These Easy Eggless Spritz Cookies are tender, light, buttery, and totally delicious. Easy and quick to make; no cookie dough chilling required. These egg-free cookies will make a great dessert contribution to any holiday party. The recipe includes step-by-step photos and lots of tips.
I have a special treat for you today, my friends! These Easy Eggless Spritz Cookies are buttery, delicious, and totally irresistible. A must-have treat for this holiday season. I couldn’t wait to share these festive Easy Eggless Spritz Cookies with you!
Spritz cookies are one of my all-time favorite cookies, but when I was planning my holiday baking list just a few weeks ago, I realized that I hadn’t made Spritz cookies myself. What? I needed it to put an end to that situation. So here you go… Easy Eggless Spritz Cookies!!
My kids were so happy seeing these cookies cooling on the counter the other day!
They are so festive, cute, and delicious that one or two won’t be enough. Good thing that these cookies are so easy and quick to make that you can make 50-100 cookies in a flash. They hardly spread, so you can fit a bunch onto your baking sheets. Perfect for sharing with friends, family members, neighbors, or coworkers.
So get your cookie press ready!
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Unsalted butter – I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Cream cheese – Make sure you use the full-fat version that comes in blocks.
- Sugar – Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cookies.
- Salt – I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Vanilla extract – For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Flour – Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Cornstarch – You can substitute for potato starch 1:1.
- Gel food coloring – I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. This is the food coloring I use.
- Sprinkles colored sugar or chocolate jimmies to garnish (optional)
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make And Color Your Cookie Dough
Make the cookie dough. You’ll cream the butter and sugar together, then add the cream cheese and the extract. Finally, add the dry ingredients and mix just until combined.
Color your cookie dough. If you want to use a few colors, divide your dough into parts and color it. I recommend gel food coloring. Gel icing color allows you to add a small amount to achieve bright color.
Step 2 – Place The Cookie Dough into The Cookies Press
Add the dough to the cookie press. This is one of my favorite cookie presses.
Step 3 – Decorate Your Spritz Cookies!
To decorate the cookies, the possibilities are endless. I used a variety of sprinkles and chocolate jimmies. But you could also add a chocolate drizzle after baking them.
Step 4 – Bake
Bake just until beginning to turn golden around the edges.
Recipe Tips & Tricks
Cream the butter, cream cheese, and sugar until very pale and fluffy. This will make your cookies light and tender.
Do not overmix the dough, or cookies could come out tough. After adding the flour mixture until just combined and then use your hands to bring the dough together.
Do not grease or line with parchment paper the baking sheets or the cookie dough won’t stick.
Using the cookie press can be a little tricky. You might need to press twice for the cookie to form and stick to the baking sheet.
They hardly spread, so you can fit a bunch onto your baking sheets.
Storing & Freezing Instructions
Store: Cookies stay fresh in an airtight container at room temperature for up to 1 week.
Freeze: You can also freeze the cookie dough for up to 3 months. To use frozen dough, allow it to thaw overnight in the refrigerator, then bring it to room temperature before continuing with step 4. Baked cookies freeze well for up to 3 months; thaw before serving.
Make-Ahead: You can refrigerate the cookie dough for up to 4 days before pressing the dough through the cookie press. If the cookie dough is too firm to press, let it sit at room temperature for 5-10 minutes to soften.
Frequently Asked Questions
Spritz cookies are pretty much sugar cookies that are shaped with a cookie press. They’re buttery and sweet and hold their shape when baked when using the right recipe.
A cookie press is a kitchen tool used to press cookies, such as a spritz. It consists of a cylinder with a plunger on one end, which is used to force out cookie dough through the metal plate at the other end to create beautifully shaped cookies.
Yes!! Instead, place the dough in a pastry bag fitted with a 1/2-inch (13 mm) open star tip.
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Recipe Card 📖
Easy Eggless Spritz Cookies
Ingredients
- ¾ cup (172 g) unsalted butter, softened
- 5 oz (146 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract (or ¼ teaspoon almond extract if you prefer)
- 2 ½ cups (350 g) all-purpose flour
- 2 tablespoons (20 g) cornstarch
- Gel food coloring optional
- Sprinkles colored sugar or chocolate jimmies to garnish (optional)
Instructions
- Preheat oven to 400º F (200º C).
- In a large bowl, beat with an electric mixer butter, cream cheese, sugar, and salt until light and fluffy, for about 5 minutes. Beat in vanilla extract (or any other flavoring that you like). Add the flour and cornstarch and stir together until just barely combined. If needed, use your hand to bring the dough together.
- If you want to tint part of the cookies dough this is the time to do it. Divide the dough, add 1-2 drop of gel food coloring; stir until well combined.
- Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. You will need to hold the cookie press perpendicular to the baking sheet and press out the cookies. NOTE: you might need to press twice for the cookie to form and stick to the baking sheet.
- Sprinkle with sprinkles, colored sugar, or chocolate jimmies to garnish, if desired.
- Bake until set, 10 minutes, or until very lightly browned on the edges. Remove from the oven and allow to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
- Cream the butter, cream cheese, and sugar until very pale and fluffy. This will make your cookies light and tender.
- Do not overmix the dough, or cookies could come out tough. After adding the flour mixture until just combined and then use your hands to bring the dough together.
- Do not grease or line with parchment paper the baking sheets, or the cookie dough won’t stick.
- Using the cookie press can be a little tricky. You might need to press twice for the cookie to form and stick to the baking sheet.
- They hardly spread, so you can fit a bunch onto your baking sheets.
- Bake just until beginning to turn golden around the edges.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in November 2018, the post content was edited to add more helpful information, no change to the recipe in November 2021.
