Blend in vanilla. Add flour and salt; mix well. Chill. Force dough through cookie press onto ungreased cookie sheet. Bake at 400^ for 8-10 minutes.