Magical Spiral Halloween Cookies (Print-Friendly Format)

Buttery cookies swirl purple, black, and white layers, topped with sprinkles. Soft, festive treats for Halloween gatherings.

# Ingredients You’ll Need:

→ Dough

01 - 340 g unsalted butter, at room temperature
02 - 240 g powdered sugar
03 - 2 large eggs
04 - 30 ml whole milk
05 - 2 teaspoons vanilla extract
06 - 1 teaspoon almond extract
07 - 440 g all-purpose flour
08 - 0.5 teaspoon salt

→ Color & Decoration

09 - Purple gel food coloring
10 - Black gel food coloring
11 - Purple sprinkles
12 - 75 g black or chocolate sprinkles

# How to Make It:

01 - In a large mixing bowl, beat the unsalted butter and powdered sugar until the mixture is pale and fluffy.
02 - Add eggs and milk to the butter mixture; blend until smooth and fully combined.
03 - Add all-purpose flour, salt, vanilla extract, and almond extract to the bowl; mix until a soft dough forms.
04 - Divide dough into two equal portions; tint one half with purple gel food coloring. Divide the remaining half into two; tint one with black gel food coloring, and leave the other plain for the white layer.
05 - Roll the black dough between sheets of parchment into a 15 × 30 cm rectangle. Repeat for the white dough. Place the white rectangle on top of the black; roll lightly to adhere.
06 - Roll the purple dough to a 15 × 30 cm rectangle. Sprinkle evenly with purple sprinkles.
07 - Layer dough rectangles: stack black-white on purple. Carefully roll from the long edge into a tight log. Roll the outside of the log in black or chocolate sprinkles to coat.
08 - Wrap the dough log in cling film and refrigerate for at least 1 hour, until firm for clean slicing.
09 - Preheat oven to 180°C. Slice chilled log into 1 cm thick rounds and arrange on baking trays lined with parchment. Bake for 10 minutes or until just set.
10 - Allow cookies to cool completely on a wire rack before serving.

# Extra Tips:

01 - Chill the dough thoroughly to achieve sharp, distinctive swirl layers.
02 - Gel food coloring provides vivid hues without altering dough texture.
03 - The shaped dough log can be frozen for up to 3 months; slice and bake directly from frozen, extending bake time by 1–2 minutes.

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