Buttery and tangy red velvet cookies pressed into festive shapes ready in 45 minutes.
In my Austin kitchen, the cookie press is a tool that usually collects dust for eleven months of the year, but come December, it becomes the MVP of my baking arsenal. There is something incredibly satisfying about the rhythmic "click-clack" of the press turning out perfect trees and wreaths. While traditional butter spritz are lovely, these Red Velvet Spritz Cookies steal the show. They combine the mild cocoa flavor and vibrant hue of a red velvet cake with the tender, melt-in-your-mouth texture of a cream cheese spritz. The dough is robust enough to hold intricate shapes but soft enough to remain tender after baking, making them the most striking addition to any holiday cookie exchange.
The success of this recipe hinges entirely on the type of food coloring you use. You must use red gel paste coloring, not liquid food coloring drops. Liquid coloring adds too much moisture to the dough, altering the consistency and causing the cookies to spread and lose their definition in the oven. Gel paste provides intense pigment without compromising the structure.
The Ultimate Holiday Cookie Tray Filler
Why You'll Love This Recipe
- Striking Appearance: The deep crimson color makes these cookies pop against the sea of brown gingerbread and pale sugar cookies on a holiday platter.
- Tender Texture: The addition of cream cheese softens the crumb, giving these a "meltaway" quality that traditional all-butter spritz often lack.
- Smart Ingredient Use: This recipe utilizes the whole egg-the yolk enriches the dough, while the white creates a natural glue for the sprinkles, ensuring zero waste.
- High Yield: A single batch produces dozens of small, uniform cookies, making it highly efficient for gifting.
Ingredients
To achieve the correct consistency for pressing, precision with ingredients is key.
- Butter: 1 cup (2 sticks), softened. It must be soft enough to cream but not oily.
- Cream Cheese: 3 ounces, softened. This adds the signature "tang" associated with red velvet and ensures tenderness.
- Sugar: 1 cup granulated sugar.
- Egg: 1 large egg, separated. You will use the yolk in the dough and the white for the wash.
- Flavorings: 1 teaspoon vanilla extract and optional ½ teaspoon peppermint extract.
- Red Paste Food Coloring: 2 teaspoons. Look for brands like Wilton or AmeriColor.
- All-Purpose Flour: 2-½ cups. Spoon and level the flour to avoid a dough that is too stiff to press.
- Baking Cocoa: 1 tablespoon. This provides the subtle chocolate note that defines red velvet without turning the dough brown.
- Water: 1 tablespoon, to thin the egg white for brushing.
- Decorations: Nonpareils, sanding sugar, or holiday sprinkles.
How to Make Red Velvet Spritz Cookies
Cream the Fats
Preheat your oven to 350°F. In a large bowl or stand mixer, cream the softened butter, softened cream cheese, and sugar. Beat on medium-high speed for 5 to 7 minutes. This aeration is vital because spritz cookies rely on air bubbles rather than chemical leaveners for their lift.
Add Color and Flavor
Add the egg yolk (reserve the white), vanilla extract, peppermint extract (if using), and the red paste food coloring. Beat until the color is uniformly distributed and the mixture is vibrant.
Incorporate Dry Ingredients
In a separate small bowl, whisk together the flour and baking cocoa. Gradually beat this into the creamed mixture on low speed. Mix just until the flour streaks disappear. The dough should be soft, pliable, and tinted a deep red.
Press the Cookies
Pack the dough into the barrel of your cookie press. Press the dough onto ungreased baking sheets, spacing them about 1 inch apart. The dough needs to stick to the pan to release from the press, so do not use parchment paper or cooking spray.
Decorate
In a small bowl, whisk the reserved egg white with 1 tablespoon of water until frothy. Using a pastry brush, lightly brush the tops of the unbaked cookies with this wash. Immediately sprinkle with nonpareils or sugar. The egg white acts as edible glue, ensuring the sprinkles don't fall off after baking.
Bake
Bake for 10 to 12 minutes. Because the dough is red, you cannot rely on golden edges to determine doneness. Look for the cookies to appear set and dry on the surface.
Cool
Let the cookies cool on the pans for exactly 2 minutes to firm up. Transfer them to wire racks to cool completely.
Common Mistakes to Avoid
- Greasing the Pan: If you grease the pan or use a silicone mat, the dough will cling to the press instead of the baking sheet, resulting in frustration and shapeless blobs.
- Using Liquid Color: As mentioned, liquid dye creates a wet dough that spreads. Stick to the concentrated paste.
- Overbaking: If you bake these too long, the beautiful red color will darken to a muddy maroon or brown. Pull them while they are still soft.
Tips and Tricks for Success
- Cold Pans: If baking in batches, never press dough onto a hot baking sheet. Run the sheet under cold water and dry it thoroughly before reusing, or rotate between multiple pans.
- Chill if Necessary: If your kitchen is warm (a common Austin problem), the dough may become too soft to hold its shape. Place the loaded cookie press barrel in the fridge for 5 minutes to firm up the fats.
- Cocoa Balance: Do not be tempted to add more cocoa powder. Too much cocoa will overpower the red coloring and turn the cookies brown.
Variations
- White Chocolate Dipped: Skip the sprinkles before baking. Once cooled, dip half of the cookie into melted white chocolate for a striking red-and-white contrast.
- Sandwich Cookies: Use a small flower disk. After baking, sandwich two cookies together with a cream cheese frosting filling.
- No Peppermint: If you aren't a fan of the chocolate-mint combination, simply omit the peppermint extract. The cocoa and vanilla flavor is delicious on its own.
How to Serve
These cookies are sturdy and stackable. They are perfect for serving alongside a hot chocolate bar or a peppermint mocha. The bright red color makes them the focal point of any dessert tray.
Make Ahead and Storage
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing: You can freeze the baked cookies for up to 3 months. Thaw at room temperature.
- Dough: Do not freeze the raw dough, as freezing can alter the texture of the cream cheese and shortening, making it difficult to press later.
Recipe Notes / What I Learned
I learned that the egg white wash is a game-changer. Usually, sprinkles bounce right off dry spritz dough, but the egg white secures them perfectly and adds a lovely sheen to the finished cookie.
Nutrition Snapshot
One cookie contains approximately 60 calories, 4g fat, and 7g carbohydrates.
Red Velvet Spritz Cookies
Equipment
- Large bowl
- Electric mixer
- Cookie press with disk
- Ungreased baking sheets
- Wire racks
- Small bowl for egg wash
Ingredients
Group: Cookies
- 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
- ½ teaspoon peppermint extract optional
- 2-½ cups all-purpose flour
- 1 tablespoon baking cocoa
- 1 tablespoon water
Group: Decoration
- Nonpareils or sprinkles
Instructions
- 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 with nonpareils or sprinkles as desired.
- Bake until set, 10-12 minutes. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely.
Notes
Nutrition
FAQs
Why is my dough sticking to the press?
The dough is likely too warm or too soft. Chill the barrel of the press. Alternatively, your baking sheet might have a non-stick coating that is too slippery.
Can I use a piping bag instead of a press?
Yes, but you will need a large open star tip (like a Wilton 1M) and considerable hand strength, as the dough is stiffer than frosting.
Where do I find red paste food coloring?
You can find gel paste coloring in the cake decorating aisle of craft stores like Michaels or Hobby Lobby, and often in well-stocked grocery stores or baking supply shops.
