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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- hand mixer or stand mixer, I’m using my fancy Breville hand mixer today
- mixing bowls
- 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
- Preheat your oven to 350degrees Fahrenheit, and use an oven thermometer if you don’t already
- Beat shortening, cream cheese and sugar together until well combined
- Add in egg and vanilla, mix until well incorporated
- Add in sifted flour and mix until the dough just comes together, avoid overmixing
- Split dough if desired to color, place in piping bags or cookie press
- Pipe/press onto cookie sheets (use a template if desired)
- 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.
- 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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