Thursday, January 28, 2010

Colorful Spiral Cookies



Just try to be in a bad mood around one of these. Impossible!

I was naturally drawn to these because of the bright, eye-catching swirl, not to mention the jumbo sprinkles-encrusted edges!  If anything, these should be the SB mascot, because they are everything I love.  Bright, happy, buttery and delicious. Also versatile!
I spied these first here, (green-tea version) and then here (peppermint version).  I've looked at these countless times, and I'm not sure why I didn't make these earlier.  Maybe because the dough is made in the food processor and I really hate digging / lugging that thing out of my pantry. I soon vowed to make my food processor more accessible because it did all of the work! Now I kinda wish all doughs could be made in the food processor.


Another thing I love about these is that they are SLICE and BAKE. You could easily put the unused portion in the freezer for later. 


I won't go much into preparation here, because that's all in the recipe, but here are some pictures to give you an idea of the process.


I wanted to make my dough even on all sides, so I trimmed some away to make an even roll.

I used Wilton's rose gel food coloring.  I like gel coloring for this because it doesn't add much moisture to the dough. You can use any kind of extract for flavoring.  I used Strawberry, and the whole house smelled like baked strawberry shortcake.  Very yummy!   


You'll then encrust the dough with jumbo (or other) sprinkles.  I cut my roll in half, and rolled one half in smaller sprinkles. The above kinda looks like a sprinkle-coated ham doesn't it?


Speaking of ham...


Some of you may wonder why there are so many pictures of my dog, Biscuit, included in my posts.  The truth is, he is stuck to me like glue!  He never leaves my side, and he always watches patiently in a chair as I work on projects and take photos. While editing photos, I rarely have a group that doesn't include him sticking his head (and nose, see above) where it doesn't belong.  He's never been alone for any extended period of time. I have a day job working from home for a Pathology company, and this has made him my constant companion.

I'll say "Biiiissscuit...no-no!"  and he'll look at me like this...


...and all my disciplinary plans fly out the window.



I think this version turned out cute too, although I really like the larger jumbo non-pariels better.  I realize some people have an aversion to sprinkles, or a mind-set that they are only for kids, or that they just plain taste bad.  Some do taste bad!  The jumbo sprinkles I used are from Wilton. They are fruit-flavored and very tasty, but there are other sprinkles you could use - just think of the variations!  Crushed pistachio nuts with a green-pistachio spiral, or crushed oreos with a chocolate spiral.  I can't wait to try them all!

EDIT: Laurie at Dalla Mia Cucina made them - check out her pretty version. 


I couldn't stop taking pictures, they are just so bright and happy!



I suppose I should stop getting carried away with the photos and post the recipe.  Here it is!


EDIT 12/19/11 -PLEASE READ:
I have reviewed this recipe, and cannot recommend another method other than making it in the food processor.  Making it in the Kitchenaid was problematic and I ended up with a poorly rolled, tough cookie. The cookie itself is a French sable/shortbready-tasting cookie.  It's subtly sweet, so if you are a fan of drop cookies with lots of sweetness and chocolate chips etc., then this may not be the cookie for you.  

NOTE!  Blogger Kate Sullivan tweeted me that she made them in her KitchenAid with success!  
Check out her results HERE.






















Colorful Spiral Cookies
Yield: About 3 dozen                                                                               [click for printable version]

2
cups unsifted cake flour
½
teaspoon baking powder
¼
teaspoon salt
cup unsifted powdered sugar
¼
cup granulated sugar
sticks unsalted butter, cold
1
teaspoon vanilla
½
teaspoon strawberry(or other)extract
½
teaspoon(or more)Rose food coloring
2
tablespoon unsifted cake flour
cups multi-colored nonpareil decors


Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball.
Divide the dough into 2 equal portions then return one of the portions to the food processor. Add the strawberry extract, food coloring, and the extra tablespoons of flour to the processor and process until just incorporated.

Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 × 8½ inches by ⅛ inch thick. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours or up to 3 days.
Remove dough pieces from refrigerator. Pour the nonpareil decors into a shallow rectangular dish (such as a 9 × 13-inch pan.

Peel off the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the strawberry dough and flip it onto the vanilla dough so they are stacked. Press with your fingertips to seal the two doughs together. Remove the top sheet of waxed paper and trim the edges even.

When the dough is just pliable (but still cold), roll up the dough(begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you don’t get any air pockets as you roll dough into a log. As you roll, the vanilla portion may want to tear, pinch tears together as they happen and keep rolling.
After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the nonpareil decors in the dish and roll until the log is completely coated with decors. 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 the refrigerator overnight before slicing).

Heat oven to 325°. To bake, slice the log into ⅛- to ¼-inch-thick cookies and bake on parchment-lined baking sheets for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.

Copyright SprinkleBakes.com







Happy Joyful Baking!














Love, 

189 comments:

Sandie {Inn Cuisine} said...

Love these cookies, especially with the multi-colored sprinkles. I know my kids would love them too. On second thought, who am I fooling? If I make them---I'm making them for me! But I will be nice & share ;)

Krista said...

I'm one of those people with an aversion to sprinkles! But I am SO glad I kept reading through this post because when I read the phrase "crushed oreos with a chocolate spiral" my life became complete. I am making these ASAP!!

