Cream Cheese Spritz Cookies

Cream Cheese Spritz Cookies are those show-stopping holiday treats that look like you spent hours piping intricate designs, but here’s the secret — they take less time than wrapping presents.

These buttery, melt-in-your-mouth cookies combine the classic spritz cookie tradition with tangy cream cheese for extra tenderness, all pressed into beautiful shapes with nothing more than a cookie press and about 20 minutes of your time.

Hey there, I’m Claire Whitmore — a dessert daydreamer from Asheville, NC, where holiday baking is my love language and sprinkles are absolutely a food group. This Cream Cheese Spritz Cookies recipe delivers on everything you want in Christmas cookies: easy ingredients like shortening and cream cheese, quick 8-minute bake time, festive shapes that’ll make your cookie platters Instagram-worthy, and that buttery-rich flavor with a hint of warm cinnamon and bright orange zest.

Here’s the thing about spritz cookies — I used to think they were intimidating until I realized the cookie press does all the fancy work for you. No chilling, no rolling pins, no floury countertops. Just load, press, bake, and try not to eat them all before they make it to the cookie tin.

Little Snapshot: What This Recipe Delivers

This Cream Cheese Spritz Cookies recipe makes 48 tender, buttery cookies in under 25 minutes using a cookie press for perfectly shaped holiday treats. The addition of cream cheese creates an extra-soft texture, while hints of cinnamon and orange zest add warmth and brightness that set these apart from traditional spritz cookies.

Nutritional Peek

Here’s a little peek at what’s in each cookie (because we’re all about balance and knowing what we’re enjoying):

Nutrient	Amount per Cookie
Calories	75
Protein	1g
Carbohydrates	8g
Fat	4g
Sugar	4g
Fiber	0g

Ingredients

These Christmas cookies come together with simple pantry staples you probably already have on hand — no specialty ingredients or last-minute grocery runs required.

For the cookie base — shortening, softened cream cheese, and granulated sugar — you’ll want everything at room temperature so it creams together into a fluffy cloud. The dry ingredients — all-purpose flour, salt, and ground cinnamon — get whisked together separately to distribute that warm spice evenly throughout every bite.

Amount	Ingredient
1 cup	shortening (yes, shortening — it helps these cookies hold their pressed shape!)
3 ounces	cream cheese, softened (this is your secret weapon for tenderness)
1 cup	granulated sugar
1 large	egg yolk (just the yolk keeps these extra rich)
1 teaspoon	vanilla extract
2 1/2 cups	all-purpose flour
1/2 teaspoon	salt
1/4 teaspoon	ground cinnamon (adds a subtle holiday warmth)
1 teaspoon	finely grated orange zest (trust me on this — it’s magic)
Decorations	colored sugar, sprinkles, red hots, or jimmies (go wild!)

Tools You’ll Actually Use

• Cookie press with assorted disks (this is non-negotiable for spritz cookies!)
• Electric mixer (hand or stand mixer both work great)
• Two mixing bowls (one large, one small)
• Whisk
• Cookie sheets (ungreased — these babies don’t stick)
• Wire cooling racks
• Fine grater or zester (for that orange zest)

Step-by-Step Instructions

Making Cream Cheese Spritz Cookies is honestly one of the most satisfying holiday baking projects because you get impressive results with minimal fuss.

Step 1: Preheat and prep. Get your oven going at 350°F (177°C). No need to grease your cookie sheets — the shortening in these cookies means they’ll release perfectly on their own.

Step 2: Cream the base. In your large mixing bowl, use an electric mixer on medium speed to cream together 1 cup shortening, 3 ounces softened cream cheese, and 1 cup granulated sugar until the mixture is light, fluffy, and pale — this takes about 2-3 minutes. Beat in 1 large egg yolk and 1 teaspoon vanilla extract until everything’s smooth and dreamy.

Step 3: Mix your dry ingredients. In a small bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon ground cinnamon. This little step prevents cinnamon clumps and makes sure every cookie tastes perfectly balanced.

Step 4: Combine and add zest. Gradually add your flour mixture to the creamed mixture, mixing on low speed until just combined — don’t overmix or your cookies will be tough instead of tender. Fold in 1 teaspoon finely grated orange zest by hand.

Step 5: Load and press. Spoon your dough into your cookie press fitted with whatever festive disk makes your heart happy — wreaths, trees, stars, you name it. Press cookies onto ungreased cookie sheets about 2 inches apart. Right after pressing, sprinkle with colored sugar, jimmies, red hots, or whatever decorations strike your fancy.

Step 6: Bake to golden perfection. Bake in your preheated 350°F oven for 6-8 minutes, until the cookies are just set but not browned on the bottom. They should look pale golden and smell absolutely heavenly.

Step 7: Cool properly. Let cookies cool on the baking sheet for 2 minutes (they’re fragile when hot!), then carefully transfer to wire racks to cool completely. Repeat with remaining dough, and try not to quality-test too many along the way.

Claire’s Pro Tips & Gentle Guidance

These spritz cookies are beginner-friendly, but I’ve learned a few tricks over the years that’ll save you from the little hiccups I ran into when I first started.

