Snow Flake Spritz Cookies

“This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum.”
6-7 dozen cookies

Ingredients Nutrition

  • 1 cup butter (refrigerator temp for electric mixer, slightly softened for hand mixing, margarine or shortening can)
  • 3 ounces cream cheese (refrigerator temp for electric mixer, slightly softened for hand mixing)
  • 1 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 teaspoon orange zest
  • 2 12 cups flour, sifted
  • 12 teaspoon salt
  • 14 teaspoon cinnamon


  1. Cream butter, cream cheese and sugar well. (*See Note below).
  2. Beat in egg yolk, vanilla and orange zest.
  3. Sift together the flour, salt and cinnamon; gradually blend into creamed mixture.
  4. Fill cookie press and form cookies on an ungreased cookie sheet.
  5. Bake at 350°F for 12-15 minutes. Checking for a slightly set or very slightly browned cookie at 12 minutes. If needed, bake another 1-3 minutes.
  6. Remove at once to cooling racks.
  7. Decorate if desired or enjoy them plain. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.

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