Introduction

Celebrate Valentine’s Day with these charming swirl cookies that combine colorful dough and festive sprinkles. Soft, buttery, and visually stunning, they’re perfect for sharing or gifting to loved ones.

A tall stack of round swirl cookies is shown, each cookie having two visible layers: a pinkish-red spiral layer inside and a light cream outer layer. The edges of the cookies are covered with tiny pink, red, and white sugar beads that add texture and color contrast. One cookie is leaning against the stack, showing the clear swirl pattern. The cookies are placed on a white marbled surface with a soft pink fabric blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups flour, plus a few extra tablespoons if needed
½ teaspoon baking powder
¼ teaspoon salt
⅔ cup unsifted powdered sugar
¼ cup granulated sugar
2 ½ sticks unsalted butter, cut into chunks
1 teaspoon vanilla extract
½ teaspoon food coloring of your choice, and/or ½ teaspoon of any desired extra extracts
1 ½ cups holiday sprinkles

Instructions

Step 1: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, salt, powdered sugar, and granulated sugar. Mix on medium until well blended.
Step 2: Gradually add the butter chunks and continue mixing. Once combined, add vanilla extract and mix until the dough forms a ball.
Step 3: Remove the dough and divide it into two equal portions.
Step 4: Return one portion to the mixer, add food coloring and any extra extracts, and mix until the color is evenly distributed.
Step 5: Roll out each dough portion between two sheets of wax paper to about 11 x 9 inches and ¼ inch thick. Place both on a cookie sheet and chill in the refrigerator for at least 1 hour.
Step 6: When firm, peel off the wax paper from both dough sheets. Lightly brush the uncolored dough with water, then stack the colored dough on top. Press edges lightly to seal and trim for even edges.
Step 7: Keep the dough cold but flexible, then roll it jelly-roll style from the long side into a swirl.
Step 8: Spread sprinkles on a large platter. Gently lift the dough log onto the sprinkles and roll to coat. Wrap tightly in plastic wrap and chill for a few hours or freeze for up to three months.
Step 9: Preheat oven to 350°F (175°C). Slice dough into ¼ inch slices and place on parchment-lined baking sheets.
Step 10: Bake for 15–17 minutes until edges begin to turn golden. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Tips & Variations

Use different food coloring or flavor extracts to create custom color and taste combinations.
Chill the dough thoroughly before slicing to achieve cleaner, uniform cookie shapes.
Roll the dough in sprinkles with a light hand to avoid breaking the swirl pattern.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to three months. To reheat, warm gently in a low oven or microwave for a few seconds.

How to Serve

A stack of round cookies is shown on a white marbled surface, each cookie having a swirl pattern made of two layers: a light cream layer and a pinkish-red layer spiraled inside. The cookie edges are covered with tiny pink, red, and white round sprinkles, adding texture and color. The stack has about seven cookies piled neatly, with one cookie leaning against the stack, showing the swirl design clearly. The background is softly blurred with light pink and white tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without a stand mixer?

Yes, you can mix the dough by hand using a sturdy spoon or pastry cutter, but it will require more effort to combine the butter evenly.

How do I prevent the dough from sticking when rolling out?

Rolling the dough between sheets of wax or parchment paper helps prevent sticking and makes handling much easier.