If you want festive treats without hours in the kitchen, you’ve found your solution. Swirled christmas cookies fuse two colors into a candy-striped pattern that looks store-bought but feels homemade. Perfect for busy families, these cookies bake up quickly and preserve that classic holiday vibe. In this guide, you’ll get simple steps, friendly tips, and smart swaps so you can bake your batch with confidence this season.
Why You’ll Love This Swirled Christmas Cookies
- Quick to make, with a simple dough and no fancy equipment.
- Visually impressive swirls that wow with minimal effort.
- Beginner-friendly steps that build confidence while you bake.
- Flexible colors for any holiday palette or occasion.
- Cookies stay tender enough for gifting or a cozy dessert platter.
Ingredients + Notes/Substitutions
For these swirled christmas cookies, gather the following:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 1/2 cups all-purpose flour
- Red gel food coloring
- Green gel food coloring
- 2 large egg whites
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp water
Notes and substitutions
- Understanding the distinctions between various types of food coloring for baking can significantly impact the visual outcome of your baked goods.
- Gel coloring yields vibrant stripes; you can swap in other colors to fit your theme.
- For a dairy-free option, use a plant-based butter substitute and skip the egg in the glaze, replacing with a splash of non-dairy milk if needed.
- If you don’t have powdered sugar on hand, you can whisk a small amount of cornstarch into granulated sugar for a pinch of texture in the glaze.
Instructions
In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar. Stir in the egg and vanilla extract. Add the all-purpose flour, baking powder, and salt. Mix until a dough forms. Divide the dough into three even pieces. Add pink gel food coloring to one piece of dough and mix until evenly colored. Add green gel food coloring to another piece of dough and mix until evenly colored. Leave the third piece plain. Place each colored dough into a separate piece of plastic wrap and flatten into a disc. Chill the dough in the fridge for 30 minutes.
Once chilled, roll out each piece of dough onto a lightly floured surface into a 1/4-inch thick rectangle (about 8 x 10 inches). Gently brush the top of the plain dough with a thin layer of water. Carefully place the pink dough on top of the plain dough, aligning the edges. Gently brush the top of the pink dough with a thin layer of water. Carefully place the green dough on top of the pink dough, aligning the edges. Starting from one of the longer sides, carefully roll the layered dough into a tight log. Wrap the dough log tightly in plastic wrap and chill it in the fridge for at least 1 hour, or until firm.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the dough log from the fridge and slice it into 1/4-inch thick rounds. Arrange the cookie slices on the prepared baking sheet, leaving about 1 inch between them. Bake for 9-11 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your festive swirled christmas cookies!
Pro Tips & Troubleshooting
- The science behind chilling cookie dough reveals its crucial role in controlling spread, enhancing flavor, and achieving the desired texture.
- Chill well: the longer the log stays firm, the cleaner the spirals.
- If colors bleed, refrigerate the dough another 20 minutes before rolling.
- Use a sharp knife for clean, even slices.
- If the dough sticks, dust the surface with a touch more flour, not too much.
- For a stronger rainbow effect, chill each color separately before layering.
Serving, Storage, & Variations
Serve these cookies on a holiday platter with a cup of cocoa or coffee.
Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 2 months.
Variations: swap in a different color trio (blue, white, and gold) for a winter wonderland look, or use lemon and white for a sunny twist. You can also turn the dough into mini swirls by chilling a smaller log and cutting thinner rounds.
Nutrition
Approximate per-cookie nutrition (yields about 24 cookies): 120 kcal, 6 g fat, 18 g carbohydrates, 1 g protein.
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Fat | ~6 g |
| Carbohydrates | ~18 g |
| Protein | ~1 g |
FAQ
Can I freeze the dough for later?
Yes. Wrap the dough logs tightly and freeze up to 1 month. Thaw in the fridge overnight before slicing.
How many cookies does this make?
About 24 cookies, depending on the thickness of each slice.
Can I use other colors or flavors?
Absolutely. Swap in any gel color and a complementary vanilla, almond, or citrus extract to suit your theme.
Conclusion
These swirled christmas cookies prove that you don’t need to be a pro baker to create something festive and delicious. With a few simple steps, you get eye-catching cookies that bake up quickly and bake beautifully. Perfect for busy parents and baking newcomers alike, they make holiday moments feel extra special without the hassle. Give them a try, and you’ll have a tasty tradition in no time.
Swirled Christmas Cookies
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 2.5 cups all-purpose flour
- red gel food coloring as needed
- green gel food coloring as needed
Instructions
- In a large bowl, whisk together the softened butter and granulated sugar until smooth. Stir in the egg and vanilla extract. Add the flour and salt, mixing until a soft dough forms.
- Divide the dough into three equal portions. Tint one portion with red gel food coloring and another with green gel food coloring. Leave the third portion plain.
- Wrap each dough portion in plastic wrap, flatten into discs, and refrigerate for 30 minutes.
- Roll each chilled dough portion into a 1/4-inch-thick rectangle. Layer the colored doughs on top of the plain dough, lightly brushing with water between layers to help them stick.
- Starting from the long side, carefully roll the layered dough into a tight log. Wrap and refrigerate for at least 1 hour, until firm.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice the chilled dough log into 1/4-inch rounds and arrange them on the baking sheet.
- Bake for 9–11 minutes, until the edges are just lightly golden. Cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
