My friend Wendy texted me the other day and asked for a linzer cookie recipe.. which resulted in me thinking about how I don’t have a recipe posted for cookie-press friendly cookies. I know, they’re not the same cookie. But that’s just how my brain worked.

So here we are- sharing my recipe for super easy cream cheese cookies. Not very sweet, tender/soft, and easy to pipe or press into cute shapes with minimal effort. Slap on some chocolate drizzle or sprinkles and you’ve got a quick, kiddo friendly project. Please watch our video for the piping techniques. Download our holiday themed templates HERE.

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Equipment

• hand mixer or stand mixer, I’m using my fancy Breville hand mixer today
• mixing bowls
• spatula
• piping bags (grab ours HERE), maybe grab some clips while you’re at it
• baking sheets (I like Nordic Ware aluminum sheets)
• baking mats (I prefer Miu brand mats)
• piping templates (download ours HERE)
• optional but so helpful, and oven thermometer to ensure actual baking temp
• cookie press
• My shirt is from The Doughmestic Cookie

Ingredients – Yields approx. 4-5 doz 2-inch cookies

• 1 cup vegetable shortening (I used crisco, if you use butter you’ll get more spread), room temp
• 1/2 cup or 4 oz. cream cheese, room temp
• 1 cup granulated sugar
• 1/2 cup powdered sugar
• 1 egg, room temp
• 1 tsp vanilla extract (you can also be fancy and use vanilla bean paste)
• 2.75 cups sifted all purpose flour
• food color of choice, you can use gel or Master Elites to color your dough
• Optional: chocolate for drizzling/dipping, sprinkles

Method

1. Preheat your oven to 350degrees Fahrenheit, and use an oven thermometer if you don’t already
2. Beat shortening, cream cheese and sugar together until well combined
3. Add in egg and vanilla, mix until well incorporated
4. Add in sifted flour and mix until the dough just comes together, avoid overmixing
5. Split dough if desired to color, place in piping bags or cookie press
6. Pipe/press onto cookie sheets (use a template if desired)
7. Bake for approx. 8 minutes, adjusting for size and texture preferences

Store in an airtight container and freeze for up to 2 months. Bring to room temperature before serving.

Unbaked dough can be frozen up to 4 months. Thaw in the fridge overnight before baking.

Get creative

• Because these cookies hold their shape so well, get creative using cookie presses OR piping tips in your piping bags to create beautiful shapes!
• You can also add a splash of almond extract to your dough to enhance the flavor, but start with plain vanilla and see how you like it before making adjustments.
• Use these as sandwich cookies with jam inbetween: thank us later 😉
• Not tangy enough for your tastes? Add in a tsp of cream of tartar to enhance the tang

Got questions? Drop us a comment below.

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