Lemon Cream Cheese Spritz Recipe

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Our Test Kitchen home economists liven up ordinary spritz cookies with lemon extract and peel. Cream cheese makes every bite tasty and tender.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:54 servings
Quick Diabetic Exchange Test Kitchen Approved
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 lemon extract
  • 1 teaspoon grated lemon peel
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt

Nutritional Facts

2 cookies equals 75 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 16 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.


  1. In a large bowl, beat shortening and cream cheese until blended. Add sugar; beat until creamy. Beat in egg yolk, lemon extract and peel. Combine the flour and salt; gradually add to the creamed mixture.
  2. Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake at 350° for 9-12 minutes or until set (do not brown). Remove to wire racks to cool. Decorate as desired. Yield: About 9 dozen.
Originally published as Lemon Cream Cheese Spritz in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p72

Sweet White Wine

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

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Reviewed Jan. 20, 2010

"I had to add another oz. of cream cheese, as the dough was too thick and not smooth enough. Then it was fine, but there wasn't enough lemon flavor for me. I may or may not make this again. The baked cookie was a tad on the dry side for me as well. I might add more lemon flavoring next time if I make it again."

Reviewed Dec. 31, 2008 Edited Nov. 17, 2015

"A friend made these for our office during Christmas; we couldn't stop eating them! Absolutely delicious!"

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