Best Spiral Cookies Recipes

CHOCOLATE SPIRAL COOKIES

Steps:

• For the Plain Dough: Using a sharp knife, slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Place the vanilla bean seeds, butter, sugar, egg yolks, and orange zest in a medium-sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute. Combine the baking powder, salt, and flour and add to the butter mixture all at once. Beat on low speed just until combined, about 1 minute. Do not overmix the dough or it will become tough. Remove the dough from the bowl. Form it into a 4 by-9-inch rectangle, wrap in plastic, and place in the refrigerator. For the Chocolate Dough: Repeat the exact same procedure as for the plain dough, combining the cocoa powder with the flour and adding it to the butter mixture.
• Let each dough rest in the refrigerator for at least 1 hour. (I prefer to make the dough a day in advance and let it rest overnight.) Overnight, all of the flavors (orange, vanilla, chocolate, butter) mature and the flour and butter absorb the flavor of the cocoa. The next day, the chocolate dough will be darker in color.
• Preheat the oven to 400 degrees F. Remove the dough from the refrigerator. It will be hard, so give it a few quick raps with a rolling pin to make it easier to roll. Lightly flour both sides of each dough. Roll both doughs into a 7 by 6-inch rectangle about 1/8-inch thick. Place one rectangle on top of the other and roll it out to an 8 by 20-inch rectangle. Brush the rectangle with a thin coat of water to help the dough stick to itself. Roll the dough into a cylinder that is 20 inches long and 1 1/2 to 1 3/4-inches in diameter. Cut the cylinder into 1/2-inch thick round slices. Lay the cookies, cut side down, on a parchment paper-covered baking sheet about 1/2-inch apart. Bake until lightly browned, about 15 minutes and cool on a wire rack. Store the cookies in an airtight container at room temperature for up to 5 days.

SPIRAL SHORTBREAD COOKIES

Steps:

• Time does not include refrigerating the doughs.
• To make the plain dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
• Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
• Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
• Combine the baking powder, salt and flour and add to the butter mixture all at once.
• Beat on low speed just until combined, about 1 minute.
• (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for 1 hour.
• (The dough can be made in advance and refrigerated overnight.) To make the chocolate dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
• Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean.
• Place the butter, sugar, egg yolks, vanilla bean seeds and orange zest in a medium sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
• Combine the baking powder, salt, cocoa powder and flour and add to the butter mixture all at once.
• Beat on low speed just until combined, about 1 minute.
• (Do not overmix the dough, or it will become tough.) Remove the dough from the bowl and form it into a 4-inch by 9-inch rectangle and wrap in plastic wrap and place in the refrigerator for one hour.
• (The dough can be made in advance and refrigerated overnight.) To make the spiral pattern: Preheat an oven to 400 degrees.
• Remove the doughs from the refrigerator.
• (They will be hard; to make them easier to roll, give them a few quick raps with a rolling pin.) Lightly flour each side of each piece of dough and roll each piece into a 7-inch by 16-inch rectangle about 1/8-inch thick.
• Brush what will be your bottom layer of dough with a thin coat of water.
• Place one dough on top of the other and roll out another inch or so.
• Brush the top dough with another thin coat of water to help the dough stick to itself.
• Starting at the long side, roll the two dough into a cylinder 1 1/2- to 1 3/4-inch in diameter.
• Put in the refrigerator for another 10 minutes or so until hard.
• Cut the cylinder into 1/2-inch thick slices and lay the cookies cut side down on a parchment paper covered baking sheet, about 1/2-inch apart.
• Bake until lightly browned, about 15 minutes and cool on a wire rack.
• The cookies will store for 5 days in an airtight container.

CINNABON ROLL SPIRAL COOKIES!!!

