Halloween is going on during the entire month of October at our house! 🎃 We love our usual Halloween treats but have been kicking it up a notch this year so Claire did a little research and found several fun swirl cookies that she combined into this recipe. They’re made individually and aren’t so “perfect” as pinwheel cookies, so they were actually very easy to make, turned out beautifully, and were a delightfully spooky treat for family night. 👻 Witch’s Brew in cookie form? Yes, please!
Ingredients:
2 sticks soft (but still cool) butter (allow to sit on the counter for about 20 minutes)
1 1/2 cup powdered sugar
1 large egg
2 tsp vanilla
3 cups flour
1 teaspoon baking powder
Food coloring
Sprinkles, edible eyes, etc
In a medium bowl, beat the butter for about thirty seconds to break it apart. Add the powdered sugar and mix until smooth. Add the vanilla and egg and beat until just incorporated. Sift together the flour and baking powder, then add it slowly to the butter mixture. Scrape down sides to make sure everything is mixed.
Divide dough into even parts (we used three food colorings, so we weighed the dough and divided them into three equal sections). Return each separated section of dough to the mixing bowl one at a time and add food coloring. When food coloring has been added. divide the dough into an even number of balls (again, we knew how much it weighed, so we divided each colored ball into half-ounce pieces, so we had 20 half-ounce balls of each color). If dough is becoming too soft to handle, put in fridge or freezer for a few minutes.
With the dough colored and divided, take one of each color of dough, press together, roll into a coil, then wind the dough up into the swirled design. Place on a greased or lined baking sheet. If adding sprinkles roll or press in now. If using edible eyes, wait until done baking and add while still hot.
Bake at 400F for 6 to 9 minutes–cookies will be done when they’re no longer “shiny.” Let cool five minutes on pan before removing to a cooling rack.
Enjoy!
