Hello and happy December! I have a whole host of holiday goodies that I’m so excited to share with you all in these coming weeks. Today I’m going to kick it off with a new favorite Christmas cookie recipe.
This recipe takes your basic sugar cookie recipe and Christmas-ifies it with a candy cane swirl of red and white, and a red sugar sprinkle edge.
What I love most about these cookies is how cute and easy they are! They’re slice-and-bake-style, meaning that after rolling up the layers of dough, you chill them for a bit, roll them in sprinkles, and then cut them into 1/4-inch slices and pop them in the oven! This dough can be made in large quantities and stored in the freezer for those last-minute holiday invitations or gifts.
Even though the dough is two different colors, there’s only one base sugar cookie recipe required to make these. Dividing the dough in half and adding red food coloring to half is how you get that perfect red and white swirl.
I picked up some baker’s twine at Michael’s this weekend which just happened to match the cookies and the season’s colors perfectly! It’s perfect for tying up a stack of these cookies. I made a bunch of sweets this weekend and sent them to some friends – this twine was a jolly addition to the box.
Christmas Swirl Sugar Cookies
Prep time: 15 minutes (plus 1 hour of chill time)
Cook time: 20 minutes
Yield: 20 cookies
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups flour
- Red food coloring
- Red sugar sprinkles
- In the bowl of your stand mixer, cream together the butter and sugar at high speed for two minutes. On medium speed, add the eggs and vanilla.
- In a separate bowl, whisk together the salt, baking powder, and flour.
- With your stand mixer on low speed, slowly add the dry ingredients to the wet ingredients. Turn the mixer up to medium-high speed for a minute and beat until the dough is well-formed.
- Split the dough in half and remove half from the bowl. To the remaining dough in the bowl, add the red food coloring and beat until evenly-colored.
- On a lightly floured surface, roll out the white dough to 9-by-16 inch rectangle, place it between two sheets of wax or parchment paper, and freeze for 15 minutes. Repeat this process with the red dough.
- After fifteen minutes, place the red dough on your counter, remove the top layer of parchment paper, and place the white dough evenly on top. Trim off any overhanging dough, then carefully roll up dough starting on the long end. Pour your sprinkles on to a baking sheet that has edges, and roll the log of dough until the outside is sprinkle-covered.
- Wrap the log in parchment paper and chill for an hour. Preheat your oven to 350*F and line a cookie sheet with parchment paper. Slice the log of dough into 1/4 inch cookies and place two inches apart. Bake for 12 minutes and enjoy!