Today on The Stay At Home Chef
I’m showing you how to make Spiral Christmas Sugar Cookies.
These sugar cookies are soft and taste amazing,
and they have that cute festive swirl,
some sprinkles on the outside,
but those sprinkles are not just for looks.
They actually provide a little crunchy crust that provides the most amazing to-die-for cookie with a crunchy outside and a soft center…
Mmmm!
These cookies are so good!
We’re going to start by making our dough,
and you’ll need 1 cup of softened butter.
Plop that on in there.
I’m using salted butter.
Then you’ll also need ¼ cup of softened cream cheese,
and 1 ¼ cups of sugar.
And then you want to use the little whisk attachment to cream this all together.
Sometimes it helps to increase the speed to get it nice and creamy and fluffy.
Nice and smooth!
Next we’re going to add in 2 tablespoons of corn syrup.
This will keep our cookies nice and soft and pliable.
Trust me,
it makes the best sugar cookies.
It’s kind of a sticky ingredient.
So it helps if you spray the bowl with a little bit of nonstick cooking spray when you measure it out.
Then you’ll need 1 teaspoon of vanilla extract,
and ¼ teaspoon of almond extract,
and 1 large egg.
Then we’ll mix this in.
You really only need about 20- 30 seconds of mixing to get it incorporated and nice and smooth.
Next we’re going to switch to a paddle attachment.
Then we’ll add in 1 teaspoon of baking powder,
¾ teaspoon of salt,
¼ teaspoon of baking soda,
and 3 cups of all purpose flour.
And mix this in too.
It will really only take about 1 minute, maybe even a little bit less of mixing to get that incorporated.
Your dough should still be a little bit sticky and soft,
and it will firm up as we refrigerate it.
But first we need to dye it into different colors for our cute little swirl.
Turn your dough out onto some plastic wrap,
and then we’re going to divide this into 3 equal pieces.
And I just eyeball it.
Wrap one of your pieces of dough up in plastic wrap and this will be your white layer.
You can go ahead and set that aside.
Then you’ll take another layer and put it back into the mixer.
I like to clean the mixer in between these so I don’t have any color bleeding through.
And we’re going to dye this green.
I’m just going to squeeze in a little bit of green gel food coloring and mix it in.
Now we have our green layer.
Wrap that in plastic wrap as well and then move on to our red.
We’ll put our last piece of dough in,
a little bit of red food coloring,
and I like to use those gels.
They work so much better!
And then we’ll mix that in until it is red as well.
We’ll wrap the red one in plastic wrap as well and then take all 3 and put them into the refrigerator for about 1 hour.
Place your refrigerated dough onto a lightly floured surface,
and you want to roll it out into a large rectangle that is about ⅛ inch thick.
You want to repeat this with your other two colors,
and you want to make sure you get the dough about the same shape and size.
Then you simply stack them all on top of each other just like so.
Then you want to trim the sides so that you have clean edges on your rectangle.
I like to take these scraps and then just roll them up,
and then you have a colorful little cookie ball that you can bake up with the rest of your cookies too.
Then you just want to roll this up as tightly as you can get it.
And if you curl the edges you’ll get a much prettier swirl as you roll.
Give it a little roll back and forth to seal the ends and then you’re going to take a sharp knife and cut little ½ inch cookies.
You can see that beautiful swirl already.
Next you’ll want some Christmas sprinkles,
and I’m using some nonpareils.
You want the little round ball kind.
And you want to spread those out onto a plate.
Make sure there’s a nice even layer there,
and then you gently press your cookie down into the sprinkles so that the sprinkles start to crust the edges.
Just be really gentle with this part so you don’t squish out your little swirl in the middle.
Then place your cookies down onto a parchment lined or silicone lined baking sheet.
Then you’re going to bake these in a 375 degree oven for 10 minutes.
Let them cool on the baking sheet for 2 minutes before you remove them,
and transfer them to a wire rack to cool completely.
Then you’re ready to eat!
These cookies will stay good for several days if you don’t eat them all first.
Thanks for watching!
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