Swirled Christmas Cookies

ByDeShawn Ellis
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Why Make This Recipe

Swirled Christmas Cookies are a fun and festive treat that add a splash of color to your holiday baking. They are not only delicious but also visually appealing, making them perfect for sharing with family and friends. The combination of buttery sweetness with a hint of almond flavor creates a delightful taste that everyone will enjoy. Plus, making these cookies can be a great activity to do with kids or loved ones, bringing everyone together during the holidays.

How to Make Swirled Christmas Cookies

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Food coloring (red and green)
  • Powdered sugar for dusting (optional)

Directions

  1. Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, and salt.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and almond extract.
  4. Gradually add the flour mixture until well combined.
  5. Divide the dough into two bowls. Add red food coloring to one and green food coloring to the other, mixing until you achieve the desired colors.
  6. Roll out each colored dough between parchment paper to about 1/4-inch thickness.
  7. Layer the red and green doughs on top of each other and roll them up tightly to create a log.
  8. Slice the log into rounds and place them on a baking sheet lined with parchment paper.
  9. Bake for 8-10 minutes or until the edges are lightly golden.
  10. Let cool on a wire rack. Dust with powdered sugar if desired.

How to Serve Swirled Christmas Cookies

These cookies are best served fresh, but they can also be enjoyed a few days after baking. You can present them on a festive platter or in a colorful box as a gift. They go wonderfully with a glass of milk, hot cocoa, or your favorite holiday beverage.

How to Store Swirled Christmas Cookies

To keep the cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the undecorated cookies for up to three months. Just be sure to wrap them well in plastic wrap or a freezer-safe bag.

Tips to Make Swirled Christmas Cookies

  • Make sure your butter is softened but not melted for the best texture.
  • Let the dough chill in the refrigerator for about 30 minutes before rolling it out to make it easier to handle.
  • If you want to get creative, try adding sprinkles or other decorations on top before baking.

Variations

Feel free to experiment with different colors using food coloring to create unique cookie swirls. You can also substitute the almond extract with other flavors, such as peppermint or orange, for a different twist.

FAQs

Can I use margarine instead of butter?
Yes, margarine can be used instead of butter, but it may change the taste and texture slightly.

Is it necessary to use food coloring?
No, the cookies can be made without food coloring. They will still be delicious but will have a plain look.

Can I freeze the cookie dough?
Yes, you can freeze the rolled-up log of dough. Just wrap it tightly in plastic wrap and store it in the freezer for up to three months. Thaw in the fridge before slicing and baking.

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Swirled Christmas Cookies

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Fun and festive swirled cookies perfect for holiday baking and sharing.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Food coloring (red and green)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the egg, vanilla extract, and almond extract.
  5. Gradually add the flour mixture until well combined.
  6. Divide the dough into two bowls. Add red food coloring to one and green food coloring to the other, mixing until you achieve the desired colors.
  7. Roll out each colored dough between parchment paper to about 1/4-inch thickness.
  8. Layer the red and green doughs on top of each other and roll them up tightly to create a log.
  9. Slice the log into rounds and place them on a baking sheet lined with parchment paper.
  10. Bake for 8-10 minutes or until the edges are lightly golden.
  11. Let cool on a wire rack. Dust with powdered sugar if desired.

Notes

Store cookies in an airtight container at room temperature for up to one week, or freeze undecorated cookies for up to three months.

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 2 cookies
  • Calories: 120
  • Sugar: 8g
  • Sodium: 50mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 20mg

Keywords: Christmas cookies, holiday baking, swirled cookies, festive treats

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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