Spiral Christmas Sugar Cookies

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These Spiral Christmas Sugar Cookies are soft and chewy and packed with festive colors!

These Spiral Christmas Sugar Cookies got us all in the festive spirit today. It’s all the deliciousness of our usual soft cream cheese sugar cookies, but in a spiralized, colorful and festive Christmas version, complete with sprinkles. Now, we don’t usually like sprinkles, but in this case we’ll make an exception. Sprinkles on the edges of this fudge cookie add a delicious crunch. These cookies have become an annual family tradition that everyone looks forward to.

Can I make spiral Christmas sugar cookies without a stand mixer?

Yes, you can make these with a stand mixer or hand mixer.

How should I dispose of the waste?

We never waste a good cookie. Just roll them into balls, flatten them, and bake. Each cookie ends in a different and fun design and kids love them.

Almond Extract:

This sugar cookie recipe has a mild flavor. For a richer flavor, double the amount of almond extract. That extra 1/4 teaspoon of almond extract may seem like a small amount, but it packs a punch. If you are allergic or don’t like almond extract, you can simply leave it out or replace it with more vanilla extract.

Stack of spiral Christmas sugar cookies with red, green and white swirls rolled into green, red and white sprinkles

Storage Instructions:

Sugar cookies should be stored in an airtight container to keep them from drying out. Just be sure to let them cool completely before storing to prevent condensation from forming. A large plastic tupperware or resealable plastic bag will work well so they will keep for up to 5 days.

If you liked this recipe, you might be interested in these other delicious holiday cookie recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Stack of spiral Christmas sugar cookies with red, green and white swirls rolled into green, red and white sprinkles

These Spiral Christmas Sugar Cookies are soft and chewy and packed with festive colors!

Preparation time 1 Hour 15 minute

cooking time 10 minute

total time 1 Hour 25 minute

raw material

  • 1 cup salted butter soften
  • 1 1/4 cup sugar
  • 1/4 cup cream cheese soften
  • 2 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 big egg
  • 3 cup all purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon Salt
  • 1/4 teaspoon baking soda
  • red food coloring
  • green food coloring
  • Red green and white sprinkles

instruct

  • In the bowl of a stand mixer, using the whisk attachment, cream the butter, sugar, and cream cheese until light and fluffy. Combine the corn syrup, vanilla, almond extract, and eggs, scraping the sides and bottom of the bowl to incorporate everything.

  • Switch the mixer attachment to the paddle or dough hook. Add the flour, baking powder, salt and baking soda until everything is combined.

  • Divide dough into 3 equal parts. Reserve 1 block, wrap in plastic wrap and refrigerate. For the remaining two pieces, dye one piece the desired color with red food coloring and the other piece with green food coloring until desired color is achieved. Wrap in plastic wrap and refrigerate for 1 hour.

  • Preheat oven to 375 degrees. Lightly grease or line a baking sheet with parchment paper.

  • Working one at a time, roll out each colored portion of dough on a lightly floured surface into a rectangle about 1/8-inch thick. Try to keep each part of the dough in the same shape. Stack the dough pieces together, then trim excess dough into rectangles. Save the scrap. Lightly roll the dough with a rolling pin to seal it together. Starting with the long sides, roll the dough together tightly. Cut individual cookies about 1/4 inch to 1/2 inch thick. Roll edges into sprinkles and place on prepared baking sheet.

  • Bake in preheated oven for about 10 minutes. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Calories: 181kcal | carbohydrate: twenty threeG | protein: 2G | fat: 8G | Saturated fat: 5G | cholesterol: 29mg | sodium: 163mg | Potassium: 41mg | sugar: 11G | Vitamin A: 280unit | calcium: 15mg | iron: 0.8mg