Cookies
Spiral Sugar Cookies
A festive spiral sugar cookie that can be customized for any occasion.
We know it has been a couple of weeks of a lot of guest posts and not much of our personal ramblings but we appreciated the help SO much and there would have only been crickets and dust here at Bomumo if not for these six lovely ladies. THANK YOU!
Today we have the kitchen from Baked By the kitchen. We are so in love with these cookies she made, aren’t they adorable? the kitchen never disappoints on her blog, she always has rich recipes, great photos and sometimes you even get a picture or two of her cute kiddos.
Thanks again the kitchen!
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We're happy to be able to help out the kitchen today. And we hope you’ll enjoy what we brought! We actually made these for Valentine’s Day but let’s just look at them as pretty pink swirled and sprinkled cookies reliable to brighten any girls’ day. We have two little girls so we're totally allowed to play this card. Pink is a required item in this house, as are sprinkles, dolls, and dress up clothes.
We spotted these a while back couldn’t get them out of our head. They’re a fun and colorful addition to any dessert table. Plus, they can be easily colored to fit your party colors… St Patty’s day = green swirls or two tone green swirls! Easter could be pastels. We can even picture a red, white and blue cookie for patriotic occasions or red and green for Christmas time. The possibilities are endless really.
We like to use our go to sugar cookie recipe instead of the recipe Heather over at Sprinkle Bakes uses but we took the spiral and sprinkle idea from her.
This recipe is inspired by Pip & Ebby and Sprinkle Bakes. We hope you enjoy it!
- Yield: 30 cookies
- Prep: 30 minutes
- Cook: 10 minutes
- Total: 1 hour 40 minutes
Ingredients
- ½ cup (one stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 cups flour
- Gel color (we use Wilton rose icing color)
- Sprinkles
Method
- In a large bowl or stand mixer, cream butter and sugar. Scrape bowl as needed. Add egg and vanilla. Mix until partially combined. Add remaining dry ingredients. Mix on low until ingredients are well combined.
- Divide dough in half. Leave half in the mixing bowl and transfer the other half to a large sheet of waxed paper. To the dough in the bowl, add a small amount of gel color. A small amount goes a long way. Mix until dough is evenly colored.
- Top off uncolored dough with a second sheet of waxed paper. Roll out into a large rectangle. Repeat process with the colored dough. Carefully remove top waxed paper from each rectangle. Flip colored dough onto uncolored dough. Trim dough into a neat rectangle so both colors are the same size. Discard extra dough or reserve for extra cookies. Carefully roll starting at one of the short ends. Pull up on the waxed paper, roll slow and tight. If the dough cracks at all, just press it back together.
- Roll dough log into desired sprinkle colors. This can be a bit messy so you may want to do this in a large tray or platter to keep the sprinkles from going everywhere. Wrap in plastic wrap, then store in two large glasses so the logs stay round in your refrigerator for at least 1-2 hours.
- Preheat oven to 350°F. Slice into 1/4" slices. Space 1-2" apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes or until just slightly turning golden on the bottoms.
- Cool on a wire rack. Store in an airtight container.
Notes
Tint cookies a different color for various occasions, using matching sprinkles.
