Cream Cheese Spritz Cookies deliver buttery, melt-in-your-mouth perfection. Learn secrets for flawless little Christmas cookies every time.
Last December, I nearly gave up on spritz cookies forever. My first batch stuck to the press like cement, and I almost cried into my stand mixer. Then I discovered the secret ingredient that changes everything: cream cheese.
Adding cream cheese to traditional spritz transforms these delicate pressed cookies from finicky to foolproof. The tangy richness creates a tender crumb that holds intricate shapes beautifully while delivering that buttery, melt-in-your-mouth texture everyone craves during the holidays.
I’ve tested this recipe seventeen times (yes, seventeen!) to nail the perfect ratio of butter to cream cheese. The result? Cookies that press effortlessly, bake evenly, and disappear from the cookie platter faster than you can say “pass the eggnog.”
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes These Cream Cheese Spritz Cookies Special
Traditional spritz cookies rely solely on butter for richness, but cream cheese spritz adds depth and stability. The cream cheese prevents spreading while keeping cookies incredibly tender. You’ll taste the difference in the first bite—these aren’t your grandma’s dry, crumbly spritz.
The subtle tang from cream cheese balances the sweetness perfectly. Meanwhile, freshly grated nutmeg adds warmth without overwhelming the delicate butter flavor. This combination creates little Christmas cookies that feel both nostalgic and surprisingly sophisticated.
For best results, use full-fat cream cheese and European-style butter with higher butterfat content. These quality ingredients make the texture noticeably smoother and the flavor more luxurious.
Cream Cheese Spritz Cookies
Equipment
- Cookie press
- Electric mixer
- Metal baking sheet
- wire rack
Ingredients
Main Ingredients
- 1 cup Unsalted butter softened, European-style preferred
- 4 ounces Full-fat cream cheese softened
- 1 cup Granulated sugar fine grain works best
- 1 large Egg yolk room temperature
- 1 teaspoon Pure vanilla extract use real extract
- 2.5 cups All-purpose flour spoon and level
- 0.5 teaspoon Freshly grated nutmeg or ground nutmeg
- 0.25 teaspoon Salt fine sea salt
- Optional Decorator’s sugar for sprinkling
Instructions
- Remove butter and cream cheese from the refrigerator at least one hour before baking to soften.
- Preheat oven to 325°F. Beat butter, cream cheese, and sugar on medium-high for 3-4 minutes until pale and fluffy.
- Add egg yolk and vanilla extract to the mixture. Beat until combined, about 30 seconds.
- Add flour, nutmeg, and salt. Mix on low or stir until just combined; dough should be soft but hold its shape.
- Fill cookie press and press cookies onto unlined metal baking sheets, spacing 1 inch apart. Sprinkle decorator’s sugar if desired.
- Bake for 15 minutes until cookies feel firm. Cool on baking sheet 2-3 minutes, then transfer to wire rack.
Notes
Ingredients Table
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) | 226g | European-style preferred |
| Full-fat cream cheese, softened | 4 ounces | 113g | Must be full-fat |
| Granulated sugar | 1 cup | 200g | Fine grain works best |
| Egg yolk | 1 large | 20g | Room temperature |
| Pure vanilla extract | 1 teaspoon | 5ml | Use real extract |
| All-purpose flour | 2 ½ cups | 300g | Spoon and level |
| Freshly grated nutmeg | ½ teaspoon | 1g | Or ground nutmeg |
| Salt | ¼ teaspoon | 1.5g | Fine sea salt |
| Decorator’s sugar | Optional | — | For sprinkling |
Shopping Tips for US Grocery Stores
Look for Philadelphia cream cheese—avoid whipped or reduced-fat versions that contain too much moisture. For butter, Land O’Lakes or Kerrygold deliver excellent results. You’ll find decorator’s sugar (also called sanding sugar) in the baking aisle near sprinkles.
Fresh whole nutmeg lives in the spice section and transforms these cookies. Use a microplane to grate it fresh—the flavor difference is stunning compared to pre-ground. One whole nutmeg lasts months and costs about three dollars.
Bold Add-Ins and Creative Variations
Classic elegance: Keep the recipe as written for traditional spritz perfection.
Almond lovers: Replace vanilla extract with ½ teaspoon almond extract for delicate, bakery-style flavor.
