Red Velvet Springerle Cookies with Cream Cheese Filling

Updated: Oct 19



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Red Velvet Springerle Cookies with Cream Cheese Filling

For the Cookies

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

For the Cream Cheese Filling

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

Cookie Instructions

  1. Cream butter and powdered sugar together.

  2. Add the egg. Mix in red velvet emulsion, vanilla, cocoa, and melted chocolate.

  3. Blend in flour, baking powder, dry buttermilk and salt.

  4. Mix until dough pulls away from the paddle and begins to form a ball.

  5. 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.)

  6. 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.

  7. Place your cookies on a cookie sheet lined with parchment paper.

  8. Chill your cookie sheet full of molded cookies for at least 30 minutes in the fridge.

  9. 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.

Cream Cheese Filling Instructions

  1. In a large mixing bowl, fitted with a paddle attachment, cream together the cream cheese and butter, just until combined.

  2. Add the sifted powdered sugar slowly. Add vanilla. Mix frosting until just combined - about 10 seconds. Do not over mix.

  3. 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.

  4. Refrigerate any left-over frosting.

Notes

  1. Do not over bake. Cookies need to remain slightly soft.

  2. The color of this cookie is dark. Therefore, simple images work best with this recipe.

© Copyright 2018, Lee Shepherd. All rights reserved.

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