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Valentine's Day Swirl Cookies

Valentine's Day Swirl Cookies

These Valentine's Day Swirl Cookies are the perfect festive project, creating beautiful and delicious tokens of affection. The recipe features a classic, buttery sugar cookie dough that is divided and colored to create an elegant red and white swirl pattern. Covered in festive sprinkles, these pinwheel cookies look like they came from a fancy bakery but are a fun and surprisingly simple baking project to show someone you care.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour, plus a few extra tablespoons for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup unsifted powdered sugar
  • 1/4 cup granulated sugar
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, softened and cut into chunks
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon red or pink food coloring (gel works best)
  • Optional: 1/2 teaspoon additional extract, like almond or strawberry
  • 1 1/2 cups Valentine's Day sprinkles

Equipment

  • Large mixing bowl
  • Stand mixer
  • Wax paper
  • Rolling pin
  • baking sheet
  • Knife or pastry wheel
  • Platter
  • Plastic wrap
  • parchment paper
  • Wire rack

Method
 

Instructions
  1. Prepare the Dough Base: In a large mixing bowl or the bowl of a stand mixer, combine the flour, baking powder, and salt. In a separate bowl, beat the softened butter with the powdered sugar and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Beat in the vanilla extract. Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until the dough just starts to come together.
  2. Divide and Color: Once the dough begins to form a cohesive ball, stop the mixer. Remove the dough and place it on a lightly floured surface. Divide it into two equal halves. Place one half back into the mixer bowl.
  3. Add the Color: Add the food coloring and any optional extra extracts to the dough in the mixer. Mix on low speed until the color is evenly distributed throughout. Be careful not to overmix.
  4. Roll Out the Dough: Take one portion of dough (either white or colored) and place it between two large sheets of wax paper. Roll it out into a rectangle that is roughly 11 by 9 inches and about 1/4 inch thick. Repeat the process with the second portion of dough.
  5. Chill the Dough Sheets: Carefully slide both rolled-out dough sheets (still between the wax paper) onto a large baking sheet. Place them in the refrigerator to chill for at least one hour. The dough must be firm to the touch.
  6. Stack the Layers: Once chilled, remove the dough from the refrigerator. Peel the top sheet of wax paper off both rectangles. Lightly brush the surface of the uncolored vanilla dough with a little water—this acts as a glue. Carefully lift the colored dough sheet and flip it over, placing it directly on top of the vanilla dough. Gently press them together and peel off the final sheet of wax paper.
  7. Trim and Roll: Use a small knife or a pastry wheel to trim the edges of the stacked dough, creating a neat rectangle. With a long side facing you, begin tightly rolling the dough into a log, jelly-roll style. Try to roll evenly to create a perfect swirl for your Valentine's Day Swirl Cookies.
  8. Add the Sprinkles: Pour your holiday sprinkles onto a large platter or a clean baking sheet. Gently lift your dough log and roll it in the sprinkles, pressing lightly to make sure they adhere to the entire surface.
  9. Final Chill: Tightly wrap the sprinkle-covered log in plastic wrap. Chill for at least 2 hours, or until very firm. At this point, you can also freeze the dough for up to three months.
  10. Slice and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap the chilled log and use a sharp knife to slice it into 1/4-inch thick rounds. Place the cookies about 2 inches apart on the prepared baking sheets.
  11. Bake to Perfection: Bake for 15 to 17 minutes, or until the edges are just beginning to turn a light golden brown. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

The most important tip is to respect the chilling times to ensure the dough is easy to handle and the cookies hold their shape. Roll the dough to an even thickness between wax paper for a uniform swirl. For flavor variations, consider adding almond extract, peppermint extract, citrus zest, or cocoa powder. The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.