Maria said...

I love these. They are so fun! Gorgeous photos too!

Gala said...

Woooow super cute cookies! Sooo pretty, love them. Love biscuit.

Sue Sparks said...

I LOVE these! Your spiral is perfect! Each time I visit your blog my list of things to make just gets longer! Your Biscuit cracks me up:)

Mon said...

Ohhhh too much!!! I LOVE these!!!!! And the photos! Thanks for brightening up my day!

April said...

These are gorgeous!! I am going to have to bookmark these for Abby's birthday in June!

Pink Panda said...

These are definitely one of the most coolest cookie creations I have ever seen. WILL be bookmarking this as well.

Sunday said...

These are the cutest thing I have seen in a long time.My little guy is going to LOVE those :)

Mini Baker said...

Some of the prettiest cookies I've ever seen!

Ingrid said...

Heather they look great! They totally make you want to smile and my grin just got bigger when I saw the photos of Biscuit. It's a soooo cute!
~ingrid

Mara... said...

Okay, all your photos make me happy!! I just loooove these. My kids would go crazy with those and what a great Valentine treat with fun heart sprinkles on the side. Can't wait to make these!

Michelle said...

Thanks for sharing those beautiful and fun cookies! We have a chihuahua that gives that same look. I never want to make her sad.

Merche said...

Honestly, the best recipe I have seen this morning, definitely love it and will have to make it for a party... my mind is just spinning as I think of all the possible combinations... evil thing that I discovered ;)

zurin said...

so beautiful!!! they look like sequined cookies!!! really glamorous!

Sherynn Tay said...

wow! they r so BEAUTIFUL!!!

Libra1007 said...

They are just so bright and happy! I want to reach through the screen and pluck one out.

cookies and cups said...

These are gorgeous and the pictures are great! They look so perfect!
I am with you on the food processor. Once you get it out and start using it, it's like "why don't I use this more?" but when it goes back in the dungeon I dread it once again!

bridget {bake at 350} said...

Just popped over from FoodGawker. These are seriously cute!!!

Flirting with Flour said...

ADORABLE!!!!!!!!!!!

ButterYum said...

Absolutely breathtaking photos - and these cookies... OH MY! The kiddiewinkles are going to love them!

:)
ButterYum

Jennifer said...

Looks yummy

Amy said...

These are just adorable!! What a great idea, rolling them in sprinkles!

Jamie Cooks It Up! said...

My girls and I are drooling all over ourselves....what a fun winter activity. We will try them for SURE! Thanks for the cheerful idea!

clarita64 said...

These are so cute ... can't wait to make them . They are perfect for a picnic I have coming up.

Beth S. said...

I want to try these so badly! Can anyone give me some more information freezing them? Do I freeze the log and then let it thaw? Or do I freeze the individual cookie slices?

I want to bake and mail 1/2 to my boyfriend and then later bake a 1/2 for me!

SprinkleBakes said...

I'm so happy you all like them as much as I do. Heck, I love 'em!

To Beth S,(hi!)I have an answer for you.
For slice and bake cookies, the cookies should be left in a log for freezing. These slice beautifully when still slightly frozen. I found this little tidbit from the National Cookie Network:

"Cookies that are “sliced” and baked should be frozen in rounded logs. Thaw slightly, slice off what you need with a warm knife (dip in hot water), and then put remainder back in the freezer."

I haven't tried the "warmed knife" trick, but I can tell you that I did not have any problems slicing my slightly frozen cookie log with a non-warmed knife. Hope this helps!

Beks said...

Oh Em Gee! These are so darn cute. I love the colours. These are moving to the top of things that I want to make this year.

Madame Sucre said...

I absloutly am lucky to find your blog!! everything in it is so inspirational and delicious !!

Rachel@oneprettything.com said...

Wow, these are gorgeous! I just clicked over from Craft Gossip and I'm so glad I did. I'll be linking to these if you don't mind- they're amazing! I love all the color variations.

Fimère said...

des spirales bien gourmandes, bravo pour cette belle présentation
bonne soirée

unmacaronrose said...

These really are happy cookies, they totally put a smile on my face. I'll definitely try these out sometime.

ada said...

the colors just take me to a happy place! which is especially great after a day of paying bills & now in knee deep in homework.....
I will definitely make these- maybe for valentines day, maybe for whatever. THANKS :)
Ada in Coastal Cali

Kat said...

These just made my day. I am definitely going to put the ol' Cuisinart to work on this recipe! Thanks for posting!!!

Cate O'Malley said...

Love them and totally making them - such a happy cookie!

Aurora said...

These are adorable, I'm making them today...and I LOVE the picture of Biscuit with his head tilt, how could you say no to the face!!!

AlyciAmore said...

These cookies are adorable! And I think what I am going to do is add little wooden sticks into them so they mimic lollipops! I Linked Back to you!

Food o' del Mundo said...

They remind me of my favorite Homer Simpson quote: "Look at ME, I'm making people HAPPY. I'm the Magical Man from Happy Land in a gum drop house on Lollipop Lane."
Thanks I needed that! ~Mary

Sara said...

Just made them this evening, and couldn't wait to take them out and take pictures of my own to share with family back home (I now live overseas)! The only setback was that I don't have a food processor over here yet, so I had to mix it the old-fashioned way with a pastry cutter. Ha. Still worth it, though!

