Swirled Christmas Cookies
A crisp, sprinkled edge gives way to a soft, buttery center in every slice of these Swirled Christmas Cookies, with red, green, and white swirls throughout. Its classic sugar cookie base with a light almond finish suits holiday cookie trays especially well.
Yield: About 36 cookies | Prep: 30 min | Chill: About 1 hr | Bake: 12 to 14 min
Swirled Christmas Cookies Ingredients
- 1 cup unsalted butter — The base of the dough. I’d use it softened rather than melted, so it creams with the sugar and traps air for a tender cookie.
- 1 1/4 cups granulated sugar — Sweetens the dough and helps the butter whip up light and fluffy in the first step.
- 1 large egg — Binds the dough and adds richness. Let it soften just enough that it mixes in evenly.
- 2 tsp almond extract — Gives the cookies their signature flavor. Almond is strong, so don’t add more than the amount listed.
- 1 tsp vanilla extract — Rounds out the almond and keeps the flavor warm and balanced.
- 3 cups all-purpose flour — Provides structure. Pack the dough lightly into the cup, then level the top so the measure is accurate.
- 1 tsp cornstarch — The softened butter keeps the crumb tender instead of dense.
- 1 tsp baking powder — Gives the cookies a little lift so they bake up soft instead of flat.
- 1 tsp salt — Sharpens the butter and sugar flavors so the cookies don’t taste flat.
- 1 cup sprinkles — Pressed onto the cut edges for color and a little crunch.
How To Make This Swirled Christmas Cookies Recipe
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Cream the butter and sugar. Beat the softened butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 to 4 minutes. Scrape the bowl down as needed.
Don’t rush this step. The air whipped in here is what keeps the cookies soft.
Add the egg and extracts. Beat in the large egg, almond extract, and vanilla extract, then whisk until the mixture looks smooth and fully combined.
The batter should look glossy and even, with no streaks of egg.
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Mix in the dry ingredients. Add the all-purpose flour, cornstarch, baking powder, and salt, and mix on low speed until a soft dough forms.
Mix only until the flour disappears into the dough. Too much stirring once the flour is in will make the cookies tough.
Color and divide the dough into three parts. Divide the dough into 3 equal portions. Color one portion green and one portion red, and leave the third portion plain as the white swirl.
I like to keep the portions covered while I work with one at a time so they don’t dry out.
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Stack and roll the swirls. Roll each portion into a rough log or flat rectangle, then stack and press them together. Roll the stacked dough into a log about 2 inches thick.
Wrap the log tightly and chill it until firm enough to slice, about 1 hour. Chilling keeps the swirls from smearing.
Slice and decorate the cookies. Cut the chilled log into 1/3 inch cookies. Press the sprinkles onto the cut edges so they stick.
Keep the log cold while you slice. Warm dough smears the swirls, so return the log to the refrigerator if it softens.
Place the cookies on baking sheets and chill. Set the slices on baking sheets lined with parchment, leaving about 2 inches between them. Chill the sheets for about 10 minutes before baking.
A short chill helps the cookies hold their shape instead of spreading in the oven.
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Preheat and bake. Bake at 350°F (180°C) for 12 to 14 minutes, until the edges are set and just turning golden. The centers should look soft and slightly underdone.
Rotate the pans halfway through if your oven heats unevenly.
Cool on the pan. Let the cookies cool on the baking sheet for a few minutes before moving them. They set up firmer once they’ve cooled on the pan.
Moving them too soon can break the swirls. Transfer to a rack once they hold their shape.
How To Serve And Store
Serve these with cold milk or hot cocoa for an easy holiday snack. They also look good stacked on a platter with other cookies.
Storing Baked Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. Bring them to room temperature before serving if they’ve been chilled.
Freezing The Dough
Freeze the unbaked dough log, wrapped tightly, for up to 3 months. Slice and bake straight from frozen, adding a minute or two to the bake time. Baked cookies can also be frozen in a sealed container for up to 3 months and thawed at room temperature.
Frequently Asked Questions
Can you make these ahead?
Yes. Make the dough log up to 2 days ahead and keep it wrapped in the refrigerator. Slice it right before baking so the swirls stay crisp.
Why did my swirls blur together?
The dough probably got too warm before slicing. Chill the log until firm, and keep the slices cold while you work.
How do I know when the cookies are done?
They are ready when the edges look set and just golden at 12 to 14 minutes. The centers should still look soft, and they firm up as they cool on the pan.
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Swirled Christmas Cookies
Ingredients
Method
- Cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Beat in the egg, almond extract, and vanilla extract until smooth.
- Mix in the flour, cornstarch, baking powder, and salt until a soft dough forms. Divide the dough into 3 equal parts, coloring one green and one red and leaving one plain.
- Stack and roll the portions into a log about 2 inches thick, then chill until firm, about 1 hour. Slice into 1/3 inch cookies, press sprinkles onto the edges, place on parchment-lined baking sheets, and chill about 10 minutes.
- Bake at 350°F (180°C) for 12 to 14 minutes until edges are set and golden. Cool on the pan for a few minutes before moving.
