christmas swirl cookies - dee dee's

★★★★★ 4
By Diane Atherton
from 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!!

★★★★★ 4
serves Makes about 4 dozen
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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