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Recipe: Spiral Sugar Cookies

Posted by Lisa Courtney on

This is one of the more festive looking numbers in the cookie world.  Swirls of colour that can be matched or clashed with sugar pearls and sprinkles.  Great for almost any themed party you are having.
You can make this ahead of time and freeze then slice and bake when you're ready.
Begin by making a batch of sugar cookie dough.  Before rolling out, divide your dough into two and colour one or both halves.  In this case I have used a small amount of kelly green gel to one half and left the other natural.  You can also flavour your cookies with Lor Ann Flavour oils.  Roll out each portion of dough between sheets of baking paper into a rectangle shape about 5mm thick then refrigerate for an hour.
Pour all your favourite coloured sugar pearls and 100's & 1000's into a shallow tray and mix.
Remove dough from the fridge and peel off the top layers of baking paper.  Flip one layer on top of the next.  You should still have a layer of baking paper under and above your two layers.  Lightly roll your rolling pin over the top to ensure the two layers are adhered together.
Remove the top sheet of baking paper and trim the edges.  When the dough is pliable enough to move, roll the dough into a log length ways.  You may need to coax and pinch the dough together if you get any tears while rolling.  Alternatively use the bottom sheet of baking paper as your rolling aid.
Gently lift the log into your tray of sugar pearls/100's & 1000's and roll/press till the log is completely covered.
Wrap in plastic wrap and refrigerate for at least one hour.  You can freeze your log for another day if you are prepping ahead of time for up to 2months.
Preheat the oven to 175 degrees and line two baking trays with baking paper.
Slice your cookie log into 5mm thick cookies and bake for approx 11mins.
Transfer to a cookie rack to cool completely.

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