Swirled Christmas Cookies

Save this recipe on:

These festive Swirled Christmas Cookies are a holiday showstopper, with their beautiful red and green spirals and sparkling sugar topping. But they’re not just about looks—these buttery, tender sugar cookies melt in your mouth with every bite. Whether you’re baking for a cookie exchange, a Christmas party, or just to make your kitchen smell like the holidays, these cookies are a cheerful way to spread joy.

The swirls are created by layering colorful doughs together and rolling them up like a cinnamon roll. Once sliced and baked, they reveal vibrant pinwheel patterns that are as fun to make as they are to eat. They’re the perfect baking project for kids or anyone who loves holiday traditions with a creative twist.

Why You’ll Love This Swirled Christmas Cookies Recipe

These cookies are more than just pretty—they’re soft, buttery, and perfectly sweet. The swirl design gives them a whimsical touch that instantly brightens up any holiday dessert tray. They also store well, making them a great make-ahead treat. Whether you’re gifting them or serving them at home, they’re guaranteed to make spirits bright.

Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make Swirled Christmas Cookies, you’ll need a stand mixer or hand mixer for creaming the dough, which is essential for achieving that soft, fluffy texture. A rolling pin is critical for evenly flattening the dough layers before swirling. You’ll also want parchment paper for rolling and chilling the dough, and a sharp serrated knife for slicing clean cookie rounds. Food coloring gel (not liquid) ensures vibrant swirls without changing the dough texture.

Preparation Tips

For the most striking swirl pattern, chill the dough layers thoroughly before rolling them together. Don’t skip the parchment paper—it makes transferring and rolling the dough much easier. When slicing the cookie log, use a gentle sawing motion to maintain the swirl design. And for extra sparkle, roll the dough log in colored sugar before slicing. That simple touch makes a big impact on both flavor and presentation.

---

Ingredients for this Swirled Christmas Cookies Recipe

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tablespoon milk
• 1 1/2 teaspoons pure vanilla extract
• Red gel food coloring
• Green gel food coloring
• 1/4 cup sanding sugar (red, green, or white) for decoration

---

Step 1: Prepare the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, and salt. This step helps evenly distribute the leavening agent and ensures your cookies bake with a uniform texture.

---

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar using a stand or hand mixer on medium speed for about 2–3 minutes, until the mixture is light and fluffy. This process traps air, giving the cookies their soft and tender bite.

---

Step 3: Add Egg, Milk, and Vanilla

Beat in the egg, milk, and vanilla extract to the butter mixture. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.

---

Step 4: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients. Mix just until the dough comes together. Do not overmix—stop once no streaks of flour remain. Overmixing can lead to tough cookies.

---

Step 5: Divide and Color the Dough

Divide the dough into three equal parts. Leave one part plain (this will be the white portion of the swirl). Color one portion with red gel food coloring and the other with green gel food coloring. Knead each portion gently until the color is uniform.

---

Step 6: Roll Out the Dough Layers

Roll each colored dough portion into a rectangle about 1/4 inch thick, between sheets of parchment paper. Chill the dough sheets in the refrigerator for at least 30 minutes to firm up.

---

Step 7: Assemble the Swirl

Peel the chilled dough sheets from parchment paper and stack them: white on bottom, then red, then green. Gently press the layers together and trim the edges for a clean rectangle. Starting from the short side, roll the dough tightly into a log.

---

Step 8: Chill and Coat in Sugar

Wrap the cookie log in parchment or plastic wrap and refrigerate for at least 2 hours or freeze for 30–45 minutes until firm. Once chilled, roll the log in sanding sugar for a festive sparkle.

---

Step 9: Slice and Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a serrated knife, slice the dough log into 1/4-inch thick rounds. Place them about 1 inch apart on the baking sheets.

---

Step 10: Bake and Cool

Bake for 9–11 minutes or until the edges are just beginning to turn golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your beautiful holiday swirl cookies!

---

Notes

For best results, make sure your butter is properly softened—slightly cool to the touch, not melted. This ensures the cookies hold their shape while baking. Using gel food coloring is key; it delivers vibrant color without altering dough consistency. Also, chilling the dough at every stage helps the cookies slice cleanly and bake evenly without spreading too much.

---

Watch Out for These Mistakes While Cooking

One common mistake is not chilling the dough long enough. If the dough is too soft, the layers can smear or the cookies may lose their shape during slicing or baking. Overmixing the dough can also make the cookies tough, so mix only until the flour is just incorporated. Avoid using liquid food coloring as it can make the dough too wet and hard to handle. Finally, slicing the cookies with a dull knife will ruin the clean swirl—always use a sharp serrated knife.

---

Storage Instructions

Store Swirled Christmas Cookies in an airtight container at room temperature for up to 1 week. To keep them extra fresh, you can place a slice of bread in the container to maintain moisture. These cookies also freeze beautifully—freeze the dough log before slicing for up to 3 months, or freeze the baked cookies in layers separated by parchment for up to 2 months.

---

Estimated Nutrition (per cookie, approx.)

• Calories: 130
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 45mg
• Carbohydrates: 18g
• Fiber: 0g
• Sugar: 8g
• Protein: 1g

---

Frequently Asked Questions

What kind of food coloring should I use?

Use gel-based food coloring for vibrant results without altering the dough texture.

Can I make the dough ahead of time?

Yes! The dough can be made up to 3 days in advance and kept refrigerated. It can also be frozen for longer storage.

How do I get perfect swirl slices?

Chill the dough thoroughly and use a sharp serrated knife with a gentle sawing motion.

Can I use different colors?

Absolutely! Swap in blue, gold, or any festive colors for other celebrations or themes.

Why are my cookies spreading too much?

Most likely, the dough wasn’t chilled long enough. Always chill before slicing and again before baking.

Can I add flavoring to the dough?

Yes! You can add almond, peppermint, or citrus extract for extra flavor.

How can I make these cookies gluten-free?

Use a high-quality 1:1 gluten-free flour blend. The texture may vary slightly, but it works well.

Do I have to use sanding sugar?

No, it’s optional—but it does add a beautiful sparkle and a slight crunch that many love.

---

Conclusion

Swirled Christmas Cookies are a joyful, colorful treat that adds instant holiday magic to any celebration. With their vibrant pinwheel design and tender, buttery bite, they’re as delightful to look at as they are to eat. By following a few key techniques—like chilling the dough and using the right tools—you’ll end up with bakery-worthy cookies that impress everyone around the table. Happy holiday baking!

---

Print

Save this recipe on: