Tie-Dyed Swirls- St. Patrick’s Day Cookies
St Patrick’s day is right around the corner and these adorable retro tie-dyed sugar cookies are the best way to celebrate! I originally got the idea from a store bought cake mix box and then tweaked it a bit with my custom colors and turned it up a notch with added lemon zest and almond extract. They are delicious and a fun treat for the kids.
If you had me choose between a sugar cookie and chocolate chip cookie- every-single-time I would chose chocolate chip. It’s not necessarily because of the chocolate but rather the overall texture. So why not use my favorite chocolate chip cookie recipe and omit the brown sugar and chips and add in some almond extract and to create that same type of texture. Yes it’s basically a sugar cookie- it is a sugar cookie-but it’s my favorite kind of sugar cookie because to me, myself, and I its 2 ingredients shy of being a chocolate chip cookie:)
I have provided a step by step instructions below! Beware it will take some time! But not too long.. Just a little while….Okay just forget I said that-it’s quick:) really quick:) I promise! Just make them already!
1. Roll about 1 tsp of dough from each bowl into a small ball shape and place into 2 rows to form a square.
2. Pinch the dough balls together to form a log. Roll dough into a rope, about 10-12 inches long.
3. Coil the rope into a spiral shape slightly twisting it as you wind it around the center.
- 2 sticks unsalted butter, softened
- 1⅛ cups sugar
- 1 egg
- ½ tsp vanilla extract
- 1 tsp almond extract
- 2¾ cups all purpose flour
- 1½ tsp baking powder
- 1 tsp salt
- Cream together softened butter and sugar. Add the extracts and egg. Mix until the egg is thoroughly incorporated. In a separate bowl, combine your flour, baking powder, baking soda and salt, then add that to the wet mixture in 2 or 3 small batches. When the dough begins to form around the paddle attachment and or your spoon/spatula it is ready. It should not be sticky. Separate the dough into 4 equal portions and place each portion into a bowl. Cover each bowl with plastic wrap and allow the dough to rest in the refrigerator for 20 minutes before you begin the next step.
- Place a drop of the food coloring into each appropriate bowl. Dark Green in one, Aqua Green in the next, Medium Green then light green. If you do not have 4 different green colorings then just use blue and green to form the aqua color and yellow to form the medium/yellowish green color and barely any green coloring to form the light green (use just a tad).
- Wearing plastic gloves mix each color into its appropriate ball of dough until thoroughly combined. Cover each bowl with plastic wrap and again refrigerate for 30 minutes.
- Now when you are ready, roll about 1 tsp of dough from each bowl into a small ball shape and place into 2 rows to form a square. Pinch the dough balls together to form a log. Roll dough into a rope, about 10-12 inches long. Coil the rope into a spiral shape slightly twisting it as you wind it around the center. Repeat for the remainder of the dough. Bake at 400 for 7-8 minutes.