Beth S. said...

I went to the store and couldn't find any cake flour! :-( Is it necessary for this recipe?

SprinkleBakes said...

Hi Beth!
Good news! All-purpose flour will work fine for this recipe.

I'm excited that so many are trying this recipe. I've been seeing some beautiful versions popping up in several blogs!

Sophie said...

These are stunning!

We featured you on our blog as our member in the spotlight! We're impressed by your baking skills :).

Q. said...

Looks like something straight out of Willy Wonka or Candy Land. SImply amazing. NEver seen anything like these before!

Jordan - Polkadot Prints said...

Definately added a little sparkle to my blog dose for the day!

Thanks for your post and *Gorgeous* photos, probably couldn't take a bad one if you tried...these things are so photogenic! Ha :)

Mansi said...

Extremely beautiful cookies! and how wonderfully executed pinwheels!:) love the red color too:)

this would be perfect for the valentine special giveaway I'm hosting on my blog. I'd like to invite you to participate if you can!:)

http://funandfoodcafe.com/20010/02/valentine-super-bowl-recipe-carnival

AnickH said...
This comment has been removed by the author.
AnickH said...

these are by far the most prettiest cookies ive ever seen!

AnickH said...

sorry i somehow accidently deleted my original comment):

Amanda said...

These are absolutely beautiful!! I love these!

Heidi D said...

OK, so I'm about a month late posting a comment. Those cookies are so happy. I love them. I wonder if a key lime version would work.

That little puggy has the most perfect pug face I've ever seen. He looks like my daughter's webkins PugPug. If only we could have a real one too.

Heather said...

Cutest cookies I've ever seen!

brittany said...

these are amazing. i'm not a huge cookie fan, but i can't take my eyes off them.

littlewiggles said...

Thank you for sharing these cookies. I saw them on Friday and had the first batch in the oven that afternoon. The second batch was in the oven on Saturday. They are so easy to make and the comments of the final product kept coming... I made the first batch pink and the second batch green for St Patrick's Day... Both looked fantastic. Thank you again.

Shelley said...

Oh My!!! When linking to your Chocolate Mousse post I couldn't help but get distracted hopping around your blog. GORGEOUS!! I must try these. I am loving your blog. We'd love to feature you in the near future?! Your food looks amazing, your photos are incredible,...you are my type of gal! ;) -Shelley {www.HowDoesShe.com}

hannah! said...

i looooove these!!!

hearts & farts said...

approx how many cookies does this recipe make?
thanks!

Susan Salzman said...

those are adorable. i am going to have to make those with my kids!

Adem said...

these cookies are awesome in those pictures but i've attempted twice to make them & everytime my dough is way too sticky.

go any tips for me?
yes i have put more four into the mix and its still very sticky & cream like.

SprinkleBakes said...

Hi Adem,
I'm sorry to hear of your trouble with these. Your butter should be cold, and you should only pulse the dough in the food processor a few times. Your dough will be just a little sticky, but not so much that you can't handle it. You could also detach the bowl from your food processor and put it (with the dough inside) in the refrigerator for a while. It will firm up and be easier to handle. I hope this helps!

Kelsey Siemens said...

hi Heather!

I am absolutely in love with your blog, and when I saw these cookies I was so inspired by them that I decided to start my own blog! Colourful Spiral Cookies are my very first entry, and I made sure to link it back to sprinklebakes so everyone knows where I got the idea.

-Kelsey
www.beyondthecookiejar.blogspot.com

lambechops said...

Hi! I've just found your blog and this recipe! I was going to ask what kind of flour is cake flour, as I live in the UK, but I saw you told someone else that all purpose is fine. I have another question - how much butter is in 2 1/2 sticks? I work in either grams, or ozs, so either conversion would be fine - we don't have sticks of butter in the UK, and my daughter wants me to make these!

Serene said...

Oh, my gosh, these are so awesome! (I ended up here via StumbleUpon, if you're wondering why I'm commenting on a months-old post.

Katie said...

I'm using this as one of my Christmas cookies using peppermint!

avianna said...

for lambechops: 2 1/2 sticks of butter is 1 1/4 cups, or 10z, or 284 grams.

Here's a handy chart for reference that I use (I live in Canada where the butter comes not in sticks, but 1lb bricks -- the first time I tried baking from an American recipe I nearly added 4x the amount of butter, assuming of course that what I had in my hands was a stick of butter and not a pound):

http://www.ochef.com/837.htm

Anonymous said...

I made these in chocolate mint and vanilla peppermint for Christmas. They were a complete hit!

Anonymous said...

I made these a couple days ago! they turned out so good that im making more right now! im giving them away as christmas presents :) my friend said theyre like crack hahaha. but i made them with cherry, turned out awesome!

Anonymous said...

The link to the recipe doesn't work... I want these desperately! PLEASE HELP!

Laura said...

Do you have to use a food processor or can you use a kitchen aid?

Anonymous said...

Just beautiful. And I've never said that about a cookie before. They definitely cheered me up today. Thanks for sharing.

StephanieMotion said...

These are so cute! Great idea!

Rosalynn of Chic Boutique Tour said...

