christmas swirl cookies - dee dee's

(5 ratings)
Recipe by
Diane Atherton
PINE MOUNTAIN, GA

These whimsical cookies definitely shout Christmas! Wow Santa with these on Christmas Eve. Don't forget to leave him a glass of milk or a cup of hot chocolate. If you'd prefer chocolate, add cocoa to some of the dough in place of the food coloring. Hope you enjoy!!

(5 ratings)
yield serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For christmas swirl cookies - dee dee's

  • 3 c
    all purpose flour
  • 1 tsp
    salt
  • 1 tsp
    baking powder
  • 1 1/2 c
    unsalted butter, softened
  • 1 c
    confectioners' sugar
  • 2/3 c
    sugar
  • 1 Tbsp
    vanilla
  • red and green food coloring, i use gel
  • 1/4 c
    unsweetened cocoa powder (this is optional if you want a chocolate swirl instead of a colored swirl)
  • christmas sprinkles

How To Make christmas swirl cookies - dee dee's

  • 1
    In a batter bowl or a bowl of your liking, whisk together the flour, salt, and baking powder; set aside.
  • 2
    In a large mixer bowl using paddle; cream the butter until it's smooth; stir in the sugars and vanilla extract until they're evenly blended.
  • 3
    Add the dry ingredients to the creamed mixture one third at a time, mixing well after each addition, until the dough is evenly blended.
  • 4
    Divide cookie dough in to 4 equal pieces. Take 2 pieces and incorporate the food coloring of choice into each piece or add cocoa to one or both pieces. Don't add both! NOTE: I will be making 1 green and 1 red piece to go with the 2 vanilla pieces.
  • 5
    Place each quarter piece on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic. Refrigerate the 4 squares until firm, about 1 to 2 hours.
  • 6
    Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes. Unwrap a piece of the colored dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.
  • 7
    Remove the top piece of plastic wrap from both rolled doughs and invert the colored dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Gently roll in sprinkles coating log. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough.
  • 8
    Pre-heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. Arrange the slices on the parchment about 1 inch apart and bake for about 13 minutes. The cookies will still be a little soft to the touch. NOTE: They will have a better texture if you don't allow the edges brown.
  • 9
    Allow cookies to cool for 1 minute on the cookie sheet; transfer to a wire rack to completely cool.

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