Sparkly spiral cookies recipe. Say that 3 times fast! These fun cookies are a snap to put together and they’re loads of kid friendly fun! Come on in to my virtual kitchen and I’ll show you how to whip up a batch.
It’s no secret that the price of just about everything has risen…and continues to climb. Groceries, gasoline, office supplies, haircuts, movie tickets, and sadly…even the cost of a single, semi-stale nibble from the Dunkin Donuts drive-through has risen. I really don’t think a sickeningly sweet doughnut baked at 5 a.m. and left on an uncovered display shelf all day is worth .94, but maybe that’s just me being a big WhineOBago. After all, I know how to make my own… for a lot less money! Some people may even wish to call me frugally snotty, and that’s okay, cuz maybe I am.
I have a reason for being so thrifty lately. Pair those rising costs of living with the fact that after a VERY brief stint with employment, I’m once again swimming in the jobless pool with a gazillion of my fellow Americans. It’s a rough world out there, Charlie Brown. I’ve had to suck it up and start becoming as resourceful as possible. No pie-in-the-sky, get rich quick schemes for me, though, thank you. I’ll just save where and when I can and trust that God will provide for my needs until I can find another job.
I mentioned a couple of weeks ago that I’m participating in the Great Food Blogger Cookie Swap again this year. It’s so much fun creating cookies for others and receiving yummi cookies in return! This year, the swap organizers took things to another level. They partnered the Cookies For Kids Cancer organization. All of the participants of the exchange this year donated money as an entry fee of sorts. OXO graciously offered to match our contributions, too, so we all feel awesome to have risen awareness and helped to fund research to find a cure for childhood cancer.
This sparkly spiral cookies recipe was one of a few that I considered baking for the swap. In the end, I found one to use that will be easier to ship with less chance for breakage. These whimsical cookies remind me of the swirly eyes of Mr. Grinch in “How the Grinch Stole Christmas” cartoon. They’re relatively simple to make, and if you’ve got kids helping, they’ll have great fun rolling the dough through the sprinkled sugar. It’s a win-win all around when you sit down with a plate full of these, put on some holiday music, grab a mug of hot cocoa, and watch big ol’ smiles appear on the faces in the room!
These whimsical sugar cookies are rolled up and sprinkled with sweet colored sugar before being sliced and baked to perfection. They make cute holiday gifts, too!
- 2 cups all-purpose flour
- 1 1?2 teaspoons baking powder
- 1?4 teaspoon salt
- 6 tablespoons (3?4 stick) unsalted butter, softened
- 1?3 cup (1?3 stick) shortening
- 3?4 cup granulated sugar
- 1 large egg
- 1 tablespoon whole milk
- 1?2 teaspoon pure vanilla extract (peppermint, almond, or lemon also work well)
- gel food coloring (I used Americolor gel #119)
- Colored sugar or other desired toppings for rolling
- Combine the flour, baking powder, and salt in a small bowl; Set aside.
- Using an electric mixer fitted with a paddle attachment, beat the butter and shortening on medium speed until creamy.
- Gradually add the sugar and beat until light and fluffy, about 1 minute.
- Whisk together the egg, milk, and vanilla extract in another bowl.
- Slowly blend into the butter mixture on low to medium speed and mix until smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
- Turn the mixer to low speed and gradually add the reserved dry ingredients, mixing until just incorporated.
- Remove half of the dough from the bowl, flatten into a disk between two sheets of wax paper. Use a rolling pin to roll the dough out to a rectangle about 1/4 inch in thickness, and approximately 8 inches x 11 inches. Set aside. Add two drops of red food gel coloring to remaining dough in mixer. Turn mixer to low speed and mix until color is incorporated throughout dough. Repeat step above to roll out colored dough. Refrigerate both sheets about 15 minutes, or until firm.
- Remove top sheet of wax paper from each piece of dough and flip red dough over and on top of white dough. Beginning on one long edge, roll the dough to make a log so the two colors spiral inside each other. Wrap the log in waxed paper and refrigerate at least 2 hours and up to 4 days (rolled dough may also be wrapped well and frozen for up to 4 months).
- Position a rack in center of oven and heat to 350°F. Line 2 cookie sheets with parchment paper (or silicone baking mats) and set aside.
- Place colored sugar or other desired decorations into a shallow baking dish. Roll the dough through the desired toppings, then slice the log into cookies approximately 1/8" thick.
- Place cookies at least 2 inches apart on prepared baking sheets. Bake until the cookies are lightly browned around their edges, about 8 to 10 minutes Remove from oven and cool 1 to 2 minutes on the cookie sheets before transferring to wire racks to cool completely.
|Amount Per Serving||As Served|
|Calories 213kcal Calories from fat 130|
|% Daily Value|
|Total Fat 14g||22%|
|Saturated Fat 4g||20%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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