Before you write these cookies off as being “too difficult”, let me reassure you… they’re not that hard! All it takes is a little extra effort and you will have these stunning Christmas cookies to give to family and friends or to display on your Christmas party table. Not only can you make these swirled cookies with Christmas colors, but you can even change them up for Valentine’s Day, July 4th, Halloween, etc. I will forewarn you on the sprinkles, however. Being a little distracted while making multiple dishes for our Christmas party, I was not really paying attention to details while cooking. Grabbing the first cookie sheet out of the cabinet, I happened to grab one without any edges. BIG. MISTAKE. While transporting this beautiful log of cookie dough, surrounded in brightly colored sprinkles, I happened to bump one of our kitchen chairs. And yup. You guessed it. Rainbow sprinkles quickly adorned every square inch of our kitchen. And for some unknown reason, our dog, Tevah, did not appear to have any interest AT ALL in licking up these delicious, tiny balls of sugar. Instead, the vacuum cleaner and broom were my only weapons to tackle the multi-colored floor. After about 30 minutes of clean-up I thought I had found every last one of them. But even now, a week later, I see a couple in a distant corner, coloring my floor. So please, USE A COOKIE SHEET WITH EDGES when you’re rolling your dough in the sprinkles. It will save you a lot of time! Hope you enjoy!
Christmas Swirl Sprinkle Cookies
Santa will love these Christmas cookies.
- 1 c. butter softened
- 1 c. sugar white
- 2 c. white rice flour
- 1 c. tapioca starch
- 1 ½ t. xanthan gum
- Or 3 c. all purpose flour instead of the above 3 ingredients
- ½ t. salt
- 1 ½ t. baking powder
- 1 egg
- ½ t. vanilla extract
- ½ t. almond extract
- 1 container rainbow sprinkles
- Red and Green food coloring
- Preheat oven to 325 degrees.
- In a stand mixer, combine butter and sugar and beat until light and fluffy.
- In a separate bowl combine flour, starch, gum, salt and baking powder. Slowly add in half of the dry ingredients to the butter/sugar.
- Once half is added, add in egg and extracts. Continue adding in the remaining of the dry ingredients until well combined.
- Divide dough in half. Add enough red and green food coloring to each batch until desired color is reached. (I used about ½ bottle of each.)
- Roll each color of dough on a piece of wax/parchment paper into an 8 inch by 12 inch rectangle.
- Once each rectangle is made, layer one on top of the other and push slightly into each other. Refrigerate for about 15 minutes.
- Remove from refrigerator and begin rolling (hot dog style) with the long side. (As if you’re rolling to make cinnamon rolls). Roll log in the container or rainbow sprinkles, coating all sides of the log. Refrigerate for at least 2 more hours.
- When ready to bake, slice log into 30 equal slices. Place 15 on a cookie sheet (they do not really spread) and bake for 10-12 minutes. Enjoy!