Citrus Slice Swirls

Citrus Slice Swirls

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Makes: 26 cookies

Cook: 12 minutes per batch

  • 1 pouch (17.5-ounce) sugar cookie mix

  • 6 tablespoons all-purpose flour

  • 4 ounces cream cheese, softened

  • 1 egg

  • 1 tablespoon lemon juice

  • 1/2 teaspoon lemon extract

  • 14 drops yellow food coloring

  • 1 1/2 tablespoons frozen orange juice concentrate, thawed

  • 1/2 teaspoon orange extract

  • 4 drops red food coloring

  • 1/3 cup yellow decorating sugar




Line 2 cookie sheets with parchment paper. In a large bowl, stir together cookie mix, flour, cream cheese, and egg until dough forms. Using your hands, shape dough into a large ball; divide dough in half. Transfer one half to another large bowl. Add lemon juice, lemon extract, and 6 drops of the yellow food coloring to one dough half; mix until combined. Shape into a log and wrap in plastic wrap. Add orange juice concentrate, orange extract, the remaining 8 drops yellow food coloring, and the red food coloring to the other dough half; mix until combined. Shape into a log and wrap in plastic wrap. Chill dough logs in refrigerator for 1 hour.

Preheat oven to 375°. Unwrap and place chilled dough on a lightly floured surface. Roll each dough color into a thin log, making sure logs are same length. Twist dough logs together; fold and continue to roll to make a swirled pattern. Roll dough into one 10-inch-long log. Using a sharp knife, cut log into 3/4-inch-thick slices. Pour decorating sugar onto a pie plate. Dip one side of each dough slice into sugar; place on prepared cookie sheets, sugar sides up, spacing 2 inches apart.

Bake in preheated oven for 12 to 16 minutes or until set on edges, rotating cookie sheets halfway through baking time. Cool on cookie sheets for 5 minutes. Transfer cookies to wire racks; let cool.

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