Swirled Christmas Cookies Recipe

Introduction

These Swirled Christmas Cookies bring together a delightful mix of vanilla and cocoa doughs, creating a festive swirl perfect for holiday gatherings. Soft, buttery, and beautifully decorated, they make a charming treat that’s as fun to make as it is to eat.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar (for decoration)
• Red and green sprinkles (for decoration)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Step 4: Add the egg, egg yolk, and vanilla extract to the butter mixture and mix until well combined.
5. Step 5: Gradually add the flour mixture to the wet ingredients, blending until just combined. Do not overmix.
6. Step 6: Divide the dough into two equal portions. Add cocoa powder to one half, mixing until evenly incorporated. The other half will remain plain.
7. Step 7: On a lightly floured surface, place one dough half in the center of a piece of plastic wrap. Shape it into a log and wrap it securely. Repeat with the second dough half. Refrigerate both logs for at least 1 hour or until firm.
8. Step 8: Once chilled, remove the dough from the refrigerator and roll each log out into a rectangular shape, about 1/4 inch thick.
9. Step 9: Lay the cocoa dough rectangle over the plain dough rectangle. Starting from one end, gently roll the dough tightly into a log.
10. Step 10: Wrap the swirled log in plastic wrap and refrigerate again for 1 hour.
11. Step 11: Remove the log from the refrigerator and cut it into 1/4-inch thick slices. Place the cookies on the prepared baking sheets with a little space between them.
12. Step 12: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
13. Step 13: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
14. Step 14: Once cool, dust the cookies with powdered sugar and sprinkle with red and green sprinkles to add festive decoration.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or nutmeg to the dough.
• Use peppermint-flavored sprinkles or crushed candy canes instead of the traditional red and green for a minty twist.
• If you prefer a softer cookie, bake for the lower end of the time range and remove as soon as edges turn golden.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. To refresh, warm gently in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit additional salt in the recipe to avoid overly salty cookies.

How do I prevent the dough from sticking while rolling?

Lightly flour your rolling surface and rolling pin, and if needed, chill the dough a bit longer before rolling to make it easier to handle.

Swirled Christmas Cookies Recipe

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★★★★★

4.8 from 136 reviews

These Swirled Christmas Cookies are festive, buttery, and beautifully marbled with chocolate, making them perfect for holiday gatherings. The cookies combine a classic vanilla dough with a rich cocoa swirl, decorated with powdered sugar and colorful sprinkles to add a cheerful holiday touch.

• Author: lina
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 37 minutes
• Yield: About 36–40 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsweetened cocoa powder

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk

For Decoration

• 2 cups powdered sugar
• Red and green sprinkles

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies do not stick during baking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for later use.
3. Cream butter and sugars: In a large bowl, use a mixer to cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 3 to 4 minutes.
4. Add eggs and vanilla: Incorporate the egg, egg yolk, and vanilla extract into the butter-sugar mixture. Mix until all ingredients are well combined.
5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
6. Divide dough and add cocoa: Split the dough into two equal parts. Stir the cocoa powder into one half until evenly mixed, leaving the other half plain.
7. Form and chill dough logs: On a lightly floured surface, shape each half into a log using plastic wrap to form around the dough securely. Refrigerate both logs for at least 1 hour until firm.
8. Roll out dough logs: Remove dough logs from the refrigerator and roll each into a rectangular shape about 1/4 inch thick.
9. Create swirled dough: Place the cocoa dough rectangle on top of the plain dough rectangle. Starting at one end, roll the two dough layers tightly together into a log once more.
10. Chill the assembled log: Wrap the combined swirled dough log in plastic wrap and refrigerate again for 1 hour to firm up before slicing.
11. Reheat oven if needed: Ensure the oven is preheated to 350°F (175°C) before baking the cookies.
12. Slice and arrange cookies: Cut the swirled dough log into 1/4-inch thick slices and place them on the prepared baking sheets, leaving some space between each cookie for spreading.
13. Bake cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, indicating they are cooked through.
14. Cool cookies: Let the baked cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely.
15. Add festive decoration: Once cooled, dust the cookies with powdered sugar and sprinkle with red and green sprinkles to complete their festive holiday look.

Notes

• Be careful not to overmix the dough to maintain tender cookies.
• Chilling the dough logs is crucial for clean, defined swirls and easier slicing.
• You can store the dough logs in the refrigerator for up to 2 days before baking.
• Decorate the cookies once they are completely cool to prevent sprinkles from melting or sliding off.
• These cookies keep well in an airtight container at room temperature for up to 1 week.

Keywords: Swirled Christmas Cookies, festive cookies, holiday cookies, chocolate swirl cookies, vanilla chocolate cookies, Christmas baking, holiday treats, butter cookies