These Quilted Sugar Cookies are soft, buttery slice and bake cookies with a festive, quilt like design that makes them visually stunning to look at. Made from a simple, from scratch sugar cookie dough that holds its shape beautifully and the colored dough is layered, stacked, and sliced to create a stunning patterned cookie — no special tools or decorating skills required.
They look intricate, but the process is surprisingly easy, making them perfect for holidays, cookie exchanges, or anytime you want a show stopping cookie that’s still soft in the center with lightly crisp edges. These cookies are proof that sometimes the prettiest cookies don’t need icing at all.
Why you’ll love this recipe!
What ingredients do I need?
- Unsalted Butter: Soft but cool butter creates structure without excess spread.
- Granulated Sugar: Sweetens the dough while keeping the crumb light.
- Egg: Adds richness and helps bind the dough.
- Vanilla Extract: Provides classic sugar cookie flavor.
- Orange Juice: Adds subtle brightness that enhances the vanilla.
- Baking Powder: Gives just enough lift while keeping cookies flat and even.
- Salt: Balances sweetness and sharpens flavor.
- All-Purpose Flour: Provides structure for clean edges and defined patterns.
- Gel Food Coloring: Creates vibrant color without adding extra moisture.
Recipe Variations
- Change the color dyes used for different holidays
- Use two colors instead of three for a simpler quilt, just make sure to alternate the colors!
- Add citrus zest to the dough for extra flavor
Pro Tips
- Chill the quilted dough log thoroughly before cutting for sharp, clean slices.
- Don’t overbake. Keep cookies pale for the best sugar cookie texture.
- If dough softens while slicing, refrigerate again briefly. In fact, I typically place the sliced cookies back in the fridge for 20 minutes while the oven is preheating, or in the freezer for 5 minutes, before baking.
How to Create the Quilted Pattern
- Divide the raw dough into three equal portions after mixing
- Color one portion with 2 drops red food coloring (pink), one with 6 drops red (red), and one with 5 drops green. Mix each portion well.
- Shape each color into a rectangle about 12 inches long, 2 inches wide, and ½ inch thick. Cut each rectangle into three equal long strips.
- Alternate the colors so no two same colors touch, then stack the strips into three layers to form a 3×3 quilt pattern.
- Press gently together, wrap tightly in plastic wrap, and shape into a neat square. Refrigerate for at least 1 hour before slicing.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Gluten Free: Use a 1:1 gluten free flour blend; chill dough well before slicing.
- Dairy Free: Use plant-based butter sticks designed for baking.
- Nut Free: Naturally nut free recipe!
Leftovers and Storage
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months.
- Freeze unbaked sliced dough and bake directly from frozen, adding 1–2 minutes.
But, I Still Have A Few Questions…
Do these cookies spread while baking?
This dough is designed to hold its shape, which keeps the quilted pattern crisp and defined. Putting them back in the fridge for 15-20 minutes after slicing will help with that too.
Why should the centers look slightly underbaked?
The cookies continue to set as they cool, resulting in a soft, tender center rather than a dry cookie.
Can I make the dough ahead of time?
Yes. The quilted dough can be refrigerated for up to 48 hours before slicing and baking.
Do I need to use gel food coloring?
Gel food coloring works best because it adds vibrant color without changing the dough’s texture.
What if my quilt pattern isn’t perfect?
Slight variations actually add charm, and once baked the pattern still looks intentional and festive. Just make sure to really press the pieces together so that the pieces do not easily come apart when baked.
Can I freeze this dough?
Yes. Wrap the quilted dough tightly and freeze for up to 2 months. Thaw slightly before slicing.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Quilted Sugar Cookies
Ingredients
- 1 cup unsalted butter soft but cool
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1½ tbsp orange juice
- ½ tsp baking powder
- ½ tsp salt
- 2½ cups all-purpose flour
- Gel food coloring pink, red, green
Instructions
Cookie dough:
- In a large bowl, cream butter and sugar together just until smooth and combined. Do not overmix.
- Add the egg, vanilla extract, and orange juice. Mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing just until a soft dough forms.
Create the Quilted Pattern:
- Divide dough into three equal portions.
- Color one portion with 2 drops red food coloring (pink), one with 6 drops red (red), and one with 5 drops green. Mix each portion well.
- Roll each colored dough into a rectangle about 12 inches long, 2 inches wide, and ½ inch thick.
- Cut each rectangle into three long strips.
- Alternate the colors so no two same colors touch, then stack into three layers to form a 3×3 quilt pattern.
- Gently press together, wrap tightly in plastic wrap, and shape into a square. Refrigerate for at least 1 hour.
Bake:
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Slice dough into ¼-inch thick slices and place on prepared baking sheets, spacing 2 inches apart.
- Place back in the refrigerator for 15 minutes, while oven is preheating.
- Bake 9–11 minutes until edges are set and bottoms are lightly golden. Centers should look slightly underbaked.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.