Spiral Cookies

These cookies were certainly an experiment based off of a recipe that I found, which immediately reminded me of Pilsbury’s slice and bake cookies that used to hit store shelves for tons of different holidays. They’re a nice, crisp almost crumbly texture that reminds me a bit of shortbread. The almond flavouring is also a nice touch. The recipe calls to do this in a food processor, but I don’t have one, so I had to adapt a bit to make it work. The key to these is to be patient when rolling up the dough!! It’s actually a bit tricky and if you aren’t careful, they dough will crack.


  • 2 cups + 2 Tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup icing sugar
  • 1/4 cup sugar
  • 1 1/4 cups (285 grams) unsalted butter, cold and cut into cubes
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • food colouring
  • sprinkles


1. In the food processor, combine 2 cups of the flour, baking powder, salt, icing sugar, and sugar. Once combined, add the cubes of butter and process again.

2. Add the vanilla and process until the dough comes together in a ball. Divide the dough in half, and set half aside.

3. Add the almond extract, 2 Tablespoons of flour, and the food colouring. Process until combined and the colour is evenly distributed throughout the dough.

4. Roll out each half of the dough between two sheets of baking parchment or wax paper. Try and keep them squared and relatively the same size. This will make your life a LOT easier. Place each sheet of dough onto a baking sheet (still sandwiched between the paper) and place in the fridge to chill for about 2 hours.

5. Once chilled, remove the dough sheets from the fridge and remove the top sheet of wax paper from each one. Stack the sheets of dough on top of each other, trying to line them up as close as possible. Gently roll over the stacked dough a tiny bit just to meld them together, then trim the long edges with a sharp knife to even them up. Leave them to sit until they soften a bit.

6. When the dough is more pliable, gently roll the dough into a log, starting at the long end. Take your time at this part so that you don’t split or crack the dough!

7. Once rolled, completely coat the log of dough in sprinkles. The easiest way to do this is to pour all of the sprinkles out onto a large baking tray so that they don’t roll all over your kitchen. After coating, tightly wrap the dough in plastic wrap, then place in the fridge to chill again for a few hours. I left my dough in overnight just to be sure.

8. When the dough has thoroughly chilled, preheat your oven to 325°F (165°C).

9. Remove the log from the fridge and remove the plastic wrap. Using a sharp knife, slice the log into 1/4-inch (0.6 cm) thick slices. Place them on a baking sheet, leaving a lot of space around them, as they will spread a bit. Bake for 15 to 17 minutes. These cookies don’t turn golden brown, so be careful not to overbake.

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1 Comment

  1. Sarah Fagan

     /  February 23, 2012

    These were delicious! In fact, everything you bring to work for us to sample is… more power to your rolling pin, Ashley!


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