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
Red Velvet Spritz Cookies
Can you freeze Red Velvet Spritz Cookies?
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.
Red Velvet Spritz Cookies
Prep Time
20 min
Cook Time
10 min
Yield
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.
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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