Spiral Christmas Cookies: Learn how to make these easy melt in your mouth three colored Spiral Christmas Sugar Cookies. With lots of tips and tricks too!

Tip:

How to Transform these fun Cookies into a Kids Christmas Party Cookie

Spiral Christmas Cookie Party Favor

• ITEMS THAT CAN BE ADDED TO A FLORAL VIAL
  • Mini red and green holiday M&M’s
  • Candy coated sunflower seeds
  • Assortment of Sprinkles

Slice and Bake Cookie Recipes

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How to Make Spiral Christmas Cookies

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• INGREDIENTS (full printable recipe below)
  • 2¼ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2/3 cup powdered sugar
  • ¼ cup granulated sugar
  • 1¼ cup unsalted butter, softened
  • 1½ teaspoon vanilla extract
  • gel food coloring (I used leaf green and super red)
  • red, green and white sprinkles (1 cup combined)
  • Optional: craft sticks (4½ inches tall x ¾ inch wide)
  • Floral vials
• DIRECTIONS
  • In a large mixing bowl, add the flour, baking powder and salt; stir. To the same bowl add the sugars, butter and vanilla. Mix until everything is combined and forms a ball.
  • Divide dough into THREE pieces (about 7.4 ounces each) Color one green, the other one red and leave the third one plain. NOTE: As the dough sits out while you’re adding color to the other portions it will stiffen up a bit for you.
  • Between two sheets of wax paper roll out one portion of the dough into a 18 x 8 inch rectangle and set aside. Repeat the same with the two remaining dough portions. TIP: The color you want on the outside is the color on the bottom.
  • Take the piece of wax paper off the top of the regular dough color piece, making sure to leave the bottom piece of wax paper where it is. Next take the top piece of wax paper off the red dough (this will be the bottom or where the two doughs touch. LEAVE THE TOP PIECE OF WAX PAPER ON THE DOUGH. Carefully lay the red dough on top of the regular dough. TIP: Keeping the dough attached to the piece of wax paper on top allows you to reposition the dough until you’re pleased.
  • At this point the dough is still really pliable and easy to maneuver. If the dough is short in some areas and too big in others, lightly use your finger tips to move it. Now it’s time to add the last dough piece (green). Use the same method as you did for the red.
  • IT’S TIME TO ROLL! The piece of wax paper the regular dough was sitting on and now all the dough is on will hep you roll the dough into a jelly roll. Lift and roll. Once the dough is rolled, lightly press it together to get rid of any air pockets. Wrap the dough in wax paper and refrigerate. After one hour check it to see if the dough is stiff enough to work with otherwise, I recommend refrigerating 2 hours. THIS WILL HELP WHEN IT COMES TIME TO CUT THE COOKIE DOUGH RIGHT NOW THE DOUGH IS TOO SOFT AND WILL COLLAPSE. TIP: If the dough is too hard after the 2 hours, simply let it rest on the kitchen counter. The amount of time depends on how warm your kitchen is.
  • Pour sprinkles into a 9 x 13 inch baking dish. Once the dough is soft enough for the sprinkles to stick to, unwrap the dough and place it in the prepared dish. Roll back and forth until the whole log is completely covered in sprinkles. Place on a cutting board, using a serrated knife slice into ½ inch pieces.
  • Place on a baking sheet lined with parchment paper. Refrigerate 2 hours or until hard. Preheat oven to 350°. Bake 17-19 minutes or the cookies are brown around the edges. Slide parchment paper with the cookies still on it onto the counter to cool completely. Store in an airtight container.

LOOK AT THOSE COLORFUL LAYERS!

MORE COOKIE RECIPES

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