This recipe for Spiral Halloween Cookies is one of those family treasures that started as a playful experiment and quickly became a perennial must-bake. I first made these one October afternoon when my daughter wanted something bright and festive for her classroom party. We didn’t have fancy cutters or royal icing skills, just a simple sugar cookie dough and a handful of colored sugars. The result was unexpectedly charming: crisp edges, tender centers and a playful spiral stripe that made every cookie feel like a tiny Halloween decoration. Ever since, these have been my go-to when I want something that looks special but is easy enough for a weekday bake.

The cookies are buttery and melt-in-your-mouth soft with a faint crunch where the colored sugar caramelizes at the edges. The spiral effect comes from a straightforward rolling technique that echoes cinnamon roll assembly—press, sprinkle, lift and roll—and it’s forgiving for bakers of any level. I love them because they bring the season to life without extra tools or icing, and kids get excited helping to press the sugar and roll the logs. Serve them at a neighborhood potluck, tuck a few into treat bags, or set a plate on the coffee table for trick-or-treaters who stop by.

Ingredients

• Salted butter: 1 cup softened (use a trusted brand like Land O Lakes or Kerrygold). Salted butter adds balanced seasoning so the sweetness does not feel flat; if using unsalted, add 1/2 teaspoon fine sea salt to the dough.
• Granulated sugar: 1 cup for the dough. This keeps the texture tender while allowing the colored sugar to provide sparkle and crunch on the surface.
• Large egg: 1 room temperature egg, which helps bind the dough and contributes to a soft crumb; bring to room temperature by resting on the counter 30 minutes ahead.
• Almond or vanilla extract: 3/4 teaspoon. Almond gives a pronounceable cookie bakery note; vanilla is a classic swap if anyone has a nut allergy.
• All-purpose flour: 2 1/2 cups, spooned and leveled for accuracy. This amount yields a dough that is firm enough to roll without cracking but soft enough to slice easily.
• Colored sugar: 1/2 cup total. I use equal parts orange, black and purple for a Halloween palette. Brands like Wilton or specialty sanding sugars provide vibrant color and a light crunch.

Instructions

Combine butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer, beat 1 cup softened salted butter and 1 cup granulated sugar on medium speed until light and creamy, about 3 minutes. Scrape the sides once or twice. Proper creaming traps air which helps the cookies rise slightly and keeps the texture tender. Mix in egg and extract: Add 1 large room-temperature egg and 3/4 teaspoon almond extract (or vanilla). Beat until combined and smooth, about 30 to 45 seconds. The egg should be fully incorporated; if the dough looks curdled it will come together when the flour is added. Stir in flour: With the mixer on low speed, add 2 1/2 cups all-purpose flour until just incorporated. Stop mixing as soon as no streaks of flour remain to avoid developing gluten which would make the cookies tough. The dough will be soft but manageable. Divide and press: Divide the dough into two equal portions. Cover a cutting board or clean countertop with a sheet of plastic wrap and press one portion into an 8-inch square about 1/2 inch thick. Press evenly so the spiral layers form consistently. Sprinkle colored sugar: Patch the surface with the colored sugar in small piles rather than pouring a single layer; this encourages distinct swirls of color. Gently press the sugar into the dough with the bottom of a measuring cup so it adheres but does not dissolve. Roll into logs: Use the plastic wrap edges to lift the dough and roll it into a tight log, similar to rolling a cinnamon roll. Seal the seam and shape into a smooth log. Repeat the process with the second portion of dough. Wrap tightly and refrigerate for 1 to 2 hours until firm. Slice and bake: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Remove plastic wrap and slice the chilled logs into 1/4-inch slices with a sharp knife; you should get about 36 slices total. Place slices 2 inches apart on the baking sheet and bake 6 to 8 minutes, until edges are just golden. Cool on the sheet 1 to 2 minutes, then transfer to a wire rack to finish cooling.

Storage Tips

For short-term storage, place cooled cookies in a single layer in an airtight container with wax paper between layers and keep at room temperature for up to five days. For longer storage, arrange baked cookies in a freezer-safe container or bag and freeze for up to three months. Thaw at room temperature for 30 to 60 minutes before serving. If you prefer to freeze dough logs instead, wrap tightly in plastic wrap and foil; when ready to bake, thaw overnight in the refrigerator, slice and proceed with baking instructions. Use parchment-lined containers to prevent sticking and preserve the sugar sparkle.

Ingredient Substitutions

If almond extract is a concern for nut allergies, swap in an equal measure of pure vanilla extract. For a slightly lighter texture, replace 2 tablespoons of all-purpose flour with cornstarch. To make the cookies egg-free for those with allergies, try a commercial egg replacer or 1/4 cup applesauce though texture will be slightly softer. Unsalted butter can be used—add 1/2 teaspoon fine sea salt to the dough to balance sweetness. Colored sanding sugars may be mixed with a small amount of granulated sugar if you need more volume without altering texture.

Serving Suggestions

Serve these on a festive platter with a scattering of mini chocolate chips or candy corn around the edges for a classic Halloween spread. They pair beautifully with warm apple cider, hot chocolate or a light-milk coffee. For a party, arrange on tiered trays or stack in cellophane bags tied with orange and black ribbon for grab-and-go treats. Garnish with a light dusting of powdered sugar for a spooky, foggy effect or present alongside a bowl of whipped cream lightly flavored with cinnamon for dipping.

Cultural Background

Swirled cookies trace their technique back to simple rolled dough traditions seen in many baking cultures where contrasting layers of dough or sugar create decorative patterns. In North America, sugar cookies have long been a canvas for seasonal creativity. These spiral versions borrow the rolling method used for sweet breads like cinnamon rolls but apply it to sugar cookie dough, creating a design-forward treat without relying on piping or elaborate icing—a practical approach that suits festive celebrations like Halloween.

Seasonal Adaptations

For autumnal twists swap the almond extract for 1/2 teaspoon pumpkin pie spice and use brown sugar in the dough to deepen flavor; choose gold and brown sanding sugars for a harvest palette. For Christmas, use red and green sugars and peppermint extract; for a birthday party use neon sanding sugars. Adjust the sugar colors to match any event and consider adding zest of one orange for a citrus boost that complements the colored sugar sparkle.

Meal Prep Tips

Prepare dough logs on a weekend and refrigerate or freeze for quick baking throughout the week. Slice straight from chilled logs for fresh-baked cookies in under 10 minutes per batch. Label frozen logs with the date and flavor notes to avoid confusion during busy holidays. For single-serve portions, slice thinner for crisp cookies or slightly thicker for a chewier center. Use parchment-lined baking sheets for easy cleanup and consistent browning.

These Spiral Halloween Cookies are simple, sharable and endlessly customizable. Whether you bake them in batches for a school party or as a cozy activity with family, they bring color and sweetness to the season with minimal fuss. I hope they become a favorite in your celebration rotation as they have in mine.