How do I achieve the vibrant red and green colors?

Use gel food coloring to tint separate portions of the dough evenly before layering and rolling.

Can the dough be prepared in advance?

Yes, the dough can be frozen up to one month, then sliced and baked directly from frozen with adjusted baking time.

Chill the dough portions properly and roll tightly using parchment paper to maintain clean, distinct layers.

A half teaspoon of almond extract can be added to the plain dough portion for additional flavor depth.

Cool them on the baking sheet briefly before transferring to a wire rack to ensure even cooling and texture.

Festive, buttery sugar cookies with vibrant red and green swirls, perfect for holiday celebrations and cookie exchanges.

This recipe is a family favorite every holiday season, bringing joy and festive cheer to our cookie exchanges.

For the Dough: 2 1/2 cups (315 g) all-purpose flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 1 cup (225 g) unsalted butter softened, 1 cup (200 g) granulated sugar, 1 large egg, 2 teaspoons pure vanilla extract
For Coloring and Decoration: Red gel food coloring, Green gel food coloring, 1/3 cup (65 g) colored sanding sugar (red and green) optional

Step 1:: In a medium bowl, whisk together the flour baking powder and salt. Set aside.
Step 2:: In a large bowl, beat the butter and sugar together until light and fluffy about 2 3 minutes.
Step 3:: Add the egg and vanilla extract and beat until combined.
Step 4:: Gradually add the flour mixture mixing just until incorporated.
Step 5:: Divide the dough into three equal portions. Leave one plain. Tint one portion with red food coloring and the other with green mixing each until the color is even.
Step 6:: Roll each dough portion between two sheets of parchment paper into rectangles about 9x6 inches 23x15 cm to roughly the same size and thickness. Chill for 20 minutes.
Step 7:: Carefully stack the colored dough rectangles placing the plain layer on the bottom followed by red then green. Trim edges to align.
Step 8:: Tightly roll up the dough from the long side into a log peeling away the parchment as you go. If desired roll the log in colored sanding sugar for a festive edge.
Step 9:: Wrap the log in plastic wrap and chill for at least 2 hours until firm.
Step 10:: Preheat the oven to 350°F 175°C and line baking sheets with parchment paper.
Step 11:: Slice the chilled log into 1/4-inch 0.6 cm rounds and place on prepared baking sheets spacing 2 inches apart.
Step 12:: Bake for 9-11 minutes until just set but not browned. Cool on the sheet for 3 minutes then transfer to a wire rack to cool completely.

These cookies always bring back warm memories as my family gathers around the kitchen to bake and decorate together.

Electric mixer Mixing bowls Measuring cups and spoons Rolling pin Parchment paper Plastic wrap Sharp knife Baking sheets Wire rack

Contains wheat gluten eggs and dairy butter Colored sugars and food coloring may contain allergens check labels if sensitive.

Calories 90 Total Fat 4.5 g Carbohydrates 12 g Protein 1 g per cookie

Enjoy these beautiful cookies with loved ones and share the festive spirit each holiday season.

→ How do I achieve the vibrant red and green colors?: Use gel food coloring to tint separate portions of the dough evenly before layering and rolling.
→ Can the dough be prepared in advance?: Yes, the dough can be frozen up to one month, then sliced and baked directly from frozen with adjusted baking time.
→ What is the best way to keep the layers intact during rolling?: Chill the dough portions properly and roll tightly using parchment paper to maintain clean, distinct layers.
→ Can any extra flavors be added?: A half teaspoon of almond extract can be added to the plain dough portion for additional flavor depth.
→ How should the baked pieces be cooled?: Cool them on the baking sheet briefly before transferring to a wire rack to ensure even cooling and texture.