Tested till perfect Spiral Sugar Cookies

Spiral Sugar Cookies

Sprinkles and coloured dough make these cookies whimsical additions to your plate. The dough is easy to stir by hand, so kids won't need a mixer. Adults can help out with the slicing and baking.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 30 cookies


  • 3/4 cup 3/4cupbutter, softened
  • 1 cup 1cupgranulated sugar
  • 1 1eggeggs
  • 2 tsp 2tspvanilla
  • 2-1/2 cups 2-1/2cupsall-purpose flour
  • 1/2 tsp 1/2tspbaking powder
  • 2 tbsp 2tbsprainbow sprinkle decorations
  • Red paste food colouring
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Line 2 rimless baking sheets with parchment paper or grease. Set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla.

In separate bowl, whisk flour with baking powder. Add to butter mixture in 2 additions, stirring to form soft dough.

Divide dough in half. Mix rainbow sprinkles into 1 half; using tiny dab of food colouring on end of toothpick, tint remaining half. Press each half into rectangle; wrap in plastic wrap and refrigerate until chilled, at least 1 hour. (Make-ahead: Refrigerate for up to 3 days or place in airtight container and freeze for up to 2 weeks.)

Remove plastic wrap. Between waxed paper, roll each rectangle into 9- x 8-inch (23 x 20 cm) rectangle; remove top papers. Removing bottom paper, stack 1 rectangle on top of the other. Using bottom paper as support and starting at 1 long edge, roll up tightly; press seam to seal. Wrap in plastic wrap; refrigerate until firm, at least 2 hours.

Cut log into 1/4-inch (5 mm) thick slices. Place, 2 inches (5 cm) apart, on prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, switching and rotating pans halfway through, until light golden, about 8 minutes. Transfer to rack; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 1 month.)

Additional information : Variation
Butterfly Sugar Cookies: Cut 1/4-inch (5 mm) thick strip from centre of each slice of dough. Roll strip into log to form butterfly body. Place semicircles so that round edges touch body; press gently to stick to body for wings. Bake as above.

Nutritional Information Per cookie: about

cal 110 pro 1g total fat 5g sat. fat 3g
carb 15g fibre 0 chol 21mg sodium 54mg

% RDI:

calcium 1 iron 4 vit A 5 folate 6
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