These Christmas Butter Swirl Cookies are the perfect buttery treat to brighten up your holiday season. With their melt-in-your-mouth texture and the rich combination of chocolate and vanilla, these cookies are sure to become a festive favorite.
What makes these cookies truly special is their charming spiral design. Each swirl blends soft white and chocolate dough into an eye-catching pattern that’s as fun to make as it is to eat. You can even customize them by experimenting with different flavors, extracts, or colors—try adding a third color to the swirl for an extra festive touch!
Not only are these cookies delicious, but they also make beautiful edible gifts that will wow family and friends with their look and flavor.
Why You’ll Love These Cookies
- Customizable: Switch up the flavors, extracts, or colors for a unique twist.
- Festive Look: Their beautiful swirls make them perfect for holiday gatherings or as edible gifts.
- Melt-in-Your-Mouth Texture: Buttery, soft, and irresistible.
These cookies are a wonderful way to add sweetness to your holidays and are guaranteed to impress. If you give this recipe a try, I’d love to see your creations! Share your photos on Instagram and tag me so I can admire your festive treats.
Variations:
1. Triple Color Swirl
- Add a third dough flavor or color to create a festive twist. Try red-tinted vanilla dough for a vibrant Christmas look or green with peppermint extract for a minty touch.
2. Flavored Dough
- Customize the flavor with different extracts:
- Peppermint for a refreshing holiday flavor.
- Almond for a nutty undertone.
- Rum or Orange Zest for a sophisticated festive vibe.
3. Sprinkle Magic
- Roll the cookie edges in colored sugar or holiday sprinkles before baking for a pop of color and added crunch.
4. Stuffed Cookies
• Place a small piece of chocolate, caramel, or Nutella in the center of the swirl before flattening for a gooey surprise inside.
5. Gluten-Free Version
- Use a 1:1 gluten-free flour blend to make these cookies suitable for gluten-intolerant guests. The texture remains buttery and soft.
Substitutions:
1. Butter
- Use vegan butter or coconut oil (solid at room temperature) for a dairy-free option.
2. Cocoa Powder
- Replace cocoa powder with melted dark chocolate for a richer flavor. Adjust the flour slightly to maintain the dough’s consistency.
3. Powdered Sugar
- Granulated sugar can be substituted, but blend it into a fine powder for a smoother texture.
4. Egg Yolks
- Replace egg yolks with 2 tablespoons of milk or applesauce for an egg-free option.
5. Flour
- For a whole wheat option, use white whole wheat flour—it adds a slightly nutty flavor while retaining a soft texture.
FAQs
1. Can I make the dough ahead of time?
• Yes! Prepare the dough and store it tightly wrapped in plastic in the refrigerator for up to 3 days. You can also freeze it for 2 months; thaw it in the fridge before rolling the cookies.
2. How do I prevent the swirl pattern from losing shape?
• Chilling the cookies before baking is essential. A 15-30 minute chill ensures the swirls hold their form during baking.
3. Can I use food coloring in the dough?
• Absolutely! Add gel or liquid food coloring to the vanilla dough for vibrant red, green, or any color you prefer.
4. Why are my cookies spreading too much?
• This may happen if the butter was too soft. Always chill the cookies before baking and ensure the oven temperature is accurate.
5. How do I store these cookies?
• Store the cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. They remain fresh and buttery when properly stored.
Christmas Butter Swirl Cookies
Ingredients
Base Dough:
- 1 cup 226g unsalted butter, room temperature
- 1 cup 120g powdered sugar
- 2 egg yolks
- 1 teaspoon 5g vanilla extract (or almond, peppermint, or rum extract)
- ½ teaspoon 2g salt
White Dough:
- 1 ¼ cups 160g all-purpose flour
Chocolate Dough:
- 1 cup 125g all-purpose flour
- ¼ cup 30g unsweetened cocoa powder
Instructions
Prepare the Dough:
- In a large bowl, use a hand mixer to cream together the butter and powdered sugar for 3-5 minutes until light and fluffy.
- Add the egg yolks, salt, and vanilla extract (or your choice of flavor extract). Mix until fully combined.
- Divide the butter mixture into two equal parts.
- For the white dough, mix in the all-purpose flour using a spatula or wooden spoon until the dough comes together.
- For the chocolate dough, mix in the all-purpose flour and cocoa powder until fully incorporated.
Shape the Cookies:
- Roll about ¼ teaspoon of white dough and chocolate dough into small balls.
- Take three balls of each color and alternate them to form a flower shape.
- Gently press the balls together to close any gaps in the middle.
- Carefully roll the flower shape between your palms to create the swirl effect. Use a gentle touch so the colors combine without over-mixing.
- Slightly flatten each swirl and transfer the cookies to a parchment-lined baking sheet.
- Chill the shaped cookies in the refrigerator for 15-30 minutes to help them hold their shape while baking.
Bake the Cookies:
- Preheat the oven to 325°F (160°C) while the cookies are chilling.
- Bake the cookies for 13-15 minutes, or until the edges are lightly golden.
- Let the cookies cool for a few minutes on the baking sheet, then transfer them to a cooling rack to cool completely.
