It wouldn’t be Christmas without the classic, nostalgic spritz cookies! Now you’re probably wondering why I would actually dedicate an entire blog post to a simple recipe that most people know like the back of their hand. I was compelled to share this variation because it is undoubtedly my favorite spin on a holiday cookie recipe. This classic Christmas cookie is quite simple and made of butter, sugar, eggs, and flour – but my recipe adds a special twist: cream cheese. The result is a delicious, melt in your mouth version that’s absolutely perfect for your dessert tray.
Before I begin with the recipe, let me start with the cookie press. In my experience the cookie press, the star of this recipe, can be quite temperamental. Over the years I have purchased countless cookie presses, trying to find one that is easy to use and consistent with the cookie shapes. After testing almost every brand of this gadget, including the electric kind, I stumbled upon the Italian Mercato press made in Italy. All I have to say is that if you are in the market for a reliable, well made cookie press, head over to Amazon and grab this beauty! I’ll link the on I have here: https://amzn.to/3v2tP7W
Now, back to the cookies. Incorporating a 1/2 block of cream cheese in this batch will produce the softest, melt in your mouth cookie. It’s a very subtle change to the original recipe, and is undetectable in the flavor. Speaking of flavor, I should add that I also pour in a secret ingredient, one that my family doesn’t even know about (until they read this blog post), almond extract. Please omit this flavoring if you are making these for an office, extended family or large group gathering as many people do have peanut allergies – and its always better to err on the side of caution. Simple vanilla extract does just fine.
Cream Cheese Spritz Cookies
Description
It wouldn’t be Christmas without the nostalgic taste of butter spritz cookies. Try this recipe for a twist on the classic recipe that yields a soft, melt in your mouth treat.
Ingredients
2–1/2 cups all-purpose flour, sifted
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
4 oz (half 8 oz. package) cream cheese, softened
3/4 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Sprinkles (nonpareils, sparkling sugar, or sugar sprinkles)
Instructions
Using a hand or stand mixer, beat the butter, cream cheese, and sugar on medium speed until light + fluffy. About 4 minutes. (I usually do 2 minutes at a time, scraping the side of the bowl from time to time)
Incorporate the egg, vanilla and optional almond extract.
Sift the flour and salt over the wet mixture
Mix on low until just folded in. (don’t over mix)
Load batches into your cookie press and press on a greased cookie sheet.
Sprinkle cookies with colorful sugar sprinkles
Cook for 6-8 minutes, then cool for 2 minutes on a rack.
Notes
Dough does not need to be chilled before baking, it should be at room temperature for ease of use in the cookie press.
Link to the cookie press I highly recommend: https://amzn.to/3v2tP7W
