There’s something truly enchanting about these Magical Spiral Cookies, and every time I slice into the dough and reveal those bold purple, black, and white swirls, it feels like a little bit of fun baking magic in my own kitchen. I love how playful they look, how buttery they taste, and how they instantly make any occasion feel more festive, whether I’m baking for a holiday, a party, or a creative afternoon at home.
Why You’ll Love This Recipe
I love this recipe because it transforms a classic sugar cookie dough into something visually stunning and exciting. The colorful spiral makes each cookie feel unique and special, while the texture stays soft, tender, and melt-in-your-mouth. I also enjoy how customizable this recipe is, since I can easily change the colors, sprinkles, or extracts to suit any season or theme. The rolling and layering process is surprisingly fun and satisfying, which makes this recipe enjoyable from start to finish.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup powdered sugar
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
½ teaspoon salt
purple gel food coloring, as needed
black gel food coloring, as needed
½ cup purple sprinkles
½ cup black or chocolate sprinkles
Directions
I begin by creaming the butter and powdered sugar together in a large bowl until the mixture looks light and fluffy. I beat in the eggs and milk until just combined, making sure not to overmix. I then add the flour, salt, vanilla extract, and almond extract, mixing until a soft dough forms.
Next, I divide the dough in half. I color one half with purple gel food coloring until the color is vibrant and even. I divide the remaining half again, leaving one portion plain and coloring the other portion black.
I roll the black dough into a rectangle about 6 by 12 inches. I repeat the same process with the white dough, then carefully place the white layer on top of the black layer and gently roll them together so they stick evenly.
For the center layer, I roll the purple dough into a similar rectangle. I sprinkle the purple sprinkles evenly over the surface, leaving about a one-inch border around the edges. I press the sprinkles in gently, then roll the dough into a tight log.
I place the purple log along one short end of the black-and-white dough and carefully roll everything together to form one large spiral log. I gently squeeze the log to help secure the layers, then roll the outside in black or chocolate sprinkles. I wrap the log tightly and refrigerate it for at least one hour.
When I’m ready to bake, I preheat the oven to 375°F and line baking sheets with parchment paper. I slice the chilled dough into ¼-inch rounds and place them about 2 inches apart on the baking sheets. I add a few extra purple sprinkles to the center of each cookie and bake for about 10 minutes, just until the edges are set. I let the cookies cool before serving.
Servings And Timing
This recipe makes about 36 cookies. I usually spend around 25 minutes on preparation, allow 1 hour for chilling, and bake the cookies for about 10 minutes. From start to finish, the total time is approximately 1 hour and 35 minutes.
Variations
I like changing the dough colors for different holidays, such as red and green for winter celebrations or orange and black for fall themes. Sometimes I swap the almond extract for peppermint or lemon extract to create a different flavor profile. I also enjoy experimenting with different sprinkle styles, including rainbow or metallic sprinkles. For a more subtle look, I skip the food coloring for a natural swirl. When I want smaller treats, I roll thinner logs to make mini spiral cookies.
Storage/Reheating
I store the baked cookies in an airtight container at room temperature for up to one week. If I’m planning ahead, I keep the unbaked dough log in the refrigerator for up to three days. Both baked cookies and dough logs freeze well for up to two months. When serving frozen cookies, I let them thaw at room temperature before enjoying.
FAQs
Can I use liquid food coloring instead of gel?
I prefer gel food coloring because it gives strong color without adding excess moisture to the dough.
Can I prepare the dough ahead of time?
I often make the dough in advance and keep it chilled or frozen until I’m ready to bake.
Do these cookies spread while baking?
I find that they spread very little, especially when the dough is properly chilled before slicing.
Can I leave out the almond extract?
I can skip it if needed and simply add a bit more vanilla extract for flavor.
How do I get neat, clean spirals?
I make sure the dough is evenly rolled, fully chilled, and sliced with a sharp knife for the best results.
Conclusion
These Magical Spiral Cookies are one of my favorite ways to add color, creativity, and fun to my baking routine. I love how they look just as magical as they taste, with soft, buttery centers and beautiful swirls in every bite. Whether I’m baking them for a special occasion or just because, they always bring a little extra joy to the table.
These Magical Spiral Cookies are buttery, soft sugar cookies swirled with vibrant purple, black, and white dough and rolled in sprinkles for a festive finish. Fun to make and perfect for parties, holidays, or creative baking days.
Ingredients
1 cup unsalted butter, softened
1 cup powdered sugar
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
½ teaspoon almond extract
3 cups all-purpose flour
½ teaspoon salt
Purple gel food coloring, as needed
Black gel food coloring, as needed
½ cup purple sprinkles
½ cup black or chocolate sprinkles
Instructions
Cream together the softened butter and powdered sugar in a large bowl until light and fluffy.
Beat in eggs and milk until combined. Add vanilla and almond extracts, flour, and salt. Mix until a soft dough forms.
Divide the dough into two halves. Color one half purple. Divide the remaining half again, leaving one portion plain and coloring the other black.
Roll the black dough into a 6×12 inch rectangle. Repeat with the white dough, then place it on top of the black dough and roll gently together.
Roll the purple dough into a rectangle of the same size. Sprinkle with purple sprinkles, pressing gently to adhere, leaving a 1-inch border.
Roll the purple dough into a log, then place it at one short end of the black-and-white dough. Roll the combined dough into a spiral log.
Press the outside of the dough log into black or chocolate sprinkles. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
Slice chilled dough into ¼-inch rounds and place 2 inches apart on the prepared sheets. Add a few extra purple sprinkles to the centers.
Bake for about 10 minutes, just until edges are set. Cool completely before serving.
Notes
Use gel food coloring for vibrant colors without altering dough texture.
Chill the dough log well before slicing to maintain clean spiral shapes.
Customize colors and sprinkles for holidays or themed events.
Dough can be prepared ahead and stored in the fridge or freezer.
