Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This creaming process incorporates air, which contributes to the cookies' tender texture.1 cup unsalted butter, softened, 1.5 cups granulated sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures an even distribution of leavening agents and salt throughout the dough.3 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
- Divide the dough into three equal portions. Leave one portion plain, tint the second portion with red food coloring, and tint the third portion with pink food coloring. Mix each portion thoroughly until the color is evenly distributed. If using gel food coloring, start with a small amount and add more until you achieve your desired vibrant shades.Red food coloring (gel or liquid), Pink food coloring (gel or liquid)
- Wrap each colored portion of dough separately in plastic wrap and flatten them into discs. Refrigerate for at least 1 hour, or until firm enough to roll. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
- On a lightly floured surface, roll out each colored dough disc into a rectangle, approximately 10x12 inches and about ¼ inch thick. Carefully stack the three colored rectangles on top of each other. Gently press them together to form a single, layered rectangle.
- Starting from one of the longer sides, tightly roll up the stacked dough rectangle into a log. Try to keep the log as uniform as possible. Wrap the log tightly in plastic wrap and refrigerate for at least another 1 hour, or until firm. This chilling step is crucial for clean slices and well-defined swirls.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Once the dough log is firm, unwrap it and use a sharp knife to slice the log into uniform rounds, about ¼ to ½ inch thick. This will create your beautiful swirl patterns.
- Place the sliced cookies onto the prepared baking sheets, leaving about 2 inches between them.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Be careful not to overbake, as this can lead to dry cookies.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once fully cooled, you can dip the edges of the cookies in melted white chocolate and sprinkle with additional red and pink sprinkles for an extra festive touch.Red and pink sprinkles for decorating
Notes
These Valentine's Day Swirl Cookies can be stored in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked and cooled cookies for up to 2-3 months.
