Easy Cream Cheese Spritz Cookies Recipe (2024)

FAQs

What is the trick to using a cookie press? ›

If the dough is sticking to the bottom of the press instead of adhering to the pan, it might be too soft. Place it in the refrigerator for 3 to 4 minutes and try again. Butter is highly recommended when making Spritz cookie dough.

No do not use parchment paper and do not grease the cookie sheet either. Spritz are butter cookies so they need something grippy to grip onto. And since there is so much butter in the recipe they come off the cookie sheet very easily.

You must use cooled off cookie sheets so the cookies will stick to pan and come out of the press with no problem. Cookie sheets can not be warm. That is the answer.

*Perfect spritz dough has a soft malleable texture that is not too sticky or stiff. Creamed butter and sugar is the foundation of great spritz cookies.

Warm Cookie Sheets

If you're batch baking your cookies, make sure you're placing cookie dough on cooled cookie sheets. If the cookie sheets are too warm, they can cause the cookies to spread.

Kitchens tend to heat up during any baking extravaganza, meaning the butter you leave on the counter to soften might get too soft. If this happens, the butter will melt faster in the oven and your cookies will flatten before they can set. Thirty minutes is usually enough counter time to soften butter.

Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.

Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.

How do you fix crumbly spritz cookie dough? ›

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Loading the Cookie Press

To save time, buy premade cookie dough that comes in a log shape. Avoid using cookie dough that has big pieces like chocolate chips or nuts in it.

What is the difference between spritz and butter cookies? These cookies are nearly identical, except for one ingredient: egg. Egg makes the Spritz cookie dough a bit easier to work with, but it also helps the cookies keep their shape when baked.

Spritz cookies are tender and have an enriched dough.

You can take most spritz cookie and shortbread recipes and side by side the only difference in ingredients is a single egg. An egg doesn't seem like anything extraordinary, but in a recipe with only four other ingredients, that single egg changes a lot.

You sent the invitations for the holiday cookie decorating party, and now you must bake hundreds of cookies. A cookie press can make that onerous job a little easier. Once filled with dough, cookies can be rapidly squeezed onto a prepared baking sheet rather than spooning or scooping each by hand.

Flatten your cookies with a spatula when they first come out of the oven for perfect cookies every time.

Helpful Hints and Tips for Perfect Spritz Cookies:

Do not chill the dough before using. The dough should be at room temperature so it can be piped through the press. If your cookies start to spread or your kitchen is warm, try chilling the pans in the refrigerator for a few minutes before piping the cookies on the pan.

Cookie cutters create shapes by altering the edges of the cookie. Cookie presses can do the same thing, but they also make cookies more intricate.