For a lovely holiday treat, these buttery snowflake spritz cookies are enhanced with an egg yolk and scented with orange zest and cinnamon. They work wonderfully when frozen.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 6 dozen |
Ingredients
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup butter
- 1 (3 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Sift together flour, salt, and cinnamon; set aside.
- Cream together butter and cream cheese in a medium bowl. Add sugar and egg yolk; beat until light and fluffy. Stir in vanilla and orange zest. Gradually blend in the dry ingredients. Fill a Spritz snowflake cookie press or pastry bag with dough and form cookies on an ungreased cookie sheet.
- Bake in the preheated oven until the cookies are golden brown on the peaks and on the bottoms, 12 to 15 minutes. Remove from cookie sheets at once to cool on wire racks.
Nutrition Facts
| Calories | 105 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 60 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
The taste is good but the batter is MUCH TOO THICK! I couldn’t get it to extrude through anything but dies with the biggest holes. I added an additional egg yolk and they were no better. So I added 2 ounces of water. Still no better, then I added the whites from the eggs and again – no better. I wouldn’t use this recipe again.
I liked how the cookies were light and delicious! I’ll have to make them at parties!
Made this recipe but with a twist, I left out the orange zest and the cinnamon then replaced it with 1 tsp lemon extract. The dough tasted phenomenal and the cookies baked fairly well. My cookies were unfortunately rather uneven since I used a piping tool and not a cookie press. But overall definitely would do it again.
I had more success with these spritz cookies than I have ever had with any other recipe. As many do, I made some very minor changes. I added 2 1/4 flour and 1/4 cup of dry milk for softness. I also used 1/2 almond and 1/2 vanilla. They came out perfect. I am now a convert. I will make spritz cookies every year. My press has been collecting dust since I bought it several years ago. No more.
Followed recommendations of upping to half a teaspoon of cinnamon and a quarter teaspoon of nutmeg. This works great in my cookie press. Didn’t have orange zest but no one missed it. Definitely holiday favorite!
Finally a spritz that works in my cookie press. Most recipes just don’t stick to the pan. I followed the recipe almost. I only had a tub of whipped cream cheese so I guessed on the amount and I had no orange zest so I zested a clemintine and added a little juice.
Love this! Perfect as is! Super tasty and the orange zest makes them unique!
Made several times with pretty much every extract I could find and also added a bunch of spices like cinnamon, cloves, nutmeg, and ginger. They come out perfectly.
Delicious, buttery cookies. Make sure you don’t use parchment paper or anything – the cookies should come right off without using any sort of liner. If you’re using a press, chilling the pan beforehand may help the cookies detach from the press.
My new favorite cookie! Perfect. Increased cinnamon to 3/4 tsp. Love this recipe!
We’ve been making these at Christmas for a few years now. It’s always way to thick to pipe or use press. Just add a splash of milk or heavy cream a bit at a time until it’s thin enough. Great flavor we always have people wanting more of these!
These are absolutely delicious! I don’t have a cookie press, so I used a piping bag and a star tip. I sprinkled green and red sugar on top since these were for Christmas gifts. As with a lot of recipes I had to adjust the bake time to 8-9 minutes. They were perfect. After I finished I was reading some of the other reviews, and I will be making these again using some of the other suggestions.
I used half a tsp of vanilla and 1/2 tsp almond extract because I ran out of vanilla. Everything else I did exactly like the recipie called for. Next time I may add even more almond extract.
Taste good but a big disappointed in getting the press or bag to get cookies on a pan I ended up spooning on to my pans are you sure we should have chilled the dough so it might press I am 80 and just do not have the strength maybe it can be rolled out and cut
This is the easiest spritz dough to work with I have ever encountered, and I have encountered a LOT. I didn’t have an orange so I used lemon zest and glazed some with lemon and sugar. Very happy, this is definitely a FIVE STAR recipe. Thank you for sharing.
These are scrumptious ! It’s a recipe to treasure. I, too, doubled the cinnamon and added extra orange zest. 10 minutes in my oven. A must try!! You’ll love them!
this cookie was amazing! first, I should point out a few things. I wanted a cookie that I could use my cookie press with. I wasn’t paying attention to the cream cheese amount and put 8oz in. I assume this is what caused it to be too sticky for cookie press, but not sure. that was a delicious mistake honestly! then, I left out all flavoring called for and added lemon extract. this was delicious! I am going to make the cookies again today for a pot luck. will see the difference, when follow recipe correctly. all in all, this is a great recipe. cookies were very light and fluffy. I’d even go so far as to say, Baker quality
Made it per the recipe. Solid recipe that was super easy to work with, but my family didn’t love the orange flavor. I will make it again without the orange.
Got a new spritz gun so looking for a great recipe to go with it and I found it. These are tender and light. I sifted the flour with the dry ingredients and I highly recommend that. I baked for 14 minutes at 350 and they were perfect. I used the dough right after mixing and it went through my gun perfect. I enjoy the cream cheese flavor. I added vanilla and almond flavoring with a little orange peel. Now I’m ready for Christmas baking but these should be eaten all year long. I always use parchment paper when baking cookies but this said not to so I put them on a dry cookie sheet but then had to try them with parchment paper and they were great that way also so I will continue to use parchment paper for easier cleanup and cooling down the cookies. They say they freeze well but I don’t think that will happen in our family. Eat and enjoy.
For a cookie press cookie which cannot be gooey, chewy or filled with chocolate and nuts it is the best. They are small, crisp and flavorful. The only caution is that they are highly addictive. I could eat these everyday and never get tired of them. The flavor combination is outstanding. Thank you.
The cookies are the best! I omitted the orange zest because I didn’t have any in the house and like other reviewers wrote the cookies turned out fine. I used a Christmas tree and wreath design from my cookie press along green sprinkles for a very pretty and yummy Christmas cookie! I received lots of compliments on this recipe! Highly recommended!!