St. Patrick’s Day Spiral Sugar Cookie

Spiral Sugar Cookies

Happy St. Patrick’s {or Paddy’s as they say in Ireland} Day!  Originally, I was not planning on posting a holiday treat for today, but last night my roommate and I had an extra hour to kill and decided to embark on a spontaneous baking adventure.  First we planned on whipping up some green M&M chocolate chip cookies for the occasion, but alas both the pharmacy and grocery store near us were out of St. Patrick’s Day M&M’s.  Instead we found green sugar sprinkles and decided to find a recipe to fit our needs- green and sprinkles.  Low and behold, I’ve had a spiral sugar cookie recipe I’ve been wanting to try…

Spiral Sugar Cookies

1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking powder
2 sups flour
Food coloring

Spiral Sugar Cookies

In a stand mixer, cream butter and sugar. Scrape bowl as needed. Add egg and vanilla. Mix until partially combined. Add remaining dry ingredients. Mix on low until ingredients are well combined.

Divide dough in half. Leave half in the mixing bowl and transfer the other half to a large sheet of waxed paper or saran wrap. To the dough in the bowl, add a small amount of food coloring and mix until dough is evenly colored.

Roll out the uncolored dough into a large rectangle. Repeat process with the colored dough. Flip colored dough onto uncolored dough. Trim dough into a neat rectangle so both colors are the same size. Reserve leftover dough for marble cookies {if desired}. Carefully roll starting at one of the short ends. Pull up on the waxed paper, roll slow and tight, like a sushi roll.

Roll dough log into desired sprinkle colors. Wrap the dough in saran wrap and refrigerate for at least 1-2 hours.

Preheat oven to 350 degrees. Slice into 1/4″ slices. Space 1-2″ apart on a lined baking sheet and bake for 8-10 minutes or until just slightly turning golden on the bottoms.

Cool on a wire rack. Store in an airtight container.

Spiral Sugar Cookies


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