Swirled Christmas Cookies: Festive, Colorful & Fun to Bake

Last Updated on November 10, 2025 by Chef Josie

Add a burst of color and cheer to your holiday baking with these Swirled Christmas Cookies! These eye-catching red, green, and white spiral cookies are buttery, crisp, and absolutely delicious. Perfect for Christmas cookie exchanges, holiday dessert platters, and gift boxes, they combine classic sugar cookie flavor with a fun, festive twist.

Made from simple sugar cookie dough tinted in vibrant colors, these cookies are rolled, sliced, and baked to reveal their beautiful candy-cane-inspired swirl. With a sprinkle of sugar or nonpareils around the edges, they’re a joyful treat that instantly brightens any holiday table.

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Why You’ll Love These Swirled Christmas Cookies

• Visually stunning: The red and green swirls make them a standout on any cookie tray.
• Simple ingredients: A classic sugar cookie base with a fun presentation.
• Make-ahead friendly: The dough can be made days in advance.
• Perfect for gifting: Holds shape well and packs beautifully in cookie boxes.
• Kid-friendly fun: Great project for little helpers in the kitchen.

Ingredients

• 2½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• Red and green gel food coloring
• ¼ cup nonpareils or sanding sugar (for edges, optional)

Instructions

1. Prepare dough: In a bowl, whisk flour, baking powder, and salt.
2. Cream butter and sugar: Beat butter and sugar together until fluffy. Add egg and vanilla; mix well.
3. Combine: Gradually mix in the dry ingredients until dough forms.
4. Divide and color: Separate dough into three equal parts. Leave one plain, color one red, and the other green.
5. Roll out layers: Roll each dough between parchment to about ¼-inch thick.
6. Assemble swirl: Stack red, white, and green layers. Gently roll into a log starting from the long edge.
7. Coat edges: Roll log in nonpareils or sanding sugar for sparkle.
8. Chill: Wrap log in plastic and refrigerate for 2 hours (or freeze 30 minutes).
9. Bake: Slice ¼-inch thick cookies and place on lined baking sheets. Bake at 350°F (175°C) for 9–11 minutes.
10. Cool: Let cookies cool completely before serving or storing.

Notes and Top Tips

• Use gel food coloring for bold colors without altering the dough texture.
• Chill dough well before slicing to keep the swirl pattern clean.
• If dough cracks when rolling, let it sit at room temperature for 5 minutes.
• For added flavor, use almond extract instead of vanilla.
• These cookies stay fresh in an airtight container for up to 1 week or freeze for 2 months.

Serving Suggestions and Variations

These Swirled Christmas Cookies are perfect for:

• Cookie exchanges
• Christmas dessert platters
• Gift boxes and tins
• Holiday parties and bake sales

Variations:

• Peppermint Swirl Cookies: Add a drop of peppermint extract and sprinkle crushed candy canes on top.
• Chocolate Swirl Cookies: Replace one dough portion with chocolate dough for a cocoa twist.
• Rainbow Swirl Cookies: Use multiple bright colors for a year-round celebration cookie.
• Glitter Finish: Brush the edges with egg wash and sprinkle edible glitter or gold sugar.

Storage and Freezing Tips

• Room Temperature: Store in airtight containers for up to 7 days.
• Freeze Dough Logs: Wrap tightly in plastic and freeze up to 2 months. Slice and bake directly from frozen (add 1 extra minute).
• Freeze Baked Cookies: Layer between parchment paper and store up to 2 months.

Why You’ll Make Them Again

These Swirled Christmas Cookies aren’t just cookies, but they’re edible holiday art. Their buttery, crisp texture and cheerful swirls make them irresistible. They’re easy to bake, beautiful to display, and always impress at cookie swaps or holiday gatherings.

Whether you’re gifting them, stacking them on a dessert tray, or simply enjoying one with a cup of cocoa, these cookies will bring a smile to every face this Christmas season.

FAQs

1. How do I keep the cookie swirl even?
Roll each dough layer to the same thickness and chill slightly before stacking to prevent sliding.

2. Can I make these without food coloring?
Yes! Leave them natural or tint with beet or spinach powder for natural color.

3. How do I get clean slices?
Use a sharp knife or unflavored dental floss to slice chilled dough evenly.

4. Can I make the dough ahead?
Definitely. Wrap tightly and refrigerate up to 3 days before baking.

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