Cream Cheese Spritz Cookies Zoom

Cream Cheese Spritz Cookies Recipe

Makes: 4 dozen cookies.
Skill Level:

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Step 1

Preheat oven to 350°F.

Step 2

Cream butter and cream cheese together.

Step 3

Add sugar and mix well until light and fluffy.

Step 4

Add egg yolks, vanilla and lemon peel. Mix well.

Step 5

Gradually add flour and salt to cream mixture.

Step 6

Shape dough in small logs and place in cookie press. Press cookies onto cool ungreased cookie sheet. Bake 12-15 minutes or until lightly browned.

Step 7

To make green trees add a small amount of Leaf Green paste color to dough before shaping into logs.

Step 8

To make red/white cookies, add Wilton Red to one half dough. Shape red and plain dough separately into narrow logs; place together into cookie press. Follow above instructions for shaping.

Step 9

Store in airtight container at cool room temperature for several weeks or freeze for two months.

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1 teaspoon Madagascar Pure Vanilla Extract



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Softened butter

1 cup Softened butter

Softened cream cheese

1 (3 ounce) pkg Softened cream cheese


1 cup sugar

egg yolk

1 egg yolk

grated lemon peel

1 teaspoon grated lemon peel


2 1/2 cups flour


1/2 teaspoon salt



$12.99 $9.49

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Cream Cheese Spritz Cookies is rated 3.6 out of 5 by 8.
Rated 5 out of 5 by from Family favorite! Have been making these for over 50 years. We take a thimble and make a tiny well in the middle and add apricot or raspberry jam before baking. If making for work, always the first cookie to be gobbled up. Ship well too, my girlfriends ask for them every year.
Date published: 2017-11-10
Rated 1 out of 5 by from Worst recipe ever... seriously... run away Too sticky to extrude and even after chilling a problem. (By the way this recipe doesn't say to chill others do and it's still a bad recipe.) Cookies were doughy and gross... I don't think cream cheese and spritz go together.
Date published: 2016-12-05
Rated 5 out of 5 by from The key to these cream cheese spritz is to make sure your cream cheese and your butter are room temperature. The dough is then very easy to work with. I did NOT use the lemon peel and the taste of the cookies was great. The kids love them and I have a ton of cookies to share.
Date published: 2013-02-02
Rated 3 out of 5 by from I really didn´t like the taste of this cookies, it was kind of acid, I prefer the classic spritz cookies, also the number of cookies is less
Date published: 2012-12-21
Rated 2 out of 5 by from The taste of these is really good but not sure I would use this recipe again. The batter was too sticky and it did not keep its shape well during baking. Be sure that you either leave out the lemon zest or get it MUCH finer than I did as it will clog the disk of the cookie press for some designs (I had particular trouble making wreaths).
Date published: 2011-12-10
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