I know it has been a couple of weeks of a lot of guest posts and not much of my personal ramblings but I appreciated the help SO much and there would have only been crickets and dust here at Not Rachael Ray if not for these six lovely ladies. THANK YOU!

Today I have Rachel from Baked By Rachel. I am so in love with these cookies she made, aren’t they adorable? Rachel never disappoints on her blog, she always has delicious recipes, great photos and sometimes you even get a picture or two of her cute kiddos. You can also find her on Twitter, Facebook, and Pinterest

Thanks again Rachel!


I’m happy to be able to help out Rachel today. And I hope you’ll enjoy what I brought! I actually made these for Valentine’s Day but let’s just look at them as pretty pink swirled and sprinkled cookies perfect to brighten any girls day. I have two little girls so I’m totally allowed to play this card. Pink is a required item in this house, as are sprinkles, dolls, and dress up clothes.

I spotted these a while back couldn’t get them out of my head. They’re a fun and colorful addition to any dessert table. Plus, they can be easily colored to fit your party colors… St Patty’s day = green swirls or two tone green swirls! Easter could be pastels. I can even picture a red, white and blue cookie for patriotic occasions or red and green for Christmas time. The possibilities are endless really.

I used my go to sugar cookie recipe instead of the recipe Heather used but took the spiral and sprinkle idea from her.

Inspired by Pip & Ebby and Sprinkle Bakes

1/2C butter, softened
1C sugar
1 egg
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking powder
2C flour
Gel color (I used Wilton rose icing color)

In a large bowl or stand mixer, cream butter and sugar. Scrape bowl as needed. Add egg and vanilla. Mix until partially combined. Add remaining dry ingredients. Mix on low until ingredients are well combined.

Divide dough in half. Leave half in the mixing bowl and transfer the other half to a large sheet of waxed paper. To the dough in the bowl, add a small amount of gel color. A small amount goes a long way. Mix until dough is evenly colored.

Top off uncolored dough with a second sheet of waxed paper. Roll out into a large rectangle. Repeat process with the colored dough. Carefully remove top waxed paper from each rectangle. Flip colored dough onto uncolored dough. Trim dough into a neat rectangle so both colors are the same size. Discard extra dough or reserve for extra cookies. Carefully roll starting at one of the short ends. Pull up on the waxed paper, roll slow and tight. If the dough cracks at all, just press it back together.

Roll dough log into desired sprinkle colors. This can be a bit messy so you may want to do this in a large tray or platter to keep the sprinkles from going everywhere. Wrap in plastic wrap, then store in two large glasses (as seen in this post) in your refrigerator for at least 1-2 hours.

Preheat oven to 350 degrees. Slice into 1/4″ slices. Space 1-2″ apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes or until just slightly turning golden on the bottoms.

Cool on a wire rack. Store in an airtight container.