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Swirled Christmas Cookies

Swirled Christmas Cookies
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These vibrant Swirled Christmas Cookies are easier to make than they look and perfect for beginner bakers. Enjoy soft, chewy cookies with a festive sprinkle coating!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 1 large egg, room temperature
  • 2 tsp almond extract
  • 1 tsp vanilla extract or vanilla bean paste
  • 3 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 1 cup Christmas sprinkles
  • red gel food coloring
  • green gel food coloring

Instructions

  1. Beat butter and sugar together in a large bowl or stand mixer on medium-high speed for a couple of minutes until light in color.
  2. Add the egg, almond extract, and vanilla extract.
  3. Mix on medium speed until incorporated.
  4. Scrape the sides and bottom of the bowl with a rubber spatula.
  5. Add flour, cornstarch, baking powder, and fine salt to the butter mixture.
  6. Mix on low speed until just incorporated.
  7. Scrape the sides and bottom of the bowl again to ensure everything is mixed.
  8. Divide the dough into three equal-sized portions (about 10.75 oz or 305g each).
  9. Leave one portion uncolored.
  10. Color one portion green using gel food coloring.
  11. Color the other portion red using gel food coloring.
  12. Wrap each portion of dough in plastic wrap.
  13. Flatten each dough portion into a rectangle about 1/3 inch thick.
  14. Chill the dough in the fridge for 30 minutes, or in the freezer for 10 minutes.
  15. Preheat the oven to 350°F (175°C) 30 minutes before you plan to cut the cookies.
  16. Line two large baking sheets with silicone baking mats or parchment paper.
  17. Unwrap each portion of chilled dough and lay the plastic wrap flat on your counter.
  18. Roll out each portion of dough to be about 7×12 inches.
  19. Lay out a piece of parchment paper.
  20. Stack the green dough on the parchment paper.
  21. Stack the white dough on top of the green dough.
  22. Stack the red dough on top of the white dough.
  23. Use a rolling pin to gently roll over the stacked dough to make them stick together.
  24. Trim the edges of the stacked dough with a sharp knife to remove uneven parts.
  25. Cut one of the long sides at an angle, making sure there is slightly less red than green on that edge.
  26. Start rolling the stacked cookie dough from this angled edge into a long log.
  27. Use the parchment paper to help roll the dough tightly onto itself.
  28. Spread the green cookie dough over the seam with your finger to seal the log.
  29. Pour Christmas sprinkles into a rimmed baking sheet.
  30. Roll and press the cookie dough log firmly in the sprinkles until it is fully coated.
  31. Use a sharp knife to slice cookies about 1/3 inch thick.
  32. If the log softens, chill it in the fridge for 15-30 minutes before slicing.
  33. Place sliced cookies on the prepared baking sheets, spacing them about 2 inches apart.
  34. Bake one sheet of cookies at a time on the middle rack for 12-14 minutes.
  35. Rotate the pan halfway through baking for even cooking.
  36. Pull cookies from the oven before the edges start to brown.
  37. Let the cookies cool on the pan for 15 minutes.
  38. Move cooled cookies to a wire rack to finish cooling completely.

Notes

Always use room temperature butter and eggs for the best texture.
Don’t overmix the flour; mix just until combined to keep cookies tender.
Chilling the dough is essential for easy handling and preventing spread.
If your dough log gets soft while slicing, pop it back in the fridge to firm up.
Underbake slightly for a chewier cookie; they firm up as they cool.

Nutrition

Find it online: https://pinchofwarmthbakes.com/swirled-christmas-cookies/