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Spiral Cookies

Yield: 4 dozen frosted cookies Prep 1 hr 30 mins Start to Finish 1 hr 30 mins
Spiral Cookies


  • 4 dozen sugar cookies (we baked 2-, 2-1/2- and 3-inch rounds)
  • 1 pound (4 cups) confectioners' sugar
  • 5 tablespoons  meringue powder or powdered egg whites
  • Gel paste food coloring


1. With an electric mixer, mix sugar, meringue powder and 1/2 cup water on low speed, scraping sides of bowl until icing thickens to a yogurt-like consistency, about 4 min.

2. Divide icing among three bowls and tint black, green and orange. Transfer to piping bags fitted with #3 plain tips and secure bag ends with rubber bands to prevent drying

3. Create a smooth layer of icing by outlining each cookie first; then pipe in the center area (icing will run together). Let dry about 10 min before adding spirals. Allow icing to set about 3 hr or overnight. Store covered for up to 1 week or frozen for up to 2 months. Makes 4 dozen frosted cookies.

Nutrition Facts

  • cal.(kcal)109,
  • Fat, total(g)3,
  • chol.(mg)8,
  • sat. fat(g)1,
  • carb.(g)20,
  • Monosaturated fat(g)2,
  • sugar(g)15,
  • pro.(g)1,
  • Thiamin(mg)0,
  • Riboflavin(mg)0,
  • Niacin(mg)0,
  • Folate(g)8,
  • sodium(mg)54,
  • Potassium(mg)10,
  • iron(mg)0,
  • Percent Daily Values are based on a 2,000 calorie diet