Temperature is everything. Your cream cheese and shortening need to be truly softened — not melted, not cold, but that perfect spreadable texture. Cold ingredients won’t cream properly, and your dough will be lumpy. Leave them on the counter for about an hour before you start.

Don’t skip the egg yolk trick. Using just the yolk (not the whole egg) keeps these cookies rich and tender without adding extra moisture that could make them spread. It’s a small detail that makes a big difference.

Press with confidence. When using your cookie press, hold it straight down and give it a firm, even press. Hesitant pressing leads to incomplete shapes. If a cookie doesn’t come out right, just scrape it back into the press and try again — the dough is super forgiving.

Watch the bake time like a hawk. These cookies go from perfect to over-baked in about 60 seconds. Set a timer for 6 minutes and check them — they’re done when they look set but still pale. They’ll firm up as they cool.

Quick Fixes for Cream Cheese Spritz Cookies

Problem: Dough won’t press through cleanly. Your dough might be too cold or too stiff. Let it sit at room temperature for 5-10 minutes and try again. If it’s still stubborn, you can add a teaspoon of milk to soften it slightly.

Problem: Cookies spread too much. This usually means your shortening or cream cheese was too soft, almost melted. Next time, make sure they’re softened but still hold their shape. Also, make sure you’re pressing onto completely cool cookie sheets.

Problem: Cookies stick to the pan. Even though these don’t need greasing, sometimes they stick. Make sure your cookie sheet is completely cool before pressing the next batch, and try a different brand of cookie sheet if this keeps happening — darker pans can cause sticking.

Problem: Decorations fall off after baking. You’ve gotta add your sprinkles or colored sugar immediately after pressing, while the dough is still slightly sticky. Once it sits, the surface dries out and nothing will stick.

Variations & Fun Twists

These spritz cookies are basically a blank canvas for your holiday creativity, so don’t be afraid to make them your own.

Flavor variations: Swap the orange zest for lemon zest for a brighter citrus vibe, or add 1/2 teaspoon of almond extract instead of vanilla for that classic European spritz flavor. You can even bump up the cinnamon to 1/2 teaspoon if you love that warm, cozy spice.

Gluten-free option: Use a 1:1 gluten-free flour blend (like Bob’s Red Mill) in place of all-purpose flour. The texture will be slightly more delicate, but they’ll still press beautifully.

Chocolate-dipped elegance: Once your cookies are completely cool, dip half of each cookie in melted dark or white chocolate and let them set on parchment paper. Suddenly you’ve got bakery-level sophistication.

Seasonal swaps: Use red and green sugars for Christmas, pastels for Easter, or orange and black sprinkles for Halloween. These cookies work year-round if you change up the decorations.

Serving, Storage & Reheating

Serve these Cream Cheese Spritz Cookies piled high on a festive platter, tucked into cookie tins for gifting, or arranged on a tiered stand for your holiday dessert table. They’re sturdy enough to stack and pack for cookie swaps, which honestly makes them perfect for busy December baking marathons.

Store your cooled cookies in an airtight container at room temperature for up to 2 weeks — if they last that long, which in my house they never do. Layer them between sheets of parchment or wax paper to prevent sticking, especially if you’ve used decorations.

For longer storage, these freeze beautifully for up to 3 months. Freeze them in a single layer on a baking sheet first, then transfer to freezer bags or containers. Thaw at room temperature for about 20 minutes before serving, and they’ll taste just as fresh as the day you baked them.

No-Waste Kitchen Magic

Got leftover dough scraps in your cookie press? Don’t toss them! Roll the dough into small balls, flatten with a fork (making a crisscross pattern), and bake as regular fork cookies. They won’t be as fancy, but they’ll taste just as delicious.

If you’ve made too many cookies (is that even possible?), crumble a few day-old spritz cookies over vanilla ice cream for an instant sundae topping. Or pulse them in a food processor to make cookie crumbs for a cheesecake crust — try them in my Salted Caramel Apple Pie Cheesecake for a fun twist.

Save your decorating supplies! Any leftover colored sugar or sprinkles can be stored in small jars for your next baking project. I keep mine organized in a drawer so I’m always ready for spontaneous cookie decorating sessions.

Cream Cheese Spritz Cookies FAQs

Cozy Closing

There’s something magical about the simplicity of Cream Cheese Spritz Cookies — how something so beautiful can come together so quickly and fill your home with that unmistakable holiday baking smell. Whether you’re making them for your annual cookie exchange, packaging them up as gifts, or just treating yourself to a batch on a cold afternoon, these cookies deliver on flavor, charm, and that cozy feeling we’re all chasing during the holidays.

I’d love to see your spin on this Cream Cheese Spritz Cookies recipe! Drop a comment below with photos of your cookie press creations — I’m always in awe of the different shapes and decorating styles everyone comes up with. And if you’re loving these, you’ve got to try my Pumpkin Pie Cookies and Dairy-Free Pumpkin Pie Bars for even more easy holiday baking inspiration.

Happy baking, and may your cookie tins overflow! 🌸

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC, where cookie presses are my favorite kitchen tool and sprinkles are absolutely non-negotiable. For me, baking isn’t about pristine Pinterest perfection — it’s about the joy of creating something sweet, sharing it with people you love, and maybe sneaking a warm cookie (or three) straight off the cooling rack.