Magical Spiral Cookies
These colorful slice-and-bake cookies are easy to make and perfect for any occasion, featuring a whimsical spiral design that delights both kids and adults alike.
Ingredients
Cookie Base
- 1.5 cups unsalted butter, room temperature
- 2 cups powdered sugar
- 2 large eggs
- 2 tbsp milk (or non-dairy milk)
- 2 tsp alcohol-free vanilla extract
- 1 tsp alcohol-free almond flavouring (optional)
- 3.5 cups all-purpose flour
- 0.5 tsp salt
Coloring and Toppings
- Purple gel food coloring
- Black gel food coloring
- 0.5 cup black or chocolate sprinkles
- Purple sprinkles
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- In a large bowl, beat the butter and powdered sugar on medium speed until light and fluffy, about 3–4 minutes.
- Add the eggs and milk, mixing until smooth and incorporated.
- Mix in the vanilla and almond flavourings.
- Add flour and salt, mixing on low until the dough is soft but not sticky.
- Split the dough into three portions. Color one portion purple, one portion black, and leave one portion white.
- Roll out each portion into 6 × 12-inch rectangles.
- Layer the black, white, and then purple dough, sprinkling purple sprinkles on the purple layer.
- Roll the layered dough into a tight log and seal the edges.
- Wrap the log tightly in plastic wrap and chill for at least 1 hour, or freeze for 30–45 minutes.
Baking
- Slice the log into ¼- to ½-inch rounds and place them 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, or until edges are set and bottoms are lightly golden. Do not overbake.
- Let cookies cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
For a dairy-free version, swap butter for vegan butter and use plant milk. To avoid dulling colors, work quickly and keep hands cool. Store in an airtight container for up to 4 days at room temperature.