These swirled Christmas cookies are a joyful sight to behold and a delight to eat. With layers of buttery vanilla-almond dough in red, green, and white, they’re rolled into an eye-catching spiral, edged in crunchy sprinkles, and baked to soft, tender perfection. Whether you’re sharing them at a cookie exchange or saving a batch for Santa, these cookies are guaranteed to steal the spotlight.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature (226g)
- 1 1/4 cups granulated sugar (250g)
- 1 large egg, room temperature (56g)
- 2 tsp almond extract (10g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- 3 cups all-purpose flour (390g)
- 1 tsp cornstarch (3g)
- 1 tsp baking powder (4g)
- 1 tsp fine salt (6g)
- Red and green gel food coloring
- 1 cup Christmas sprinkles (nonpareils preferred)
Directions
1. Make the Dough
In a large bowl or stand mixer, beat the butter and sugar on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the egg, almond extract, and vanilla, mixing until smooth. Scrape the bowl as needed. On low speed, mix in the flour, cornstarch, baking powder, and salt just until incorporated.
2. Divide and Color
Split the dough into three equal portions (about 10 oz. each). Leave one uncolored, tint one red, and the other green. Wrap each in plastic wrap, flatten into rectangles (about 1/3 inch thick), and chill for 30 minutes.
3. Roll and Stack the Dough
Roll each dough portion into a 7×12-inch rectangle on plastic wrap. Stack the layers on parchment paper in this order: green, white, then red. Lightly roll with a rolling pin to adhere. Trim edges and cut one long side at a slight angle to help form a tight spiral.
4. Roll the Log and Add Sprinkles
Roll the dough tightly into a log, starting from the angled side. Use parchment to help guide it. Smooth the seam with your finger. Roll the dough log in sprinkles until coated all over.
5. Slice the Cookies
Slice into 1/3-inch rounds using a sharp knife. If the dough softens, chill the log again before slicing. Place cookies 1 inch apart on lined baking sheets.
6. Bake and Cool
Bake one tray at a time at 350°F (175°C) for 12 to 14 minutes, rotating halfway through. Remove from the oven just before the edges begin to brown. Cool on the pan for 15 minutes, then transfer to a wire rack.
Equipment
- Stand mixer or hand mixer
- Plastic wrap
- Ruler (optional)
- Rolling pin
- Sharp knife
- Baking sheets
- Parchment paper or silicone mats
Tips for the Best Swirled Cookies
- Cream thoroughly: Beat the butter and sugar until pale and fluffy to give the cookies their soft, tender texture.
- Use gel food coloring: Gel keeps the dough firm and vibrant, unlike liquid coloring which can make it too soft.
- Chill before slicing: Cold dough cuts cleaner, so if the spiral starts to squish, pop it back in the fridge.
- Err on the side of underbaking: The cookies will finish setting on the pan.
Nutrition Information
Per cookie (approx. 1/20 of recipe): 207 calories, 28g carbs, 10g fat, 2g protein, 13g sugar, 146mg sodium
Nutrition estimates may vary. Please consult a nutritionist for exact values.
Storage and FAQs
How long do these cookies keep?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.
Can I make the dough ahead of time?
Yes. Chill the dough for up to 2 days, or freeze for longer. You can also slice and store unbaked cookies in an airtight container in the fridge for up to 2 days.
Can I use salted butter or different flour?
Yes, just omit the added salt if using salted butter. A 1 to 1 gluten-free flour blend can be used in place of all-purpose flour.
These festive spirals bring a pop of color and crunch to any holiday dessert table. Bake a batch, tuck them into cookie boxes, and enjoy the holiday magic.
