Spiral Cookies

Spiral Cookies are my absolute favorite cookie recipe – all year long. I love making them for the 4th of July with red and blue sanding sugar, but you can make these all year with ANY colors. They’re soft and crunchy, buttery and perfectly sweet!

Ingredients needed

• Sugar: I’m using granulated sugar in the cookie dough mixture to sweeten these sugar cookies
• Butter: I like to use unsalted butter since we don’t want the cookie dough to taste too salty. Make sure your butter is at room temperature so it will be easier to mix. 
• Almond extract: this adds a wonderful flavor to any baked goods, but if you don’t like almonds or are allergic, you can use lemon or vanilla extract instead.
• Sanding sugar: depending on your occasion, use any colors you like. Since this recipe is for the 4th of July, I’ll be using red and blue colored sugar. 

How to make spiral cookies

1. Cream a cup granulated sugar and butter in the bowl. Using butter that’s at room temperature makes this creaming process so much easier. 
2. Add almond extract, salt, and egg and mix all together until evenly combined.
3. Slowly stir in your flour and mix until just combined. It’s going to make a nice thick dough. 
4. Divide the cookie dough into two pieces.
5. Cover the top of your dough with wax paper. The dough should be sandwiched in the wax paper.
6. Press the dough flat with your hands. Then use a rolling pin to evenly press the dough into a rectangle shape. 
7. Sprinkle the sanding sugars in lines across the dough. Alternate between red and blue stripes (or whatever colors you’re using). Repeat with the second half of the dough. 
8. Roll up the dough carefully. It may be a bit tricky, especially if your home is hot but let the wax paper help you. 
9. Chill your rolled doughs in the refrigerator until firm for about 1 hour up to overnight.
10. Slice rolls of cookie dough into inch-thick slices. Place the slices on a baking sheet lined with parchment paper. Since these cookies don’t have any baking powder, they don’t spread at all so you can place them close together if you need to. 
11. Bake at 350° for 6-9 minutes or until the edges begin to brown. 

Expert tips

• You may want to rotate the baking sheets halfway through baking depending on how your oven bakes, to ensure even baking.
• You don’t have to be exact when rolling these out, that’s why I love this recipe.
• Peel off wax paper in between pressing and rolling to avoid the dough from sticking to the paper.

4th of July Spiral Cookies

5 from 1 vote

These 4th of July Spiral Cookies are perfect for the holiday! An easy sugar cookie dough recipe is rolled with red and blue sugar to look like a firework! Everyone loves these cookies!

Recipe Video

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Yield 40 cookies

Serving Size 1 cookie

Cook ModePrevent your screen from going dark

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Ingredients

 

• ▢ 1 cup (200g) granulated sugar
• ▢ 1 cup (226g) unsalted butter softened
• ▢ ½  teaspoon almond extract
• ▢ 1 large egg
• ▢ ½ teaspoon salt
• ▢ 2 ¼ cups (273g) all-purpose flour
• ▢ About ¼ cup red colored sugar
• ▢ About ¼ cup blue colored sugar

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Instructions

• Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Add almond extract, salt, and egg and mix until combined, scraping down the sides of the bowl as needed. Slowly stir in your flour and mix until just combined.
• Divide dough into two pieces. Place one half on wax or plastic wrap spread out on your counter. Cover the top with another sheet of wax paper or plastic wrap. Use your hands or a rolling pin to press the dough into a 8-inch rectangle (oblong is fine). Alternating colors, sprinkle sugars in lines across the dough. Use the bottom sheet of wax paper or plastic wrap to help you roll the dough. Repeat with the second half of dough. Wrap rolls in plastic wrap and place in refrigerator until firm, about 1 hour (overnight is fine).
• Heat oven to 350°. Slice rolls of cookie dough into 1/4-inch slices. Place on cookie sheets lined with parchment paper or a silpat baking mat.
• Bake 6-9 minutes until the edges begin to brown. You may want to rotate the cookie sheets halfway through baking. Cool 1 minute on cookie sheet and then remove to a cooling rack. Store in an airtight container for up to 3 days or freeze for up to one month.

Recipe Nutrition

Serving: 1cookie | Calories: 87kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 31mg | Potassium: 10mg | Fiber: 1g | Sugar: 5g | Vitamin A: 150IU | Calcium: 3mg | Iron: 0.3mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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