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Red Velvet Spritz Cookies

I had never come across a red velvet spritz recipe, so I decided to create one. The hint of cocoa makes these taste like red velvet cake. Add peppermint flavoring for a little extra kick. —Crystal Schlueter, Northglenn, Colorado
  • Total Time
    Prep: 20 min. Bake: 10 min./batch + cooling
  • Makes
    about 8-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, separated, room temperature
  • 2 teaspoons 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, 5-7 minutes. 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: Place dough in a freezer container; freeze. To use, thaw dough in refrigerator overnight or until it's soft enough to press. Prepare and bake cookies as directed.
Nutrition Facts
1 cookie: 38 calories, 2g fat (1g saturated fat), 7mg cholesterol, 17mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.
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