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Easy Slice and Bake Christmas Cookies are soft, sweet buttery cookies with rainbow colored sprinkles on the outside and a fun colorful swirl on the inside. Let me show you how easy these cookies are to make.

Have you ever made store purchased slice and bake cookies? Yes, of course we all have. They’re easy way to have cookies fast when you’re craving something sweet. Kids love helping putting the cookie slices on the baking trays too.

These cookies freeze well too! As a result, the next time you’re in the mood for cookies, all you need to do is take the dough out of the freezer and slice and bake.

12 Days of Christmas Cookies

Our 12 Days of Christmas Cookies continues with a new cookie recipe and another new giveaway! Make sure you enter under the printable recipe card for both giveaways. One is a $175 Amazon gift card. While the other giveaway is KitchenAid mixer.

Easy Slice and Bake Christmas Cookies

This recipe has been updated since it first appeared in 2012 with new photos and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!

These Easy Slice and Bake Christmas Cookies are even fun to make for different occasions. All you need to do is change the food coloring used in the dough to go along with your special occasion or holiday like I did for Valentine’s Day Swirl Cookies.

They also make a pretty presentation on a platter of Christmas cookies especially if you give baked goods for gifts.

Helpful Kitchen Tools

This post contains affiliate links. Your cost is the same, but I earn a commission when you shop through them. For more information, click here.

Parchment Paper Baking Sheets – these are my absolute favorite!

Rolling Pin – I may have to add this to my Christmas wish list. I love rolling pins and have a few sitting in my antique crock in the kitchen.

Green food coloring

Colorful Sprinkles

Ingredients for Easy Slice and Bake Christmas Cookies

2 cups flour, plus possibly a few extra tablespoons.

Baking powder – 1/2 tsp.

Salt – 1/4 tsp.

2/3 cup unsifted powdered sugar

1/4 cup granulated sugar

2 1/2 sticks unsalted butter (cut in chunks)

Vanilla Extract – 1 tsp.

1/2 tsp of food coloring of your choice(and/or 1/2 tsp of any desired extra extracts)

Holiday sprinkles – about 1 1/2 cups

How to Make the Cookie Dough

In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended. Add butter in, gradually, and continue mixing. Add in vanilla extract. Continue mixing until the dough forms a ball.

Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. You can at this point add a different extract flavor to the colored cookie dough. Mint or almond flavoring works lovely. Mix until the color is spread out evenly.

Roll out each portions of your dough, between two sheets a wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick.

Slide both unto a cookie sheet and chill in the refrigerator for at least 2 hours.

How to Form the Green and White Layers

After the dough has been refrigerated for about an hour and is firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush.

Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together.

Using a small knife, trim the edges of the dough to make straight, even lines.

How to Roll the Cookie Dough into a Log Shape

Be sure your dough is still cold, but flexible, if needed, place the baking tray back in the refrigerator to chill the dough again. Once it’s ready, begin rolling the long side of dough up jelly-roll style.

Now, don’t get nervous if the outer layer of uncolored dough tears a bit. It’s not a problem, just pinch and pat those tears and voila, then just keep rolling.

How to Slice and Bake the Cookies

Pour out sprinkles onto a large platter and set aside. Now gently lift the dough log onto the sprinkles and roll away. Then you need to wrap the dough in plastic wrap and chill for a few hours before slicing and baking. As a result of chilling the dough. it allows the butter to harden again so the cookies don’t spread too much while baking.

You can freeze the dough for up to three months at this point.

After the dough has chilled, slice into 1/4 inch slices and bake on Parchment Baking Sheets in a preheated 350 degree oven for 15 to 17 minutes or until the edges are starting to turn golden brown.

Let the cookies rest on the baking sheet for about 5 minutes, then move them to a baking cooling rack to finish cooling.

Helpful Tips for Preparing the Cookies

When mixing the dough, if you see it is too “wet” from the food coloring, add another tablespoon of the flour.

After you have both colored layers of dough on top of each other, trim them to make sure they’re both the same size. Otherwise the spiral look of the cookies will be off. You can save the excess dough to make extra cookies.

