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.
Spiral Christmas Sugar Cookies
- 1 cup salted butter softened
- 1 1/4 cups sugar
- 1/4 cup cream cheese softened
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- red food coloring
- green food coloring
- red green, and white sprinkles
- In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy using the whisk attachment. Mix in the corn syrup, vanilla, almond extract, and egg, scraping the sides and bottom of the bowl so that everything gets mixed in.
- Switch your mixer attachment to a paddle or dough hook. Mix in flour, baking powder, salt, and baking soda until everything is mixed in.
- Divide the dough into 3 equal pieces. Leave 1 piece as is, wrap with plastic wrap, and refrigerate. For the remaining two pieces, dye one with red food coloring until desired shade is reached, and dye the other with green food coloring until desired shade is reached. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 375 degrees. Lightly grease a baking sheet or line the baking sheet with parchment paper.
- Working one at a time, roll out each colored section of dough on a lightly floured surface to about 1/8-inch thick rectangle. Try to retain the same shape for each section of dough. Stack the sections of dough on top of each other and trim off excess dough into a rectangle. Save the scraps. Roll the dough gently with a rolling pin to seal together. Working from the longer side, roll the dough tightly together. Slice off individual cookies about 1/4-inch to 1/2-inch thick. Roll the edges in sprinkles and place on prepared baking sheet.
- Bake in the preheated oven for about 10 minutes. Let cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.