Best 8 Mix And Match Swirl Cookies Recipe By Tasty Recipes

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Craving a delectable treat that combines different flavors and textures? Look no further than the tantalizing mix and match swirl cookies recipe by Tasty. This delightful recipe takes the classic cookie to a whole new level with its vibrant colors, tempting swirls, and an explosion of flavors in every bite. Whether you're a seasoned baker or just starting your culinary journey, the mix and match swirl cookies recipe offers an enjoyable and rewarding experience that will leave your taste buds begging for more.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR SWIRL COOKIES RECIPE BY TASTY



Sugar Swirl Cookies Recipe by Tasty image

Here's what you need: butter, sugar, egg, vanilla extract, salt, flour, red food coloring, sprinkles

Provided by Katie Aubin

Categories     Snacks

Yield 12 servings

Number Of Ingredients 8

8 tablespoons butter, soft
1 cup sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon salt
1 ½ cups flour
½ teaspoon red food coloring, (or customize it with other colors)
sprinkles, to taste

Steps:

  • In a large bowl, mix together butter and sugar until light and fluffy.
  • Mix in egg, vanilla, and salt.
  • Mix in flour.
  • Make the dough into a ball and cut into two halves.
  • Add food coloring to one half of the dough, working it in until evenly mixed.
  • On a large cutting board covered in plastic wrap, use a rolling pin to roll out each piece of dough to make two 12x9-inch (30x22-cm) rectangles. Tip: Place wax paper over the dough while rolling to keep the dough from sticking to the rolling pin.
  • Take the colored dough rectangle and place it over the other regular dough rectangle.
  • Use the plastic wrap under the regular dough rectangle to help you roll the two rectangles up.
  • Fill a flat dish or baking pan with sprinkles. Roll the dough around it until the outside is completely coated.
  • Chill for at least 4 hours.
  • Preheat the oven to 375°F (190°C).
  • Cut the dough into ¼-inch (6-mm) slices and place them on a cookie sheet.
  • Bake for 8-10 minutes, until blonde.
  • Enjoy!

Nutrition Facts : Calories 164 calories, Carbohydrate 20 grams, Fat 8 grams, Fiber 0 grams, Protein 1 gram, Sugar 11 grams

MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY



Mix-And-Match Swirl Cookies Recipe by Tasty image

Here's what you need: unsalted butter, sugar, large egg, vanilla extract, all-purpose flour, baking soda, baking powder, peanut butter, chocolate hazelnut spread, cocoa powder, strawberry jam, cream cheese, chocolate cookie wafer, cookie cream filling, rainbow sprinkles, white chocolate

Provided by Matthew Johnson

Categories     Desserts

Yield 6 servings

Number Of Ingredients 16

1 cup unsalted butter, softened
1 ½ cups sugar
1 large egg
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup peanut butter
½ cup chocolate hazelnut spread
2 tablespoons cocoa powder
¼ cup strawberry jam
¼ cup cream cheese
½ cup chocolate cookie wafer
½ cup cookie cream filling
½ cup rainbow sprinkles
½ cup white chocolate, melted

Steps:

  • In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
  • Add the egg and vanilla extract and mix until fully incorporated.
  • Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
  • Split the base dough in half, add your desired mix-ins, and incorporate them fully.
  • We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
  • Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
  • Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
  • Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
  • Try additional combinations.
  • Enjoy!

Nutrition Facts : Calories 1042 calories, Carbohydrate 109 grams, Fat 62 grams, Fiber 4 grams, Protein 15 grams, Sugar 58 grams

RIBBON OR SWIRL COOKIES



Ribbon or Swirl Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h16m

Yield approximately 6 dozen cookies

Number Of Ingredients 13

1/2 cup granulated sugar
2 tablespoons confectioners' sugar
1/4 teaspoon fine salt
1 large egg
1 to 1 1/4 teaspoons mint extract
1 cup unsalted butter, (2 sticks), room temperature
2 cups all-purpose flour
1 1/4 cups granulated sugar
3/4 cup natural cocoa powder
1/4 teaspoon fine salt
1 cup unsalted butter, (2 sticks) room temperature
1 large egg
1 1/2 cups all-purpose flour

Steps:

  • For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended.
  • Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
  • For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended.
  • Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight.
  • For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough.
  • Evenly position racks in the oven, and preheat to 325 degrees F.
  • Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes.
  • Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment.
  • Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing.
  • Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

CINNAMON-SWIRL COOKIES



Cinnamon-Swirl Cookies image

Inspired by classic cinnamon rolls, these dainty spirals swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 12

