These Spiral Christmas Sugar Cookies are soft and chewy and full of festive colors!
We are getting all festive today with these spiral Christmas sugar cookies. It is all the deliciousness of our usual soft cream cheese sugar cookie, but in a spiral, colorful festive Christmas version, complete with sprinkles. Now, we’re not usually fans of sprinkles, but we’ll take exception in this case. The sprinkles add a tasty crunch on the edges of this otherwise soft sugar cookie. These cookies have become a yearly family tradition that everyone looks forward to.
Can I make Spiral Christmas Sugar Cookies without a stand mixer?
Yes, you can use either a stand mixer or a hand mixer to make these.
What should I do with the scraps?
We would never let a good sugar cookie go to waste. Simply ball them up, flattened them, and bake them. Every cookie ends up with a different and fun design and the kids love them.
This sugar cookie recipe has a mild flavoring. For a strong flavor, double the amount of almond extract. The extra 1/4 teaspoon of almond extract may seem like a small amount, but it provides a strong flavor. If you are allergic or do not like almond extract, you can simply leave it out or replace it with more vanilla extract.
Sugar cookies should be stored in an airtight container to keep them from drying out. Be sure to let them cool completely before storing to prevent condensation from forming. A large plastic tupperware or resealable plastic bag will work great, and they should last for up to 5 days this way.
If you like this recipe, you may be interested in these other delicious holiday cookie recipes:
- Chocolate Crinkle Cookies
- Easy Pecan Sandies
- Old Fashioned Gingerbread Cookies
- Cinnamon Candy Cane Cookies
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
One key step is missing: after rolling, refrigerate the log another 15-20 minutes. My first batch of sliced cookies is a muddled mess due to too soft dough. After refrigeration, slicing was much cleaner and easier.
Well the taste is great but my cookies were flat what did I do wrong?