I always look forward to the holiday season when the house smells like sweet dough and warm butter. These Christmas Sugar Cookie Rolls have become a staple in my home, offering a fun twist on the classic cookie platter. I love how the festive swirls of red and green sugar make every plate look so much brighter and more inviting for guests.

Recipe Details

Recipe Information

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 24 cookies
Difficulty: Easy

Nutrition Information (Per Serving)

Calories: 145 kcal
Protein: 2g
Carbs: 18g
Fat: 7g

Why You’ll Love This Christmas Sugar Cookie Rolls

This recipe is a holiday favorite because it combines the nostalgic taste of a classic sugar cookie with a beautiful spiral design. You do not need any fancy decorating skills or expensive piping bags to make these look professional. They are sturdy enough for cookie swaps but soft enough to melt in your mouth, making them the perfect balance for any holiday dessert table. Plus, the dough is incredibly easy to work with, which means less stress during the busy Christmas rush.

Christmas Sugar Cookie Rolls Ingredients & Substitutions

1 cup unsalted butter, softened
1 cup granulated white sugar
1 large egg, room temperature
1 teaspoon alcohol-free vanilla extract
2.5 cups all-purpose flour
0.5 teaspoon baking powder
0.25 teaspoon salt
0.25 cup red sanding sugar
0.25 cup green sanding sugar
1 tablespoon milk, if needed for dough consistency

If you prefer a different flavor profile, you can swap the vanilla for almond extract or even a bit of fresh orange zest. For those with dietary preferences, a high-quality gluten-free flour blend can be used in place of all-purpose flour, and vegan butter sticks work well as a direct replacement for dairy butter. If you do not have sanding sugar, finely crushed festive sprinkles or colored granulated sugar will also create that beautiful holiday swirl.

Step-by-Step Instructions to Make Christmas Sugar Cookie Rolls

Step 1: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer. Add the egg and the alcohol-free vanilla extract, then continue to beat until everything is well combined and smooth.

Step 2: Mix the Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture while mixing on low speed. If the dough seems too crumbly, you can add a tablespoon of milk to help it come together into a soft, cohesive ball.

Step 3: Roll Out the Dough

Place the dough between two sheets of parchment paper and roll it out into a large rectangle, approximately one-quarter inch thick. Try to keep the edges as straight as possible to ensure even rolls later on. Remove the top sheet of parchment paper once the dough is flat.

Step 4: Add the Festive Sugar

Evenly sprinkle the red and green sanding sugars over the entire surface of the dough. You can create stripes of color or mix them for a confetti look. Lightly press the sugar into the dough with your hands or a rolling pin so that it sticks firmly during the rolling process.

Step 5: Roll and Chill

Starting from one of the long edges, carefully roll the dough into a tight log using the bottom parchment paper to help guide you. Wrap the log tightly in plastic wrap and place it in the refrigerator for at least one hour. Chilling is essential to ensure the cookies hold their shape and the spiral remains distinct when sliced.

Step 6: Slice and Bake

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Take the chilled dough log out of the fridge and slice it into half-inch thick rounds using a sharp knife. Place the slices on the baking sheet about two inches apart. Bake for 9 to 11 minutes, or until the edges are just set but not browned. Let them cool on the pan for five minutes before moving them to a wire rack.

Tips for Success

The secret to perfect swirls is keeping the dough cold. If the dough gets too warm while you are rolling or slicing, put it back in the freezer for ten minutes. Always use a very sharp, non-serrated knife to slice the dough log so you do not squash the round shape. For the cleanest look, wipe your knife blade between every few slices to prevent the colored sugar from smudging into the white dough.

Variations of Christmas Sugar Cookie Rolls

You can easily customize these rolls for different themes. Try using blue and white sugar for a winter wonderland theme, or add a teaspoon of cinnamon to the dough for a warm spice flavor. Some people like to roll the outside of the log in extra sprinkles before slicing to give the cookies a decorative edge. You can also spread a thin layer of chocolate spread or fruit jam instead of sugar for a different kind of filling.

