Ingredients
Method
Preheat your oven to 350°F (175°C). Place two baking sheets in the refrigerator to chill—this helps the cookies hold their shape.
In a large bowl, beat the cold butter and cream cheese together until smooth and fully blended.
Add the sugar and beat for about 2 minutes until light and fluffy. Mix in the egg yolk, vanilla extract, and almond extract until well combined.
Gradually add the flour (and salt, if using), mixing a little at a time until a soft dough forms.
Spoon the dough into a cookie press and press directly onto an ungreased, chilled baking sheet.
Bake for 8–11 minutes, just until the bottoms and edges barely begin to turn golden.
Remove the cookies from the oven and quickly press one Easter candy into the center of each cookie. Work fast—once the cookies cool, they may crack.
Notes
Storage Tips
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies in a sealed container or freezer bag for 3–4 months. Thaw at room temperature before serving.
Fun Easter Variations
- Add a small swirl of frosting in the center and finish with sprinkles.
- Tint the dough with pastel food coloring for a spring look.
- Experiment with different spritz shapes for variety.
- Dip the bottoms in melted white chocolate, then roll in colorful sprinkles for extra flair.
FAQs
Can I make the dough ahead of time?Yes! Wrap the dough tightly and refrigerate for up to 24 hours. Let it soften slightly before using the cookie press. Why won’t my cookies stick to the baking sheet?
Spritz cookies need an ungreased surface to cling properly. Avoid parchment or silicone mats. Can I skip the almond extract?
Absolutely. You can replace it with more vanilla or leave it out entirely. Do these cookies freeze well?
They sure do! Freeze plain cookies for best results and decorate after thawing if needed.