2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/4 teaspoon freshly grated orange zest
2 large eggs
2 ounces (4 tablespoons) unsalted butter, softened
1/2 cup light-brown sugar
1/2 cup dark-brown sugar
1/2 cup chopped walnuts, toasted (1 1/2 ounces)
1/2 teaspoon ground cinnamon

Steps:

  • Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
  • Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
  • Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
  • Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

RASPBERRY SWIRL COOKIES



Raspberry Swirl Cookies image

Categories     Cookies     Berry     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Quick & Easy     Raspberry     Coconut     Walnut     Vanilla     Winter     Edible Gift     Jam or Jelly     Bon Appétit     Small Plates

Yield Makes 2 dozen

Number Of Ingredients 10

2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup raspberry jam
1/2 cup sweetened flaked coconut
1/4 cup chopped toasted walnuts

Steps:

  • Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat until blended. Beat in egg and vanilla. Add flour mixture and beat until moist clumps form. Gather dough into ball. Flatten and shape into rectangle. Wrap in plastic and refrigerate until cold, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Soften dough slightly before rolling out.)
  • Roll out dough on lightly floured surface to 13x10-inch rectangle (about 1/4 inch thick). Mix jam and coconut in small bowl to blend. Spread over dough, leaving 1/2-inch plain border. Sprinkle nuts evenly over jam mixture. Starting at one long side, roll up dough jellyroll style into 13x2 1/2-inch log. Wrap in plastic and chill 30 minutes.
  • Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unwrap cookie log; cut 1/2 inch off each end and discard. Cut remaining log crosswise into 1/2-inch-thick rounds. Arrange rounds, cut side down, on prepared sheets, spacing 1 inch apart; reshape into neat rounds, if desired. Bake cookies until edges and bottom are golden, about 20 minutes. Transfer cookies to racks and cool.

MIX AND MATCH MEAL PREP RECIPE BY TASTY



Mix And Match Meal Prep Recipe by Tasty image

Here's what you need: large sweet potato, red bell pepper, olive oil, salt, pepper, green bell pepper, chicken thighs, garlic, brown rice, quinoa, tahini, lemon, water, salsa, black beans, chickpeas, cherry tomato, cucumber, lettuce

Provided by Kahnita Wilkerson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

1 large sweet potato, peeled and cubed
1 red bell pepper, seeded and sliced
olive oil, to taste
salt, to taste
pepper, to taste
1 green bell pepper, seeded and sliced
1 lb chicken thighs
4 cloves garlic, minced, divided
2 cups brown rice, cooked, divided
2 cups quinoa, divided
¼ cup tahini
½ lemon, juiced
¼ cup water
½ cup salsa, divided
½ cup black beans, divided
½ cup chickpeas, divided
1 cup cherry tomato, divided
1 cucumber, sliced, divided
1 cup lettuce, chopped, divided

Steps:

  • Preheat oven to 425°F (220°C).
  • In medium bowl, mix the sweet potatoes with olive oil, salt, and pepper. In a separate medium bowl mix the peppers with olive oil, salt, and pepper.
  • Transfer the potatoes and peppers to a parchment paper-lined baking sheet.
  • On a separate piece of parchment paper, place the chicken then add olive oil, garlic, salt and pepper and rub until the chicken is fully coated.
  • Seal the chicken in the parchment paper by folding it in half then twisting the open ends together.
  • Place the chicken onto the baking sheet and bake for 25 minutes.
  • Carefully remove the chicken. On a cutting board, cube the chicken.
  • In a medium bowl add the tahini, garlic, salt, pepper, lemon juice, and water.
  • Mix well then divide the tahini sauce into 2 single-serve containers.
  • Add salsa to 2 single-serve containers.
  • To assemble the chicken burrito bowl, add half of the brown rice, half of the chicken, half of the peppers, half of the black beans, and half of the tomatoes. Serve with salsa.
  • To assemble the vegetarian wrap, add the remaining brown rice, half of the sweet potatoes, half of the peppers, remainder of the black beans, half of the remaining tomatoes, and a whole wheat tortilla. Serve with salsa.
  • To assemble the chicken pita pocket, add half of the quinoa, half of the chicken, half of the chickpeas, remaining tomatoes, half of the cucumbers, ½ of the lettuce, and a whole wheat pita. Serve with tahini sauce.
  • To assemble the vegetarian grain bowl, add remaining quinoa, remaining sweet potatoes, remaining chickpeas, remaining tomatoes, remaining cucumbers, and remaining lettuce. Serve with tahini sauce.
  • Store in fridge for up to one week then remove and reheat when ready to eat.
  • Enjoy!

