Red Velvet Springerle Cookies are made even more delicious with a cream cheese filling. These rich cookies are perfect for the holidays and their dark red hue just adds to their charm. We used some of our favorite winter-inspired springerle cookie molds to make our cookies. Our Snow Crystal, Snowflake small, and Boy Building Snowman springerle cookie molds are perfect for the holidays or any time during this winter season. 17011 cutter
Our LorAnn Red Velvet Bakery Emulsion provides the flavor and the color of these delectable deep reddish-brown cookies – no additional coloring is needed. While the majority of ingredients will already be in your pantry, one item you may be missing is the dry/powdered buttermilk. No worries! This can be found in the baking section of most grocery stores – usually near the powdered milk.
With the molds and cutters we chose to use, our 2 1/2 inch cookies took about 8 minutes in a 400℉ oven. And, we were able to yield around twenty-five completed sandwich cookies. Yum!
The cream cheese filling is sweetened and piped on using your favorite piping tip – we used Wilton Tip #4B. Be sure to store any left-over cream cheese filling and your completed cookies in the refrigerator. Happy Baking!
- 1 cup butter, room temperature
- 1 1/2 cups powdered sugar
- 1 egg
- 1-2 Tablespoons LorAnn Red Velvet Emulsion
- 1 teaspoon vanilla extract
- 1 Tablespoon chocolate cocoa powder
- 1/4 cup melted chocolate chips
- 3 cups flour
- 1 teaspoon baking powder
- 1 Tablespoon dry buttermilk
- 1 teaspoon salt
- 8 ounce package of full fat cream cheese, room temperature
- 1/2 cup butter, slightly softened
- 2 1/2 cups sifted powder sugar
- 1 teaspoon vanilla extract
- Heavy cream
- Cream butter and powdered sugar together.
- Add the egg. Mix in red velvet emulsion, vanilla, cocoa, and melted chocolate.
- Blend in flour, baking powder, dry buttermilk and salt.
- Mix until dough pulls away from the paddle and begins to form a ball.
- Dust the surface of your counter and rolling pin with flour and roll out the dough to a thickness of approximately 3/8 inch to 1/2 inch. (If your dough is too soft to work with, refrigerate it 15-30 minutes.)
- Dust the surface of your dough and your cookie mold with flour. Press the mold into the dough just far enough down to fill the mold cavity. Remove your mold and cut out the cookie. Brush off the excess flour on the top of your cookie. Excess flour will appear white on the surface if not removed.
- Place your cookies on a cookie sheet lined with parchment paper.
- Chill your cookie sheet full of molded cookies for at least 30 minutes in the fridge.
- Take your cookie sheet our of the fridge and immediately place on the center rack of a preheated 400 degree F oven. Bake your cookies for 7-9 minutes, depending on the size of the cookies.
- In a large mixing bowl, fitted with a paddle attachment, cream together the cream cheese and butter, just until combined.
- Add the sifted powdered sugar slowly. Add vanilla. Mix frosting until just combined - about 10 seconds. Do not over mix.
- Test the consistency of the frosting. If it is too thick to pipe, add heavy cream, one teaspoon at a time, until the mixture becomes pipe-able.
- Refrigerate any left-over frosting.
- Do not over bake. Cookies need to remain slightly soft.
- The color of this cookie is dark. Therefore, simple images work best with this recipe.
Springerle Joy products used in this article: