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These Cream Cheese Spritz Cookies are buttery, tender little cookies with a delicate crumb and just enough cream cheese to make them extra rich. Orange zest brightens the dough, while a touch of cinnamon adds subtle warmth. Press them into festive shapes and add colorful sprinkles for an easy Christmas cookie that looks beautiful on a holiday tray.
If you love cookies made with a cookie press, try my Spritz Cookies and Chocolate Spritz Cookies. For another rich, tender cookie, don’t miss my Cream Cheese Cookies, or browse all my Best Christmas Cookie Recipes.
✨ Before You Begin
✨ Use a cool, ungreased baking sheet. Spritz dough needs to grip the bare pan so it releases cleanly from the cookie press. Skip parchment paper, silicone mats, and cooking spray.
✨ Watch the dough consistency. It should be soft enough to press easily but firm enough to hold the details of the cookie-press design. If it’s too soft, chill it briefly; if it’s too cold, let it sit at room temperature for a few minutes.
✨ Don’t overbake. These cookies should stay pale and tender. Bake just until they’re set and the edges are beginning to turn very lightly golden.
✨ Decorate before baking. Add colored sugar or sprinkles right after pressing the cookies so the decorations bake into the surface.
Ingredients + Key Notes
Cream cheese: Use full-fat, brick-style cream cheese, softened to room temperature. It gives these spritz cookies their rich flavor and especially tender texture.
Shortening: Shortening helps the cookies hold the crisp details of the cookie-press design as they bake. I wouldn’t substitute butter here—the recipe already gets plenty of richness from the cream cheese.
Orange zest: This is one of the flavors that makes these cream cheese spritz cookies special. Fresh orange zest adds brightness without making them taste strongly orange.
Cinnamon: Just a small amount adds subtle warmth that works beautifully with the orange and cream cheese without turning these into a cinnamon cookie.
Egg yolk: Using the yolk rather than a whole egg adds richness and helps keep the cookies tender without adding excess moisture to the dough.
All-purpose flour: Measure carefully so the dough stays soft enough to move through the cookie press. Too much flour can make the dough stiff and difficult to press.
Colored sugar or sprinkles: Add them before baking, while the freshly pressed dough is still slightly tacky, so they adhere well.
🥣 How to Make Cream Cheese Spritz Cookies
Prep the oven and baking sheets. Preheat the oven according to the recipe card. Use cool, clean, ungreased baking sheets—no parchment or silicone mats.
Cream the shortening and cream cheese. Beat together until completely smooth and creamy. Add the sugar and continue beating until light and fluffy.
Add the flavorings. Beat in the egg yolk, orange zest, and vanilla until evenly combined.
Add the dry ingredients. Whisk the flour, cinnamon, and salt together in a separate bowl, then gradually mix them into the cream cheese mixture just until a soft dough forms.
Fill the cookie press. Choose your favorite disk and fill the press with dough, packing it in so there aren’t large air pockets.
Press and decorate. Press the cookies directly onto the ungreased baking sheet, spacing them slightly apart. Decorate with colored sugar or sprinkles.
Bake. Bake just until the cookies are set and the edges are very lightly golden. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
⭐ Pro Tips
⭐ Start with a cool, ungreased baking sheet. The dough needs to stick to the pan as you lift the cookie press. A warm, greased, parchment-lined, or silicone-lined pan can make pressing frustrating.
⭐ The dough should be soft but not sticky. It needs to move easily through the press while still holding the details of the design. If it becomes too soft, refrigerate it for a few minutes.
⭐ Don’t chill the dough unless it needs it. Unlike many Christmas cookie doughs, spritz dough generally presses best at room temperature. Overchilled dough can be difficult to push through the press.
⭐ Pack the cookie press well. Filling it firmly helps eliminate air pockets that can cause incomplete or uneven cookies.
⭐ Give the press a second to release. Hold it flat against the baking sheet, press the dough out, then lift the press straight up. Once you get the rhythm, these go surprisingly fast.
⭐ Keep the cookies pale. Spritz cookies are best when tender rather than deeply browned. Pull them when they’re set with only the faintest golden color around the edges.
⭐ Let the baking sheet cool between batches. Pressing dough onto a warm pan can soften it immediately and cause the designs to spread.
