Introduction

Oh my goodness, can you believe Halloween is just around the corner? It always sneaks up on me, and one of my absolute favorite things about this spooky season is all the fun treats we get to make! When I think back to childhood Halloweens, I can almost smell the cinnamon and sugar in the air. These Spiral Halloween Cookies are a total trip down memory lane for me, and the best part? They are SO easy and quick to whip up, making them the perfect festive bake for busy families.

Why You’ll Love This Recipe

Fast & Easy: Seriously, you can have these dough logs chilling in no time, and the baking is a breeze.
Giftable: Package these up in cute cellophane bags with ribbons for the perfect Halloween treat to share with neighbors or teachers.
Crowd-Pleasing: Who doesn’t love a pretty cookie that tastes amazing? These are always a hit at parties!
Visually Stunning: Those colorful spirals are just begging for a spooky-themed get-together.

Ingredients

Gathering your ingredients is the first step to cookie magic! Here’s what you’ll need:

1 cup salted butter, softened: Make sure it’s nice and soft so it creams beautifully with the sugar.
1 cup granulated sugar: The sweetness base for our delightful cookies.
1 large egg, room temperature: This helps bind everything together. A room-temperature egg incorporates much better!
¾ teaspoon almond extract or vanilla extract: Almond extract gives a lovely delicate flavor that pairs so well with these cookies, but vanilla is a classic for a reason! Use your favorite.
2 ½ cups all-purpose flour: The backbone of our cookie dough.
½ cup colored sugar (orange, black, and purple recommended): This is where the Halloween fun really begins! The colored sugar gets kneaded right into the dough, creating those vibrant spiral colors. Orange, black, and purple are perfect for that classic Halloween vibe!

How to Make It

Alright, let’s get our hands a little floury and create some Halloween magic! Follow along with me:

Creaming the Butter and Sugar: In a large bowl, take your softened butter and granulated sugar. Beat them together using an electric mixer (or a sturdy whisk and some elbow grease!) until the mixture looks light and fluffy. This is what gives our cookies that tender texture.
Adding the Wet Ingredients: Now, beat in your room-temperature egg and your chosen extract (almond or vanilla). Mix until everything is well combined and looks smooth.
Incorporating the Flour: Gradually add the all-purpose flour to the wet ingredients. Mix on low speed or with a spoon until the flour is just combined and a dough starts to form. Don’t overmix here; we want tender cookies!
Divide and Conquer: Divide your dough into three equal portions. It doesn’t have to be perfectly exact, but try to get them as close as you can for even color distribution later.
Coloring the Dough: This is the super fun part! Take each portion of dough and gently knead in one of your colored sugars. I like to use orange in one, black in another, and purple in the third. Keep kneading until the color is evenly distributed throughout the dough. It’ll look so pretty!
Rolling Out the Colors: Now, for each colored dough portion, roll it out on a lightly floured surface into a rectangle. Aim for roughly the same size for each rectangle. This is important for getting nice, even spirals.
Stacking for Spirals: Carefully and gently stack your colored dough rectangles on top of each other. Think of it like making a layered cake – smooth and neat!
Rolling the Log: Starting from one of the long sides, roll the stacked dough up tightly into a log. You want it to be compact so you get nice, defined spirals when you slice them.
Chill Out: Wrap the dough log tightly in plastic wrap. Pop it into the refrigerator for at least 30 minutes. This chilling step is crucial – it makes the dough firm and much easier to slice without squishing.
Preheat and Prep: While your dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Parchment paper is your best friend for easy cleanup and preventing sticking!
Slice and Bake: Once the dough log is nicely chilled and firm, unwrap it. Using a sharp knife, slice the log into ¼-inch thick cookies.
Arrange on Baking Sheets: Place your sliced cookies on the prepared baking sheets. Make sure to leave about 2 inches between them, as they will spread a little while baking.
Bake to Golden Perfection: Bake for 8-10 minutes, or until you see the edges of the cookies are lightly golden. Keep an eye on them, as ovens can vary!
Cool Down: Let the cookies cool on the baking sheets for a few minutes. This allows them to firm up a bit more. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue when it comes to perfectly cooled cookies!

Substitutions & Additions

Feeling creative? These cookies are super adaptable!

Extract Swap: If you don’t have almond extract, pure vanilla extract is a fantastic substitute. You could even try a little bit of orange extract for a citrusy twist!
Different Colors: Don’t have orange, black, and purple? Feel free to use any Halloween-themed colors you like! Green, white, or even pink can look amazing.
Add Sprinkles: For extra pizzazz, after you slice the logs, you can gently press some Halloween-themed sprinkles onto the cut sides before baking.
Chocolate Drizzle: Once the cookies are completely cool, a drizzle of melted dark or white chocolate would be a decadent addition.

