I love the look of these cookies. It’s easier than you think to create the swirl pattern from this very basic sugar cookie recipe. Refrigerate the dough before slicing, and again before baking to retain the nice sharp lines. The butter should be softened, not melted. Take it out ahead of time, don’t use the microwave. About 20 cookies.
- 1/2 cup (1 stick) softened butter.
- 2/3 cup sugar
- 1 large egg, whisked
- 1/4 tsp. vanilla extract
- 1-2/3 cups all purpose flour
- 3/4 tsp. baking powder
- 1 tbsp. cocoa powder
Add butter and sugar to the bowl of a stand mixer and cream together with the paddle attachment. Add the egg and vanilla. Sift the flour and baking powder together and add to the mixture to form a dough. Divide the dough into 2 equal parts. For the chocolate spiral, return one part to the mixer and beat with 1 tbsp. cocoa powder. Press each piece of dough into a disk, cover with plastic wrap and refrigerate for 30 minutes.
Roll each piece of dough into a rectangle 1/4″ thick. I placed the dough between 2 sheets of wax paper for easier handling.
Wrap the log it in wax paper and refrigerate for at least 2 hours. You can prepare up to this step a day ahead and bake in the morning.
Line a cookie sheet with parchment paper. Cut the dough into 1/4″ thick slices and arrange them on the cookie sheet 2″ apart.
Return to the refrigerator for 30 minutes before baking. This step keeps the lines nice and sharp as the cookies bake.
Bake at 400º for 8 minutes.
Cool in the pan for 8 minutes then transfer to a rack.
Everyone will love these cookies, be sure to make extra for Santa!
The Extruded Noodle ©