Christmas Swirled Sugar Cookie

Those of you familiar with the blog these should be starting to look a bit familiar when it comes to my holidays and special occasions. We have made them for Valentines Day and Halloween, and I even made some blue ones for my sisters baby shower! I think that we have officially mastered the recipe and technique of getting the sprinkles around the edge.

This is a double recipe so that you’ll get enough cookies to treat all your friends and family!


  • 2 Cup Softened Butter
  • 2 Cup White Sugar
  • 2 Egg
  • 2 Tbsp Vanilla Extract
  • 1/4 tsp Almond Extract (optional….you can add any flavor to these really! I like to give a sugar cookie a little something extra for taste)
  • 3 tsp Baking Powder
  • 1 tsp salt
  • 6 Cups Flour
  • Bright green and red food coloring
  • 2 packages Christmas red, green and white sprinkles

In a stand mixer beat the butter and sugar until it’s light and fluffy. Add the egg and extracts. Mix well. Add in the salt and baking powder, mix in and then add the flour and mix until you have a crumbly dough.

Split the dough into thirds. Add some red food coloring to one third and bright green to another third and leave the last third plain. To make them manageable to roll out divide each dough in half.

Roll each dough out to 1/4 inch. The easiest way to roll it out is between 2 layers of wax paper

Brush a small amount of water on your bottom dough to help the layers stick together. On a piece of wax paper stack all three layers. Roll the dough long ways, start by almost folding 1/4 inch edge over and then use your wax  paper to assist you in lifting and rolling the dough. Make sure that you are rolling it nice and tight so that it will keep the round shape. Take your time and smooth out any cracks that happens with your fingers.

The best way I’ve found to get the sprinkles on the cookies is to pour your sprinkles a cake pan. Brush a little water on the dough roll and lightly press the cookie roll into the sprinkles on all sides. Wrap the roll up in the cling wrap and place in the fridge for 30 minutes.

Preheat over to 350.

Slice the cookie roll with a sharp thin knife or wire or unflavored dental floss. Arrange on a cookie sheet and bake cookies for 8-10 minutes. You can tell a sugar cookie is done cooking when the cookie doesn’t look moist or shiny. The bottom will be lightly browned.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s