Delicious Christmas – Coloured Cookies

By December 10, 2014Food & Wine

We found a recipe for delicious Christmas-coloured cookies and all you need are two different-colored doughs, a rolling pin, and a knife. Simple, easy and tasty these cookies are perfect for entertaining this Christmas or you could leave a couple for Santa.

Form one dough ball into a log, then wrap the rolled-out colored dough around it, chill, slice into cookies, and bake.

Sugar Cookie Dough
Simplify your holiday baking this season: With just one dough recipe, you can create dozens of distinctive cookies. During the holidays, a gift of cookies is always appreciated — and never returned! Artfully arrange a variety of freshly baked cookies in a paper brioche baking pan, and present to family and friends with a handwritten, kraft paper card.


480 mls (4 sticks) butter, softened
360 mls sugar
2 eggs
3 egg yolks
2 teaspoon(s) vanilla extract
1200 mls flour
1 teaspoon(s) salt
1 1/4 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground allspice


Beat the butter, using a mixer on medium-high speed. Beat in the sugar, eggs, yolks, and vanilla. Reduce mixer speed to medium-low and beat in the remaining ingredients. If tinting dough, add food coloring.
For chocolate dough, reduce flour to 4 1/2 cups and add 2/3 cup cocoa. For hand-formed cookies, transfer to an airtight container. For rolled and cut cookies, divide dough in half, form into 1-inch-thick slabs, and cover tightly with plastic wrap. For sliced cookies, use parchment paper to roll dough into logs.
Chill dough at least 2 hours. And chill formed cookies 20 minutes before baking at 350 degrees F on parchment-lined baking pans 10 to 15 minutes, depending on cookie size. For tinted-dough cookies, reduce oven temperature to 325 degrees F and bake 12 to 18 minutes.

*Nutritional information is based on 1 two-inch round cookie.

Tips & Techniques

Royal icing can be used to pipe outlines and to adhere sugar and nonpareils. To make, blend 2 cups confectioners’ sugar, 2 tablespoons meringue powder, and 3 tablespoons water using a mixer set on low speed for 12 minutes. Store in an airtight container; press plastic wrap directly onto the icing to prevent a crust from forming.

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