Red Velvet Spritz Cookies Recipes

Steps:

• 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.

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
• Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
• Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if desired.

Steps:

• Sift the flour, cocoa powder, baking soda and salt into a medium bowl. Beat the sugar and butter with an electric mixer on medium speed in a large bowl until just combined. Beat in the egg yolk until just combined. Beat in the food coloring and vanilla until well blended, scraping down the sides of the bowl occasionally. Reduce the mixer speed to low and beat in the flour mixture until the dough just comes together. Form the dough into 2 disks, wrap tightly in plastic wrap and refrigerate until firm, about 2 hours.
• Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• Sandwich 1 disk of dough between 2 sheets of parchment dusted with flour and roll the dough 1/8 inch thick. Cut out rounds using a 2 1/2-inch cookie or biscuit cutter and put on the prepared baking sheets about 1 inch apart (about 12 cookies per sheet). Repeat with the second disk of dough.
• Bake the cookies, rotating the baking sheets halfway through, until set and brick red, 8 to 10 minutes. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. The cookies can be stored at room temperature in an airtight container for up to 3 days.

Steps:

• Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
• Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
• In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

Steps:

• In a large bowl, use an electric mixer on medium speed to cream the butter until smooth, about 1 minute. Add the flour and mix until combined, about 30 seconds. Add the cake mix and water and continue mixing until smooth, about 1 minute more. Transfer the dough to a sheet of plastic wrap and flatten into a disc. Wrap tightly, then refrigerate until slightly firmed, about 30 minutes.
• Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
• Divide the dough in half. Working with one portion at a time (wrap the other in the plastic and refrigerate until ready to use), roll out on a lightly floured surface to ½ inch thick. Cut out shapes using the cookie cutters. Use an offset spatula to gently lift the cookies and transfer to the prepared baking sheets, spacing 1 inch apart. Gather and re-roll the scraps until all of the dough is used.
• Bake the cookies until they have puffed and the edges begin to crisp, 8-10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
• When ready to decorate, place the candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted completely.
• Line a baking sheet with parchment paper.
• Dip the cookies in the candy melts, then place on the prepared baking sheet. Alternatively, transfer the candy melts to a small piping bag and cut the tip, then drizzle over the cookies. Garnish with the red, green, and white sprinkles. Let sit until the candy hardens, about 10 minutes.
• Enjoy!

Steps:

• In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
• Beat in the egg.
• Beat in the vanilla extract.
• Beat in the cake mix.
• Cover and refrigerate for at least 2 hours to firm up so that you can roll the batter into balls.I've chilled batter overnight and it comes out fine.
• After batter has chilled and you're ready to make the cookies, preheat the oven to 350°F.
• Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
• Place on an ungreased cookie sheet, 2 inches apart.
• Bake 12 minutes. The cookies should remain soft and gooey.
• Cool completely and sprinkle with more confectioners' sugar, if desired.
• To make these devilishly rich, I also top the cookies with cream cheese frosting, which is simple to make. I use Bev's Cream Cheese Frosting (recipe #55530), but double the vanilla. Or, if I'm making them for people I know have more of a savory tooth than sweet, I'll triple it to a full tablespoon.

Steps:

• Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.
• Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.
• Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.
• Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.
• Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.
• Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.

Steps:

• Preheat the oven to 375°F (190°C).
• Mix everything except the powdered sugar into a bowl (Batter will be thick).
• Spoon into balls and roll in the powdered sugar.
• Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.
• Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
• Enjoy!

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugars together in a large bowl until light and fluffy. Add in eggs and vanilla and mix well. Then, add food coloring and beat all together.
• In a medium bowl, mix flours, baking soda, salt, and cocoa powder. Add to the wet ingredients in the large bowl and mix with an electric mixer until just combined.
• Add cream cheese to the bowl in tbsp sized chunks and mix until you have a nice swirl.
• 5. Scoop out tbsp sized balls onto a greased or lined cookie sheet. Bake for 12-14 minutes.