Description
These irresistibly buttery spiral cookies are a stunning treat that will wow your guests with their beautiful swirls and delightful flavor. Perfectly tender and flavorful, they combine classic vanilla and almond extracts with vibrant food coloring, making them as fun to look at as they are delicious to eat. Whether for a party or a special occasion, these cookies impress with their elegant layered design and melt-in-your-mouth texture.
Ingredients
Scale
Dough Ingredients
- 1 cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 large Egg (or flax egg for vegan)
- 1 teaspoon Vanilla Extract (pure recommended)
- 1 teaspoon Almond Extract (optional)
- 2.5 cups All-Purpose Flour (or gluten-free blend)
- 1 teaspoon Baking Powder (or baking soda)
- 0.5 teaspoon Salt
Optional Coloring and Decoration
- Food Coloring (gel recommended), amount as needed for coloring dough
- Sprinkles (optional), for decoration
Instructions
- Prepare Dough: Cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add in the egg and both the vanilla and almond extracts, mixing well to incorporate.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, stirring until just combined to form your dough.
- Color the Dough: Divide the dough into portions based on the number of desired colors. Mix gel food coloring thoroughly into each portion until the color is evenly distributed.
- Roll Dough: Roll each colored dough portion into logs of equal size. Layer these colored logs together, gently pressing to form a single log that showcases a spiral design.
- Chill Logs: Wrap the combined dough log tightly in plastic wrap and refrigerate for at least 30 minutes to firm up and make slicing easier.
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Slice and Bake: Remove dough logs from the refrigerator and slice into rounds about 1/4 inch thick. Arrange the slices on the prepared baking sheets with some space between each cookie. Bake for 10 to 12 minutes or until the edges turn lightly golden.
- Cool: Allow the cookies to cool briefly on the baking sheets before transferring them to a wire rack to cool completely.
Notes
- For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit until gel-like).
- Gel food coloring is recommended for vibrant colors without affecting the dough texture.
- Almond extract is optional but adds a lovely depth of flavor.
- Chilling the dough logs is essential for clean, even slices and maintaining the spiral shape.
- You can decorate the cookies with sprinkles before baking for extra visual appeal.
- Store baked cookies in an airtight container at room temperature for up to 1 week.
