These swirled Christmas cookies are sure to be the star of the show in any cookie box!

That swirl is just so eye-catching, and the sprinkled edges give these cookies such a great crunch.

Let’s Make These Swirled Christmas Cookies Together!

To make sure these cookies turn out as amazing as possible, let’s walk through each step together.

Below is a list of equipment I used to make these but feel free to improvise if you don’t have all of these on hand.

Recommended Tools and Equipment

• Stand mixer or electric hand mixer
• 2 large, flat baking sheets
• Parchment paper or silicone baking mat
• Red and green gel food coloring

Step 1: Make the Dough

In a large bowl or the bowl of a stand mixer, beat 1 cup (2 sticks) unsalted butter and 1 1/4 cups granulated sugar and mix on a medium-high speed for a couple of minutes, until the mixture becomes lighter in color.

Add in 1 large egg, 2 tsp almond extract, and 1 tsp vanilla bean paste or vanilla extract. Mix on a medium speed until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula as needed.

Then, add 3 cups of flour, 1 tsp cornstarch, 1 tsp baking powder, and 1 tsp fine salt to the butter mixture and mix at a low speed until it is JUST incorporated.

Scrape the sides and bottom of the bowl with a rubber spatula to make sure everything is properly mixed together.

At this point, the dough should still be pretty thick. Divide the dough into three equal-sized portions (about 10 oz. or 305g each).

Step 2: Color the Dough

Leave one uncolored, and use gel food coloring to color one portion green, and the other red. Wrap each portion of dough in a piece of plastic wrap.

I like to flatten the dough out into a rectangle that’s about 1/3 inch tall to make it easier to roll out once it’s chilled.

Try to make sure the cookie dough portions are similar in size to make it easier to stack them together later.

Step 3: Chill the Dough & Preheat the Oven

Chill the dough in the fridge for about 30 minutes, in the freezer for 10 minutes, or in the fridge overnight.

If you chill the dough overnight, let it sit out at room temperature for about 5 minutes before trying to roll it out. This will make it easier to roll out.

Preheat the oven to 350 F / 175 C 30 minutes before you plan to cut the cookies, and line two large baking sheets with silicone baking mats or parchment paper. Set aside.

Step 4: Layer and Roll the Cookie Dough

Unwrap each portion of cookie dough and lay the plastic wrap flat on your counter. We will be rolling out the cookie dough on the plastic wrap to make cleanup a breeze and to make it easier to cut the cookies.

Roll out each portion of chilled dough to be about 7×12 inches. Lay out a piece of parchment paper, then stack the dough on the parchment paper in the following order: green on bottom, white in the middle, and red on top. Use a rolling pin to gently roll over the stacked cookie dough and stick together.

Trim the edges with a sharp knife to get rid of any uneven parts. Cut one of the long sides at an angle, so that you have slightly less red than green on that edge. This will give the cookies a more defined spiral. Start rolling the cookie dough from this edge.

Carefully roll the cookie dough into a long log with a tight spiral. I find that pulling up the parchment paper and using it to help roll the cookie dough onto itself makes the process easier. Once the cookie dough is rolled, use your finger to gently spread the green cookie dough over the seam and seal the log.

Pour 1 cup of Christmas sprinkles into a rimmed baking sheet and roll/press the cookie dough in the sprinkles until it’s fully coated.

Step 5: Slice the Cookies

Use a sharp knife to slice cookies that are about 1/3 inch thick. The cookie dough should still be cold enough to keep its shape as you cut.

If the log isn’t keeping its shape or looks like it’s getting smushed as you cut it, pop the log into the fridge to firm it up for 15-30 minutes. Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.

The cookies will spread a bit as they bake so they need a little room. Bake one sheet of cookies at a time.

Step 6: Bake the Cookies

Bake for 12-14 minutes on the middle rack of your oven (bake time can vary a lot based on the size and thickness of the cookies).

Rotate the pan halfway through to help them bake more evenly. Keep a close eye on the cookies and be sure to pull them out before the edges start to brown. When in doubt, err on the side of undercooking! The cookies will continue to firm up on the pan as they cool.

The end pieces always end up looking a bit wonky once they’re baked, so I consider those my taste-test cookies!

Let the cookies cool on the pan for 15 minutes, then move them to a wire rack to finish cooling.

Let the baked cookies cool fully on the pan, then enjoy! These can be stored in an airtight container at room temperature for up to 5 days.

Swirled Christmas Cookie Ingredients & Substitutions

While I love this recipe just the way it is, I know you might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• Unsalted Butter – If you only have salted butter, you can use it and omit the salt that this recipe calls for. You can also use vegan butter.
• Granulated Sugar – This recipe turns out best with granulated sugar. I wouldn’t recommend changing the amount or type of sugar or it will impact the spread of the cookies.
• All-Purpose Flour – You can use a gluten-free flour blend if needed in place of the AP flour in this recipe.
• Cornstarch – Cornstarch gives these cookies a tender, soft center and helps control the spread of the cookies. However, it can be omitted if needed.
• Almond Extract – I love this recipe with almond extract, but you can use vanilla or another extract in its place if needed.

How Many Cookies Does This Recipe Make?

This recipe can be used to make about 20 swirled cookies. The yield and bake time will vary based on how thick you choose to cut them.

This recipe can be doubled to increase the yield if needed.

Can I Make These Swirled Christmas Cookies In Advance?

You absolutely can! These cookies can be stored in an airtight container for up to 5 days at room temperature or for up to a month in the freezer.

The cookie dough can be stored in the refrigerator for up to 2 days before being baked. You can also cut the unbaked cookies and store them in an airtight container for up to 2 days.

This cookie dough can also be frozen for up to 1 month if wrapped tightly in plastic wrap and stored in an airtight container. I like to move the cookie dough to the fridge the night before I plan to cut it and bake the cookies.

Tips for Making the Best Swirled Christmas Cookies

• Really cream together the butter and sugar at the start of the recipe. It should become lighter in color and look kind of fluffy once it’s properly creamed together. This will give the cookies a nice, chewy texture.
• Space your cookies about 2 inches apart before baking them. They will spread as they bake.
• Don’t over-bake your cookies! The color of the dough makes it hard to tell when they start to brown, so keep an eye on the texture of the top of the cookie. Even if they seem a bit soft coming out of the oven, they will continue to bake and set on the tray once they’re out of the oven.
• Use gel food coloring to color the dough. Liquid food coloring can throw off the consistency of the dough and make it harder to portion and roll out.

Let Me Know What You Think!

If you make these swirled Christmas cookies, I’d love to hear your thoughts! Please leave a rating and comment below.

Or if you share on social media, tag me @chelsweets and use #chelsweets so I can see your delicious creations!

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