These Christmas tie dye cookies are a chewy sugar cookie with three colours swirled together to create a beautiful tie dye effect. The recipe is easy to make and no chilling required.
WHY YOU’LL LOVE THEM
They use simple ingredients. These cookies use basic baking ingredients that you probably already have in your cupboard.
Perfect texture. These cookies are chewy on the inside and have a slight crisp to the edges.
No chill time. This sugar cookie dough requires no chilling.
Pretty cookie. The beautiful tie dye swirls of colour make these cookies so pretty!
Tastes amazing. These cookies have a buttery and sugar cookie taste to them.
Christmas recipe. This recipe is a perfect easy dessert to make for Christmas.
INGREDIENTS
- Butter- This recipes use salted butter at room temperature.
- White sugar
- Egg- 1 large whole egg.
- Vanilla extract
- Food colouring- Liquid or gel works, the amount may differ depending on the type you use.
- Flour- All purpose flour works best.
- Baking soda
- Baking powder
- Salt
STEP BY STEP INSTRUCTIONS
Preheat oven to 350 F and lining baking trays with parchment paper.
In a large bowl cream butter and sugar together until light and fluffy. This usually takes a good 5 minutes.
Add in the egg and vanilla extract and mix till well combined.
In a separate bowl whisk together flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet and mix till well combined.
Divide dough into 3 equal pieces. Set one dough ball aside to stay white.
With the other two dough balls add in a 1/4 tsp of red to one and green food colour in each. Mix well to saturate the dough. Keep dough pieces separate.
Scoop out 1 tbsp of each of the different coloured dough. Squish together and roll into a large ball to swirl the colours together.
Place on a baking sheet 2 inches apart.
Bake for 12 minutes or until cookies are just starting to turn brown on the bottom. Let cookies cool on the baking sheet fully before moving.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to five days.
CAN I FREEZE THEM?
Yes, you can freeze the cookie dough balls up to 3 months. They will need a minute or two extra time to bake.
HOW TO GET CHEWY COOKIES
The trick is to slightly under bake the cookies. Take them out when the centre looks a little soft. Leave them to cool on the tray. The residual heat from the tray will continue to cook the cookies. Once cooled the cookies will stiffen up and be chewy.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.
If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
Yes you can! You can scoop out 1.5t tbsp of dough and bake for 9 minutes.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these Christmas tie dye cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
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- Christmas M&M Cookies
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- Soft and Chewy Ginger Cookies
- Christmas Monster Cookies
Christmas Tie Dye Cookies
Equipment
- baking sheets
- large bowls
- measuring cups/spoons
Ingredients
- 1 C salted butter at room temperature
- 1 & 1/3 C white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 & 1/2 C all purpose flour spooned and levelled*
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp red and green food colouring the amount may vary depending on the brand you use
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
- In a large bowl cream butter and sugar together until light and fluffy. This usually takes a good 5 minutes.1 C salted butter, 1 & 1/3 C white sugar
- Add in the egg and vanilla extract and mix till well combined.1 large egg, 2 tsp vanilla extract
- In a separate bowl whisk together flour, baking soda, baking powder, and salt.2 & 1/2 C all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- Add the dry ingredients to the wet and mix till well combined.
- Divide dough into 3 equal pieces.
- Set one dough ball aside to stay white.
- With the other two dough balls add in a 1/4 tsp of red to one and green food colour in each. Mix well to saturate the dough. Keep dough pieces separate.You might need to add more food colouring depending on the brand of dye you use.1/4 tsp red and green food colouring
- Scoop out 1 tbsp of each of the different coloured dough. Squish together and roll into a large ball to swirl the colours together.Place on the baking sheet 2 inches apart.
- Bake for 12 minutes or until cookies are just starting to turn brown on the bottom.Let cookies cool on try before moving.
Notes
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