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Cream Cheese Spritz Recipe

Cream Cheese Spritz Recipe

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! —Sarah Bedia, Lake Jackson, Texas
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch YIELD:72 servings


  • 1 cup shortening
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large 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


  • 1. Preheat oven to 350°. Cream shortening, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk together flour, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in orange peel. If desired, add food coloring.
  • 2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate with candies and colored sugar as desired. Bake until set (do not brown), 9-12 minutes. Remove from pans to wire racks to cool. Yield: about 6 dozen.

Nutritional Facts

1 cookie: 56 calories, 3g fat (1g saturated fat), 4mg cholesterol, 20mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.

Reviews for Cream Cheese Spritz

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Reviewed Dec. 31, 2016

"Fantastic! Reminds me of my childhood. I noticed by the comments, people are having trouble with the cookie press. Before you give up, try this tip about cookie presses. It's in the mixing. Make sure you are incorporating the fats and sugars completely - then add your eggs (one at a time.) This prevents over mixing. Chill your dough too.

You might also try using half butter, half shortening. Good luck!"

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"

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"

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."

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."

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."

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!"

Reviewed Dec. 12, 2008 Edited Jan. 31, 2017

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

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