Once you have the dough rolled out, make sure it is chilled before even trying to roll the two layers together.

You can easily change the food coloring and sprinkles for any occasion you’re celebrating.

Swap out the vanilla extract for mint or almond extract.

Make sure you chill the dough before slicing and baking. Chilling the dough allows the butter to harden again so the cookies don’t spread too much while baking.

Just for fun, here’s what the photos looked like back in 2012.

12 DAYS OF CHRISTMAS COOKIE RECIPES

Make sure you check out these other Christmas Cookies featured for Day #2 from a few of my foodie friends joining in on the celebration.

Easy Slice and Bake Christmas Cookies Yield: 4 dozen cookies Prep Time: 30 minutes Cook Time: 15 minutes Additional Time: 2 hours Total Time: 2 hours 45 minutes Easy Slice and Bake Christmas Cookies are soft, sweet buttery cookies with rainbow colored sprinkles on the outside and a fun colorful swirl on the inside. Print Ingredients 2 cups flour, plus possibly a few more tablespoons

1/2 tsp baking powder

1/4 tsp salt

2/3 cup unsifted powdered sugar

1/4 cup granulated sugar

2 1/2 sticks unsalted butter (cut in chunks)

1 tsp vanilla

1/2 tsp of food coloring of your choice (and/or 1/2 tsp of any desired extra extracts)

1 1/2 cup holiday sprinkles Instructions In the bowl of a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended. Add butter in, gradually, and continue mixing. Add in vanilla extract. Continue mixing until the dough forms a ball. Remove all your dough and divide into two equal parts. Return one portion back in to the mixer and add the food coloring and any extra extracts. You can at this point add a different extract flavor to the colored cookie dough. Mint or almond flavoring works lovely. Mix until the color is spread out evenly. Roll out each portion of your dough, between two sheets a wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick. Slide both onto a cookie sheet and chill in the refrigerator for at least 1 hour. When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edges lightly with your fingertips to seal them together. Using a small knife, trim the edges of the dough to make straight, even lines. Be sure your dough is still cold, but flexible. Once it’s ready, begin rolling the long side of dough into a swirl, jelly-roll style. Pour out sprinkles onto a large platter and set aside. Now gently lift your dough log onto the sprinkles and roll away covering the entire log in the sprinkles. Wrap in plastic wrap and chill for a few hours or you can freeze the dough for up to three months at this point. Slice your dough into 1/4 inch slices and bake on parchment lined baking sheets in a preheated 350 degree oven for 15 to 17 minutes or until the edges are starting to turn golden brown. Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling. Notes The recipe calls for 2 cups of flour plus a few more tablespoons. What exactly does that mean? Sometimes adding food coloring to cookie dough will make the dough too wet and difficult to roll out, so you add extra flour about a tablespoon at a time to help. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Reynolds Kitchens Cookie Baking Parchment Paper Sheets

Bamber Wood Rolling Pin

McCormick Green Food Color Nutrition Information: Yield: 48 Serving Size: 1

Amount Per Serving: Calories: 100Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 18mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g

Holiday Giveaway

One lucky winner will receive a $175 Amazon Gift Card – just in time for the holidays!

Brought to you by:

$175 Amazon Gift Card Giveaway

Official Rules and Conditions: One winner will receive a $175 Amazon Gift Card. Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. All entries will be verified. This giveaway is in no way associated with Amazon, Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 12/16/2019. Enter using the widget below. The prize will be delivered electronically.

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In addition, you’re also invited to join the KitchenAid Mixer Giveaway also happening with the 12 Days of Christmas Cookies Celebration.

Official Rules and Conditions for the 12 Days of Christmas Cookies Giveaway: One winner will be receive a KitchenAid Artisan Series 5-Qt. Stand Mixer with Pouring Shield (Value $279.00 USD). Open to US residents adults 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered via Amazon. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, Amazon, KitchenAid or any other entity unless otherwise specified. Giveaway ends December 12th, 2019 at midnight. Bloggers are not responsible for the delivery of the prize. Enter using the widget below:

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