Christmas Swirl Sprinkle Cookies

These buttery slice-and-bake cookies feature a striking swirl pattern and cute sprinkles on all the edges. They are a festive and cheery Christmas cookie recipe your family will love!

Does your family make cookies for Christmas? The family I grew up in never had that tradition, but in my husband’s family, cookies are a BIG deal at Christmas. My amazing mother-in-law makes around 40 dozen cookies every year. No joke. And Christmas cookies are special… the recipes are only made at Christmas and everyone has their favorite variety that they beg for.

This year, since we are spending Christmas with my family, my husband asked my mom if he could make cookies at her house. And that’s when I realized how important cookies are to my husband at Christmastime. And that means I need to start building a collection of cookies for when I am the one making 40 dozen cookies.

So I tried a new cookie recipe and it was fabulous. They look so fancy and hard to make, but they are easy. I love recipes like that—they trick people in to thinking I am an amazing cook. haha.

I rolled the dough out between pieces of plastic wrap sprinkled with powdered sugar because I didn’t have wax paper. I stuck the dough in the freezer to chill so it only took about 25 minutes the first time and 15 minutes the second time. The dough was surprisingly easy to work with, but I did add a little extra flour. I love that it’s a slice and bake cookie…makes it so much easier than roll-out cookies. The recipe does not make a ton… I only got 22. The biggest surprise for me was that the finished cookie is not a soft sugar cookie, but more of a butter cookie and it’s not uber-sweet. Next time I may add more vanilla, orange peel or a dash of cinnamon just to add more flavor.

2 cups all purpose flour, plus possibly a few more tablespoons
1/2 tsp baking powder
1/4 tsp salt
2/3 cup powdered sugar
1/4 cup granulated sugar
1 1/4 cup unsalted butter (cut in chunks)
1 tsp vanilla extract
food coloring (I used red and green)
1 1/2 cup holiday sprinkles

1. In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.

2. Gradually add butter chunks and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.

3. Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. I used red in one half and green in the other. Mix until the color is spread out evenly.

4. Roll out each portion of dough between two sheets of wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick. Slide both on to a cookie sheet and chill in the refrigerator for at least 2 hours.

5. When firm, remove the top sheets of wax paper from both. Brush the first color of dough lightly with water using a pastry brush. Then flip second color on top of the first so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small pairing knife, trim the edges of the dough to make straight, even lines.

6. Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it’s ready, begin rolling the long side of dough into a swirl, jelly-roll style. If the outer layer of uncolored dough tears a bit, just pinch and press the dough back together and keep rolling.

7. Gently lift the dough log onto the sprinkles and cover the outside of the log completely with sprinkles. Wrap in plastic wrap tightly. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)

8. Slice the dough into 1/4-1/8 inch slices and bake on silicone lined baking sheets. Bake at 350 for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling. Store in an air-tight container for up to five days.

I am very happy with this recipe and I think it wins a spot in my Christmas cookie line up. I took them to a church Christmas party and they were the first dessert on the buffet table to disappear! That’s always a good sign.

Any suggestions for must-make Christmas cookies? What cookies are traditions in your family?

This year we ended up making Chocolate Chip Cookies, Oatmeal Scotchies, Devil Dogs, Cocosellas, Sugar Cookies and Peanut Butter Cup Cookies. Yum!

Christmas Swirl Cookies

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Ingredients

 

• 2 cups all purpose flour plus possibly a few more tablespoons
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup powdered sugar
• 1/4 cup granulated sugar
• 1 1/4 cup unsalted butter cut in chunks
• 1 tsp vanilla extract
• food coloring I used red and green
• 1 1/2 cup holiday sprinkles

Instructions

• In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.
• Gradually add butter chunks and continue mixing. Add in vanilla extract. At this point, your dough will form a ball on your paddle.
• Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. I used red in one half and green in the other. Mix until the color is spread out evenly.
• Roll out each portion of dough between two sheets of wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick. Slide both on to a cookie sheet and chill in the refrigerator for at least 2 hours.
• When firm, remove the top sheets of wax paper from both. Brush the first color of dough lightly with water using a pastry brush. Then flip second color on top of the first so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small pairing knife, trim the edges of the dough to make straight, even lines.
• Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it’s ready, begin rolling the long side of dough into a swirl, jelly-roll style. If the outer layer of uncolored dough tears a bit, just pinch and press the dough back together and keep rolling.
• Gently lift the dough log onto the sprinkles and cover the outside of the log completely with sprinkles. Wrap in plastic wrap tightly. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)
• Slice the dough into 1/4-1/8 inch slices and bake on silicone lined baking sheets. Bake at 350 for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling. Store in an air-tight container for up to five days.

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