Spiral Shortbread Cookies
Add a pop of color and a swirl of sweetness to your dessert table with these enchanting Spiral Shortbread Cookies! With their buttery, melt-in-your-mouth texture and eye-catching two-tone spiral design, these cookies are as delightful to look at as they are to eat. This easy recipe uses simple pantry staples like all-purpose flour, unsalted butter, and sugar, and lets you customize the colors with gel-based food coloring for a playful touch. Perfectly crisp yet tender, these cookies come together with minimal effort and are ideal for holidays, parties, or simply brightening up your day. Whether you’re a seasoned baker or a beginner, these cookies are a fun and rewarding treat that everyone will love. Plus, they store beautifully, making them great for gifting or snacking all week long!
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Ingredients
- 240 grams all-purpose flour
- 200 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon salt
- 0 as needed food coloring (gel-based, any desired color)
Directions
Step 1
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 2
Mix in the pure vanilla extract and salt until well combined.
Step 3
Gradually add the all-purpose flour to the wet ingredients, mixing just until a dough forms. Do not overmix.
Step 4
Divide the dough in half, leaving one portion plain and rolling it into a ball. Add gel-based food coloring to the second half and knead it gently until the color is evenly distributed.
Step 5
Roll each portion of dough between two sheets of parchment paper into a rectangle approximately ¼-inch thick. Try to make both rectangles the same size for an even spiral.
Step 6
Chill the rolled dough sheets in the refrigerator for about 15-20 minutes to firm up slightly and make them easier to handle.
Step 7
Remove the dough rectangles from the refrigerator. Peel off the top parchment paper and carefully place the colored dough rectangle on top of the plain dough rectangle. Gently press them together to adhere.
Step 8
Trim the edges for clean, even sides, then roll the layered dough tightly into a log, starting from one of the short sides. Wrap the log in plastic wrap and chill in the refrigerator for at least 1 hour, or until firm.
Step 9
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 10
Remove the chilled dough log from the refrigerator and slice it into ¼-inch thick rounds using a sharp knife. Arrange the slices on the prepared baking sheets, leaving a little space between each cookie.
Step 11
Bake for 9-12 minutes, or until the edges are just beginning to turn golden. Be careful not to overbake, as shortbread should remain light in color.
Step 12
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 13
Serve and enjoy these delightful spiral shortbread cookies! Store leftovers in an airtight container for up to a week.
Nutrition Facts
| Serving size | (550.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2703.5 |
| Total Fat 164.6g | 0% |
| Saturated Fat 103.0g | 0% |
| Cholesterol 436.6mg | 0% |
| Sodium 622.7mg | 0% |
| Total Carbohydrate 283.8g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 100.7g | |
| Protein 26.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 74.9mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 301.5mg | 0% |
Source of Calories