I think I may have to try these for Valentines!

sadie said...

heather, i love your blog, and i love your dog! my miniature poodle is the same way - he's always in the kitchen looking at me like, "lady, are you going to give me some of that?" I can't wait to see his face when i make these!!

Anonymous said...

These look so lovely, hope they taste as good as they look. will try it out but was confused abt the butter, when u say 2 1/2 sticks of butter, could u be more precise and give the measure in grms or cups measurement. thnx

SprinkleBakes said...

Thank you - answer for the butter:

1 1/4 cups
or 282.5 grams (each stick is 113g)
or 10 oz.

Tip: make sure your butter is COLD when you process.

Marly said...

These cookies look so good and that puppy of yours is just too adorable!

Anonymous said...

This would be awesome to do with Nerds candy

SprinkleBakes said...

You are so right on. I love that idea!

Anonymous said...

I'd really love to make these for Valentines Day, but I don't own a food processor. Would it be possible to yield results with a regular old electric hand mixer or would you avoid that?

Christina said...

Came across your blog yesterday while I was searching for a cute cookie to send to school for my daughters birthday tomorrow.
I didn't have strawberry extract so I used a 3 oz package of strawberry jello and omitted the red food coloring and extra flour. They look and taste terrific! Thanks, love your blog, you are so darn creative!!

margaret said...
This comment has been removed by the author.
margaret said...

I stumbled upon your blog while searching for how to make french macarons. Then i clicked on your recipe index and saw this. I love the photos. I can't wait to try this, and I will probably include this for my daughter's 3rd birthday in September for her dessert buffet. Thank you! Your blog is amazing!!!!

Lea said...

They look amazing :)
I do some cookies that are quite similiar, and it's also just shape and cut, but I just do them with cocoa :)
Beautiful work!

Nathalie Hachet @ LBM/ Mirabelle said...

Little works of art!

Madison said...

I'm confused as to how to roll these. it looks like they're rolled loosely but then you cut them and they look perfect. do i roll the dough tight? or do i roll it loosely and then when it bakes it looks like what you have.

SprinkleBakes said...

Hi Madison!

Tightly. The end portions of my roll look loose because the dough was a little thinner at the outer edges. I cut off a small portion of both the end pieces (that were loose) so I'd get a good even start for slicing. I now use and recommend guide bands that slide over each end of a rolling pin for perfectly even dough - have you seen them? I didn't have those when I wrote this entry, but now I wonder what I ever did without them! Here's an example:

http://www.kingarthurflour.com/shop/items/rolling-pin-rings?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping

Of course, you can manage these cookies fine without them, but you may have to trim the ends a little before slicing.

I hope this helps!




I hope this helps!

Anonymous said...

This just might be the cutest thing I have ever seen!!! So clever and unique and you do such a fabulous job with presentation. Wonderful stuff!!

Anonymous said...

I made these for my husband, coworkers, and friends. They all loved them. So easy to make and they make people smile :0)

Anonymous said...

I couldn't see how much i have to add unsifted powdered sugar? Can you help me about this? I want to make them for my son's birthday party... Thank you...

Anonymous said...

These look amazing, but I have to ask, is it vital I use a food processor? I've always made do without.

Relax drink said...

Pretty spiral cookies

fajas colombianas said...

These look very lovely. And tasty too!

Anonymous said...

I know a few people have asked this but I couldn't find an answer -
Is it possible to make these WITHOUT a food processor? I have no idea where mine is (if we even still have it). Can the dough be made using a hand mixer?

Also - sicne I've seen some comments about adults not always loving the non-pariels. Would it work to use the sugar sprinkles (like the ones from the crytal cookies?) Coz those have less of a taste/texture that I think might be the poroblem for some.

Jehnay said...

I hope mine turn out as beautiful as yours look. My dough is in the fridge right now so it'll be ready to bake tomorrow. I did make my dough in a stand mixer so we'll see how that goes. I'm glad I'm finally making these. I've had the recipe printed out for months!

Anonymous said...

I plan on tryin to make these tomorrow but I'm not sure what my options are gonna be for extracts.I live on a small army base overseas and my options are limited.Do you think they would turn out fine using just vanilla extract or are there other things I can use in place of it??

SprinkleBakes said...

Vanilla will be great! I've made them with vanilla before. The cookie texture is a little like a shortbread or sable cookie. As far as I'm concerned, vanilla and butter are best friends forever.

Best of luck!

Anonymous said...

Hi.. they are lovely! Where can I get the recipe? :)

acheter viagra said...

SO many times I read stupid post but this time I must say i'm impressed! Well done! Cheers!

Emily Rose said...

I love your site. :D I am totally making these cookies in the morning. I have yet to decide on my color choice. Either purple or pink. Thank you :).

~Emily

http://alternatively-yours.blogspot.com/

Brandi said...

Ahhh, these are so presh! Just saw them on Pinterest. I'm going to have to make some soon!

Elena said...

I got a million times excited when I saw them on pinterest b/c from the small picture they looked like Nerds and Nerds are my favorite. Now I'm sad, but still kind of okay b/c these cookies look delicious. Thanks for posting! (I realize i'm almost a year late.) Now I have a new blog to add to the google reader. :)

Betsy said...

Wonderful idea, I love this!

bink and boo said...

EEEEK! I am so happy to have stumbled upon you this recipe...and your blog. Ooozing with cuteness, your images make me so happy.

