Okay, so these cookies have been a year coming. Yes. A YEAR!
I actually made these cookies and took the pictures last year, but it was so late in the game that people would not have really been able to bake them and enjoy them in time for Christmas, so I just decided to save the post for the next year (this year).
These cookies are just so darn cute! I mean the swirls, the sprinkles, they got it all! (minus chocolate, but that’s what chocolate sprinkles are for)
These are great for making a day ahead, then slicing and baking right on the spot and having fresh, warm cookies on Christmas Eve! These are way easier than you may expect. When rolling and placing the two layers of dough on top be sure you are listening to soothing Christmas music and breathing deeply! It also helps to have some chocolate close by to keep you calm ;). If you are calm, this recipe (just like most), will work beautifully!
Swirl Slice ‘n Bake Cookies
2 cups flour
1/2 teaspoon baking powder
pinch of salt
2/3 cup powdered sugar
1/4 cup white sugar
1 1/4 cups (2 1/2 sticks) butter (cut in chunks)
1 teaspoon vanilla
Food coloring of your choice (if using liquid coloring, add about a teaspoon of flour to keep the dough-consistency)
1 1/2 cup sprinkles
- In a stand mixer combine flour, baking powder, salt, and sugars. Gradually add in the butter and continue mixing. Add in vanilla extract. It may not seem like your dough will become a dough, but just keep the mixer going and the dough will form into a ball.
- Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts (like peppermint, coconut, or lemon). I used Wilton gel food coloring in leaf green and vanilla extract.
- Roll out each portions of your dough, between two sheets a wax paper until is reaches about 11 x 9 inches and is 1/4 inch thick. Place one rectangle on a cookie sheet with one side of the rectangle, that has the parchment paper still on it, on the cookie sheet (parchment paper side down). Then place the other rectangle of dough. Place the second layer with one side that does not have parchment paper attached to it touching the other rectangle that was first laid down’s side that does not have parchment paper still attached (the top). Keep parchment paper on top of the second layer. So the way your cookie dough sandwich should go from bottom to top is: cookie sheet, parchment paper, rectangle of dough, 2nd rectangle of dough (different color than first rectangle), parchment paper. Place the cookie dough sandwich in the fridge for at least 2 hours.
- When firm, press the edges lightly with your fingertips to seal them together and trim the edges of the dough to make straight edges.
- Pour out sprinkles onto a jelly roll pan and set aside. Be sure your dough is still cold, but flexible. Once it’s ready, begin rolling the long side of dough into a swirl, jelly-roll style. No worries if the dough tears a little, the recipe is very forgiving and you can just patch up the torn areas with dough and later, with sprinkles.
- Now gently lift your dough log onto the sprinkles and roll around to get the whole log covered in sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into fridge for about 3-4 hours or you can put it the freezer for to 2 months. (If freezing, be sure to defrost in the fridge overnight before cutting.)
- Preheat oven to 350 degrees F. Slice dough log into 1/4-1/8 inch slices and bake on cookie sheets. Bake in preheated oven for 15-17 minutes until edges are slightly golden. Let the cookies sit on the cookie sheet for about 5 minutes, then move them to a rack to finish cooling.
Random Fact of the Day: During his or her lifetime, the average human will grow 590 miles of hair.