Lemon Cheesecake Spritz Cookies

7. 10. 2025

A delightful and cheerful cookie that will make a great addition to your cookie platter.

This recipe is from the 1969 Betty Crocker Cookbook.

Baking tips:

• It’s important to ensure that the dough is thoroughly chilled.
• Before baking, sprinkle the cookies with colored sugar for a beautiful touch.
• These cookies are tender and full of lemon flavor. For the best results, be sure to include the lemon zest!
• Watch them while baking, and don’t let them brown too much!

Ingredients for the cocoa filling:

• ½ cup unsalted butter, softened
• 3 ounces cream cheese, softened
• ½ cup white sugar
• 1 large egg yolk
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon lemon extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• 5 drops yellow food coloring (Optional)
• 60 cinnamon red hot candies, or as needed

Method:

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy.
• Add egg yolk, lemon peel, and lemon extract and beat well.
• Sift flour and salt together in a bowl.
• Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly.
• Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc.
• Press 1 red hot cinnamon candy into the center of each cookie.
• Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.
• Transfer cookies to a wire rack to cool completely.

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