Christmas is over, right?! I guess I did not get the memo! 😀 Leaving the jokes aside, I just realised how time flies by! I blinked and it’s almost spring. Although, don’t get me wrong, I am the happiest for getting rid of winter as it’s definitely not my favorite season. I am such a summer person with all its heat and flowy dresses, the nice shirts and light shoes, the greenery and the sun plus all the ice cream!
These cream cheese spritz cookies were part of the Christmas collection from 2020 as I felt like that year needed to end on a high note. So I baked all sorts of cookies and cozonac and other delicious things for the occasion. And these cookies were a hit!
The batter is made with cream cheese which adds a bit of tangy taste to them, but also makes them incredibly tender! In terms of flavors however, the sky is the limit! I added a touch of orange zest into the batter and a little piece of candied orange on top, but feel free to use lemon zest or plain vanilla and add other fruits, such as dried cranberries, cherries or pretty much any fruit you would like. So so fun!
Cream Cheese Spritz Cookies
- Piping bag
- Star nozzle
- Baking paper
- Baking tray
- 155 g butter (softened)
- 65 g cream cheese (toom temperature)
- 4 g orange zest
- 2 g salt
- 105 g powdered sugar
- 40 g whole egg
- 220 g all-purpose flour
- 3 g baking powder
- Candied orange pieces
- Mix the butter with the cream cheese, orange zest and salt for 2-4 minutes.
- Add the egg and give it a good mix.
- Stir in the flour sifted with baking powder and mix just until combined.
- Spoon the batter into a pastry bag fitted with a star nozzle and pipe small biscuits on a baking tray lined with baking paper.
- Place a piece of candied orange in the center of each cookies.
- Bake at 160C for 18-22 minutes or until golden brown and fairly cry and crisp.
- Store in an airtight container at room temperature.
- Replace the candied orange with dried cranberries or raisins.
- Replace the orange zest with lemon zest or vanilla for a different flavor.
- This recipe yields around 40 cookies, depending on the size you pipe them at.