Valentine Swirl Cookies
Buttery slice and bake cookies with a pink and vanilla swirl, rolled in seasonal sprinkles.
Equipment
- Stand mixer
- Rolling Pin
- Parchment paper
- Baking sheets
- Pastry brush
- Sharp knife
Ingredients
Main Ingredients
- 2 ¼ cup all purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ⅔ cup powdered sugar unsifted
- ¼ cup granulated sugar
- 1 cup unsalted butter softened, cut into chunks
- 1 tsp vanilla extract
- ½ tsp pink or red gel food coloring
- 1 cup seasonal sprinkles for rolling
Instructions
Cooking
- Mix. Combine the dry ingredients and sugars, then mix in the butter and vanilla until the dough forms a ball. Tint. Divide the dough in half and mix the food coloring into one half.
- Roll. Roll each half between parchment sheets into an 11 by 9 inch rectangle, 1/4 inch thick.
- Chill. Refrigerate both rectangles for 1 hour.
- Layer and roll. Brush the plain dough with water, top with the pink dough, and roll into a log.
- Coat. Roll the log in sprinkles, wrap it, and chill for 2 hours.
- Bake. Slice into 1/4 inch rounds and bake at 350 degrees F for 12 to 15 minutes.
Notes
Substitutions: Use any gel color and matching sprinkles.
Tips: Roll tightly and rotate the log while slicing.
Storage: Keep baked cookies at room temperature for up to 5 days. Freeze the dough log for up to 3 months.