Cream Cheese Spritz Cookies
In the middle of December last year, I picked up a $10 cookie press while I was out Christmas shopping. I was excited to put it use since I had never made spritz cookies before, but I ended up running out of time with all the busyness of the holidays. I resolved to make time for them in my schedule this year though, and this past weekend I had my chance. Getting used to the cookie press took a little bit of time, but once I got the hang of it, it wasn’t too bad at all. It was fun picking out which shapes to make next! I decorated mine simply, only using red and green sanding sugar…but you can use any kind of sprinkles or other decorations that you like. You can also color the dough red and green if you want. There are so many ways to be creative with these, which is why I think they’re perfect for a cookie-making party. I hope you give them a try this Christmas!
- 1 cup butter, softened
- 1 cup sugar
- 4 ounces cream cheese, softened
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 vanilla bean, split and scraped (optional)
- 2 1/2 cups flour
In a medium mixing bowl, cream together the butter and sugar until fluffy. Beat in the cream cheese.
Beat in the egg yolk and vanilla extract until well-incorporated. This is also where you’d add in the vanilla bean if you’re using it, but I didn’t use it in this batch.
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. Wrap the dough in plastic wrap and chill at least 4 hours.
When almost 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. On an ungreased surface (this is important, because otherwise the cookies won’t come off the press), press out the dough into shapes. Transfer to baking sheets lined with parchment paper, and then add decorations.
Bake 10-12 minutes or until the edges are stiff and the cookies are lightly browned on the bottom. Makes about 4 1/2 dozen cookies.
Categories: desserts & sweets