These slice and bake cookies are perfect for Santa. They have an amazing shortbread-like flavor and are easily the cutest, most Christmasy cookies I have seen this year. And, to make them even better, they are super easy to make. I have to admit that I tend to shy away from anything rolled. It just seems to much of a risk that they won’t roll well, but these were very easy. If the outside tears a bit, you can just press the dough around it together to cover up the tear. And, since you are going to roll the log in sprinkles, it really doesn’t have to be perfect. In red, these are perfect for Christmas or Valentine’s Day, but you could do green for St. Patrick’s Day, pastels for Easter, red, white, and blue, for Independence day, etc… the possibilities are endless.
I got this recipe from my friend Lois from Walking on Sunshine. She made them in green last year, so you should definitely check them and the rest of her awesome blog out! Don’t forget to scroll down past the recipes for photos of the procedure. Hope you enjoy!
- 2 cups all-purpose flour, plus up to 1/4 cup more
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2/3 cup confectioners’ sugar
- 1/4 cup sugar
- 1 1/4 cups (2 1/2 sticks) unsalted butter
- 1 1/2 tsps. vanilla, divided
- food coloring (I used paste.)
- 1 bottle sprinkles
- In an electric mixer on medium, using the paddle attachment, mix together 2 cups flour, baking soda, salt, and both sugars until well combined.
- Add butter, one tablespoon at a time while mixing.
- Add 1 tsp. vanilla and mix until dough forms a ball.
- Remove half of the dough and set aside.
- Add remaining vanilla and food coloring and mix until color is even. This will probably make the dough too soft, so gradually add additional flour until dough forms a ball again.
- Roll out each color of dough between two sheets of wax paper until you form about a 9″x11″ rectangle.
- Refrigerate dough for 2 hours.
- Remove the top sheet of wax paper from each of the two doughs.
- Brush the white dough with water. Place the colored dough over the white dough. Remove the wax paper from the colored dough. Press lightly so that both colors stick together.
- Trim edges of the dough, so that you have a rectangle.
- Roll up dough beginning with the long side.
- Pour sprinkles onto a cookie sheet. Roll the log in the sprinkles pressing lightly so that they stick.
- At this point you may refrigerate the dough for 3 or 4 hours, freeze for up to two months, or go ahead and slice and bake.
- Before baking preheat oven to 350 degrees. Line two cookie sheets with parchment.
- Slice in 1/4 to 1/8 inch slices and bake for 15 to 20 minutes or until white part becomes light golden brown. I baked both sheets at the same time, but switched racks half way through baking.
- Cool for five minutes on the pan and then remove to cooling rack to finish cooling.
Walking On Sunshine says
Wow! Your photos are amazing! Thanks for sharing!
Thanks and thanks for the great recipe!
I’ve seen these cookies many times before, but never as perfect as yours!!
I’m pinning this and hopefully will try it soon(!)
These cookies are so pretty!! Thanks for sharing on Foodie Friends Friday!