Storing + Freezing + Make-Ahead
Storing: Keep completely cooled cream cheese spritz cookies in an airtight container at room temperature for up to 5 days. Place parchment or wax paper between layers to protect their delicate shapes.
Freezing: Freeze baked cookies in an airtight freezer-safe container for up to 3 months. Layer them between sheets of parchment or wax paper and thaw at room temperature before serving.
Make-Ahead: You can make the dough up to 2 days ahead and refrigerate it tightly covered. Before using, let it soften at room temperature until it’s pliable enough to move easily through the cookie press.
Recipe Variations
- Add chocolate. If you’re a chocolate fanatic switch cream cheese with cocoa for a crumbly chocolate spritz cookies recipe.
- Switch zest. Substitute lemon zest for the orange zest and you can also substitute almond extract for the vanilla extract
- Add more decor. Fine chop nuts and sprinkle them on top. Dust cookies with cinnamon sugar or dredge cookies in powdered sugar.
Frequently Asked Questions
◆ Why won’t my spritz cookies stick to the baking sheet?
The most common culprit is the baking sheet. It should be cool, clean, and completely ungreased so the dough can grab onto the surface as you lift the cookie press. Avoid parchment paper and silicone baking mats for this recipe.
◆ Why won’t the dough come out of my cookie press?
The dough may be too cold or too stiff. Let it sit at room temperature for a few minutes until it’s soft and pliable, but not sticky. Also make sure the cookie press is packed firmly so there aren’t large air pockets.
◆ Why are my spritz cookies spreading?
The dough or baking sheet may be too warm. If the pressed cookies aren’t holding their details, chill the dough briefly and make sure you’re starting each batch on a completely cooled baking sheet.
◆ Can I make cream cheese spritz cookies without a cookie press?
A cookie press gives these cookies their traditional shape and is the best choice for this dough. If you don’t have one, you can try piping the soft dough through a large sturdy star tip, although the cookies won’t look exactly the same.
◆ Can I substitute butter for the shortening?
I recommend making the recipe with shortening as written. It helps the cookies hold the sharp details created by the cookie press, while the cream cheese provides plenty of richness and flavor.
◆ Can I flavor these cream cheese spritz cookies differently?
Yes. The orange zest and cinnamon are delicious together, but you can change the citrus zest or use different extracts to create other variations. Just avoid adding much extra liquid, which can change the consistency of the dough.
Still have questions? Leave me a comment below and I’ll be happy to help!
More Christmas Cookies You’ll Love
Vanillekipferl
Delicate, buttery vanilla crescent cookies coated in powdered sugar practically melt in your mouth and make a beautiful addition to a Christmas cookie tray.
Christmas Butter Cookies
Rich, buttery cookies dressed up with festive sprinkles are an easy, colorful favorite for holiday baking and cookie trays.
Pfeffernusse
These traditional German Christmas cookies are filled with warm spices and finished with a sweet coating for a wonderfully nostalgic holiday treat.
Lebkuchen Cookies
Soft, chewy, and warmly spiced, these classic German cookies bring deep holiday flavor to Christmas baking.
Italian Christmas Cookies
Soft, tender cookies topped with sweet glaze and colorful sprinkles are a festive family favorite—and delicious enough to make all year.
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Cream Cheese Spritz Cookies
Ingredients
- 1 cup shortening
- 3 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon finely grated orange zest
Decorations (optional)
- colored sugar, sprinkles, red hots, jimmies
Instructions
- Preheat oven to 350ºF (177ºC).
- In a mixing bowl, using an electric mixer set on medium, cream together the shortening 91 cup), cream cheese (3 ounces), and sugar (1 cup). Mix in the egg yolk (1 large) and vanilla (1 teaspoon).
- In a small mixing bowl, whisk together flour (2 1/2 cups), salt (1/2 teaspoon), and cinnamon (1/4 teaspoon). Slowly add flour mixture, mixing until combined. Stir in orange zest (1 teaspoon).
- Spoon the dough into a cookie press fitted with the disk of your choice. Press the dough onto ungreased cookie sheets, 2 inches apart. Decorate with colored sugar, sprinkles, red hots, jimmies if desired.
