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Baked Sugar Swirl Cookies

LOST IN OZ TORNADO COOKIES


  • Author:
  • Yield: 16-22 cookies

Description

(also known as Spiral Sugar Cookies!)


Ingredients

  • 1 cup butter
  • ½ cup sugar
  • ½ cup powdered sugar
  • 1 egg
  • 1 ½ teaspoons vanilla
  • 2 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • purple gel food coloring
  • 2 tablespoons each of purple, blue, and green sparkling sugar

Instructions

1.       In a large bowl, cream together butter, sugar, egg, and vanilla.

2.       Once mixture is nice and creamy, add flour, salt, baking soda.

3.       When dough comes together, divide into two equal pieces.

4.       Remove one section from bowl and set on a large sheet of parchment paper.

5.       Add purple gel food coloring to dough left in the bowl and mix until the dough is completely colored purple.  (I added approximately ½ teaspoon—always start with less and add more.)

6.       Transfer purple dough to its own large piece of parchment paper.

7.       Flour each piece of dough; roll out each one to be the same size and thickness (about a ¼ inch thick).

8.       Lift purple dough up with the parchment paper and set on top of the plain dough; refrigerate for 10-15 minutes.

9.       On a separate baking pan, pour 2 tablespoons of each colored sparkling sugar and mix together.

10.   Remove dough from refrigerator.  Flip purple dough on top of plain dough and gently peel away parchment paper.  Trim edge of the dough, making a rectangle.

11.   When dough is pliable, use the bottom layer of parchment paper to start rolling dough into a log.  If the bottom layer starts to tear, just pinch it back together.

12.   Once the log has been rolled tightly, transfer the log to the pan of sprinkles and gently roll the log around the sprinkles until it is completely coated.

13.   Put log back into the refrigerator for another two hours.

14.   Preheat oven to 375 degrees.

15.   Remove cookie log from fridge and slice.

16.   Place 12 cookies at a time onto a baking sheet. Bake for 10 minutes. Remove from oven and let cool.

Notes

*Note: I found if the dough wasn’t really cold, it began to unfurl slightly when it baked.  The dough that went into the oven the coldest produced best results.

Also, I took the leftover dough I had trimmed off the edges and rolled it into a little log. Although they weren’t spirals, I was able to get another 6 cookies—and no one complained!