Best Red Hot Cinnamon Spritz Cookies Recipes

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IMPERIAL CINNAMON RED HOT® COOKIES



Imperial Cinnamon Red Hot® Cookies image

A twist on a white chocolate toffee cookie recipe: added cinnamon to the dough, and replaced the white chocolate chips and toffee with cinnamon chips and imperial Red Hots®. These are a hit with family and friends!

Provided by MARCUS1124

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 20m

Yield 36

Number Of Ingredients 12

1 ⅔ cups all-purpose flour
2 tablespoons ground cinnamon
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened
¾ cup firmly packed brown sugar
⅓ cup white sugar
1 teaspoon vanilla extract
1 large egg
1 ½ cups cinnamon chips
1 ½ cups cinnamon candies (such as Red Hots®)

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
  • Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated.
  • Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
  • Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 174.3 calories, Carbohydrate 26.4 g, Cholesterol 15.2 mg, Fat 7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 116.6 mg, Sugar 18.4 g

CLASSIC SPRITZ COOKIES



Classic Spritz Cookies image

Beautiful and buttery, these classic butter spritz cookies are the perfect treat for a cookie exchange or special gathering. Creative mix-ins or decorations will make each batch of spritz cookies one that's uniquely your own. Drizzle with melted chocolate, mix in chopped nuts or dried fruit, sprinkle with sparkling sugar, color them to match the season-however you choose to make these iconic butter cookies, we know it they disappoint! Plus, with 72 servings this recipe can be made and shared with everyone at your next cookie swap.

Categories     Dessert

Time 1h15m

Yield 72

Number Of Ingredients 8

1 cup butter, softened
1/2 cup sugar
2 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1 egg
1 teaspoon almond extract or vanilla
Food color, if desired
Currants, raisins, candies, colored sugar, finely chopped nuts, candied fruit or fruit peel, if desired

Steps:

  • Heat oven to 400°F. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
  • Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Decorate with currants.
  • Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. To decorate cookies after baking, use a drop of corn syrup to attach decorations to cookies.

Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 25 mg

SPRITZ COOKIES



Spritz Cookies image

Provided by Food Network

Time 30m

Number Of Ingredients 7

16 tablespoons (2 sticks) unsalted butter, softened
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3 large egg yolks
2 1/2 cups all-purpose flour
2 or 3 cookie sheets or jelly roll pans covered with parchment or foil

Steps:

  • Set racks in the upper and lower thirds of the over and preheat to 375 degrees.
  • In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter, sugar, salt, and vanilla until very light and fluffy, about 5 minutes. Beat in the egg yolks, 1 at a time, beating smooth after each addition. Scrape down the side of the bowl and beater. On low speed, add the flour and mix only until it is completely absorbed. Remove the bowls from the mixer and finish mixing the dough with a large rubber spatula.
  • Insert a die into the cookie press, then fill it with about a quarter of the dough. Press the cookies out onto the prepared pans, leaving 1-inch around all cookies. Bake the cookies for 10 to 12 minutes, or just until they are a very pale golden color. Slide the paper from the pans onto the racks. If desired, decorate with bits of candied fruit, raisins or nuts; make into sandiwches with ganache or melted milk chocolate; or dip partially into chocolate that may further be dipped into chopped nuts or shaved chocolate. Store the cooled cookies between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.

SPRITZ COOKIES



Spritz Cookies image

Provided by Food Network

Categories     dessert

Time 24m

Yield 8 dozen

Number Of Ingredients 10

1 cup powdered sugar
or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 large egg
1/4 tsp. salt
1 cup Crisco® Butter Flavor All-Vegetable Shortening
2 tbsps. water
3/4 tsp. vanilla extract
1/2 tsp. almond extract
2 1/3 cups Pillsbury BEST® All Purpose Flour
Colored sugar crystals, if desired

Steps:

  • HEAT oven to 400 degrees F. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed.
  • FIT cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. Sprinkle with colored sugar, if desired.
  • BAKE 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack.

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