Description
Delicate cookies with pastel swirls, combining buttery richness with sweet vanilla and almond flavors.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 0.5 teaspoon almond extract (optional)
- Gel food coloring in pastel shades
- 0.25 cup pastel sprinkles
Instructions
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat butter and sugar together in a large mixing bowl until light and fluffy, about 2 to 3 minutes.
- Incorporate the egg along with vanilla and almond extracts. Blend until smooth.
- Gradually add in the dry mixture, mixing just until combined.
- Divide the dough into 3 or 4 portions and tint each with pastel gel food coloring.
- Form long, 12-inch ropes from each colored dough and twist together to create swirls.
- Wrap the twisted dough in plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Slice the chilled dough into 0.25-inch thick rounds and place on the baking sheets.
- Optional: Sprinkle with pastel sprinkles.
- Bake for 10 to 12 minutes until edges turn golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Make-ahead: Prepare dough logs up to three days in advance. Freeze unbaked dough for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg