Christmas Buttermilk Swirl Cookies – Melt-in-your-mouth chocolate vanilla buttermilk swirl cookies. These Christmas Butter Cookies are a delightful butter cake perfect for the festive season. These cookies deliver a delicious melt-in-your-mouth experience, blending the richness of butter with the richness of chocolate and the classic goodness of vanilla.
Ingredient
1 cup (226g) unsalted butter, room temperature
1 cup (120g) powdered sugar
2 egg yolks
1 teaspoon (5g) vanilla extract
1/2 teaspoon (2g) salt
For white powder
1 ¼ cups all-purpose flour
For chocolate powder
1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
Instruct
In a large bowl, beat the butter and powdered sugar together for about 3-5 minutes until creamy. Add the egg yolks, salt and vanilla extract or choose any flavor extract you like (almond, mint, rum) and mix until well combined.
Divide the butter mixture into two equal parts.
For white dough, mix dough with a spatula or wooden spoon.
For the chocolate dough, mix the flour and cocoa powder with a spoon or wooden spoon.
Take about ¼ teaspoon of white dough and roll it into small balls.
Repeat with chocolate dough.
Take 3 balls of each color, alternate colors and form a flower shape.
Gently press them to close the gap in the middle.
Very gently, begin rolling the flower shape between your palms until they swirl together. Avoid applying pressure during rolling.
Once you’ve got the swirl effect you want, press lightly to smooth it out.
Transfer the cookies to a parchment-lined baking sheet.
Refrigerate for 15-30 minutes before baking.
Meanwhile, preheat oven to 325F (160C).
Bake for 13-15 minutes until golden on the edges.
Let them cool slightly and transfer them to a cooling rack to cool completely.
Please refer to more cooking methods here:
