Whisk Dry Ingredients:
Meanwhile whisk together the flour salt and baking soda in a separate bowl to combine fully and prevent lumps.
Combine Wet and Dry:
Slowly bring in the flour mixture to the butter mix at low speed until all combined and a soft dough forms. Remove from the mixer.
Divide and Color:
Separate the dough into three equal parts. Return one part to the mixer and add red gel food coloring beating until color is evenly distributed. Clean the bowl repeat with the second portion and green coloring. Leave the third plain. Shape each into balls and wrap tightly in plastic. Refrigerate for one hour.
Roll and Chill:
Remove the chilled dough balls and roll each between parchment paper into 7-inch squares. Chill again for 15 minutes to make layering easier.
Layer and Roll:
Stack the dough squares on parchment paper starting with red on the bottom then green then plain. Cover with parchment and roll into a 12 by 8-inch rectangle. Remove top parchment and starting with a long side roll tightly into a log. Wrap in parchment and freeze for one hour to solidify the shape.
Prepare to Bake:
Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
Slice and Sugar:
Slice the frozen dough log into roughly one-third inch thick pieces using a serrated knife. Roll the edges of each slice in red sanding sugar for sparkle. Place cookies one inch apart on the prepared sheets.
Bake and Cool:
Bake for 8 to 10 minutes until set but not browned. Let them cool on the sheet for a minute before transferring to a wire rack to cool completely. Store in an airtight container once completely cool.
Ezoic
A bowl of flour and a bowl of sugar.
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A bowl of flour and a bowl of sugar. | gracefulflavors.com
You Must Know
Made with simple pantry staples but elevated with festive colors and textures
Dough chills and freezing the log help maintain crisp edges and neat swirls
Perfect for making ahead and gifting during the holidays
One of my favorite things about these cookies is the way the colors hold up during baking and the crunch from the sanding sugar adds a delightful contrast. Every year these cookies remind me of baking with my siblings while the Christmas tree lights twinkle in the background.
Storage Tips
Store the cookies in an airtight container at room temperature for up to one week to keep them fresh and crisp. If you want to keep them longer they freeze well for up to three months. Just thaw on the counter before serving. It’s best to keep the cookies in a single layer or separated by parchment paper to avoid sticking.
Ingredient Substitutions
You can swap the unsalted butter for salted butter but remember to reduce the added salt slightly to balance flavors. If you do not have gel food coloring powdered natural colorants can sometimes be used but expect the colors to be less intense. Powdered sugar can replace granulated but the texture will be softer.
Serving Suggestions
These cookies are fabulous alongside a mug of hot cocoa or a spiced holiday tea. They also pair well with a simple cream cheese frosting spread thinly for an extra festive touch. Present them on a decorative platter with pine sprigs or holiday ribbons to really wow your guests.
