Description
These Deliciously Swirled Christmas Cookies are the perfect festive treat, combining classic buttery dough with vibrant red and green swirls for a joyful holiday display. Soft, fluffy, and lightly sweetened, these cookies are easy to make and decorate, making them ideal for holiday gatherings and gifting.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (or 1:1 gluten-free flour blend for gluten-free)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 large Egg
- 2 tablespoons Milk
- 1 teaspoon Vanilla Extract
Coloring and Decoration
- Red Gel Food Coloring (as needed)
- Green Gel Food Coloring (as needed)
- Sanding Sugar (red, green, or white), optional but recommended
Instructions
- Mixing Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined to ensure even distribution of leavening and seasoning.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar for 2-3 minutes using a mixer until the mixture is light and fluffy, which helps incorporate air into the dough.
- Add Wet Ingredients: Beat in the egg, milk, and vanilla extract to the creamed mixture until fully combined to create a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Divide and Color Dough: Turn the dough onto a clean surface, divide it into three equal portions. Leave one plain, tint the second with red gel food coloring and the third with green gel food coloring, kneading gently until the colors are uniform.
- Roll and Chill Dough: Roll each colored dough portion into 1/4-inch thick rectangles between parchment paper sheets. Place the rolled dough in the refrigerator and chill for 30 minutes to firm up.
- Stack and Roll Log: After chilling, stack the plain dough on the bottom, red dough in the middle, and green dough on top. Roll the stacked layers tightly into a log shape and trim any uneven edges for clean slices.
- Refrigerate Log: Refrigerate the dough log for at least 2 hours or freeze it for 30-45 minutes until firm enough to slice easily.
- Decorate with Sanding Sugar: Roll the chilled log in sanding sugar to coat the outside evenly, adding a sparkling decorative touch.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Slice and Arrange: Slice the chilled log into 1/4-inch thick rounds and place them spaced evenly on the prepared baking sheets to allow spreading.
- Bake Cookies: Bake the cookies for 9-11 minutes or until the edges turn lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can use a 1:1 gluten-free flour blend to make the cookies gluten-free.
- Adjust the quantity of food coloring depending on the intensity of color desired.
- Use sanding sugar for added crunch and festive sparkle, though it’s optional.
- These cookies can be stored in an airtight container for up to one week.
- Freezing the dough log helps make slicing easier and keeps the shape intact during baking.
- You can experiment with different extracts like almond, peppermint, or citrus for varied flavors.
