Cream Cheese Spritz Cookies

It’s Friday morning, Christmas is just a few days away, and as always I’m trying to finish up baking in preparation for the festivities. The baby was pretty fussy yesterday, so I just put him in the sling and baked while carrying him around. He did much better once I got him in the sling, although he didn’t like it when I turned on the mixer. His older brothers helped sprinkle the sugar on the cookies and counted how many we made.

Some people find these to be old-fashioned or even cliché, but I really like good spritz cookies. Unfortunately many of the versions I’ve had over the years are dry and flavorless, which is probably why they don’t get much of a following. So I researched and experimented, trying to make a spritz cookie that has a good flavor, and I think this is it. The cream cheese creates a delicate interior texture with a slightly crispy exterior, and the addition of the citrus zest gives a nice little zing. If you make the chocolate version, use a good natural cocoa. Each recipe makes about 60 cookies.

Equipment

stand mixer with paddle attachment
cookie press (I like the Wilton models with the comfort trigger.)
cookie sheets, ungreased
wire rack

Ingredients

CITRUS COOKIES
1 cup (2 sticks) unsalted butter
1 (3 ounce) package cream cheese, softened
1 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange or lemon zest
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
colored sugars and nonpareils for decorating

CHOCOLATE COOKIES
1 cup (2 sticks) unsalted butter
1 (3 ounce) package cream cheese, softened
1 cup granulated sugar
1/4 cup natural unsweetened cocoa
1 egg yolk
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
colored sugars and nonpareils for decorating

Preparation

1. Preheat oven to 350° F.

2. In the bowl of the stand mixer, cream together the butter, cream cheese, and sugar (and chocolate). Beat in egg yolk and vanilla (and orange zest). Continue beating until light and fluffy. Gradually stir in the flour, salt, and cinnamon.

3. Roll the dough into a log just a little narrower than the barrel of the cookie press. Put the dough in and assemble according to the manufacturer’s directions. Form the cookies on ungreased cookie sheets and sprinkle with colored sugars or nonpareils.

4. Bake in preheated oven for 10 to 12 minutes. Remove from oven and allow to sit for another 60 seconds. Cool on wire racks. Store in an airtight container. Can be frozen for up to 3 months.