Wishing you sunshine & cheer!

Isabelle said...

LOVE these! ♥

Stephanie said...

Making some for Halloween instead of the rose color I am using orange with orange and black sprinkles! So happy I stumbled upon this!

Rachel said...

I was wondering how many cookies this recipe makes. I need to make cookies for 3 classes for my kids and am curious how many times I will need to make the recipe.

I'm making these orange and black for Halloween, they are going to be so cute. Thanks!

Anonymous said...

This would be a cute one to do as a lollipop cookie...where you put a stick in there before baking and then you can hold them like a lollipop. Cute!

Unknown said...

you are BRILLIANT!! These will be perfect for my (grown-up) Rainbow Unicorn party. Who says adults can't love sprinkles, swirls, and rainbows?? :) Thanks so much!!

hellolisanne said...

i just made these and they are so, so delicious - cutest cookies ever! thanks!

Anonymous said...

The look great!! But I can't find the recipe :(

Jesi said...

They look great!! But I cant find the recipe :(

ritu said...

Most attractive cookies that I have ever seen!!!Since sprinkles are added before baking hope these would not melt!?!

Anonymous said...

how many cookies does one roll make?

Anonymous said...

I wonder if you could make a chocolate and peanut butter combo spiral? :) Use chocolate sprinkles.

Anonymous said...

You can find the recipe in the box where you see the "description, recipe, about" tabs. The description is what you see there, but if you click on "recipe" tab, you'll see the recipe.

Anonymous said...

How much powdered sugar? When I pull up the recipe, it just shows a square where the number should be.

Thanks

Anonymous said...

These with red/green or blue/silver or red and gold will be perfect can't wait to make them for Christmas~Thank you = )

Anonymous said...

These are by far the most beautiful cookies I have ever seen!! The vibrant color is out of this world! Thank you so much for sharing! :)

The Bell Family said...
This comment has been removed by the author.
SprinkleBakes said...

I removed the faulty recipe card and replaced it with text. There's a link to the printable version too.

Hope this helps!! Thanks!

Sarah said...

These are gorgeous! Also, I have a pug too and she's in the background of every pic I take of my kid because she loves her so much. Silly pugs :)

LessonPlans-CraftGossip said...

I have been eye-ing these cookies on Pinterest for a long time....I am going to a cookie exchange and I will be making these....6 dozen! Hopefully I'll get them to look as nice as yours. PS- Biscuit is adorable..I love pugs!

Anonymous said...

I tried making these today and the dough was a ball until I added the second butter stick. I accidentally melted it in the microwave too long. The dough won't go back to being a ball. How would you fix this? :( I really want to make them.

lalomino said...

Hi there, These look so amazing, I decided to try them myself and box them up to give as presents to friends this xmas. I was hoping to ask for your help in finding the right colouring though. I'm in the UK so can only find Wilton on ebay. Could you please have a look if this is what you used? : http://www.ebay.co.uk/itm/Wilton-BRIGHT-ROSE-PINK-28g-icing-food-paste-colouring-/220649182860?pt=Uk_Crafts_Cake_Decorating_MJ&hash=item335fb7568c#ht_2590wt_1114
Thank you!!! Veronika xx

bhauch said...

No eggs?

SprinkleBakes said...

Anonymous - I would refrigerate the dough overnight to see if it will firm up, then divide it as indicated.

Lalomino - Yes! That is exactly what I used.

bhauch - No eggs. These are much like an eggless sable cookie.

Thanks for asking!

Anonymous said...

Am making them now. No liquid seems odd, but am proceeding. They are so gorgeous on the site.

Veronika said...

Yay! Thank you for replying! I love American stuff!! The gel is on order! ;) xx Veronika

Patsy said...

I have to make these cookies for my great-grandson...and for me!
How do you ever tell Biscuit no...he is so cute! Just joined your blog, and hope you will drop in to visit mine!
Patsy

Willa@ArmstrongFamilyFare said...

These are absolutely adorable! I love them! What a cute idea. And, your dog reminds me of my two year old whem I'm taking pictures. He's always right in the background, or his fingers and inching closer and closer to the plate!
Thanks for sharing this recipe!
Willa

Lollie said...

Discovered your Swirly Cookies via Pinterest. Love the endless possibilities for your cookie concept!

I'm doing green & white and red & white with green & red holiday sprinkles. The will surely make a post on my blog soon, which I will certainly link back to this post.

Can't wait to have a few spare (post-holiday) minutes to explore your confectionery posts further.

Anonymous said...

I tried these cookies and they were a disaster! I have to say they tasted great, but I wasn't able to roll them at all. They were just too sticky and fell apart. Also they stuck to the waxed paper like glue. I had to scrape them off the waxed paper and just put them on a baking sheet in a glob to bake. I was so disappointed cause I just thought they were so pretty.

Angie said...

Hi! Can you use a Kitchen Aid instead of a food processor for this recipe? Also, how many 4.8 oz containers of the Wilton jumbo sprinkles makes 1.5 cups? Thanks much, I'm making these for a cookie party I'm hosting! :)

Anonymous said...

