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Halloween spiral cookies
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Halloween Spiral Cookies

A bright and colourful cookie perfect for Halloween.
Prep Time6 hrs
Cook Time20 mins
Total Time6 hrs 20 mins
Course: Biscuits / Cookies
Cuisine: American
Servings: 25 -30 cookies
Author: Emma


  • 300 grams cake flour see note 1(2 and 1/4 cups)
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon salt
  • 100 grams Icing sugar Confectioners sugar, (2/3 cup unsifted)
  • 50 grams granulated sugar (1/4 cup)
  • 282 grams Unsalted butter - diced (2 and 1/2 sticks)
  • 2 teaspoons vanilla extract - divided
  • 1/2 teaspoon black food colouring gel
  • 1/2 teaspoon orange food colouring
  • 100 grams Halloween coloured sprinkles (1 cup)


  • Combine the flour, baking powder, salt and sugar together and mix briefly.
  • Add the butter cut into small pieces and if using a food processor pulse till it looks like fine breadcrumbs. If doing it by hand lightly and quickly rub everything together with your fingertips till it looks like breadcrumbs.
  • Divide the mixture into 2 add the vanilla extract, and gel colour to each batch and either pulse in processor or mix together until the colour is well combined in the dough.
  • Using parchment paper (wax paper) sandwich the dough and roll out each colour till it is approximately 11 x 8 inches. I found it helpful to draw guidelines out on the paper, as my rolling skills are not great.
  • Very carefully lay the orange on top of the black and place it on a baking sheet and place it in the fridge for at least 2 hours.
  • Once the time is up, take your dough out of the fridge and allow it at least 10 minutes to come back up to room temperature.
  • If you want to trim your rectangles, if they are anything like mine they will need trimming, do so now. Carefully take the long end and as tightly as you can roll the two colours up together.
  • Lay out a large sheet of Clingfilm (plastic wrap) and cover with your sprinkles. Gently lift your dough roll and place it on the Clingfilm and roll it till it is fully covered with sprinkles.
  • If you trimmed the edges and don’t like waste then grab all your trimmings mash them together mould them into a roll shape and cover it with the remaining sprinkles and wrap this one in Clingfilm and place the two of them in the fridge for at least 4 hours. I placed mine in the fridge overnight.
  • After 4 hours or in the morning preheat your oven to 170C / 325F / Gas mark 3. Take your cookie roll out of the fridge and slice it up into 1/4-inch slices. You may need to trim the ends to get a clean slice. I did.
  • Place your cookies on your baking sheet with a bit of space between them as they do spread a little.
  • Place them in your oven for 15 – 20 minutes. I have a slow oven so I needed the full 20 but electric ovens especially fan ovens will cook these quicker.
  • Once baked take them out of the oven and allow them to cool for a few minutes on their baking sheet before transferring them to a cooling rack to fully cool down.
  • If using, once cool (I used edible glue but a little icing would work) fix candy eyes onto your cookies.
  • Serve and enjoy.


Note 1: Cake flour - fear not fellow bakers from the UK and non UK bakers as well, please don’t start googling or hitting amazon shops and ordering expensive bags of cake flour from America. This recipe would be fine using good old plain flour (all purpose) but if you fancy making a home made cake flour then do, its super easy to do and it does make a lighter crumb in your bakes. Weigh out your flour for this recipe, or if using measuring cups fill your cups. Take 4 tablespoons out of your flour and replace them with cornflour (cornstarch) and sieve them together and then give them a good mixing. Basically it’s 2 tablespoons of cornflour (cornstarch) for every cup of flour. Approx: every 130 grams of flour.