Steps:

• For both cinnamon mixtures, mix (in separate bowls) well, set aside.
• For cookie dough, combine shortening and dark brown sugar in large bowl.
• Beat til well blended.
• Beat in eggs and vanilla til very well blended.
• Combine flour, baking powder, salt and cinnamon in small bowl.
• Add to creamed mixture, mix well.
• Turn dough onto sheet of waxed paper and spread/pat out to a 9x7" rectangle.
• Sprinkle evenly with Inside cinnamon mixture.
• Roll up jelly-roll style into a log.
• Dust all sides with Outside cinnamon mixture.
• Wrap tightly with plastic wrap.
• Refrigerate 4 hours or overnight.
• Heat oven to 375º, spray cookie sheets with butter-flavored cooking spray.
• Cut cold log into about 1/4" slices. It's ok if you can't slice that thin.
• Bake for 8 minutes or til lightly browned on top.
• Cool on cookie sheets for 4 minutes.
• Then remove from cookie sheets, and cool the rest of the way on wire racks.
• When cool, mix glaze ingredients well using as much or little milk as needed for a thick yet pipeable consistency.
• Pipe glaze over each cookie.
• HINT:.
• Be careful when rolling this dough. If it starts to crack, smooth them. Roll slowly.
• Also, I found it easier when you slice them, let the slice rest on the knife when moving them to the cookie sheet. If they fall apart a bit, don't fret, just push them back together! They bake up just fine!
• Makes 3-4 dozen.

CINNABON ROLL SPIRAL COOKIES

Steps:

• 1. For both cinnamon mixtures, mix (in separate bowls) well, set aside. For cookie dough, combine shortening and dark brown sugar in large bowl. Beat til well blended. Beat in eggs and vanilla til very well blended. Combine flour, baking powder, salt and cinnamon in small bowl. Add to creamed mixture, mix well. Turn dough onto sheet of waxed paper and spread/pat out to a 9x7" rectangle. Sprinkle evenly with Inside Cinnamon mixture. Roll up jelly-roll style into a log. *If little cracks happen, just smooth with your fingers as you roll. Dust all sides with Outside Cinnamon mixture. Wrap tightly with plastic wrap. Refrigerate 4 hours or overnight. Heat oven to 375º, spray cookie sheets with butter-flavored cooking spray. Cut cold log into about 1/4" slices. It's ok if you can't slice that thin. Bake for 8 minutes or til lightly browned on top. Cool on cookie sheets for 4 minutes. Then remove from cookie sheets, and cool the rest of the way on wire racks. When cool, mix glaze ingredients well using as much or little milk as needed for a thick yet pipeable consistency. Pipe glaze over each cookie. HINTS: Remember, be careful when rolling this dough. If it starts to crack, smooth them. Roll slowly. Also, I found it easier when you slice them, to let the slice rest on the knife when moving them to the cookie sheet. If they fall apart a bit, don't fret, just push them back together! They bake up just fine! Makes 3-4 dozen.

SPIRAL COOKIES

Steps:

• 1. Beat butter and sugar with an electric mixer on medium speed until pale and fluffy, 5 minutes. Beat in vanilla. Add whole eggs one at a time, salt and mix well. Beat in milk. Add flour a little at a time mixing until incorporated. 2. Divide dough into equal portions. For chocolate dough add 1/4 cup coco powder. Mix well with an electric mixer on medium until coco is incorporated. (For tinted dough start with 1/4 teaspoon food coloring and gradually add more). Wrap each portion in plastic, press flat to form into rectangles. Chill 1 hour or up to 1 day. 3. Dust a piece of parchment with flour. Roll out each piece of dough to 1/4 to 1/2 inch thickness to make spirals. Use bench scraper to trim dough edges to make them even. Chill 20 minutes. 4. To make spirals measure and trim 2 or more colors of dough to the same size. Brush tops of layers evenly with egg white to help layers stick together, then stack layers. Starting at short end, roll up dough. Gently pinch and press edge of roll to seal. To decorate cookies, spread desired topping on a baking sheet, brush roll with beaten egg white and roll in topping. 6. Roll each log in parchment, twist ends closed. To help logs keep their rounded shape, set each in a cardboard paper towel tube sliced lengthwise. Chill logs, seam side down, 90 minutes or up to one month. 7. Preheat oven to 350 degrees. Cut 15 inches of dental floss. Let logs soften at room temperature 10 minutes. Remove parchment. Wrap dental floss around log and pull through to make 1/4 inch slices. 8. Place slices on parchment lined baking sheets. Bake, rotating sheet half way through, until firm but not browned 12 to 15 minutes, then transfer cookies to rack to cool completely.