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Spiral Halloween Cookies

These delightful Spiral Halloween Cookies combine vibrant colors and festive spirit, making them perfect for any Halloween gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Ensure butter is well softened, but not melted.
  • 1 ½ cups granulated sugar
  • 1 large egg For vegan version, replace with flax egg.
  • 2 teaspoons vanilla extract
Coloring and Toppings
  • Orange and black gel food coloring Use generously for vibrant colors.
  • Halloween-themed sprinkles (optional) For extra festive touch.
  • Parchment paper or plastic wrap, for rolling

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
  3. Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.
  4. Gradually mix in the dry ingredients until just combined. Do not overmix.
  5. Divide the dough into two equal portions and tint one with orange gel food coloring and the other with black.
  6. Roll out each dough color between two sheets of parchment into ¼ inch thick rectangles.
  7. Carefully place one rectangle atop the other, gently pressing together.
  8. Starting from one short end, roll the dough tightly into a log. Wrap in plastic wrap and refrigerate for at least 2 hours.
Baking
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Slice the log into ¼-inch thick rounds and place them on the prepared baking sheets about 2 inches apart.
  3. If desired, gently press a few Halloween sprinkles into the tops of each cookie.
  4. Bake for 10 to 12 minutes, until the edges are set but not browned.
  5. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Keep cookies in an airtight container at room temperature for about a week. For maximum freshness, refrigerate. To freeze the dough, wrap tightly in plastic wrap and freeze for up to 3 months.