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Fiori di Sicilia Spritz Cookies aren’t something your Sicilian Nonna might’ve made, but they feel like they could be. This Italian American take on the classic German spritz cookie brings together old-world technique and Mediterranean soul. The dough, rich with butter and cream cheese, gets its unique flavor from Fiori di Sicilia, a dreamy extract that tastes like vanilla kissed by orange blossoms and lemon zest. Pressed through a cookie press into delicate shapes, they bake up crisp on the edges and tender in the middle. Either way, every bite carries a little bit of sunshine, a hint of floral citrus, and that comforting, nostalgic feeling of something made with love.
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Prep Time 25 minutes
Cook Time 10 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: Germany, Italian
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • 3 oz cream cheese, softened
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 tsp Fiori di Sicilia extract (or to taste) see below
  • 2 ¼ cups all-purpose flour
  • ¼ tsp salt
Toppings
  • Colored sanding sugar or sprinkles (before baking) Optional
  • Powdered sugar glaze (after baking) Optional
Optional Citrus Glaze
  • Whisk together:

    1 cup powdered sugar

    1 ½ tbsp orange juice or milk

    1–2 drops Fiori di Sicilia

    Drizzle over cooled cookies or dip tops, then let dry before storing.

Equipment

  • Electric mixer (stand or hand)
  • Cookie press (with decorative discs)

Instructions
 

  1. Preheat & Prep
    Preheat your oven to 375°F (190°C).
    Leave your baking sheets unlined and ungreased—spritz cookies need the bare pan to grip when pressed.
  2. Cream Butter, Cheese & Sugar
    In a large bowl, beat butter, cream cheese, and sugar together until light and fluffy—about 2–3 minutes.
  3. Add Egg Yolk & Extracts
    Mix in the egg yolk, vanilla, and Fiori di Sicilia. Start with 1/2 teaspoon of the extract, add a touch more if you want stronger citrus notes, but don’t overdo it (it’s potent!).
  4. Add Dry Ingredients
    Gradually beat in the flour and salt, mixing just until the dough comes together. It should be soft but not sticky.
  5. Fill Cookie Press & Shape
    Spoon the dough into your cookie press fitted with your favorite disc. Press the dough directly onto your bare, cool baking sheet, spacing cookies 1 inch apart.
    Optional: Add sprinkles or sugar before baking.
  6. Bake
    Bake each sheet for 10 minutes, or until the edges just begin to turn golden. Avoid overbaking, they should be crisp on the edges and soft in the center.
  7. Cool & Glaze (Optional)
    Let cookies cool for 5 minutes on the pan, then transfer to a wire rack.
    If glazing, wait until fully cooled.

Notes

Use Room-Temperature Ingredients: Let your butter and cream cheese come to room temperature before mixing. This ensures a smooth, even dough that’s easy to press and holds its shape when baked.
Don't Overmix the Dough: Cream the butter, sugar, and cream cheese just until smooth. Overmixing can make the cookies tough and flatten the shapes after baking.
Go Easy on the Fiori di Sicilia: This extract is very concentrated, a little goes a long way. Start with ½ teaspoon and taste the dough before adding more. Too much can make the flavor overpowering.
Use a Good-Quality Cookie Press: A sturdy cookie press with well-defined discs makes a big difference. If the dough feels too soft to hold shape, chill it briefly, but not too long, or it will be too firm to press.
Bake on Unlined, Ungreased Baking Sheets: Skip the parchment or silicone mat—pressed cookies need a bare sheet to grip onto, or they may not release from the press cleanly.
6. Decorate Before Baking: If you’re adding sprinkles or colored sugar, do it before baking so they adhere. If glazing, wait until cookies have cooled completely.