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Almond Cream Spritz

Almond Cream Spritz

Almond Cream Spritz

0 from 0 votes
Almond Cream Spritz
4.3 rating based on 12,345 ratings
4.3/5 (8)
Course: Cookie Press CookiesCuisine: GermanyDifficulty: Medium



Almond-flavored spritz cookie made with a cream cheese dough.


  • 1 cup butter, softened

  • 1 (3-ounce) package cream cheese, softened

  • 1/2 cup sugar

  • 1/2 teaspoon almond extract

  • 1/4 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • finely chopped almonds or colored sugar


  • Beat butter and cream cheese in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add sugar, almond extract, and vanilla; beat till combined. Stir in flour.
  • Cover and chill dough for 30 minutes or until easily worked but not too stiff.
  • Preheat oven to 375 F.
  • Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Sprinkle with almonds or colored sugar.
  • Bake 8 to 10 minutes or until edges of cookies are firm but not brown. Allow to cool on baking sheet one minute then remove to wire racks to cool completely.




Name & Location
(example: Sue in LA)

I gave this cookie recipe a trial run for a Christmas cookie swap. This is an excellent cookie in flavor and texture, and a large quanity can be made a one time.
- A Baker

Yummy. I melted a square of semi-sweet chocolate and drizzled that over the cookies. I also found that chilling made the dough difficult to use. We had to let it set out for about 45 minutes before it would easily go through the cookie press.
- EY in Springville UT

Loved these! I didn't chill the dough b/c it was the right consistency after mixing. Yummy tip: I sprinkled the finely chopped almonds generously & much of it was just on the baking pan. After removing the cookies, collect all the toasted nut & use it on icecream. It's so good! Great recipe all around.
- Mandy in MD

I am just not sure about this recipe!! It turned out just ok the first time. The second batch ended up being too sticky and practically melted in the Oven into mush! Disappointed;(
- A Baker

I followed the recipe and was disappointed in a doughy taste. I have made others in the past that melt in your mouth and have more of a sugary taste.
- A Baker

like this recipe. I always put my cookie sheets in the freezer for press cookies, that works great! Cookies have a pleasent taste
- A Baker

For easy release from cookie press put cookie sheet in freezer for a few minutes and remove only a portion of the dough as you work.
- A Baker

This dough was GREAT,Had NO problems with it at all. and they taste realy good too. The best I've ever worked with.after I do another batch of choc-chip. am going to make some more of these. Thank you, Jane
- A Baker
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