A colleague of mine gave me the Wilton Cookie Pro Ultra II Cookie Press in our holiday gift exchange at the office (hi, Kristen!), and I finally got a chance to use it. I had a little heart operation called cardiac catheter ablation last Friday to treat my PSVT so I thought it was only appropriate to do the heart-shaped die plate and make some adorable little cream cheese spritz cookies. This recipe came to me from mom-in-law Dawn, who said this is one of both my husband and his sister Carly’s favorite cookies. This is my first time using the cookie press, and my first time making spritz cookies, so I have a lot to learn. But for my first attempt, these aren’t too shabby! I found them to be a little plain, so I dipped a bunch halfway in chocolate and that did the trick. Stay tuned for next week’s cookie where I make a little more flavorful pink version of these cookies for Valentine’s Day. 🙂
Quick and easy cream cheese spritz cookie recipe with few ingredient to use with your cookie press. Can be customized with decorations, extracts and flavors.
- 8 oz. (1 cup) unsalted butter, softened at room temperature
- 3 oz. cream cheese, softened at room temperature
- 1 cup sugar
- 1 egg, separated into yolk and white
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour, sifted
- Colored sugars, sprinkles, etc.
- Soften the cream cheese and butter at room temperature.
- Preheat oven to 375 degrees.
- In your KitchenAid with the paddle attachment, beat the softened butter, softened cream cheese and sugar on medium for 2-4 minutes or until light and fluffy.
- Add the egg yolk and vanilla extract and beat just until blinded.
- Add the flour, about a half cup at a time, and mix on slow speed until blended.
- Fit your cookie press with your die plate of choice. I use the Wilton Cookie Pro Ultra II Cookie Press
- Roll about 1/4 of the cream cheese spritz cookie dough into a cylinder (flour your hands if you need to), insert into the tube and seal.
- Press cookies onto an ungreased cookie sheet.
- Beat the egg white lightly with a fork. Brush the tops of the cookies with the egg white. (I find a basting brush to be too harsh, so I just used my fingers!) Sprinkle with your colored sugars or sprinkles of choice.
- Bake 9-10 minutes, or just until they start to brown lightly around the edges. I prefer them on the lighter side out of the oven, as they will continue to cook some as they cool.
- Remove from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire rack to finish cooling.
- Let the cookie sheet cool completely before pressing the next batch.