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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  1. They look great. Sometime i may give them a go. Merry Christmas :)

  2. These are amazing! I did the same thing for candy cane cupcakes but never thought to make them in a pinwheel cookie. Where did you get the green sanding sugar from?

  3. How cute! They look really pretty on the Santa plate.

  4. Wow seriously these look amazing!! These are going on my to-try list!

    I am having a holiday link-up for recipes/decor ideas and I’d love for you to join! You can link as many recipes as you’d like and I know you have a lot!! :-)

    Merry Christmas!! :-)

  5. These are too cute! Go you!

  6. Yum. I will have to find time to bake some cookies.

  7. That;s the most beautiful cookies I have EVER seen, if they tasted as good as they looked then your cookie party members must have been in heaven!

  8. I love the Santa plate!!! And they’re such pretty spiral cookies :)

  9. Esto se ve estupendo, una receta estupendo!!
    Saludos Da & Mer


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