I'm excited to make these in green with a red swirl and Christmas sprinkles for the holidays! I'm glad someone asked about the "no eggs" thing because I was wondering the same thing! I'm looking for suggestions for flavor combinations that will allow me to keep the dough white prior to adding the colors. Any ideas? I'm not so sure strawberry will work, and I don't want to do peppermint or coconut either. Plain vanilla just seems so simple! Thanks!

Your pug is so cute!

Jocelyn said...

I know the question has been asked a few times but didn't see an answer...can I use a regular kitchenaid mixer rather than a food processor...I've yet to buy a large food processor (only have a mini, which works when I want to chop up onions and such)...Thanks! Want to make these for my sons' Christmas party at daycare!

Veronika said...

Hi guys, I've just made my dough in my Kitchen Aid and it came out nice.

I'm just about to roll it all up, but it keeps cracking! :( Maybe I'll need to wait until it's cooler?
Veronika

Veronika said...

Hi there,

Here's another quick question please. How did you keep your sprinkles from melting away in the oven?

Thank you!
Veronika

Anonymous said...

Looking for instrux for a Kitchenaid or by hand here too! Please please help us!!

Shannon

SprinkleBakes said...

Food processor is recommended b/c no eggs in batter. This is a sable-like cookie. Cold butter should be cut in as if you were making pie crust. Will research dif't met.hod and post in this thread. Currently at hairdresser.

Anonymous said...

These were the most difficult cookies to make. The dough was impossible to work with!! Probably will never make these cookies again.

Anonymous said...

I tried making this cookies three different times......for a cookie exchange at church......I followed the recipe exactly each time and they kept coming out tasting like flour and now other taste. I don't believe there is enough sugars and vanilla to give it a better taste....it is just not sweet.....My husband actually spit it out. I am going to try the recipe again. However, this time I may use a half cup of each sugar, maybe even more.I love the look of the cookies they just simply taste awful. Also to anyone else trying to make these cookies. The dough is easier to roll up if you set it out for about 10 mins after getting it out of the fridge. If you use the bottom wax paper to roll the dough it won't want to break as bad.

SprinkleBakes said...

(added to post text) EDIT 12/19/11 -PLEASE READ:
I have reviewed this recipe, and cannot recommend another method other than making it in the food processor. Making it in the Kitchenaid was problematic and I ended up with a poorly rolled, tough cookie. The cookie itself is a French sable/shortbready-tasting cookie. It's subtly sweet, so if you are a fan of drop cookies with lots of sweetness and chocolate chips etc., then this may not be the cookie for you.

Thanks everyone for your comments. I hope to post a video tutorial of this recipe after the holidays.

xxoo
Heather

Anonymous said...

Sorry Heather for sounding so rude about the taste of the cookie earlier. I just felt defeated I have never baked cookies from scratch before and I was expecting these to taste like sugar cookies. I thought I was missing them up lol. I still love your design and the way you wrote out the directions so easy to follow. I'm looking forward to the video.

Merry Christmas
Lindsey

SprinkleBakes said...

Not at all! Best to keep up good communication. I didn't think you were rude at all!

I understand the feeling of defeat. After a few batches of failed divinity I'm about to throw in the towel.

Please continue to be a truth-teller when it comes to my recipes. It helps me and others making them too.

Kindest regards,
Heather

igotanotion said...

Hey Heather.

I love these cookies.

I've made them twice in my Kitchen Aid mixer. I made them like I make shortbread with super soft butter. The butter goes in first, then the dry ingredients; ending with the vanilla. I don't use another flavor. Its a yummy buttery flavor with just vanilla.

The trick for me is to let the dough chill (about an hour) in the fridge before rolling it out into sheets. And wax paper on both sides is a MUST. The dough is pretty sticky as it warms up, so the wax paper keeps it in line. Stick the two colors together, but don't roll it up yet... let it chill out for another hour laying as flat sheets.

After chilling, you should have a stiff board of cookie dough. I let mine warm for about 15 minutes on the counter to let it soften if its too stiff. Pull the bottom side of the wax paper off, and begin rolling with the top wax paper still intact. ROll, and curl. Pull the wax paper out of the crack. Roll and curl. Pull the wax paper out of the crack, and slowly repeat this until its rolled up. You have to use the paper, or the dough cracks.

Picture of my first batch here last summer: http://igotanotion.wordpress.com/2011/12/19/spiral-joys-o-butter/

Got some red ones with Christmas non-pareils in the oven as I type.

Thank you Heather for your incredible inspiration!!

Anonymous said...

I made, or should I say, attempted to make these cookies. The spiral turned out nowhere close to as perfect as yours, but these are by far the best sugar cookies I have ever made, light and fluffy. absolutely perfect for the holidays!!

Veronika said...

I would love to know how you keep your sprinkles from melting in the oven please! Thank you

SprinkleBakes said...

Hi Veronika!

I've never had a problem with my sprinkles melting in the oven. What kind did you use?

Veronika said...

Hi there :)
I used these: http://www.oetkeronline.co.uk/products/Soft-Shimmer-Pearl-Mix.html

xx

Amanda said...

Hi Heather!

I've learned that I should always read the reviews/comments BEFORE attempting to try new recipes. In my first batch I didn't use cold butter and ended up throwing everything out to try cold butter the next time... I'm so glad I did! I can't taste much strawberry though, so I think the next time I make them I'm going to add a touch more- because there will definitely be a next time!

