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SeasonalOccasionSpecial OccasionDairyGlutenEggsCookiesHolidaysBakery GoodsNo Bake DessertsBig BatchFreezer FriendlyWinterBakingDessertsChristmasComfort Food

Spritz Cookies

These classic spritz cookies are light, buttery, and beautifully decorated with festive sugars, sprinkles, and a hint of lemon zest. The dough, made with cream cheese and vanilla bean paste for richness, is pressed into delicate shapes before baking until just set. Perfect for holiday cookie trays, gifting, or freezing ahead, these melt-in-your-mouth cookies are as fun to decorate as they are to eat.

Ivanna Lopez Guajardo
Tasty Team
Total Time

1 hr 45 min

1 hr 45 min

Prep Time

30 minutes

30 min

Cook Time

10 minutes

10 min

Spritz Cookies
Total Time

1 hr 45 min

1 hr 45 min

Prep Time

30 minutes

30 min

Cook Time

10 minutes

10 min

Ingredients

for 24 cookies

Cookie Dough:

  • 4 large eggs
  • ½ cup unsalted butter, room temperature
  • 1 ½ oz cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 2 cups all purpose flour
  • Red food coloring gel
  • Green food coloring gel
  • 2 tablespoons lemon zest
  • sanding sugar, white, red and green
  • White and green nonpareils sprinkle
  • White large nonpareils sprinkle

Nutrition Info

  • Calories 115
  • Fat 5g
  • Carbs 15g
  • Fiber 0g
  • Sugar 6g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 325°F (160°C). Place a clean ungreased baking sheet in the refrigerator to chill until ready to press cookies, about 20 minutes.
  2. Make the cookie dough: Place the eggs in a saucepan with enough water to cover by 1 inch. Bring the water to a boil over high heat. Immediately remove from heat. Cover the pan, and let the eggs stand in the hot water for 10 minutes. Remove the eggs from the pan, and place in a boil of ice water. Peel the eggs, separating the yolks from the whites. Push the egg yolks through a strainer into a bowl to grate them. Reserve the egg whites for another use.
  3. Beat the butter and cream cheese in a large bowl using an electric mixer with whisk attachment on medium-high speed for 2 minutes. Add the sugar, and beat until the mixture is light and fluffy, about 3 minutes. Stop to scrape down the sides of the bowl. Add the grated egg yolks and vanilla paste. Beat until everything is well combined, about 2 minutes. Add the flour, and beat on low speed until combined, about 1 minute.
  4. Divide the dough from the mixing bowl into 3 equal portions, each measuring 1 cup (250g). In a small bowl, stir together 1 of the dough portions with 3 drops of red food gel using a spatula until the color is uniform. Repeat this process with a second dough portion and green food gel. The remaining third portion should be left white/undyed.
  5. Working with 1 dough color at a time, load the cookie dough into a cookie press (or a piping bag fitted with a medium open star tip or round tip), and press the dough onto the prepared chilled baking sheet. Repeat this step for each colored dough portion, cleaning the cookie press (or piping bag and tip) between each use.
  6. Decorate the cookie dough using different combinations of lemon zest, sanding sugars, and sprinkles. Bake for 10 minutes. Remove from the oven, and let cool for 5 minutes.
  7. Transfer the cooled cookies to a wire rack until ready to serve or store. To store the cookies, let them continue to cool to room temperature, about 1 hour. Store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days. For longer storage, freeze them in a freezer-safe airtight container, using parchment paper between layers to prevent sticking. Cookies can be frozen for up to 3 months.
  8. Enjoy!
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Spritz Cookies