Well, I finally got invited to a cookie exchange last year at Christmas time! I have only ever been to one that my book club, that I once belonged to, had years ago. I can’t even remember what cookies I took. Needless to say, I had to do some research for a new recipe, in typical Anna fashion. I get picked on for trying new stuff all the time, but I am usually spot on.
These cookies look pretty similar to a recipe that I found on the Food Network site, and were a big hit at the Cookie Exchange/Swap. It was my first time using Royal icing, but I thought I did pretty well for a beginner, don’t you?
I really want to get some more practice in. Some of the iced sugar cookies out there look so cute and yummy. My friend has a great recipe, but it’s a family secret, so I continue to look for one.
My friends were quite impressed with these Holiday Swirled Cookies, and asked how I did the cool swirl on top. We all agreed they were quite tasty. I squirreled away more of these cookies than any other on the table. I can be selfish, right? Everyone was so full from the dinner we had that I don’t think they noticed. LOL!! And don’t even ask me how many I ate at home before I even got to the party.
Print
Holiday Swirled Cookies
Description
These cookies are delicious and pretty. Take them to your next holiday cookie swap with your friends. They will be so impressed.
Ingredients
- Thrive Life Vanilla Sugar Cookie Mix, pantry can size
- 2 T. flour
- 3/4 c. butter
- 1 egg
- 2 T. water
- White sugar sprinkles
ROYAL ICING:
- 1 lb. powdered sugar
- 2 T. meringue powder
- Red and Green gel food coloring
Instructions
- Follow the directions on the can of cookie mix, adding the 2 T. of flour to the dry cookie mix (for rolled and cut cookies).
- Shape the dough into a disk, wrap and refrigerate until firm, about 1 hour*.
- Line 2 baking sheets with parchment paper.
- Generously dust your work surface with powdered sugar and roll out the dough to 1/2 inch thick.
- Cut cookie dough with a 2-inch round cookie cutter, re-rolling scraps and cutting more cookies.
- Place cookies about 2 inches apart on the prepared baking sheets.
- Refrigerate cookies until firm, about 1 hour.
- Place oven racks in the upper and lower thirds of the oven and preheat to 325° F. on Convection bake (350° for regular oven).
- Bake the cookies, rotating the pans halfway through, until lightly browned around the edges, 9-11 minutes. Cool completely on cookie sheets.
- For the Royal Icing, combine the powdered sugar and meringue powder in a large bowl. Add 7 T. water and beat with an electric mixer on medium-high speed until soft glossy peaks form, adding up to 8 T. of water if necessary to make a smooth icing that thickly coats the back of a spoon.
- Line a baking sheet with parchment and set a cooling rack on top.
- Put 1/4 c. icing into each of 2 small bowls. Add 9 drops red food coloring to one bowl, stirring until evenly combined. Add 2 drops of green food coloring to the second bowl and stir until evenly combined.
- Pour the remaining white icing into a clean, rimmed baking sheet and spread or shake evenly to coat it. Drizzle the red icing over the white, then the green icing.
- One at a time, put the cookies face-down into the icing, taking the cookies out one at a time, shaking gently to let excess icing drip off.
- Place cookies right side up on the prepared cooling rack. Decorate with sprinkles, if desired.
- Let icing harden completely before serving, about an hour.