Christmas Twirls Cookies
Add a burst of festive cheer to your holiday baking with these delightful Christmas Twirls Cookies! Featuring a striking red-and-white spiral design, these buttery sugar cookies are infused with vanilla and a hint of almond extract for a flavor that’s just as festive as their appearance. The dough is rolled, layered, and shaped into stunning spirals, making them a show-stopping addition to any holiday cookie platter. A sprinkle of green sprinkles around the edges adds an extra touch of seasonal charm. Perfect for gifting, cookie swaps, or simply indulging with loved ones, these cookies are as fun to make as they are to eat. Ready in under an hour and easily customizable, Christmas Twirls Cookies are your go-to recipe for spreading holiday magic, one bite at a time!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 1 large egg
- 3 cups all-purpose flour
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.25 teaspoons red gel food coloring
- 2 tablespoons green sprinkles (optional for garnish)
Instructions
In a large mixing bowl, cream the unsalted butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract, almond extract, and egg until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Do not overmix.
Divide the dough into two equal portions. Leave one half plain. Add red gel food coloring to the other half and knead gently until fully incorporated.
Roll each dough portion between two sheets of parchment paper into a ¼-inch thick rectangle of roughly the same size. Refrigerate both doughs for 30 minutes to make them easier to handle.
Remove the dough from the refrigerator. Peel off the top layer of parchment paper from each dough rectangle.
Carefully place the red dough rectangle on top of the plain dough rectangle. Trim the edges to make a clean rectangle.
Using the parchment paper as a guide, tightly roll the layered dough into a spiral log starting from one long edge. Wrap the log in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Slice the dough log into ¼-inch thick slices and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
If desired, sprinkle green sprinkles around the edges for a festive touch.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just slightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 36 mg | 2% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 9.5 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 18 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
