And the Halloween baking extravaganza continues!!! I’ve made these swirled cookies a few times now and they are just so much fun! What does everyone like doing for Halloween? My big party days are over. Now we just like to take the dogs over to my parents house and have a fun evening playing games and making good food.
I am pretty excited to dress up this year. The last couple years have been kind of just last minute throw together from what I already had in my closet. Quite a few years ago Levi and I were a big hit at work as Ken and Barbie, and now the time has come again……. we are both in town and working on Halloween! Hooray!! Time for another iconic couples costume. We’ve been pondering for quite some time and finally landed on one…… but I won’t give it away just yet!
Back to the cookies…. they don’t take very long to put together and you can do your Halloween decorating while you’re waiting for dough to chill. They also only take about 8-10 minutes in the oven 🙂
Happy Halloween everyone!!
- 1 Cup Softened Butter
- 1 Cup White Sugar
- 1 Egg
- 1 Tbsp Vanilla Extract
- 1/8 tsp Almond Extract (optional….you can add any flavor to these really! I like to give a sugar cookie a little something extra for taste)
- 1 1/2 tsp Baking Powder
- 1/2 tsp salt
- 3 Cups Flour
- Bright green and neon purple food coloring
- 1 package Halloween sprinkles
In a stand mixer beat the butter and sugar until it’s light and fluffy. Add the egg and extracts. Mix well. Add in the salt and baking powder, mix in and then add the flour and mix until you have a crumbly dough.
Split the dough in half. Add some neon purple food coloring to one half and bright green to the other. I used Wilton food color. Wrap each dough ball in cling wrap and put in the fridge for an hour.
Roll each dough out to your desired thickness. The thinner it is you will have more cookies that are smaller in size. The easiest way to roll it out is between 2 layers of cling wrap.
Brush a small amount of water on your bottom dough to help the layers stick together. Place the other layer on top and decide if you’re going to roll it long ways or short ways and make a tight roll.
The best way I’ve found to get the sprinkles on the cookies is to line a deep cookie sheet with cling wrap and pour sprinkles along the edge. Lightly press the cookie roll into the sprinkles on all sides. Wrap the roll up in the cling wrap and place in the fridge for another 15 minutes.
Preheat over to 350.
Slice the cookie roll with a sharp thin knife or wire or unflavored dental floss. Arrange on a cookie sheet and bake cookies for 8-10 minutes. You can tell a sugar cookie is done cooking when the cookie doesn’t look moist or shiny. The bottom will be lightly browned.