Almond Cream Cheese Spritz Cookies

These Almond Cream Cheese Spritz Cookies are perfect for cookie trays! Simple shortbread dough with rich cream cheese make these cookies irresistible!

I’ve always been fascinated by spritz cookies, and after trying and tweaking several different recipes, these Almond Cream Cheese Spritz Cookies are by far my favorite! Pull out your cookie press and your favorite decorator sugars because you’re going to want to try these this Christmas season!

Spritz cookies can tend to be a bit finicky. If the dough is too warm or sticky, they won’t press well. And then on the flipside, if the dough is too hard and cold, they won’t press well.

How do you make good spritz cookies?

The absolute best way I’ve found for the perfect spritz cookies is to use margarine baking sticks INSTEAD of butter. Regular butter tends to get super hard after refrigeration, but it’s not the case with these baking sticks. There’s no softening on the counter needed – they are good to go straight into your mixer from the refrigerator.

The best part about using these baking sticks is that, after allowing the dough to chill, you are left with the PERFECT consistency for a cookie press! Use instead of butter one for one in any baking recipe.

How to make Almond Cream Cheese Spritz Cookies:

In a stand mixer, beat margarine baking sticks, cream cheese, sugar, and extracts until creamy. Gradually add in flour until well mixed. Cover with plastic wrap and refrigerate 1 – 2 hours.

Load chilled dough into your cookie press. Press out cookie dough in desired shapes onto a bare cookie sheet.

Decorate with colored sugars. Bake, cool, and store in a lidded container until ready to serve.

Help! My dough won’t release from the cookie press, what do I do?

This usually means the dough has become too warm/soft. Place the cookie press and the dough back into the fridge for about 30 minutes to chill it down a bit. You should be good to go!

Can you freeze the dough for later?

Absolutely! Just allow this particular dough to thaw in the refrigerator, then load your cookie press and proceed with the rest of the recipe.

Does this recipe double well?

Yes! I’ve even tripled the recipe as stated below to make a ton for a cookie exchange and it worked out wonderfully!

Cookie exchange tips:

• Hit up thrift stores or dollar stores for adorable tins, boxes, and bags of all shapes and sizes.
• Use wax paper instead of tissue paper! It’s more sturdy, and it won’t allow grease to bleed through the paper to other layers
• DO NOT write directly on the container or tin! Use a ribbon and tie on a gift tag that can be discarded, that way the tin can be reused again and again

If you liked this recipe for Almond Cream Cheese Spritz Cookies, leave a rating and a comment below this post!

Almond Cream Cheese Spritz Cookies

Almond cream cheese spritz cookies recipe made with cream cheese, almond, and vanilla extracts.

4.17 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cream cheese spritz cookie recipe

Prep Time: 10 minutes

Cook Time: 8 minutes

Refrigerate: 2 hours

Total Time: 18 minutes

Servings: 60 cookies

Calories: 53kcal

Author: Kelly Miller

Ingredients

• ▢ 1 cup Country Crock Unsalted Baking Sticks
• ▢ 3 oz cream cheese softened to room temperature
• ▢ 1/2 cup sugar
• ▢ 1 tsp almond extract
• ▢ 1/4 tsp vanilla extract
• ▢ 2 cups flour
• ▢ decorator sugars

Instructions

• In a mixing bowl, cream together Country Crock Unsalted Baking Sticks, cream cheese, sugar, and extracts.
• Gradually add in flour.
• Cover bowl, and refrigerate 2 hours.
• Load cookie press with dough.
• Press out desired shapes onto an ungreased cookie sheet.
• If dough becomes too soft, return to the refrigerator for an additional 30 minutes.
• Sprinkle cookies with colored sugars as desired.
• Bake at 375 degrees for 6 - 8 minutes or until just turning brown on the edges.
• Cool on wire racks. Store in a tightly lidded container.

Nutrition

Calories: 53kcal | Carbohydrates: 4g | Fat: 3g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 8mg | Sugar: 1g | Vitamin A: 155IU | Calcium: 3mg | Iron: 0.2mg

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