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1 hour hr 40 minutes mins
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By: Rachel GurkPosted: 02/17/2012
This post may contain affiliate links. Please read my disclosure policy.
I know it has been a couple of weeks of a lot of guest posts and not much of my personal ramblings but I appreciated the help SO much and there would have only been crickets and dust here at Rachel Cooks if not for these six lovely ladies. THANK YOU!
Today I have Rachel from Baked By Rachel. I am so in love with these cookies she made, aren’t they adorable? Rachel never disappoints on her blog, she always has delicious recipes, great photos and sometimes you even get a picture or two of her cute kiddos.
Thanks again Rachel!
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I’m happy to be able to help out Rachel today. And I hope you’ll enjoy what I brought! I actually made these for Valentine’s Day but let’s just look at them as pretty pink swirled and sprinkled cookies perfect to brighten any girls’ day. I have two little girls so I’m totally allowed to play this card. Pink is a required item in this house, as are sprinkles, dolls, and dress up clothes.
I spotted these a while back couldn’t get them out of my 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. I can even picture a red, white and blue cookie for patriotic occasions or red and green for Christmas time. The possibilities are endless really.
I like to use my go to sugar cookie recipe instead of the recipe Heather over at Sprinkle Bakes uses but I took the spiral and sprinkle idea from her.
This recipe is inspired by Pip & Ebby and Sprinkle Bakes. I hope you enjoy it!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Spiral Sugar Cookies {Guest Post}
5 from 1 votePrep Time: 30 minutes mins
Cook Time: 10 minutes mins
Additional Time: 1 hour hr
Total Time: 1 hour hr 40 minutes mins
30 cookies
Print Rate Recipe
A festive spiral sugar cookie that can be customized for any occasion.
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 (I use Wilton rose icing color)
- Sprinkles
Instructions
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.
Nutrition Information
Serving: 1cookie, Calories: 86kcal, Carbohydrates: 13g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 14mg, Sodium: 29mg, Potassium: 12mg, Fiber: 0.2g, Sugar: 7g, Vitamin A: 102IU, Calcium: 7mg, Iron: 0.4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Debbie says
I had a problem with the cookie dough being dry and crumbly and I needed to add a good amount of milk to make it come together even though I felt I did everything right which included allowing the eggs, butter to come to room temp and spooning the flour into the measuring cup before leveling it off. I also agree with another poster about dampening the outside of the log before rolling in sprinkles. I may make it again using a different recipe and will chill the dough layers before rolling them both together to see if this will help with the process
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Rachel Gurk says
Thanks for the feedback!
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Christina says
Thank you for the- tip mine came out too dry.
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Lane says
I am set on making these in a couple color variations for our school’s “Seussical” cast party! So glad to see you using a tried and true sugar cookie dough – that was my inclination also. I won’t have time to make a test batch, but I have lots of experience with cut cookies and my go-to sugar dough recipe :) Even better that I can make it all ahead of time and just store in the fridge til party day.
Any hints on keeping the perfect round shape when slicing? Too cold – you press hard with the knife and dent it (or risk cracking the slice); too warm – it smooshes easier. did you find you have to “reshape” the slices?
yay! thanks!
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