Ribbon Cookies Recipe

I have another great recipe for Christmas cookies. I just baked these yesterday, and they are really yummy! This recipe for Ribbon Cookies has been used in my family since I was younger. They taste like sugar cookies and look so cute! You will be using red food coloring, but it will look like the color pink (which is OK by me, because that is one of my favorite colors). In fact, after looking at the cookies, they remind me of Neapolitan ice cream.

The process of making these is pretty easy. Please note that the Ribbon Cookie batter needs to chill for 24 hours before baking.

Happy baking!!!! Christmas will be here in less than a week!! WOW! So many things that I still need to get done!

Ribbon Cookies Recipe
Prep time:
Cook time:
Total time:
Serves: 4 dozen
  • 1 cup butter, softened
  • 1 1/4 cups sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1 square unsweetened chocolate, melted and cooled
  • 1/4 cup finely chopped pecans or walnuts
  • Red food coloring
  1. Cream butter until light and fluffy.
  2. Add sugar and beat well.
  3. Add egg and vanilla and beat well again.
  4. Mix flour, baking powder and salt together in separate container and then add to wet mix and blend.
  5. Divide dough into 3 equal parts.
  6. Stir chocolate and nuts into one part.
  7. Add a few drops of food coloring to another part.
  8. Nothing is done extra to the last part.
  9. Line 9 X 5 X 3 loaf pan with waxed paper.
  10. Pack plain part of dough into the pan.
  11. With a teaspoon (or a frosting knife works great) distribute the chocolate part on the top of the plain dough and spread evenly.
  12. Repeat with pink/red part.
  13. Fold waxed paper over the top and press down with your hands to smooth top and press layers together.
  14. Chill for at least 24 hours.
  15. Next day, heat oven to 340 degrees.
  16. Remove the batter from pan and take off all of the waxed paper.
  17. Cut in half lengthwise, then slice about 1/4″ thick.
  18. Put on ungreased cookie sheet about 1 inch apart. They will spread a little.
  19. Bake about 8-9 minutes. Watch them and do not let brown.
  20. Remove from cookie sheet and cool on wire rack.
  21. Store in airtight container. They can be frozen.

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