Tips for Success

A few little tricks can make your cookie-making even smoother:

Softened, Not Melted Butter: Make sure your butter is soft enough to cream easily but not melted. Melted butter can lead to greasy cookies.
Don’t Overwork the Dough: Overmixing the flour can develop the gluten too much, resulting in tough cookies. Mix until just combined.
Chill Time is Key: Don’t skip the chilling step! It’s essential for clean slices and defined spirals. If your dough gets too soft while slicing, pop it back in the fridge for a bit.
Prep Ahead: You can make the dough logs a day or two in advance, wrap them well, and store them in the refrigerator. Just slice and bake when you’re ready!

How to Store It

Once your beautiful Spiral Halloween Cookies are completely cool, store them in an airtight container at room temperature. They should stay fresh and delicious for about 3-5 days. If you happen to have any leftovers, that is!

FAQs

Got a question? I’ve got answers!

Can I use food coloring instead of colored sugar? Yes, you absolutely can! If you prefer to use food coloring, divide your dough as directed and tint each portion with your desired Halloween colors. Then proceed with the recipe.
How do I get really distinct spirals? Rolling the dough logs tightly is key! Also, make sure the dough is well-chilled so it holds its shape when sliced.
Can these cookies be frozen? Yes! You can freeze the unbaked cookie slices on a baking sheet until firm, then transfer them to a freezer-safe bag. Bake from frozen, adding a minute or two to the baking time. You can also freeze baked and cooled cookies in a similar way.

Spiral Halloween Cookies

Easy and quick Spiral Halloween Cookies with vibrant colors, perfect for a festive bake.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 10

Equipment

Electric mixer or sturdy whisk
Large bowl
Plastic wrap
Baking sheets
Parchment paper
Sharp knife
Wire rack

Ingredients

Main ingredients

1 cup salted butter softened
1 cup granulated sugar
1 large egg room temperature
0.75 teaspoon almond extract or vanilla extract Use your favorite
2.5 cups all-purpose flour
0.5 cup colored sugar orange, black, and purple recommended

Instructions

In a large bowl, take your softened butter and granulated sugar. Beat them together using an electric mixer (or a sturdy whisk and some elbow grease!) until the mixture looks light and fluffy. This is what gives our cookies that tender texture.
Now, beat in your room-temperature egg and your chosen extract (almond or vanilla). Mix until everything is well combined and looks smooth.
Gradually add the all-purpose flour to the wet ingredients. Mix on low speed or with a spoon until the flour is just combined and a dough starts to form. Don't overmix here; we want tender cookies!
Divide your dough into three equal portions. It doesn't have to be perfectly exact, but try to get them as close as you can for even color distribution later.
This is the super fun part! Take each portion of dough and gently knead in one of your colored sugars. I like to use orange in one, black in another, and purple in the third. Keep kneading until the color is evenly distributed throughout the dough. It'll look so pretty!
Now, for each colored dough portion, roll it out on a lightly floured surface into a rectangle. Aim for roughly the same size for each rectangle. This is important for getting nice, even spirals.
Carefully and gently stack your colored dough rectangles on top of each other. Think of it like making a layered cake – smooth and neat!
Starting from one of the long sides, roll the stacked dough up tightly into a log. You want it to be compact so you get nice, defined spirals when you slice them.
Wrap the dough log tightly in plastic wrap. Pop it into the refrigerator for at least 30 minutes. This chilling step is crucial – it makes the dough firm and much easier to slice without squishing.
While your dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. Parchment paper is your best friend for easy cleanup and preventing sticking!
Once the dough log is nicely chilled and firm, unwrap it. Using a sharp knife, slice the log into ¼-inch thick cookies.
Place your sliced cookies on the prepared baking sheets. Make sure to leave about 2 inches between them, as they will spread a little while baking.
Bake for 8-10 minutes, or until you see the edges of the cookies are lightly golden. Keep an eye on them, as ovens can vary!
Let the cookies cool on the baking sheets for a few minutes. This allows them to firm up a bit more. Then, carefully transfer them to a wire rack to cool completely. Patience is a virtue when it comes to perfectly cooled cookies!

Notes

Store in an airtight container at room temperature for 3-5 days. Dough logs can be made 1-2 days in advance and refrigerated.