Christmas swirl cookies (eggless). Ditch all the chocolate, raspberry and salted caramel cookies and try this classic combination of vanilla and peppermint red and green eggless swirl cookies for kids with this easy to follow. Then place the small cookies over the frosting of medium cookies and pipe a swirl of frosting on top of the small cookies. Decorate each layer of frosting with Christmas tree sprinkles. Keep the Eggless Christmas Tree Chocolate Cookies Recipe in refrigerator until its time to serve. Also these Christmas sugar cookies provide a lot of room for a variety of decorations.

Sky is the limit when it comes to dressing it up. Christmas or winter themed sprinkles, colored sugar, frosting, icing and so much more to transform an ordinary plain white cookie into something fabulous. I already have an eggless sugar cookie recipe here. You can have Christmas swirl cookies (eggless) using 11 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Christmas swirl cookies (eggless)

It's 1 cup of Butter (chilled and cubed).
It's 3/4 of th cup icing sugar.
It's 3 cups of All Purpose Flour/Maida.
It's 1/4 tsp of Salt.
You need 2 tbsp of Water.
You need 1 tsp of Vanilla Essence.
You need 1/2 tsp of Peppermint Essence.
You need 1-2 drop of green Food Colouring(gel).
Prepare 1-2 drop of red Food Colouring(gel).
You need As needed of Colourful sugar balls.
It's of As required sugar to sprinkle on cut cookies.

Amaranth + Fig Swirl Cookies - Gluten Free, Dairy Free, Eggless (Vegan), Refined Sugar Free Healthy amaranth cookies (gluten free, dairy free and egg free) made with amaranth flour, naturally sweetened with dried figs and rolled up into pretty pinwheel cookies. Christmas Fruitcake Cookies - Rich, fruity, nutty and delicious eggless cookies for Christmas! These Christmas Fruitcake Cookies are rich, delicious and perfect for the holiday season. I have used almonds, cashews and pistachios to make these cookies.

Christmas swirl cookies (eggless) step by step

Using the hand mixer beat together butter and icing sugar until combined..
Mix together salt and flour, keep aside..
Once butter and sugar are combined, add a tbsp of water and combine..
Then add the flour mixture in 3 batches. That is add 1/3 of flour mixture, mix until you see no dry bits of flour. Scrape the bowl down and add other 1/3 of flour mixture. Repeat the process until all the flour is mixed in..
Finally, add in the remaining water and vanilla essence. Mix until everything comes together to a dough. Do not over-knead the batter..
Take the dough out and divide into three equal portions..
For Peppermint Dough: Take one portion of the dough and add the green food colouring. Also add peppermint extract and combine until the colour is evenly mixed..
Once the colour is evenly mixed transfer the dough onto a parchment paper Roll out into a rectangle shape..
Transfer the parchment paper to a baking tray and let it chill in the fridge until you work on the remaining 2 portions..
For Plain Dough: To the second portion do not add any colour. Leave it blank just roll it down to same sized rectangle as peppermint dough..
Now place this parchment with the plain (colourless) dough on top of our previously rolled peppermint green dough and put it back in the refrigerator..
For red dough: To the final portion of dough add red food colouring and mix until the colour is evenly mixed..
Repeat the process of rolling out and placing the parchment on top of the white plain dough now..
For layering and Rolling the cookie dough: Now take the red dough along with the parchment on top of a flat surface..
Place the white cookie dough on top of the red one with the non-parchment side dough sticking on to the red dough..
Gently remove the parchment paper and place the green dough again non-parchment side touching the plain dough..
Once they are soft to roll, gently, starting with one of the straightened sides, roll the dough into a log shape (like a swiss roll cake) until you reach the other dough edge. Use the parchment paper to lift the dough to get it started..
Sprinkle the coloured sugar balls on the roll and cling wrap it. Let this chill in the refrigerator for 30 mins..
Once chilled using a serrated knife make even cut to have the beautiful holiday swirl cookies. Sprinkle some sugar on the top of cut cookies for some crunch..
Place them on a baking tray lined with parchment paper and bake in a preheated oven of 180°C for 13-15 mins until the base turns light golden brown in colour..
Serve the cookies once cooled properly..

You can use any of your favorite nuts. WHAT DO YOU NEED TO MAKE EGGLESS CHRISTMAS COOKIES? You only need a few basic staple ingredients. Please check the recipe card at the bottom of the post for quantities and instructions (scroll down). Add the sieved ingredients to the sugar-oil mixture.