Christmas Swirl Wreath Cookies

Christmas Swirl Wreath Cookies are buttery vanilla cookies made by twisting red and green dough into little wreaths. The spiral runs through each cookie, so the colors show up as soon as the cookies come out of the oven. A few grains of sparkling sugar give them a frosty finish.

The dough comes together in one bowl before you divide and tint it. You can make the wreaths a day ahead, then bake them while you set up your holiday cookie tray. For a mix of shapes and flavors, serve them with classic chocolate chip cookies and coconut pecan cookies.

What Are Christmas Swirl Wreath Cookies?

Christmas Swirl Wreath Cookies are shaped sugar cookies with two strands of vanilla dough twisted together and joined into a ring. They have lightly crisp edges and a tender middle. A gentle twist makes the red and green easy to see, especially once you pinch the ends together and turn the seam underneath.

These are a good choice when you want something colorful for a cookie swap. For a larger assortment, browse the We Post Recipes cookie collection or add a batch of cake mix cookies.

Ingredients That Help the Wreaths Hold Their Shape

Unsalted butter. Let the butter soften until a finger leaves a shallow dent. If it looks glossy or feels greasy, cool it briefly before mixing. Softened butter blends easily and keeps the dough easy to roll.

All-purpose flour. Weigh out 300 grams if you have a scale. Too much flour can make the ropes crack as you twist them. If you measure with cups, fluff the flour, spoon it into the cup, and level the top. King Arthur Baking’s flour measuring guide. King Arthur Baking

Red and green gel food coloring. Add a little at a time until each dough half reaches the shade you want. Use separate spatulas or wipe your work surface between colors to keep the Christmas Swirl Wreath Cookies bright.

White sparkling sugar. Sprinkle it on just before baking. It adds a little crunch and leaves the twist visible. For another colorful cookie on the tray, try raspberry cookies.

How to Make Christmas Swirl Wreath Cookies

1. Mix and color the dough. Beat the butter and sugar until creamy, then mix in the egg and vanilla. Add the flour mixture on low speed. Divide the dough in half and tint one portion red and the other green.
2. Roll even ropes. Divide each color into 24 pieces. Roll one red piece and one green piece into ropes about 5 inches long. Work with a few pieces at a time and keep the rest covered so the surface stays pliable.
3. Twist and close each ring. Place the ropes side by side and twist them gently two or three times. Curve the twist into a circle, pinch the ends together, and set the seam underneath. Leave a center opening about 1 inch wide so it stays visible after baking.
4. Chill and bake. Refrigerate the shaped wreaths for 30 minutes. Sprinkle with sparkling sugar, then bake at 350°F until the tops look set. Let the cookies rest on the baking sheet for 5 minutes before moving them.

Tips for Clean Swirls

If the dough sticks to your hands, chill it for 10 minutes. If it cracks, let it sit at room temperature for a few minutes and roll it again. A light touch helps the two colors stay distinct as you shape the Christmas Swirl Wreath Cookies.

Chilling the shaped cookies helps control spread. Keep the second tray in the refrigerator while the first bakes, and use a cool baking sheet for each batch. King Arthur Baking’s guide to chilling cookie dough. King Arthur Baking

Make Ahead, Store, and Serve

Shape Christmas Swirl Wreath Cookies up to one day ahead and refrigerate them on a covered tray. Once baked and completely cool, store them in an airtight container at room temperature for up to 5 days. Put parchment between layers if you’re stacking them for gifts.

For a cookie tin with different textures, pair the wreaths with chewy oatmeal raisin cookies or tangy lemon cheesecake cookies. If you’re setting out a dessert platter, add strawberry shortcake cookies for another pop of color.

Chloe White

Christmas Swirl Wreath Cookies

Christmas Swirl Wreath Cookies are festive red-and-green vanilla sugar cookies shaped into beautiful twisted Christmas wreaths. Made with buttery homemade cookie dough, these colorful holiday treats have lightly crisp edges, tender centers, and a delicate sparkling sugar finish. They are perfect for Christmas cookie trays, holiday cookie exchanges, homemade gifts, and festive family baking.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Chilling Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 155

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 300 g all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1/4 tsp red gel food coloring, approximately, or as needed
• 1/4 tsp green gel food coloring, approximately, or as needed
• 2 tbsp white sparkling sugar, for decorating

Equipment

• large mixing bowl For creaming the butter and sugar and preparing the vanilla cookie dough.
• medium mixing bowl For combining the flour, baking powder, and salt.
• electric hand mixer or stand mixer For creaming softened butter with granulated sugar.
• whisk For mixing the dry ingredients evenly.
• flexible spatula For scraping the mixing bowl and incorporating food coloring.
• kitchen scale For accurately measuring 300 grams of flour and dividing the dough into even portions.
• Measuring cups and spoons For measuring butter, sugar, vanilla, baking powder, salt, and decorations.
• baking sheets For arranging and baking the shaped Christmas wreath cookies.
• Parchment paper For lining baking sheets and separating cookies during storage.
• refrigerator For chilling the shaped cookies for 30 minutes before baking.
• wire cooling rack For cooling the wreath cookies after baking.
• thin spatula For transferring the delicate warm cookies from the baking sheet to the cooling rack.
• airtight storage container For keeping fully cooled cookies fresh for up to 5 days.

