Name: Swirled Christmas Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 1 h 31 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour; ½ teaspoon baking powder; ¼ teaspoon salt; Red gel food coloring; Green gel food coloring; ½ cup holiday sprinkles or sanding sugar

Whimsical, vibrant, and downright festive, Swirled Christmas Cookies are the edible highlight of the season. These buttery sugar cookies showcase a mesmerizing swirl of red, white, and green, bringing instant cheer to your dessert table. Each bite is soft, melt-in-your-mouth perfection with just the right crunch of sugar on the outside. They’re as fun to make as they are to eat, perfect for holiday baking with the kids or gifting in cookie boxes.

Made with a classic sugar cookie dough, these cookies roll up into eye-catching spirals and are adorned with festive sprinkles. Whether you’re hosting a Christmas party, baking for a cookie exchange, or looking for a creative afternoon activity, these swirled cookies make the holiday magic happen.

Why You’ll Love This Swirled Christmas Cookies Recipe

Festive and fun: These colorful spirals are guaranteed to be the stars of your cookie tray.
Kid-friendly: The dough is easy to color and roll out, making it great for baking with little ones.
Make-ahead option: You can chill or freeze the dough in advance for holiday prep.
Soft and buttery texture: They deliver on flavor, not just looks.

What Kind of Food Coloring Should I Use?

For the boldest and most vibrant red and green swirls, gel food coloring works best. Unlike liquid dyes, gels won’t water down your dough. Brands like AmeriColor and Wilton offer rich hues that really pop once baked. If you prefer natural options, plant-based food dyes also work, though the colors will be slightly more muted.

Ingredients for the Swirled Christmas Cookies

To make the magic happen, you’ll need just a handful of simple baking staples:

Unsalted Butter: The base of these cookies, it adds richness and helps the dough hold its shape.
Granulated Sugar: Provides the sweetness and creates a slightly crisp exterior when rolled in extra sugar.
Egg: Binds the dough and contributes to that soft, chewy bite.
Vanilla Extract: Adds classic sugar cookie flavor.
All-Purpose Flour: Gives structure to the cookies.
Baking Powder: A touch of leavening to keep the cookies tender but not puffy.
Salt: Enhances all the other flavors.
Gel Food Coloring: Red and green for that holiday flair.
Holiday Sprinkles or Sanding Sugar: Adds sparkle and a little crunch.

How To Make the Swirled Christmas Cookies

Step 1: Cream the Butter and Sugar

In a large bowl, beat the butter and sugar together until light and fluffy. This step helps give the cookies their soft texture.

Step 2: Add Egg and Vanilla

Mix in the egg and vanilla extract, combining until smooth and well incorporated.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until a dough forms.

Step 4: Divide and Tint the Dough

Split the dough into three equal parts. Leave one plain, then tint the second with red gel food coloring and the third with green.

Step 5: Roll and Stack

Roll each portion into a rectangle (about 1/4 inch thick). Stack the layers carefully, then gently roll them up into a tight log. Wrap in plastic wrap and refrigerate for at least 1 hour.

Step 6: Slice and Sprinkle

Preheat the oven to 350°F. Slice the chilled dough into 1/4-inch rounds, and dip the edges into holiday sprinkles or sanding sugar.

Step 7: Bake

Place cookies on a lined baking sheet and bake for 9–11 minutes, until just set. Let them cool on the pan for 2 minutes before transferring to a wire rack.

How to Serve and Store Swirled Christmas Cookies

These cookies are ideal for holiday parties, cookie exchanges, or cozy nights with hot cocoa. They make about 36 cookies, feeding around 12 guests (assuming 3 per person).

Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months. To freeze the dough, wrap the log tightly in plastic and store it in a freezer bag. Thaw slightly before slicing.