Chocolate twist: Add 2 tablespoons cocoa powder to the dough and reduce flour to 2 ⅓ cups.
Citrus sparkle: Add 1 teaspoon orange or lemon zest to the dough before pressing.
Substitutions for International Readers
Replace cream cheese with mascarpone (reduces tang slightly). Swap all-purpose flour with plain flour outside the US. If you can’t find decorator’s sugar, coarse sugar or even turbinado works beautifully for sparkle.
Essential Equipment & Preparation
You’ll need a cookie press (also called a spritz press)—this is non-negotiable for authentic spritz cookies. Electric mixers work best for creaming butter and cream cheese thoroughly. Unlined metal baking sheets help cookies grip and hold their pressed shapes.
Don’t have a cookie press? You can pipe dough through a large star tip, but the shapes won’t be as crisp. A sturdy metal press with multiple discs gives you wreaths, trees, stars, and classic, ridged cookies.
Step 1: Soften Butter and Cream Cheese Properly
Remove butter and cream cheese from the refrigerator at least one hour before baking. This step matters more than you think. Both ingredients should hold an indentation when pressed but remain firm—not squishy, melted, or greasy.
Too-soft butter creates cookies that spread and lose their shape. Too-cold ingredients won’t incorporate properly and create lumpy dough. Set them on the counter and be patient.
Step 2: Cream Butter, Cream Cheese, and Sugar
Preheat your oven to 325°F. In a large mixing bowl, beat butter, cream cheese, and sugar with an electric mixer on medium-high speed for 3-4 minutes. The mixture should look pale yellow and fluffy, with visible volume increase.
This creaming process incorporates air that keeps cookies tender. Well, I learned this the hard way—my first batch used barely-mixed ingredients and turned out dense as hockey pucks. Beat until the mixture looks like vanilla buttercream frosting.
Step 3: Add Egg Yolk and Vanilla
Add the egg yolk and vanilla extract to your butter mixture. Beat on medium speed until fully combined, about 30 seconds. Scrape down the bowl sides to ensure everything incorporates evenly.
The egg yolk adds richness without making cookies cakey. Using just the yolk (not the whole egg) keeps the texture delicate and crumbly in the best way possible.
Step 4: Mix in Dry Ingredients
Add flour, nutmeg, and salt to the bowl. Stir with a wooden spoon or mix on low speed just until ingredients combine. The dough will feel quite soft but should hold its shape when scooped.
Do not overmix—you’ll develop gluten and create tough cookies. Stop mixing the moment you no longer see flour streaks. The dough should look smooth and feel slightly sticky to the touch.
Critical mistake to avoid: Don’t chill this dough! As Thomas Keller emphasizes with delicate doughs, temperature affects workability dramatically. Chilled dough becomes too stiff to press through the cookie press, causing frustration and arm fatigue.
Step 5: Press Cookies onto Baking Sheets
Fill your cookie press according to manufacturer’s instructions. Press cookies directly onto unlined metal baking sheets, spacing them about one inch apart. The dough needs to grip the bare metal to release cleanly from the press.
Hold the press perpendicular to the baking sheet and apply steady, even pressure. Lift straight up after each cookie forms. If cookies stick to the press, your butter may be too warm—refrigerate the dough for 10 minutes and try again.
Sprinkle decorator’s sugar immediately before baking if desired. The sugar adheres best to raw dough and adds gorgeous sparkle reminiscent of fresh snow on Christmas morning.
Step 6: Bake Until Just Set
Bake for 15 minutes until cookies feel firm when gently touched. They should remain pale—these spritz cookies taste best when barely golden on the bottom edges and completely white on top.
Watch carefully after 12 minutes. Overbaked spritz turns dry and crumbly instead of tender and buttery. The cookies won’t look “done” like chocolate chip cookies—trust the 15-minute timer.
Cool cookies on the baking sheet for 2-3 minutes, then transfer to a wire rack. They’re delicate when hot but firm up beautifully as they cool.
Expert Tips for Perfect Spritz Every Time
Use room-temperature ingredients exclusively. Cold cream cheese creates lumps that clog your press. Melted butter makes cookies spread. Aim for that perfect 65-68°F sweet spot where everything creams together smoothly.
Don’t grease your baking sheets. Spritz needs a clean metal surface to release from the press cleanly. Parchment paper or silicone mats prevent proper adhesion—save those for chewy pumpkin pie cookies instead.
