Preheat oven to 350F with rack on lower middle position.
In a large bowl, whisk together the flour, cinnamon, and salt. In a separate bowl, beat the butter and cheese until well combined and creamy. Add sugar, yolk, extract, and zest, beating until light and fluffy. Gently blend the flour mixture into the butter mixture on low speed just until combined. Use a rubber spatula to scrape down sides and fold into the batter. The batter will be sticky, but do not chill.
Fill cookie press according to manufacturer's directions (or use a pastry bag.) Press cookie shapes onto ungreased cookie sheets. Cookies will stick better to the sheet if it's not lined or greased. Cookies will not spread much, so you can place about 1 inch apart. Sprinkle tops of cookies with sprinkles of your choice.
Bake 9-10 minutes, depending on size of your cookies or according to your cookie press directions. Bake less time for softer cookies; more time for crispy cookies. Cool completely on baking sheet. Use a thin spatula to remove cooled cookies from baking sheet.
Notes
These cookies freeze well after baking. Store leftovers in airtight container, freeze, and thaw before enjoying.