“Frozen” Spiral Sugar Cookies


My daughter is like 98% of other children out there who are in love with anything “Frozen.” These cookies were actually her idea. She started by handing me her Mommy and Me cookbook, pointing out the recipe for spiral cookies. She then proceeded to ask me at least a dozen times to “pretty, pretty please” make the cookies with her ASAP. Little did I know that her little wheels were turning the whole while. When it came to making the center of the dough chocolate, she pronounced that we were going to make it blue for Frozen. She then suggested that we roll the logs into an array of tiny sprinkles to make them even more beautiful.

These cookies turned out wonderfully. The directions said to bake them for for 17 minutes, but I missed the timer and accidentally left them in the oven for 20 minutes. The cookies did not burn, but they did end up crisper than I prefer. (My husband likes his sugar cookies crispy, and told me they were perfect for his taste). In fact, of the cookie eaters in my family, my husband liked them the most. He describes them as not overly sweet with a pleasant crunch from the nonpareil coating.

I will certainly consider making this recipe again, but next time I will be prepared for the clean-up. (Nonpareils and excited four year old children do not mesh well)!

"Frozen" Spiral Sugar Cookies
Prep time
Cook time
Total time
Serves: 60
  • 2 sticks butter, softened
  • ¾ cup granulated sugar
  • 1 large egg yolk
  • 1 Tablespoon pure vanilla extract
  • 2&1/2 cups all-purpose flour
  • several drops blue gel food coloring
  • 1 (2 oz.) container nonpareils rainbow sprinkles
  1. Beat the butter and sugar in a stand mixer on medium speed until combined.
  2. Add the egg yolk and vanilla, beating until combined. Scrape down sides as necessary.
  3. Add the salt and flour in several additions, beating on low speed and scraping down sides at each new addition. Beat on medium speed until dough comes together in a ball.
  4. Remove half of the dough from the mixer. Split in half again and roll into two balls. Set aside.
  5. To remaining dough in mixer, add the blue food coloring gel and mix on medium speed until fully incorporated. Split the blue dough in half and roll into two balls. Refrigerate all four balls for at least 30 minutes.
  6. After chilled, roll out each one of the four balls on a piece of floured waxed paper. Each ball should be rolled into a rectangle about 7 inches by 8 inches and 1/16 inch thick. Flip one blue rectangle on top of one plain rectangle. Roll into a log. Roll into nonpareil sprinkles, covering outside surface entirely. Slice ¼ inch thick. Repeat with remaining blue and plain rectangles.
  7. To make marbled cookies, roll up any leftover scraps into a ball, and roll into a log. Roll log into nonpareil sprinkles to cover surface. Slice ¼ inch thick.
  8. Slices should be placed onto ungreased cookie sheets and baked at 350 degrees for 15-20 minutes, or until edges begin to look slightly golden. Let cool on racks.
Cookies baked at 15 minutes will have a much softer texture. For crispy sugar cookies, bake for a full 20 minutes.


Pin ItFollow Me on Pinterest

Speak Your Mind

Rate this recipe: