Red Velvet Spritz Cookies Recipe

5 1 1
Red Velvet Spritz Cookies Recipe
Red Velvet Spritz Cookies Recipe photo by Taste of Home
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Red Velvet Spritz Cookies Recipe

Read Reviews
5 1 1
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I haven’t seen red velvet spritz, so I decided to created them. The hint of cocoa make them taste like the real cake. Try adding peppermint flavoring.—Crystal Schlueter, Northglenn, CO
Featured In: 19 Red Velvet Recipes
MAKES:
104 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:
104 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 1/3 ounce red paste food coloring
  • 1/2 teaspoon peppermint extract, optional
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1 tablespoon water
  • Nonpareils or sprinkles

Directions

Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, vanilla, food coloring and, if desired, extract. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture.
Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. In a small bowl, mix egg white and water; brush over cookies. Decorate as desired with nonpareils or sprinkles. Bake until set, 10-12 minutes. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely.
Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed. Yield: about 8-1/2 dozen.
Originally published as Red Velvet Spritz Cookies in Cookies & Candies Bookazine 2015, p46

Nutritional Facts

1 cookie: 38 calories, 2g fat (1g saturated fat), 7mg cholesterol, 17mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.

  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 large egg, separated
  • 1 teaspoon vanilla extract
  • 1/3 ounce red paste food coloring
  • 1/2 teaspoon peppermint extract, optional
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1 tablespoon water
  • Nonpareils or sprinkles
  1. Preheat oven to 350°. Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, vanilla, food coloring and, if desired, extract. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture.
  2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. In a small bowl, mix egg white and water; brush over cookies. Decorate as desired with nonpareils or sprinkles. Bake until set, 10-12 minutes. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely.
  3. Freeze option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed. Yield: about 8-1/2 dozen.
Originally published as Red Velvet Spritz Cookies in Cookies & Candies Bookazine 2015, p46

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Reviews forRed Velvet Spritz Cookies

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MY REVIEW
PageRD User ID: 5881442 238787
Reviewed Dec. 5, 2015

"This may be the best spritz cookie I've ever made. I substituted almond extract for the optional peppermint extract. The dough was a good consistency for use with a cookie press, unlike many of the recipes I've tried. However, I got nowhere near 8 dozen cookies. Maybe I have a larger press, but I only got about 4 dozen."

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