How to Cook Perfect Sugar Swirl Cookies

Sugar Swirl Cookies. Sugar Swirl Cookies. featured in Colorful Cookies. These Christmas Swirl Sugar Cookies are delicious and although they look rather impressive (insert pat on the back here) they are actually really simple. These sugar cookies are delicately soft and are so good with a swirl of pink buttercream on top!

These sugar swirl cookies are a great treat for any visitors you might get over the holidays. Just remember to make enough for everyone! This Sugar Cookie Icing is buttery sweet and made in minutes. You can have Sugar Swirl Cookies using 10 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Sugar Swirl Cookies

It's 3/4 cup of unsalted butter (softened).
Prepare 3/4 cup of white sugar.
Prepare 1 of egg (room temperature).
You need 2 tsp of vanilla extract.
Prepare 1/4 tsp of almond extract (for extra flavor, if you have it).
Prepare 2 1/4 cups of flour.
It's 1/2 tsp of baking powder.
Prepare 1/4 tsp of salt.
Prepare of Food coloring of your choice.
You need of Sprinkles.

Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles. Swirl Cookies are always a favorite whenever I take them to a friend or family gathering. They shouldn't miss the Christmas cookie platter as they are simply irresistable. Beautiful delicate sugar cookie with red swirls of raspberry/coconut/walnut filling.

Sugar Swirl Cookies step by step

Start by beating the butter until it is creamy and smooth.
Add sugar and beat on high until smooth.
Then add your egg, vanilla and almond extract. Beat until fully blended.
In a separate bowl, mix together your flour, baking powder and salt..
Slowly start to mix your flour mixture in with your wet ingredients, a little at a time..
Once your dough is formed, devide it into 2. Set one half side and add your food coloring to the other half. (I added about 8 drops to get the color green that I wanted. You'll have to add a little at a time until you're satisfied with the color.).
Once your colored dough is blended, roll both batches of dough into a ball, cover with plastic wrap and let cool in your fridge for 30 mins..
When finished cooling, roll both balls of dough flat, into a rectangular shape. Try to keep them the same size and shape. Once they are rolled out, put one on top of the other and slightly roll again with rolling pin..
Then roll your dough into a "log.".
Cover with plastic wrap and cool for another 30 minutes.
Once cooled, roll your log of dough into your sprinkles..
Cover in plastic wrap and cool again, for 20 minutes..
Cut log every half inch.
Place your cookies on parchment paper and bake on 350° for 10 minutes..
Let cool for 30 minutes..
Enjoy!!.

Photo by Kristen of Dine & Dish. One of my favorite things about When I shared the Ti e-Dyed Sugar Cookie Recipe on Dine & Dish, I knew then I wanted to create. These Cinnamon Sugar Swirl Cupcakes are a dream of mine come true! There's cinnamon in the cupcake batter and layers of cinnamon sugar in the cupcake! The trick to these rainbow-inspired cookies is in the layers.