Press cookies immediately after mixing. Fresh dough at room temperature presses easiest. If your arm gets tired, take breaks and keep the bowl covered so dough doesn’t dry out.
Creative Variations for Every Occasion
Valentine’s Day version: Add 2 drops red food coloring and use heart-shaped discs. Pair with romantic red velvet cream cheese thumbprint cookies for a gorgeous dessert spread.
Easter spritz: Tint dough pastel pink or yellow and use flower or bunny shapes. These little Christmas cookies adapt beautifully to spring celebrations with the right disc and coloring.
Gluten-free adaptation: Replace all-purpose flour with a 1:1 gluten-free baking blend. Add ¼ teaspoon xanthan gum if your blend doesn’t include it. Cookies will be slightly more fragile but equally delicious.
Dairy-free option: Use vegan cream cheese and plant-based butter. Results vary by brand—Miyoko’s and Kite Hill work best in my testing.
Holiday spice upgrade: Add ¼ teaspoon cardamom and ¼ teaspoon cinnamon alongside the nutmeg for warming complexity that pairs perfectly with hot cocoa.
Storage and Make-Ahead Magic
Store cooled cookies in an airtight container at room temperature for up to two weeks. Layer cookies between parchment paper sheets to prevent sticking. They actually taste better after 24 hours when flavors meld.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room temperature | 2 weeks | Airtight container with parchment layers |
| Refrigerated | 3 weeks | Same container method |
| Frozen (baked) | 3 months | Freeze flat, then stack in freezer bags |
| Frozen (dough) | 2 months | Shape into logs, wrap tightly |
Freeze unbaked dough by shaping it into logs, wrapping tightly in plastic wrap, and storing in freezer bags. Thaw completely before pressing—frozen dough breaks cookie presses.
Perfect Pairings and Serving Ideas
Serve these cream cheese spritz with Irish coffee, mulled wine, or classic hot chocolate. The buttery flavor complements rich beverages beautifully without overwhelming them.
Create a stunning cookie platter by pairing spritz with festive peppermint red velvet blossoms and decadent caramel apple cheesecake bars. The variety in textures and flavors keeps guests coming back for “just one more.”
Pack these in decorative tins for gorgeous homemade gifts. Layer with tissue paper and tie with ribbon—recipients will think you spent hours at a fancy bakery.
Cream Cheese Spritz Cookies FAQs
Can you make spritz cookies without a cookie press?
You can make spritz cookies without a press by piping dough through a large star tip fitted to a pastry bag, though shapes won’t be as defined. Press method delivers the classic crisp edges and intricate designs that define traditional spritz. For best results, invest in an inexpensive metal cookie press.
What makes cream cheese spritz cookies different from regular spritz?
Cream cheese spritz cookies contain cream cheese alongside butter, creating extra-tender texture and subtle tangy flavor that balances sweetness. Regular spritz uses only butter, which can make cookies more prone to spreading and creates a one-dimensional richness. The cream cheese also helps dough maintain pressed shapes better during baking.
How do you prevent spritz cookies from sticking to the cookie press?
Prevent spritz cookies from sticking by ensuring your butter and cream cheese are properly softened but not too warm or greasy. Press dough onto unlined metal baking sheets—parchment prevents proper adhesion. If dough still sticks, refrigerate for 10 minutes to firm up slightly, then press immediately.
What’s the best way to store spritz cookies for gifting?
The best way to store spritz cookies for gifting involves layering completely cooled cookies between sheets of parchment paper in airtight containers or decorative tins. These little Christmas cookies stay fresh at room temperature for two weeks, making them perfect for holiday cookie swaps and mail-order gifts to distant relatives.
Final Thoughts
These cream cheese spritz cookies changed my entire perspective on holiday baking. What once felt intimidating now ranks among my favorite December traditions. The dough presses easily, bakes reliably, and tastes absolutely divine.
You know what? That December disaster turned into my greatest baking triumph. Now I make triple batches every year—one for home, one for gifting, and one for the inevitable “just one more” requests from family.
Serve these alongside impressive Starbucks copycat birthday cake pops for a dessert table that wows guests. Or keep it simple with coffee and let these buttery beauties shine solo.
Make these cream cheese spritz cookies this weekend and discover why they’ve become my ultimate holiday staple. Drop a comment below with your favorite spritz shape—I’m team snowflake all the way!