Nutrition Facts : Calories 1144 calories, Carbohydrate 180 grams, Fat 25 grams, Fiber 18 grams, Protein 50 grams, Sugar 12 grams

CARLA'S PERFECT MIX-AND-MATCH CHOCOLATE CHIP COOKIES



Carla's Perfect Mix-and-Match Chocolate Chip Cookies image

I'm not sure who doesn't love a good chocolate chip cookie, but for those who like to switch things up a little, this is the cookie for you! Here I've given you my tried-and-tested perfect chocolate chip cookie, along with four other flavor-packed combinations for those who want something just a little bit different from the traditional. Make the base dough without any chocolate chips at all, divide it into half or thirds, and then scale the amounts of mix-ins you want to use -- that way you'll end up with a few different varieties to please every palate!

Provided by Carla Hall

Categories     dessert

Time 1h45m

Yield Makes about 4 cups cookie dough

Number Of Ingredients 21

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt or sea salt
2 sticks unsalted butter (1 melted, 1 at room temperature)
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup light brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
1 cup milk chocolate chips
1 cup mini semisweet chocolate chips
1 cup dark chocolate chunks
1/2 cup toasted whole almonds, roughly chopped
1/2 cup dried cherries, diced
1 1/4 cups butterscotch chips
3/4 cup toasted pecans, roughly chopped
1 1/2 cups semi-sweet chocolate chips
1/2 cup crushed peppermint candies
1 1/4 cups white chocolate chips
1/2 cup candied ginger, diced
1/4 cup fresh orange zest

Steps:

  • For the dough: Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together the stick of room temperature butter, granulated sugar, dark brown and light brown sugars on medium speed until combined, scraping down the sides of the bowl as needed. DO NOT OVER BEAT. Beat in the eggs one at a time, then beat in the vanilla until combined. Slowly stream in the melted butter until combined. Reduce the mixer speed to low, add the flour mixture and beat until completely combined.
  • Stir in the chocolate chips or the other mix-in combinations you desire by hand.
  • Using a tablespoon or small scoop, scoop the cookie dough onto the prepared baking sheet and then chill in the refrigerator for 1 hour.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Place half of the cookie dough scoops 2 inches apart on the prepared baking sheets. Chill the remaining dough while you bake the first batch.
  • Bake until the cookies are golden around the edges but still soft in the middle, 8 to 10 minutes. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely, if you desire.
  • Cool the baking sheets completely, then line with parchment paper and repeat the baking process with the remaining dough.

STRAWBERRY SWIRL LEMON CAKE RECIPE BY TASTY



Strawberry Swirl Lemon Cake Recipe by Tasty image

Here's what you need: cream cheese, powdered sugar, vanilla extract, strawberry jam, all-purpose flour, granulated sugar, baking powder, salt, large eggs, milk, butter, vanilla extract, lemon, lemon, powdered sugar, lemon, lemon

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 17

8 oz cream cheese, room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
18 oz strawberry jam, 1 jar
3 cups all-purpose flour
1 cup granulated sugar
4 teaspoons baking powder
¼ teaspoon salt
2 large eggs
1 ⅓ cups milk
½ cup butter, melted, 1 stick
2 teaspoons vanilla extract
1 lemon, zested
1 lemon, juiced
2 cups powdered sugar
1 lemon, zested
1 lemon, juiced

Steps:

  • Grease an 11-inch (25cm) round cake pan and line with parchment paper.
  • Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
  • In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
  • Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
  • Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
  • Pour the batter into the prepared cake pan.
  • Preheat the oven to 350˚F (180˚C).
  • Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
  • Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
  • Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
  • Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
  • Remove the cooled cake from the pan and evenly pour over the glaze.
  • Allow the glaze to set before serving.
  • Enjoy!

Nutrition Facts : Calories 864 calories, Carbohydrate 155 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, Sugar 96 grams

Tips:

  • Make sure your butter is at room temperature. This will help the cookies cream together properly.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Use a variety of colors of cookie dough to create a fun and festive swirl. You can also add in sprinkles or other decorations.
  • Bake the cookies until they are just set. Overbaking will make the cookies dry and crumbly.

Conclusion:

These Mix and Match Swirl Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their colorful swirls and variety of flavors, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a fun and festive cookie recipe, give these Mix and Match Swirl Cookies a try.

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