We’re back at it today with more holiday cookies- today it’s some of my absolute favorites! I’m sharing my recipe for Cream Cheese Spritz Cookies, and they’re ready to go for high-altitude.
If you’ve got a cookie press, these cookies work perfectly for it. I’ve got all the tips and tricks here to help you use your cookie press, and to help you end up with the best high-altitude spritz cookies. Let’s get to it!
The dough for these cookies comes together really easily, and it uses super simple ingredients. These are cream cheese spritz cookies, so they use a combination of butter and cream cheese. Then we’re adding in some vanilla extract, sugar, flour, and salt. Be sure to scrape down your bowl a few times during the mixing process so everything is well combined!
You should end up with a thick but soft dough. I like to grab small sections and roll them into a log that fits inside of the cookie press to fill the press as tightly as possible. Don’t worry if you have a few gaps in the cookie press- it will all press together as you start pressing out cookies.
Then we’re just using the cookie press on an unlined baking sheet to stamp out the cookies. They won’t spread while they bake, so you can put them right next to each other on the pans. Here’s what they should look like:
Before we bake these, it’s time to sprinkle on whatever decorations you’d like. I went for a combo of colored sanding sugars, sprinkles, and colored regular granulated sugar. You can really use any kind of sprinkles here, and then it’s off to the oven.
These cookies bake low and slow to help them stay light and just barely crisp. They come out as these pretty little treats that really make it feel like the holidays! I hope you guys love these ones!
These cookies are super simple, but working with a cookie press can take some getting used to. Here are my tips and tricks to help out!
Enjoy, and happy holiday baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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Vikki
December 10, 2021 at 11:42 amI’ve made Spritz for 50+ yrs, and have never seen cream cheese in the recipe…if I didn’t add that, what high altitude adjustment would you suggest?
Dough-Eyed
December 10, 2021 at 11:54 amHi Vikki- it's definitely a twist on the classic to add the cream cheese, but I really love the flavor that it brings to these cookies so I highly recommend the addition! If you don't use the cream cheese, you'll need to compensate with additional butter. As for altitude, I am at 5,000 ft above sea level so all my recipes are developed at high-altitude. I usually find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes. Hope that helps!
Kelly Rogers Denzler
December 13, 2021 at 9:25 pmLove the cream cheese twist!! Highly recommend. My only adjustment was to bake for a little longer, since my first few batches were too fragile after 18ish minutes.
Edith
December 14, 2021 at 5:42 pmLoved this recipe! Super easy to follow and the dough was easy to use once I chilled for about 10min—I think this is specific to my cookie press (oxo brand). The spritz cookies were a huge hit at my holiday cookie exchange. Might attempt splitting the vanilla extract with half vanilla/ half peppermint.
Dough-Eyed
December 15, 2021 at 6:37 pmSo glad you liked the recipe! The peppermint addition sounds great!