Introduction

Valentine’s Day Swirl Cookies are a festive and charming treat perfect for celebrating love and friendship. These colorful, sprinkle-coated cookies combine a tender vanilla dough with a vibrant swirl for a delightful presentation and taste.

A stack of round swirl cookies is shown on a white marbled surface, with one cookie leaning against the stack. Each cookie has two layers spiraled together: a bright pink layer and a cream layer. The edges of every cookie are covered with small round pink and white sprinkles, adding a textured, colorful border. The cookies have a soft, slightly crumbly look with smooth swirl patterns. 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 cup holiday sprinkles

Instructions

Step 1: In the bowl of a stand mixer, combine the flour, baking powder, salt, powdered sugar, and granulated sugar. Mix on medium speed with the paddle attachment until well blended.
Step 2: Gradually add the butter chunks while continuing to mix. Once incorporated, add the vanilla extract and continue mixing until the dough forms a ball.
Step 3: Remove the dough from the bowl and divide it into two equal parts.
Step 4: Return one portion to the mixer. Add the food coloring and any extra extracts, then mix until the color is evenly distributed throughout the dough.
Step 5: Roll out each portion of dough between two sheets of wax paper until each measures about 11 x 9 inches and is ¼ inch thick.
Step 6: Place both dough sheets onto a cookie sheet and chill in the refrigerator for at least 1 hour.
Step 7: When firm, remove the top sheets of wax paper from both dough layers. Lightly brush the uncolored vanilla dough with water using a pastry brush.
Step 8: Flip the colored dough onto the vanilla dough so they stack evenly on each other. Press the edges gently with your fingertips to seal them together.
Step 9: Trim the edges with a small knife to create straight, even lines, keeping the dough cold but flexible.
Step 10: Starting with the long side, carefully roll the dough into a swirl, jelly-roll style.
Step 11: Pour the sprinkles onto a large platter. Gently lift your dough log and roll it over the sprinkles so they stick to the surface.
Step 12: Wrap the dough log in plastic wrap and chill for a few hours, or freeze for up to three months at this point.
Step 13: Slice the dough into ¼ inch slices and place them on parchment-lined baking sheets.
Step 14: Bake in a preheated 350°F (175°C) oven for 15 to 17 minutes, or until the edges start to turn golden brown.
Step 15: Let the cookies rest on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

If you want a stronger color, add a few more drops of food coloring to the tinted dough.
Try different extract flavors like almond or peppermint to customize your cookies.
Use themed sprinkles to match different holidays or occasions.
If the dough gets too warm while rolling, chill it again to make handling easier.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze baked cookies in a sealed container for up to three months. Reheat briefly in a low oven to refresh their texture.

How to Serve

A stack of round swirl cookies with bright pink and white layers, each cookie showing a spiral pattern of light pink and white dough. The edges of the cookies are coated with small round sprinkles in shades of pink and white, giving a slightly rough texture around the smooth spiral surface. The cookies are stacked neatly on a white marbled surface, with one cookie leaning against the stack to show the swirl design clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered sugar?

Powdered sugar helps create a tender texture in the dough, but granulated sugar alone can be used if necessary, keeping in mind the texture may be slightly different.

Is it okay to freeze the dough before baking?

Yes, freezing the rolled dough log wrapped in plastic wrap is a great way to prepare ahead. Just thaw it in the refrigerator before slicing and baking.