Serving Suggestions: What to Pair with Christmas Sugar Cookie Rolls

These cookies are wonderful when served alongside a hot cup of peppermint cocoa or a steaming mug of apple cider. They also make a lovely addition to a holiday brunch spread next to fresh fruit and yogurt. If you are gifting them, stack five or six cookies in a clear cellophane bag and tie it with a red ribbon for a simple and thoughtful homemade present.

Storage & Reheating Instructions

Store your cookies in an airtight container at room temperature for up to five days. They stay soft and delicious if kept away from direct heat. If you want to keep them longer, you can freeze the baked cookies for up to three months. To enjoy them warm, simply pop a cookie in the microwave for five to ten seconds, which makes them taste just like they came out of the oven.

Memories Made Around the Table

I remember making these with my grandmother every December. We would sit at the kitchen table, and she would let me sprinkle the “magic fairy dust” as she called the colored sugar. The kitchen would be a mess of flour and sparkles, but the laughter we shared was the best part of the holiday. Now, every time I slice into a chilled log of dough and see those bright spirals, I am transported back to those cozy afternoons in her warm kitchen.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough log and keep it wrapped tightly in the refrigerator for up to three days before slicing and baking. This makes it a great make-ahead option for busy holiday parties.

Why did my cookies spread too much in the oven?

Excessive spreading usually happens if the butter was too melted or if the dough was not chilled long enough. Make sure the dough is firm to the touch before you slice it and put it in the oven.

Can I use liquid food coloring instead of sanding sugar?

You can, but you would need to divide the dough into separate bowls and mix the color into half of the dough. Then, roll out a plain sheet and a colored sheet, stack them, and roll them up together to get the spiral effect.

Do I have to use parchment paper?

Parchment paper is highly recommended because it prevents sticking and helps you roll the dough into a smooth log without it tearing. It also ensures the cookies do not stick to the baking sheet.

How do I keep the colors from bleeding?

Using high-quality sanding sugar usually prevents bleeding. Also, avoid overworking the dough once the sugar is applied. Chilling the dough properly ensures the sugar stays in place and does not melt into the dough before it hits the oven.

Final Thoughts

Christmas Sugar Cookie Rolls are a delightful way to bring some extra color and joy to your holiday baking. They are simple to prepare, fun to look at, and even better to eat. Whether you are baking them for a family gathering or leaving a few out for Santa, these cookies are sure to be a hit. Happy baking and may your holidays be filled with sweetness and light.

Christmas Sugar Cookie Rolls

Print Recipe

Total Time: 30 minutes

Ingredients

1 cup unsalted butter, softened
1 cup granulated white sugar
1 large egg, room temperature
1 teaspoon alcohol-free vanilla extract
2.5 cups all-purpose flour
0.5 teaspoon baking powder
0.25 teaspoon salt
0.25 cup red sanding sugar
0.25 cup green sanding sugar
1 tablespoon milk, if needed for dough consistency

Instructions

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer. Add the egg and the alcohol-free vanilla extract, then continue to beat until everything is well combined and smooth.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture while mixing on low speed. If the dough seems too crumbly, you can add a tablespoon of milk to help it come together into a soft, cohesive ball.
Place the dough between two sheets of parchment paper and roll it out into a large rectangle, approximately one-quarter inch thick. Try to keep the edges as straight as possible to ensure even rolls later on. Remove the top sheet of parchment paper once the dough is flat.
Evenly sprinkle the red and green sanding sugars over the entire surface of the dough. You can create stripes of color or mix them for a confetti look. Lightly press the sugar into the dough with your hands or a rolling pin so that it sticks firmly during the rolling process.
Starting from one of the long edges, carefully roll the dough into a tight log using the bottom parchment paper to help guide you. Wrap the log tightly in plastic wrap and place it in the refrigerator for at least one hour. Chilling is essential to ensure the cookies hold their shape and the spiral remains distinct when sliced.
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Take the chilled dough log out of the fridge and slice it into half-inch thick rounds using a sharp knife. Place the slices on the baking sheet about two inches apart. Bake for 9 to 11 minutes, or until the edges are just set but not browned. Let them cool on the pan for five minutes before moving them to a wire rack.

Cook Time: 30 minutes
Diet: Vegetarian