Spritz crackers are a festive holiday tradition! With this quick and easy recipe and a cookie press, you’ll be enjoying delicious cookies made with less sugar.
Ingredients
3 ounces cream cheese at room temperature
1/2 cup of butter
1/4 cup granulated sugar
2 teaspoons of Sweet’N Low® 8 oz. bulk box or 10 packages of Sweet’N Low®.
1 egg yolk
1 cup of sifted flour
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
red or green food coloring if desired
sprinkled with various sprinkles
Instructions
Preheat the oven to 350° F.
In a blender, beat the butter and cream cheese until well combined.
Add sugar, Sweet’N Low®, egg yolk, flour, vanilla and salt and mix until well combined.
At this point, divide the dough in half or in thirds and add some drops of food coloring until you reach the desired shade.
Using a spatula or knife, press a dough color into the barrel of the cookie press and use it according to the manufacturer’s instructions. Place the cookie press on a baking sheet, squeeze the trigger and lift it gently. If the dough sticks to the press, gently remove it with the tip of a knife or finger. Cookies can be about 1 ½ inches away on the baking sheet. Decorate with sprinkles, if desired.
Bake for 10 minutes or until cookies are lightly browned at the edges.
Let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Recipe Notes
You can divide the dough in half or in thirds before adding it to the cookie press, and add food coloring. I recommend the food coloring gel for more vibrant and solid colors.