Spiral Halloween Cookies
Fun and festive Spiral Halloween Cookies are buttery, melt-in-your-mouth sugar cookies that are swirled with vibrant, colored sugar creating a super fun spiral design! They add a fun, spooky touch to any celebration and are a must-make for Halloween celebrations!
Servings 36 cookies
Calories 100kcal
Ingredients
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- ¾ teaspoon almond extract or vanilla
- 2 ½ cups all purpose flour
- ½ cup colored sugar I used orange, black and purple
Instructions
- Combine butter and granulated sugar together in the bowl of a stand mixer or large mixing bowl and beat together until smooth and creamy, about 3 minutes.
- Mix in the egg and almond extract or vanilla extract until well combined.1 large egg, ¾ teaspoon almond extract
- Stir in the all purpose flour, mixing just until incorporated.2 ½ cups all purpose flour
- Divide dough in half.
- Cover a cutting board or smooth surface with plastic wrap and press out half of dough into an 8 inch square.
- Sprinkle sugar onto the dough in patches.½ cup colored sugar
- Use the plastic wrap to to lift and roll up dough - just like you would cinnamon rolls or sushi. Use the plastic wrap to roll the dough and form in into a log.
- Repeat with second half and refrigerate dough rolls for 1 to 2 hours or until nice and firm.
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
- Remove plastic wrap from rolls and cut log into ¼ inch slices. Place slices about 2 inches apart on cookie sheet.
- Bake cookies for 6 to 8 minutes or until edges just turn golden. Let cool for 1 to 2 minutes and remove to wire rack.
Notes
Storage Information
I used salted butter to cut down on the number of ingredients. If using unsalted, add half a teaspoon of fine sea salt to the dough.
- Make Ahead: You can make the dough up to 2 days in advance. Just wrap it tightly in plastic and store it in the fridge until you’re ready to bake.
- Freezing: The dough can also be frozen for up to 3 months. Wrap the rolls tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to bake, simply thaw in the fridge overnight, slice and bake as directed.
- Leftovers: Store baked cookies in an airtight container at room temperature for up to 5 days.
I used salted butter to cut down on the number of ingredients. If using unsalted, add half a teaspoon of fine sea salt to the dough.
Nutrition
Calories: 100kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 47mg | Potassium: 12mg | Fiber: 1g | Sugar: 6g | Vitamin A: 164IU | Calcium: 4mg | Iron: 1mg
