Colorful Spiral Cookies


  • 2 cups unsifted cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup unsifted powdered sugar
  • 1/4 cup granulated sugar
  • 2 1/2 sticks unsalted butter
  • 1 tsp vanilla
  • 1/2 tsp strawberry (or other) extract
  • 1/2 tsp (or more) Rose food coloring
  • 2 tbsp unsifted cake flour
  • 1 1/2 cups multi-colored nonpareil decors


  1. Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix.
  2. Add the butter in pieces and process with on/off bursts until the mixture has the consistency of cornmeal.
  3. Add the vanilla and process until the mixture just forms a ball.
  4. Divide the dough into 2 equal portions then return one of the portions to the food processor and add the strawberry extract, food coloring and extra tablespoons of flour and process until just incorporated.
  5. Roll out each portion of dough between sheets of waxed paper into a rectangle about 11 x 8 1/2 inches by 1/8 inch thick.
  6. Leave the dough between the sheets of waxed paper and slide onto a baking sheet.
  7. Refrigerate until firm, for at least 2 hours or up to 3 days.
  8. Remove dough pieces from refrigerator and pour the nonpareil decors into a shallow rectangular dish (such as a 9×13 pan).
  9. Peel off the top sheet of waxed paper from both doughs and brush vanilla dough very lightly with water.
  10. Using waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked.
  11. Press with your fingertips to seal the two doughs together and remove the top sheet of waxed paper, trimming the edges even.
  12. When the dough is just pliable (but still cold), roll up the dough (beginning with the long side) like a jellyroll.
  13. As you begin to roll, gently curl up the edge with your fingertips so you don’t get any air pockets as you roll dough into a log. (The vanilla portion may want to tear, so pinch tears together as they happen and keep rolling.)
  14. After formting the dough into a log, throw away the waxed paper.
  15. Gently lift the log on top of the nonpareil decors in the dish and roll until the log is completely coated with decors.
  16. Wrap the log in plastic wrap and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months – defrost in refrigerator overnight before slicing).
  17. Heat oven to 325 degrees.
  18. To bake, slice the log into 1/8-1/4 inch thick cookies and bake on parchment-lined baking sheets for 15-17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.

Courtesy of Sprinkle Bakes


2 Responses to “Colorful Spiral Cookies”

  1. Kimberly Hoglund December 20, 2014 at 2:12 pm #

    I don’t know why, but when I made these, they baked flat (almost as if they melted) and all ran into eachother… Making them one big, flat cookie. Any idea what went wrong?

    • Mandi Nealen December 20, 2014 at 11:07 pm #

      I’m not really sure, but if I had to guess, I would say your butter was over-mixed or too hot. Or the log didn’t cool enough in the fridge. Hope they turn out if you try them again 🙂

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