I'm now wondering if anyone has successfully made chocolate mint swirl cookies? I bought peppermint extract, chocolate extract (yes, such a thing exists), and I also have cocoa powder and chocolate pudding mix. Any thoughts? My plan is to roll the dough in crushed grasshopper cookies! Please help.

Amanda :)

Trina@CraftAnyway! said...

These cookies are GREAT. I made them for my daughter to take to her ballet Christmas party this year with almond extract instead of strawberry and were so yummy. You can see them here if you'd like:

http://craftanyway.blogspot.com/2011/12/homemade-cocoa-basket-and-sprial.html

Creative Raisins said...

I know this is an old post but I just found it on pinterest and I cannot wait to make these with my kids.

Ashley @ The Latest Find said...

These are amazing! Featured your recipe at The Latest Find! You have some really yummy recipes, they're great!! =)
http://thelatestfind.blogspot.com/2012/01/latest-finds-for-cookie-recipes.html

Making of a Mom said...

Well a couple years later and we are still coming back. LOVE these! So pretty! I am featuring them on my Valentine treat post to be published this friday. You can find that post here:
http://makingofamom.com/valentine-treat-round-up-2/

Jennifer said...

Looking forward to trying these. I shared on my blog as well. Thank you!

jesse said...

i made these with a sugar cookie mix and they were amaaaazing!

kgmama said...

Alright some how I totally screwed these up mine are wayy to dry and crumble when I try to roll them. I followed one of the recipes linked and it was 3/4 cup of butter I did that but it wasn't cold does it make that big of a difference?

Anonymous said...

Feb. 19,2012
So enjoyed making these. Everything went wonderfully. I did use the butter cold so that must make a difference and after mixing everything with the mixer, the flour wasn't all mixed in so I did that by hand. The red dough I mixed the last two ingredience by hand and yes my hands turned red, but washed right off. Made these for my senior daughters fundraiser and sure the elementary kids will love them. Thanks.!!

Anonymous said...

Made these for my daughters birthday party! They turned out beautiful and I even added a popsicle stick to make them look like lollipops. I did use my kitchen aid stand mixer, but the bread/dough hook.

YAYA said...

Looooooove these cookies!!!!!!!!!!! Ciao Anna Grazia :)

Cookie Queen said...

Just found these cookies and they look devine, I am definitely giving them a go and will blog them and link it over to you. I can't wait to buy your book. Just did order with book depository and it wasn't in yet. Do you think salted or unsalted butter is recommended? I read ages ago that salted makes cookies more crumbly when cooked and I do find it does in my Sugar Cookie I use for my Biz to decorate. Do you have a preference for this recipe?
Luv, Traci

RaeJoy said...

Hi Heather from Tasmania (little island off the bottom of Aust)

I love your recipes and look forward to making many of them.

Have started this one tonight after converting the quantities ... Hope they turn out!

Thanks for your lovely site!

Regards Rae

Anonymous said...

Thanks! I'll color the plain dough yellow and it'll be the crown jewel of my Wizard of Oz party.

AmyRuth said...

ADORABLE!!!! and I love the little spherical sprinkles,
AmyRuth

Kelly Buzzell said...

Great recipe! I will be making these soon and I know all ages will enjoy them equally. :)

Annemarie said...

It looks great!

Turmeric n Spice said...

Looks awesome

Anonymous said...

How do you not mess up the spiral when you cut the cookies? thanks

sinsationscakes said...

Hi Heather,

I recently tried these out from your book...had not seen all the additional tips here. My cookies were a sticky mess. When I froze the roll, then cut it it just shattered and broke :(
What did I do wrong? Its very hot and humid where i live.

Anonymous said...

I just made a batch of these in a Halloween theme - they came out perfect and taste great! Thank you!

Teresa Kuehn said...

I use to make these with chocolate and peppermint crushed candies in the white part. I'm trying these this year with peppermint flavoring instead of strawberry.
Maybe roll in crushed candy canes? Hmmmmm.
Will let you know.
Thanks

Rach said...

Ok just thought I'd let anyone know who's interested, it's VERY important what type of sprinkles you use. Found this out the hard way lol! I used these Wilton sugar pearls (it was the biggest think Walmart had), and they melted terribly when baking. Needless to say, I had to scrape the sprinkles off the rest of the dough...oh well, live & learn.

The sprinkles I used:
http://www.wilton.com/store/site/product.cfm?id=02C016BD-1E0B-C910-EAC1E75DDC3AF513&fid=02C016EC-1E0B-C910-EA9D1A5F8AC1E60D#tabs

Anonymous said...

These look absolutely awesome and I am excited to bake them for Christmas. I do how ever would like to know what a 2 & 1/2 stick of butter is equivalent to in weight measurements

Anonymous said...

I just love your gorgeous spiral cookies! They looked so perfectly rolled and clean. First time I've made them,I was using Sugar Cookie Mix from a box just to try them out to see how the dough turn out to be. The dough was easy to work with and it turned out looking really good in texture. My only regret was the color as i've ran out of Wilton gel paste and had to use my powdered color. Otherwise, it's perfect. This evening, I've made these cookies the second time around for my girl's Advent Christmas party at her Kindergarten using your recipe and was frustrated as my dough turned out to be sticky and soft after mixing it in my food processor. My mistake was using a soft butter! ( I knew after reading your comment) Luckily I could fix my dough by adding some flour into it till I could form a ball. Now my rolled dough is in the fridge. Lets see what happens tomorrow when I slice and bake them. Nevertheless, Thanx Heather for sharing it with us! :)

Regards,
Elle, Germany

Brittany Barton said...

