Cream Cheese & Butterscotch Schnapps Spritz Cookies

By Dave G – Toronto, ON
Cream Cheese & Butterscotch Schnapps Spritz Cookies
  • Prep Time: 45
  • Total Time: 90
  • Servings: 3-4 dozen

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About this Recipe

You'll need a cookie press. You can pick one up for around $20. It’s like a caulking gun for cookie dough – with different discs to produce all kinds of shapes (Pine tree, Snowflake, etc). It takes a little bit of trial & error to get the hang of it. Make sure you use a non-stick cookie sheet and it must be cool for the dough to stick when you pull off - (cool off between batches) You’ll also need a bottle of Butter-Ripple (aka Butterscotch) Schnapps. Makes approx. 3-4 dozen cookies


1 cup softened butter
9 tbsp softened cream cheese
1 cup sugar
1 egg yolk
1 tsp pure vanilla extract
1 tbsp grated lemon peel
2 1/2 tsp orange zest
2 1/2 cups flour
1/2 tsp salt
2/3 cup Butter-Ripple Schnapps


step 1 Preheat oven to 350°F.
step 2 Cream butter and cream cheese together. (electric mixer recommended)
step 3 Add sugar and mix well until light and fluffy.
step 4 Add egg yolks, vanilla extract, lemon zest, orange and butterscotch schnapps. Mix well.
step 5 Gradually add flour and salt to cream mixture.
step 6 Shape dough in small logs and place in cookie press. Pick a disc/shape.
step 7 Press cookies onto cool, ungreased, non-stick cookie sheet.
step 8 Decorate with sugar sprinkles. I have my kitchen elves help out.
step 9 Bake 10-12 minutes or until lightly browned.

Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.


My signature holiday baked goodie.

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