Cherry Spiral Cookies
Add a touch of whimsy and flavor to your cookie jar with these delightful Cherry Spiral Cookies! These eye-catching treats feature vibrant ruby-red swirls infused with sweet cherry essence, beautifully contrasted against buttery vanilla dough. Perfectly tender and lightly crisp around the edges, these cookies are as pleasing to eat as they are to look at. The recipe involves a simple rolled dough technique, which creates the mesmerizing spiral pattern that's sure to impress at holiday gatherings, bake sales, or any festive occasion. With a short chilling period and an easy slice-and-bake method, these cookies are a breeze to prepare while delivering bakery-worthy results. Make a batch today and savor the irresistible combination of cherry and vanilla in every bite!
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Recipe Information
Ingredients
- 230 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 350 grams all-purpose flour
- 1 teaspoon baking powder
- 5 drops red food coloring
- 1 teaspoon cherry extract
Instructions
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Add the vanilla extract and egg, then mix until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal portions. Leave one portion plain and add red food coloring and cherry extract to the other portion, mixing until evenly colored.
Roll out each portion of dough separately between sheets of parchment paper into rectangles approximately 1/4 inch thick and of equal dimensions.
Carefully place the red cherry dough on top of the plain dough and gently press together. Peel away the parchment paper.
Starting at one long side, tightly roll the dough into a log shape, using the parchment paper to guide you. Wrap the dough log in plastic wrap and chill in the refrigerator for at least 2 hours or until firm.
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Remove the dough log from the fridge and slice it into 1/4-inch thick rounds using a sharp knife.
Place the slices onto the prepared baking sheets, leaving at least 1 inch of space between each cookie.
Bake in the preheated oven for 8–10 minutes or until the edges are slightly golden. Avoid overbaking to retain the soft texture.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 6.4 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