Method

 

1. In a large mixing bowl, beat 1 cup of softened unsalted butter with 3/4 cup of granulated sugar until creamy and lighter in color. Add 1 large egg and 2 teaspoons of vanilla extract, then mix until smooth. In a separate bowl, whisk together 300 grams of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of fine salt. Add the flour mixture to the butter mixture on low speed and mix just until a soft dough forms. Divide the dough into two equal portions. Add approximately 1/4 teaspoon of red gel food coloring to one portion and 1/4 teaspoon of green gel food coloring to the other, adjusting the amounts until the desired shades are reached. Gently mix each portion until the color is evenly distributed.
2. Divide the red cookie dough into 24 equal pieces and the green cookie dough into 24 equal pieces. Working with one piece of each color at a time, roll the red and green dough separately into ropes approximately 5 inches long. Keep the remaining portions covered so their surfaces stay soft and pliable while shaping. Try to make the ropes a similar thickness so the finished wreaths have evenly spaced swirls.
3. Place one red rope and one green rope side by side on a clean work surface. Gently twist them together two or three times, taking care not to blend the colors. Curve the twisted dough into a circular wreath shape and pinch the ends together to close the ring. Place the seam underneath the cookie so it is less visible after baking. Leave a center opening approximately 1 inch wide to prevent the wreath from closing as it spreads in the oven. Repeat with the remaining dough to form 24 Christmas Swirl Wreath Cookies.
4. Arrange the shaped wreath cookies on parchment-lined baking sheets, leaving approximately 2 inches between them. Refrigerate the wreaths for 30 minutes to help them hold their shape. Near the end of chilling, preheat the oven to 350°F (175°C). Sprinkle the chilled wreaths with approximately 2 tablespoons of white sparkling sugar, divided evenly across the batch. Bake until the tops look set and the edges are lightly golden; begin checking after approximately 10 minutes, as the source article does not specify a baking duration. Keep any waiting tray refrigerated while the first tray bakes. Remove the baked cookies from the oven and let them rest on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack. Allow the cookies to cool completely before serving or storing in an airtight container.

Notes

Use softened unsalted butter that holds its shape when pressed lightly. Measure 300 grams of all-purpose flour accurately to prevent the dough from becoming dry and cracking during shaping. Beat the butter and granulated sugar until creamy before adding the egg and vanilla. Divide the dough into two equal portions and use red and green gel food coloring to tint each half. Divide each color into 24 pieces, then roll the pieces into approximately 5-inch ropes. Gently twist one red rope with one green rope two or three times, curve into a wreath, and pinch the ends together with the seam underneath. Leave an opening approximately 1 inch wide so the center remains visible after baking. Refrigerate the shaped wreaths for 30 minutes before baking. Sprinkle with white sparkling sugar just before putting them in the oven. Bake at 350°F (175°C) until the tops appear set and the edges are lightly golden. Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack. If the dough becomes sticky, refrigerate it for 10 minutes. If it cracks while rolling, let it soften at room temperature briefly. Shaped cookies can be refrigerated overnight or frozen for up to 2 months. Store fully cooled cookies in an airtight container at room temperature for up to 5 days, using parchment between layers. Except for the 300 grams of flour, ingredient quantities are suggested measurements because the article does not provide exact amounts. Baking time, cost, and nutrition are estimates. Nutrition is calculated approximately per cookie based on 24 servings.

Frequently Asked Questions

Can I freeze Christmas Swirl Wreath Cookies?

Yes. Freeze the shaped wreaths on a tray until firm, then transfer them to an airtight freezer container for up to two months. Bake from frozen and start checking at the usual bake time. They may need an extra minute or two.

Why did my Christmas Swirl Wreath Cookies lose their centers?

The openings may have been too small or the dough too warm. Leave an opening about 1 inch wide and give the shaped rings the full 30 minutes in the refrigerator.

Can I make Christmas Swirl Wreath Cookies without food coloring?

Yes. Leave the dough plain and add red and green sparkling sugar before baking. The wreath shape will still show, and the color will come from the topping.

More Holiday Baking Ideas

Pack Christmas Swirl Wreath Cookies in a gift tin once they’re completely cool, or serve them with coffee after Christmas dinner. If you’re building a dessert table, find more ideas in the Dessert & Baking collection.