Christmas Twirls (Cookies)

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“These are cookies that look beautiful on your cookie plate. There is a spiral of colored sugar in each cookie; red in some, green in others. They were so pretty I bought the issue of Parents magazine in which the recipe appeared (years ago) but I never made them until last year. I was determined to make them for neighbors, even if they did not taste as good as they looked. To my delight, they were absolutely delicious, as well. The cream cheese adds just the right taste to these cookies and the spirals couldn't be easier to achieve. I really think you'll like these cookies and consider them keepers. You can even use this same dough for rugalach cookies. Note that chilling time is included in preparation time.”
36 cookies

Ingredients Nutrition

  • 12 lb unsalted butter, softened (2 sticks, no substitute)
  • 2 (3 ounce) packages cream cheese, softened (6 oz.)
  • 2 tablespoons sugar
  • 12 teaspoon vanilla extract
  • 2 cups flour
  • 13 cup red sugar crystals
  • 13 cup green sugar crystals
  • coarse white sugar crystals


  1. Preheat oven to 350 degrees F. You'll need two baking sheets.
  2. In a large bowl with an electric mixer on medium, beat butter until crreamy. Beat in cream cheese; add sugar and vanilla and beat until combined. On low speed, beat in flour.
  3. Roll dough unto a 16 x 11-inch rectangle between 2 sheets of waxed paper. Chill in freezer 30 minutes.
  4. Remove top sheet of waxed paper, With long side parallel to you, sprinkle half the dough lengthwise with red sugar crystals and half with green. Using bottom piece of paper to help you, roll up dough jelly-roll fashion to form a long log. Roll log in white sugar crystals Wrap in plastic; freeze 30 minutes.
  5. Using a serrated knife, cut log into 5/8-inch slices. Place slices on ungreased baking sheets inch apart. Bake 12-14 minutes, until lightly browned and puffy Cool on sheets 2 minutes. Transfer to wire racks to cool completely.

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