This batch of Spiral Halloween Cookies has been a seasonal tradition in my kitchen for years. I first stumbled on the idea while trying to make sugar cookies more exciting for a neighborhood Halloween party: instead of cutting shapes and decorating each one, I experimented with rolling colored sanding sugar into the dough like a cinnamon roll. The result was instantly joyful—crisp, buttery edges and tender centers with a playful spiral of orange, black, and purple that made every cookie feel like a tiny celebration. My kids loved helping press the sugar into the dough and line up the slices on the baking sheet, which turned a busy afternoon into a happy memory. What makes these cookies special is the contrast of textures and the simplicity of technique. The dough is rich and tender from softened butter and an egg, but firm enough after a short chill to slice neatly into tidy spirals. The sanding sugar melts slightly against the cookie surface in the oven, leaving a subtle sparkle and bright color without overpowering the buttery flavor. I reach for this recipe when I want something festive but fail-safe—these cookies look intricate, but they're beginner-friendly and bake in under ten minutes per sheet, so you can make a big batch with very little hands-on time.

Ingredients

• Salted butter (1 cup): Use good-quality European-style or regular salted butter, softened to room temperature. I often use a branded stick butter for consistent flavor and plastics that measure easily—salted butter keeps the recipe simple; if using unsalted, add 1/2 teaspoon fine sea salt.
• Granulated sugar (1 cup): Regular white sugar provides structure and a fine crumb. Caster sugar works too if you prefer a slightly finer texture.
• Large egg (1): Room temperature egg helps emulsify the dough for a tender cookie. If eggs are cold, place in warm water for a few minutes to take the chill off.
• Almond extract or vanilla (3/4 teaspoon): Almond extract gives a subtle nutty aroma that pairs beautifully with the butter; substitute vanilla extract for a classic flavor if preferred.
• All-purpose flour (2 1/2 cups): Spoon and level for accuracy. This amount creates a dough that is pliable but firm when chilled—don’t overmix after adding flour to keep cookies tender.
• Colored sanding sugar (1/2 cup): I used equal portions of orange, black, and purple sanding sugar for a festive palette. You can buy these precolored or tint coarse sugar with gel food coloring if you prefer a custom shade.

Instructions

Combine butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld mixer, beat 1 cup softened salted butter and 1 cup granulated sugar on medium speed until smooth and creamy, about 3 minutes. Scrape the bowl once to ensure even creaming; you want the mixture pale and slightly aerated for a lighter texture. Add egg and extract: Beat in 1 large room-temperature egg and 3/4 teaspoon almond extract (or vanilla) until fully incorporated. Mixing at low speed prevents over-aeration and helps the dough stay cohesive for rolling. Mix in flour: Sift or add 2 1/2 cups all-purpose flour and stir on low just until a soft dough forms. Avoid overworking—stop once the flour streaks disappear; overmixing develops gluten and will make the cookies tough. Divide and shape: Divide the dough into two equal portions. On a clean cutting board or work surface, cover with a sheet of plastic wrap and press one half into an 8-inch square about 1/2-inch thick. Keep the other half wrapped and refrigerated while you work. Apply sanding sugar: Scatter colored sanding sugar in patches across the dough square, pressing gently so it adheres but doesn’t fry into the dough. Visualize where you want the spiral to appear; varied patches produce a playful, marbled swirl. Roll into a log: Use the plastic wrap to lift the edge and roll the dough like a cinnamon roll or sushi mat into a log. Compress slightly to make a smooth cylinder. Repeat the process with the second dough half so you have two logs. Wrap tightly in plastic and refrigerate for 1 to 2 hours until firm. Preheat and slice: Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Remove plastic wrap and slice the chilled logs into 1/4-inch rounds using a sharp knife or bench scraper—slice evenly to promote uniform baking. Bake: Arrange slices about 2 inches apart on the prepared sheet. Bake for 6 to 8 minutes, or until edges just begin to turn golden; centers should remain pale for a tender middle. Allow cookies to cool on the sheet for 1 to 2 minutes, then transfer to a wire rack to cool completely.

Storage Tips

For best results, cool cookies completely before storing. At room temperature, keep them in an airtight container layered with parchment for up to 5 days. If you want longer storage, freeze baked cookies flat on a sheet until solid, then transfer to a freezer-safe bag for up to 3 months—thaw at room temperature before serving. For dough storage: wrap the logs tightly in plastic wrap and refrigerate up to 48 hours or freeze up to 3 months. Thaw frozen logs in the fridge overnight before slicing; this prevents the sanding sugar from smearing and keeps the spiral definition intact.

Ingredient Substitutions

If you need to adapt, try these swaps: use unsalted butter plus 1/2 teaspoon fine sea salt to control sodium. Replace the egg with 1/4 cup applesauce for a softer texture (note: dough will be more fragile and slices may spread more). For a dairy-free option, use a solid plant-based butter stick—chill the logs well before slicing to prevent smearing. Swap almond extract for 1 teaspoon vanilla if you prefer a familiar flavor; the almond adds a slightly nutty note that pairs nicely with fall flavors but is not essential.

Serving Suggestions

Serve these with hot cocoa, spiced cider, or a coffee bar at a Halloween gathering. Arrange on a platter with decorative paper doilies or nestle among mini pumpkins for a festive display. For children, create a cookie decorating station with additional colored sugars and edible glitter so guests can add an extra sparkle. They also pair beautifully with cream cheese frosting dabbed lightly on the edges for a decadent variation at parties.

Cultural Background

These spiral cookies are an American twist on rolled and filled cookie techniques—think of a simple sugar-dough log executed like a pinwheel or cinnamon roll. Decorating cookies with colored sanding sugar became popular in the 20th century as granulated sugar varieties multiplied and food coloring became widely available. The spiral design echoes traditional rolled pastries, turned festive with seasonal hues for Halloween.

Seasonal Adaptations

Change the sanding sugar to autumnal browns and golds for Thanksgiving, or red and green for winter holidays. Add 1/2 teaspoon pumpkin pie spice to the dough for a warm, spiced note in fall, or fold 2 tablespoons cocoa into one dough half for a chocolate-and-orange spiral—just be sure to chill thoroughly to keep the design crisp.

Meal Prep Tips

Double the dough and freeze one set of logs for quick future baking: when guests arrive, slice and bake directly from chilled (not frozen) logs. Use clear plastic wrap and label with the date. For a bake-ahead strategy, slice and flash-freeze cookie rounds on a sheet, then transfer to a bag; bake from frozen adding 1–2 extra minutes to the time. This approach saves immense time during busy holiday entertaining and ensures fresh-baked aroma on demand.

These Spiral Halloween Cookies bring color, ease, and childhood delight to any autumn gathering. The method is forgiving, the results always charming, and the memories made while rolling and slicing are worth every minute. Try them this season and make the swirl your signature Halloween treat—then come back and tweak colors and flavors as your tradition grows.