How to make swirl cookies

swirl butter cookies

I remember asking my mom to buy a box of ROYAL DANSK every single year for the holidays when I was little. They were my favorite Danish butter cookies. I love the simplicity of  butter cookies, they are simple, light and fluffy. You can have them with milk, coffee or tea, I find them very comforting to eat. (Don't judge me) One simple recipe can be tweaked in so many different ways. You can make them with  chocolate, jam, cinnamon, sugar the options are endless. Here is a simple butter cookie recipe that you can make with your kids for the holidays. Create your own memories by baking these super yummy cookies.
For more ideas on cake decorating Subscribe to my YouTube channel for FREE by simply following the link below.

  • 2 cups of all-of purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1 1/2 cup of butter (2 1/2 sticks)
  • 2 tsp vanilla extract or almond
  • Gel food coloring of your choice
  • Sprinkle 
Step 1
Using your electrical mixer, beat your butter, powdered sugar, granulated sugar and vanilla. In a separate bowl, combine all-purpose flour, baking powder and salt, mixt well. Gradually add your flour ingredients, making sure to mix well. Your dough will start forming a ball.
 Step 2
Remove half  of your dough from your mixing bowl and transfer it to another bowl. Add in food coloring of your choice to your dough and mixt well. (I prefer using gel food colouring then liquid, I find the colours are much nicer)
Step 3 
Roll out each portions of your dough on to wax paper, creating a rectangular. Transfer the wax paper onto a baking sheet and chill in the refrigerator for 2 hours.
 Step 4 
Once chilled, you will notice that both pieces are completely firm. Then, remove the wax paper from each dough. Lightly brush water onto the dark colored dough and transfer the white dough on top. Press gently so that both pieces stick to each other. Trim the edges with a sharp knife.
Step 5
Wait until your dough becomes flexible but still cold and start rolling the long side using your wax paper. If your dough tears up a bit while your rolling, simply pinch and shape it using your wax paper. (your wax paper wont stick to your dough which makes it easy to reshape it) Transfer your dough onto a baking sheet covered with sprinkles and start rolling. Cover the entire log with sprinkles.
Step 6
Once completely covered with sprinkles, wrap your log in plastic wrap. Chill once more in the refrigerator for another 3 hours. You may also freeze these and keep it for up to 2 months. If you do freeze them, once you are ready to bake them, keep them over night in the refrigerator before processing the next step.
 Step 7
Remove the plastic wrap and slice your dough into 1/4 inch slices. Transfer them onto a cookie sheet lined with parchment paper. Bake at 350 degres for 15-18 minutes until the edges are slightly golden. Let the cookies rest on the baking sheet for 5 minutes. Then transfer them onto a cooling rack.



Have a look at these videos as well!

fondant gingerbread man topper


mr and mrs claus cupcake topper