- Bake in the preheated oven, until set, about 6-8 minutes. Cool on cookie sheet for 2 minutes then remove to wire racks and cool completely. Repeat with remaining dough
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These Cream Cheese Spritz Cookies look delightful! I love how they’re not just pretty, but also seem so easy to make. Can’t wait to try them out for my holiday baking! 🍪✨
Thank you! Enjoy 🙂
These cream cheese spritz cookies look absolutely delicious! I love that they’re so easy to make and the addition of cream cheese must make them super creamy. I can’t wait to try them for the holidays! Thanks for sharing this recipe!
Thank you! Enjoy baking 🙂
These Cream Cheese Spritz Cookies look absolutely delightful! I love how you’ve combined traditional flavors with a creamy twist. Can’t wait to give this recipe a try during the holidays! Thank you for sharing!
Thank you! Enjoy baking these cookies 🙂
These cream cheese spritz cookies sound absolutely delightful! I can’t wait to try them out for my upcoming holiday gatherings. The texture and flavors seem perfect, and I love that they can be decorated for any occasion. Thanks for sharing this delicious recipe!
Thank you! Enjoy and let us know how it turns out 🙂
These Cream Cheese Spritz Cookies look absolutely delicious! I love how you incorporate cream cheese for added richness. Can’t wait to try out the recipe and impress my friends during the holidays! Thank you for sharing!
Thank you! Enjoy baking and let us know how it turns out 🙂
These Cream Cheese Spritz Cookies look absolutely delicious! I love the idea of using cream cheese for a softer texture. Can’t wait to try this recipe for my holiday baking! Thanks for sharing!
Hey Raja! I hope you try these. They’re a big reader and family favorite!
These Cream Cheese Spritz Cookies look absolutely delicious! I love how they’re both festive and easy to make. Can’t wait to try them out during the holidays! Thanks for sharing the recipe!
Thank you! Enjoy and let us know how it turns out 🙂
These cream cheese spritz cookies look absolutely delightful! I love how the cream cheese adds a unique twist to a classic recipe. Can’t wait to try them out for the holidays! 🌟🍪
Thank youuuu. That’s great! Enjoy baking 🙂
These Cream Cheese Spritz Cookies look absolutely delicious! I love how you included tips for getting the perfect shape. Can’t wait to try this recipe for the holidays!
Thanks, Raja! We’re glad you liked these cookies. Happy baking 🙂
How long can they store for in a plastic container when baked?
Hi, April! For a week.
Hi question I’m making these but it’s so dry that it’s jamming the Wilton press and it never became doughy til I’m using my hands. It’s stayed dry. I followed exact measurements and all. Ughhhh. HELP!!!
Hi Patricia. I can’t imagine why you’re having that result. It’s never happened when I’ve made them. 🙁
My Wilton press did the exact same thing, too dry so it jammed it up and nothing would come out. It wasn’t a big deal for me since it was the perfect texture for cookie cutters!
So sorry that happened to you Jamie, but I’m happy it turned out well!
When that happens to me it is because the flour got scooped from the bag with the measuring cup – it really does compact the flour and you are adding quite a bit more than the recipe. Spoon it into the measuring cup and level with something flat. Good luck!
Being a gluten free house hold, can I substitute gluten free flour?
Hey Carol. I haven’t tried it so I can’t advise. Sorry!!
I used gluten free bakery flour. They were dry and crumbly.
Will this batter work with the “new” Cookie Shooter or is it too thick?
Christine, I haven’t tried it with a new cookie shooter. I wish I could be of some help! So sorry. I’d love to hear back from you if you give it a try and how the dough worked. Best of luck <3
Since almond extract is much stronger than vanilla, would you recommend reducing the amount of extract when using almond? Vanilla is more subtle than almond; can you dismiss the orange zest when using almond extract?
Hi Kathleen. Yes if you’d like the almond flavor to be more of a background flavor rather than a more prominent one. Honestly, I often make them with the full 1 teaspoon and they’re always a hit.
Can you use butter instead of shortening?
Hi Marylyn! Yes, you can use butter for this recipe. ?
Can this recipe be used for cookies not using a cookie press? For dropped or rolled cookies?
Hi Jan! Yes, you can definitely make these without a cookie press, but they’ll require a bit more gentle handling because they’re looser compared to standard cookie dough. Hope this helps!
This is so easy and the ingredients are so simple!! My friends and I will definitely bake this!
Thank you and enjoy baking with your friends! 🙂