Can I make this ahead of time?

Yes. This recipe is forgiving. Making the dough log a day ahead makes baking day relaxed. You can also freeze the log for up to three months and slice when you need cookies.

My dough cracked while rolling. What should I do?

If the dough cracks, stop and chill it for 10 to 20 minutes. Cold dough becomes more pliable. Press the cracks gently with your fingertips as you roll again.

How do I keep the swirl neat when slicing?

Chill the log until firm, then use a sharp knife and make clean, steady cuts. Wiping the knife between slices helps, or use a piece of dental floss pulled under the log for an even cut.

Will the colors bleed during baking?

If you use gel colors in small amounts, bleeding is minimal. Keep the color concentrated in one half of the dough and avoid overworking it to reduce streaking.

Can I make smaller or larger cookies?

Yes. Thinner slices will bake faster and become crispier. Thicker slices will stay softer inside and take longer in the oven. Adjust baking time and watch for the edges to turn lightly golden.

Valentine's Day Swirl Cookies 2026

Description

Delight in the calm and simple act of baking these charming Valentine’s Day Swirl Cookies, featuring colorful dough swirls and festive sprinkles.

Ingredients

Scale

2 cups flour (plus possibly a few more tablespoons)
1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsifted powdered sugar
1/4 cup granulated sugar
2 1/2 sticks unsalted butter (cut in chunks)
1 tsp vanilla
1/2 tsp of food coloring of your choice (and/or 1/2 tsp of any desired extra extracts)
1 1/2 cup holiday sprinkles

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Instructions

In the bowl of a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended.
Add butter in gradually and continue mixing until the texture changes from dry crumbs to a cohesive mass.
Add the vanilla extract while the mixer runs to distribute evenly.
Continue mixing until the dough forms a ball.
Remove all your dough and divide into two equal parts.
Return one portion back into the mixer and add the food coloring and any extra extracts.
Mix until the color is spread out evenly.
Roll out each portion of dough between two sheets of wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick.
Slide both onto a cookie sheet and chill in the refrigerator for at least 1 hour.
When firm, remove the top sheets of wax paper and brush the uncolored dough with water.
Flip the colored dough onto the uncolored dough and press the edges to seal.
Roll the dough into a swirl, jelly-roll style, and coat with sprinkles.
Wrap in plastic wrap and chill for a few hours.
Slice the dough into 1/4 inch slices and bake on parchment-lined baking sheets in a preheated 350°F (175°C) oven for 15 to 17 minutes.
Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cooling rack.

Notes

For the best results, make sure all ingredients are at room temperature and that your dough is well-chilled before slicing.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 70mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg