Cream Cheese Spritz Recipe
Cream Cheese Spritz Recipe photo by Taste of Home
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Cream Cheese Spritz Recipe

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A hint of orange and cinnamon highlights these Christmastime classics. I like to add colorful sprinkles before baking them. The recipe is from a booklet that came with a cookie press in the 1950s...and I still have the press!
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:54 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 54 servings


  • 1 cup shortening
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon grated orange peel
  • Green food coloring, decorator candies and colored sugar, optional

Nutritional Facts

2 each: 75 calories, 4g fat (1g saturated fat), 6mg cholesterol, 27mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.


  1. In a large bowl, cream the shortening, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in orange peel. Add food coloring if desired.
  2. Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate if desired. Bake at 350° for 9-12 minutes or until set (do not brown). Remove to wire racks to cool. Yield: about 9 dozen.
Originally published as Cream Cheese Spritz in Country Woman Christmas Annual 2002, p34

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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shawnba User ID: 2581969 60893
Reviewed Jan. 17, 2014

"Flavor was good, but this dough didn't work in my Wilton cookie press. I ended up rolling it into a log and slicing them. Very disappointing"

jeanc1 User ID: 6916609 53295
Reviewed Dec. 10, 2013

"I had no adjustments ,used a Wliton Ultra II cookie press, on coated cookie sheets. Loved them will definetly make again. Best spritz cookies I ever made. Jean, Kulpmont, PA"

linsvin User ID: 1584655 43790
Reviewed Dec. 15, 2011

"This is the second year I made these cookies and it is my"go to" spritz batter. Batter holds up to the last cookie. If it starts spreading and losing it's sharpness just put cookie press in fridge for 5 minutes. I did use green food coloring and used the floral disc and sprinkled with red colored sugar. Looked like poinsettias! Used the Christmas tree disc and sprinkled green sugar. Very pretty and festive looking."

Splashy User ID: 5204817 38445
Reviewed Dec. 23, 2010

"I made a few changes, used almond flavouring instead of vanilla as I like that for Christmas. Also I chilled the dough for an hour or so before trying to put through the press. Not the best I've tried but taste ok."

qrqthch3 User ID: 183850 60885
Reviewed Dec. 21, 2009

"First batch pressed out ok but couldn't get other batches to press out. I ended up rolling in ball and pressing with fork. Taste wasn't that good."

wncwbaug User ID: 1470034 43788
Reviewed Dec. 14, 2009

"The dough was very dry and I had to add milk so it would go through the cookie press. It's back to my old recipe for me!"

lizschrock User ID: 1665462 38444
Reviewed Dec. 12, 2008

"These are great. I was ready to give up on my cookie press but these worked great!"

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