Sparkly, bright, colorful gingerbread swirl cookies are a fun, modern twist on traditional gingerbread Christmas cookies.
These sparkly, sprinkle-coated swirls may seem familiar. They are my favorite design, because they are simple, easy, and you can cover imperfections with sprinkles. Case in point: An example HERE of swirl cookies. For these gingerbread swirl cookies, I just took my gingerbread cookies, cut out circles, piped swirls in bright colors and topped with sprinkles.
how to make gingerbread swirl cookies
you will need:*
- gingerbread cut-out cookies
circle cookie cutter
preferred colors of food coloring
disposable decorating bags
decorating tips, size 5
sprinkles in same colors as icing
*For food coloring, I suggest Americolor Soft Gel Pastes (Bright White, Red Red, Sky Blue and Electric Green used here), available online and in specialty stores. Find the cookie cutter (2-inch used here), decorating bags, couplers, tips and sprinkles in the craft store. For tips on finding cookie decorating supplies, CLICK HERE and see some amazon links below.
what to do: Prepare the cookie dough, chill, roll out and cut out circles according to the recipe. Bake and let cool. Prepare royal icing according to the recipe, divide and tint your colors. Prepare decorating bags with couplers and tips, fill with each color, and close tightly with a rubber band. Working with one cookie at a time, pipe a swirl (I piped the same swirl twice to make it thicker), then immediately coat with sprinkles of a coordinating color. Turn the cookie over to remove the excess sprinkles. (TIP: Sprinkle each cookie over a small bowl and funnel the excess back in the bottle.) Let the cookies dry several hours or, preferably, overnight before wrapping and packaging.