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Swirled Christmas Cookies

Swirled Christmas Cookies
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Festive and fun, these buttery Swirled Christmas Cookies are bursting with holiday colors and a delicious almond-vanilla flavor, perfect for sharing.

Ingredients

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  • 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: In a large bowl or stand mixer, beat 1 cup (2 sticks) unsalted butter and 1 1/4 cups granulated sugar on medium-high speed for a couple of minutes until lighter in color.
  2. Add wet ingredients: Add 1 large egg, 2 tsp almond extract, and 1 tsp vanilla extract or vanilla bean paste. Mix on medium speed until incorporated.
  3. Scrape bowl: Scrape the sides and bottom of the bowl with a rubber spatula as needed.
  4. Add dry ingredients: Add 3 cups all-purpose flour, 1 tsp cornstarch, 1 tsp baking powder, and 1 tsp fine salt to the butter mixture.
  5. Mix dough: Mix at a low speed until the dry ingredients are JUST incorporated.
  6. Scrape bowl again: Scrape the sides and bottom of the bowl with a rubber spatula to ensure everything is properly mixed.
  7. Divide dough: Divide the dough into three equal-sized portions (about 10.75 oz. or 305g each).
  8. Color dough: Leave one portion uncolored. Use red gel food coloring to color one portion red and green gel food coloring to color the other portion green.
  9. Shape dough portions: Wrap each portion of dough in plastic wrap. Flatten each dough portion into a rectangle that is about 1/3 inch tall.
  10. Chill dough: Chill the dough in the fridge for about 30 minutes, in the freezer for 10 minutes, or in the fridge overnight. If chilled overnight, let it sit out at room temperature for about 5 minutes before rolling.
  11. Preheat oven: Preheat the oven to 350°F (175°C) 30 minutes before cutting cookies.
  12. Prepare baking sheets: Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
  13. Prepare rolling surface: Unwrap each portion of cookie dough and lay the plastic wrap flat on your counter.
  14. Roll dough: Roll out each portion of chilled dough to be about 7×12 inches.
  15. Stack dough: Lay out a piece of parchment paper. Stack the rolled dough on the parchment paper in this order: green on the bottom, white in the middle, and red on top.
  16. Roll stacked dough: Use a rolling pin to gently roll over the stacked cookie dough to stick the layers together.
  17. Trim edges: Trim the edges with a sharp knife to remove any uneven parts.
  18. Angle cut: Cut one of the long sides at an angle so that you have slightly less red than green on that edge.
  19. Roll log: Carefully roll the cookie dough into a long log with a tight spiral, starting from the angled edge. Use the parchment paper to help roll the dough onto itself.
  20. Seal log: Use your finger to gently spread the green cookie dough over the seam and seal the log.
  21. Coat with sprinkles: Pour 1 cup of Christmas sprinkles into a rimmed baking sheet. Roll and firmly press the cookie dough log in the sprinkles until it is fully coated.
  22. Slice cookies: Use a sharp knife to slice cookies about 1/3 inch thick. If the log softens, chill it for 15-30 minutes.
  23. Arrange cookies: Place the sliced cookies on the prepared baking sheets, spacing them about 2 inches apart.
  24. Bake cookies: Bake one sheet of cookies at a time for 12-14 minutes on the middle rack of your oven. Rotate the pan halfway through for even baking.
  25. Check for doneness: Pull cookies out before the edges start to brown. They will continue to firm up on the pan as they cool.
  26. Cool cookies: Let the cookies cool on the pan for 15 minutes, then move them to a wire rack to finish cooling completely.
  27. Enjoy: Let the baked cookies cool fully, then enjoy!

Notes

Ensure butter and egg are at room temperature for best results.
Gel food coloring provides vibrant colors without altering dough consistency.
Do not skip chilling the dough; it’s crucial for shape and handling.
For a tight spiral, use the parchment paper to assist in rolling the log.
Do not overbake; cookies should be soft in the center when removed from the oven.

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