Swirled Christmas Cookies are a colorful treat that combines rich almond and vanilla flavors, perfect for holiday gatherings and gift boxes.
Author:inass sped
Prep Time:30 minutes
Cook Time:12-14 minutes
Total Time:89 minutes
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup Unsalted Butter
1.25 cups Granulated Sugar
1 large Egg
2 teaspoons Almond Extract
1 teaspoon Vanilla Extract or Vanilla Bean Paste
3 cups All-Purpose Flour
1 teaspoon Cornstarch
1 teaspoon Baking Powder
1 teaspoon Fine Salt
1 cup Christmas Sprinkles
Gel Food Coloring (Red & Green)
Instructions
In a large mixing bowl, use an electric mixer to beat together 1 cup of unsalted butter and 1 1/4 cups of granulated sugar on medium speed for about 2 minutes until fluffy.
Add 1 large egg, 2 teaspoons of almond extract, and 1 teaspoon of vanilla extract to the butter and sugar mixture. Mix on low speed until combined.
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of cornstarch, 1 teaspoon of baking powder, and 1 teaspoon of fine salt. Gradually mix into wet ingredients.
Divide the cookie dough into three equal portions; color one portion red and another green, leaving one uncolored. Knead colors into the dough and chill for at least 30 minutes.
After chilling, roll the colored dough into rectangles measuring approximately 7×12 inches. Layer them in the order of green, white, and red, then roll tightly into a log.
Roll the formed cookie log in 1 cup of Christmas sprinkles until coated evenly.
Chill the cookie log again for about 15 minutes, then slice into cookies of about 1/3 inch thick.
Preheat oven to 350°F (175°C). Place cookie slices on baking sheets and bake for 12-14 minutes, rotating halfway through.
Cool on the pan for about 15 minutes before transferring to a wire rack to cool completely.
Notes
Substitute margarine for a dairy-free option.
Use unsweetened applesauce for a vegan option.
Replace all-purpose flour with gluten-free blend if needed.