When I baked these, they completely ran all over the pan -- didn't stay in the tight circle shape :( I refridgerated the dough overnight before slicing the cookies... not sure what I did wrong. Any ideas?

Anonymous said...

Me too! Mine spread terribly and I'm not sure why as I followed the recipe to the letter. I'm so so sad as I really wanted to make them. They looked perfect before going in the oven (which wasnt too hot before anyone asks!)

Also my sprinkles lost their vibrant colour after baking, any ideas on what sprinkles I can use here in the UK that will stay lovely like yours?

Kelly, Atlanta said...

Can you use a refrigerated dough, such as Pillsbury log sugar cookie dough? I wondered if you could let it get room temp and then roll it out on wax paper, do the same with another pkg but add red coloring before rolling, then combine, etc.....

It would be a great alternative in a time crunch. I will try it and post the outcome!

Eva Necander said...

Googled and found that 1 stick of butter is 113 grams.

//Eva, Sweden

Brenda Weber said...

Trying these today for cookie swap tomorrow. Wish me luck!!

Gloria said...

Trying this too! So far all is ok.

Gloria said...

Too much butter. Next time I will try 1/2 the butter!

Rimli said...

lovely pictures

Anonymous said...

I used 1/2 teaspoon strawberry extract like the recipe said and I couldn't taste strawberry in the cookies at all. Next time I'll try using 1 teaspoon instead.

Marie said...

Such pretty and fun looking cookies! Love look of the nonpareils.

Anonymous said...

Nіce blog! Is your themе custom madе or
did you dοωnload it from ѕomeωhere?
A design liκe yours ωіth а fеω simplе twееks would гeally make
my blog jump out. Pleаѕe let me knoω wheгe уou got
your design. Many thanks

Herе is my weblоg :: payday loans

Anonymous said...

Nicе blоg! Ӏs your theme cuѕtom made οr did yοu download it fгom somewhеге?
A ԁeѕign like youгs wіth a fеw ѕimple tweеκѕ wοuld
reаlly mаκе my blog jumρ out.
Ρlеаse let mе know where you gοt yоuг design.
Many thanks

Мy page :: payday loans
My website - payday loans

Ashley Davidson said...

I know this is a rather old post, but I wanted to share my experience making these by hand. I don't have a stand mixer or food processor, but I've used my blender to make pie crust in the past, so I attempted it here. I measured the ingredients into my blender and intermittently blended and pulled the jar out and gave it some vigorous shakes to get everything settled. Once I had coarse crumbles (from my butter -- added cold), I poured it all into a bowl and mashed up all the butter bits with a wooden spoon until the dough came together; then, I added my vanilla. After all this hand-mixing, the dough was warm and sticky, but sticking the bowl in the fridge for a half-hour worked wonders. After it had solidified enough to measure out two roughly-equal balls, I mixed gel coloring into one half.

Rolling the dough into sheets wasn't difficult; I popped them in the fridge for about an hour and a half and then panicked about leaving them that way overnight (I was doing this at the end of the day because I had some spare time at long last). I encountered some trouble with rolling the pieces together to form the log. I don't think I rolled my layers thinly enough; my thick bottom layer cracked all over the place, and you can tell in the broken swirl on my finished cookies. Definitely try to pinch them together! I used jimmies (red and white -- I did a blue swirl!) instead of nonpareils and they turned out fine.

I froze the log overnight and awoke ready to slice and bake. My tips for slicing: use the warm-knife method -- stick your knife in a glass of warm water, then WIPE DRY before slicing a few cookies. If you don't wipe the knife, or if your knife is too hot, you might smear the dyed dough into the undyed. Some of my cookies cracked but I kind of mashed them back together with the heel of my hand and you can't really tell after baking. ;) I had to reduce the bake time because my first batch burned to a crisp -- especially those I accidentally sliced too thinly. 12 minutes was sufficient in my oven!

I was trying these as a trial-run before committing to using this recipe for my cookie-gifting for Christmas. I would definitely suggest that others make these once when nothing is at stake (except for wasting ingredients), because if you count on bringing these to the bake sale the next morning, you might stress yourself out more than necessary. Plus, I learned a lot from my trial run (including the fact that my husband needs to give me the food processor I asked for for Christmas early). :)

Josephine said...

I made these cookies for my science class baking assignment and everybody loved them! They were gone within a matter of seconds! Thank you so much for this amazingly delicious recipe!

lauraincucina said...

Bellissime foto e bellissimi questi tuoi cookies!! un saluto dall'Italia (Bologna) ciao laura

Anonymous said...

My grandmother and I used to make these cookies when I was little (among many others!) She passed away before I was able to get the recipe, and they are one of my absolute favorites! Thanks for posting these, I cant wait to make them with my little girls!

Post a Comment

To better meet your needs and answer pertinent questions, all comments are now moderated. My replies are not threaded so be sure to check all comments below yours for my reply.

xo
H

Related Posts with Thumbnails