Christmas Spiral Cookies

Christmas Spiral Cookies

I’m going to my first Christmas Cookie Party ever today! Of course I went a little overboard and I’m bringing four different kinds of cookies. I think cookies are the best part of Christmas. My mom always made dozens of Christmas cookies after Thanksgiving that kept us going until January.

Christmas Spiral Cookies

I made homemade slice and bake sugar cookies. They are pretty easy and look really impressive. I made a red creme de menthe swirl and rolled them in green sanding sugar.
Christmas Spiral Cookies

I am definitely going to make these cookies again and switch up the flavor and color scheme. I split making these cookies over two days. I made the dough and the cookie log one evening and sliced and baked it the next morning.


Christmas Spiral Cookies

Yield: 3 dozen


2 cups + 2 tbs plain flour

1/2 tsp baking powder

1/4 tsp salt

2/3 cup unsifted powdered sugar

1/4 cup sugar

2 1/2 sticks unsalted butter

1 tsp vanilla

1/2 tsp peppermint extract (I used a dram of Lorann Creme de Menthe flavoring)

red gel food color

1 1/2 cups sanding sugar


  1. Whisk the 2 cups of flour, baking powder, salt and icing sugar together in a large bowl.
  2. Add the butter and with a pastry blender mix until fine crumbs form. Add the vanilla and mix with a wooden spoon until a dough forms.
  3. Split the dough in half (I used a scale to make sure they were equal). In one half add the peppermint and red color. Also add the extra 2 tablespoons of flour. Mix with a wooden spoon until a red dough ball forms.
  4. Roll out the dough into a rectangle one layer at a time, between two sheets of parchment paper. It should be 11 x 8 and be about 1/8 of an inch thick (each color of dough rolled and stored separately between 2 layers of parchment)
  5. 5. Place the rolled out dough (still between the sheets of parchment) on to a baking tray and refrigerate for 2 hours minimum.
  6. Flip the red layer on top of the vanilla layer and gently press the two together with a rolling pin. Trim the sides (save the scraps for tasters to bake later).
  7. Gently roll the dough like a log. It should be tight so no air gets in. If it starts to crack use your fingers to rub it back together (my first roll cracked a lot but rolled easy after that). I trimmed the edges of my log.
  8. Pour the sprinkles into a long pan. Gently brush the outside of the log with a small amount of water and then roll the log all over so it's covered in sprinkles. Wrap tightly in cling film and refrigerate overnight.
  9. Pre-heat the oven to 325 F/160 C and unwrap the cookie log. Slice 1/8 to 1/4 inch slices and place on a parchment lined or non stick baking tray and bake for 15-17 minutes until the vanilla part turns golden brown.
  10. Place on a cooling rack to completely cool and store in an airtight container.

adapted from Sprinkle Bakes 


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