Lemon Spritz Cookies Zoom

Lemon Spritz Cookies Recipe

Lemon Spritz Cookies recipe transforms your Christmas favorite into a treat you?ll enjoy any month of the year! The dough is a mix of lemon, vanilla and cream cheese. Use your cookie press to make the fun shapes.
Makes: 4 dozen cookies. Each cookie serves 1.
Skill Level:

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Step 1

Preheat oven 350°F.

Step 2

Cream butter and cream cheese together. Add sugar and mix well until light and fluffy.

Step 3

Add egg yolk, vanilla, lemon flavoring and lemon peel. Mix well.

Step 4

Gradually add flour and salt to creamed mixture.

Step 5

Shape dough in small logs and place in cookie press. Press cookies onto cool ungreased cookie sheet.

Step 6

Bake 12-15 minutes or until lightly browned.

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1 cup butter (, softened)

cream cheese

1 (3 ounce) pkg cream cheese (, softened)

granulated sugar

1 cup granulated sugar

egg yolk

1 egg yolk

lemon flavoring

3/4 teaspoon lemon flavoring

lemon peel

1 1/4 teaspoons lemon peel (, grated)

all-purpose flour

2 1/2 cups all-purpose flour


1/2 teaspoon salt



Cookie Press

Cookie Press

Cookie Sheet

Cookie Sheet

Cooling Rack

Cooling Rack

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Lemon Spritz Cookies is rated 4.7 out of 5 by 9.
Rated 5 out of 5 by from This is my favorite spritz recipe. The cookies are so fun and easy to make with a cookie press, and the lemon flavore is really delicious. My tip for pressed cookies: make sure you press enough dough out for each cookie, or when they bake they won't come together. (I always have a few flowers end up a just petals that didn't bake together because I didn't use enough dough.)
Date published: 2010-12-06
Rated 5 out of 5 by from This recipe tastes wonderful and is very easy to make, but when it says that it makes 4 dozen, that is a big dirty lie! I needed at least 8 dozen so I made two batches, and would have ended up with about 18 dozen if I hadn't broken a bunch taking them off the pan. Still, you can't have too many cookies, so I will very happily make this again!
Date published: 2011-12-18
Rated 5 out of 5 by from I found this recipe because I had about a hundred Meyer Lemons from a friend's tree and couldn't face yet another lemon bundt cake. I used about 2x the zest and no lemon extract and because the Meyers are so sweet and flavorful already, these turned out delicate and delicious! The dough expressed easily from my cookie press too. I highly recommend this recipe.
Date published: 2011-02-11
Rated 5 out of 5 by from Better than Classic recipe! Just finished making 2 recipes: Wilton Lemon Spritz and Wilton Classic Spritz. Although both are good, the Lemon is best. Following the recipe exactly didn't produce super-lemoney cookies, in fact, the lemon was very subtle. But, even when overcooked and nearly black on the bottom, the lemon spritz were excellent. Cooked at 350F, but MUST watch at 7 minutes and adjust time in 1-3 minute increments thereafter!!! Each batch must be uniform (same) because each batch will require more or less minutes to cook. Personally, I like them best with a little extra browning around the edges rather than "just barely brown". These work best with the Wilton Ultra Pro II cookie press. I tried making the classic recipe with a 1M tip and piping bag, and they lost definition.
Date published: 2015-12-31
Rated 5 out of 5 by from I was browsing for recipe with cream cheese and lemon extract when I found this one. Had some Mascarpone cheese left in the fridge, so used it instead of cream cheese. So tried this recipe and it came out absolutely flawless. My little one loves it. The lemon zest and Mascarpone just make a big difference. Can't wait to share with my friends too.
Date published: 2011-10-29
Rated 5 out of 5 by from Finally - a cookie recipe with enough lemon flavor. I used dried lemon peel and they turned out great. I hope they freeze well. I am also going to try to adjust the recipe size so that I can use 8 oz of cream cheese. wonderful - will make again
Date published: 2012-12-19
Rated 5 out of 5 by from Just out of the oven, and I must say these are the best spritz cookies yet! I added a bit more lemon extract (1.25 tsp was to my taste) and used the whole egg. Fabulous ... but beware, they could be addicting!
Date published: 2012-12-23
Rated 5 out of 5 by from Delicious cookies!! This recipe is delicious. The dough consistency is perfect to be used with your cookie press!! I have a wilton prefered right fit and i got wonderful results. I love the lemony cheese flavor this cookies have. My kids love the cookies too beside they had so much fun decorating the cookies with my wilton sugar pen!
Date published: 2017-08-02
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