Pin
These Spiral Halloween Cookies are my favorite way to add some eye-catching fun to any spooky gathering. Buttery sugar cookie dough swirled with bright orange, black, and purple sugar makes them a must for Halloween parties or a festive afternoon of baking with kids. The classic slice and bake style could not be simpler and the cheerful spirals never fail to impress, no matter your cookie decorating skills.
I first made these for a Halloween sleepover and my nieces loved choosing their own sugar colors. Now we make them together each year and love seeing all the swirls.
Ingredients
- Salted butter: brings rich flavor and keeps the dough perfectly soft. Make sure it is fully softened so it will cream easily with sugar
- Granulated sugar: sweetens and helps achieve that golden finish. Use a fine sugar for the smoothest result
- Almond or vanilla extract: adds that classic cookie flavor. Choose almond for a subtle nutty note or vanilla for warmth
- Egg: holds the dough together and makes the cookies chewy and tender. Use room temperature for easy mixing
- All purpose flour: gives the dough strength and that classic crumb. Choose unbleached flour for the best texture
- Colored sugar: creates the festive swirls. Look for bright shades and fine crystals for even coverage or make your own for custom colors
Step-by-Step Instructions
- Make the Dough:
- Cream softened butter with sugar in a large bowl for about three minutes until very smooth and lighter in color. Incorporate the egg and your chosen extract until the mixture is creamy with no lumps
- Add the Flour:
- Slowly stir in the all purpose flour until just combined and a soft dough forms. Avoid overmixing so the cookies stay tender
- Shape and Add Color:
- Divide the dough in half. On plastic wrap press one half into an even eight inch square. Scatter colored sugar in generous patches over the dough for bold swirls
- Roll and Chill:
- Use the plastic wrap to help roll the dough tightly into a log as if making cinnamon rolls. Wrap well. Repeat with the second half and chill both logs for one to two hours so they are very firm
- Slice and Bake:
- Preheat the oven to three seventy five degrees. Unwrap the dough and slice into quarter inch rounds with a sharp knife. Arrange on baking sheets lined with parchment about two inches apart so they have room to spread
- Finish and Cool:
- Bake six to eight minutes until the edges just start to turn golden. Let the cookies cool for a minute or two on the sheet then transfer to a wire rack
Pin
I always reach for almond extract because it gives the dough a unique flavor that stands out from any ordinary sugar cookie. The first time I made them my kitchen was full of giggles as we played with color combinations and everyone picked their own favorite swirl.
Storage Tips
These cookies store best in a tightly sealed container at room temperature for up to five days. You can also freeze the unbaked dough logs for up to three months simply thaw and bake as usual for fresh cookies any time. For longer storage freeze baked cookies in layers separated by parchment and thaw at room temperature
Ingredient Substitutions
If you only have unsalted butter add one half teaspoon of fine sea salt to the dough so the flavor stays balanced. For a different twist try swapping almond extract for vanilla or another favorite flavoring. Make your own colored sugar by shaking granulated sugar with food coloring in a jar for custom shades
Serving Suggestions
Pile these spiral cookies on a festive platter with candy corn and little pumpkins for a party. They make great goodie bags or lunchbox treats. Sandwich two cookies with a little buttercream or chocolate for extra fun. Bring them to any holiday event and watch them disappear
Pin
Cultural and Holiday Swaps
Spiral cookies work for any celebration just by changing the sugar colors. Try green and red for Christmas blue and white for Hanukkah or pastels for spring. Every generation in our family loves picking out new color combos and there are always happy memories of rolling and slicing the dough together.
Frequently Asked Questions About the Recipe
- → Can I use unsalted butter instead of salted?
Yes, unsalted butter works well. Just add half a teaspoon of salt to the dough to balance the flavors.
- → Why is chilling the dough necessary?
Chilling firms up the dough, making it easier to slice cleanly and helping prevent the cookies from spreading too much while baking.
- → How do I know when the cookies are done?
Look for edges just beginning to turn golden and dry tops. Remove promptly to keep them tender and prevent overbaking.
- → What if I’m short on time to chill the dough?
Speed up the process by freezing the dough logs for about 30 minutes instead of refrigerating. Be careful not to freeze too long to avoid hardness when slicing.
- → Which extract enhances the flavor best, almond or vanilla?
Almond extract adds a subtle nutty note that complements the cookies beautifully, but vanilla provides a warm, familiar flavor—both work well.
- → Can I change the sugar colors for different occasions?
Absolutely! Swap in reds and greens for Christmas or pastels for Easter to easily customize for various celebrations.