Spiral Sparkler and Flag Cookies for Military Care Package #14

Spiral Sparkler or Flag Cookies

Adapted from Crisco Ultimate Sugar Cookies
Makes 30 cookies
Author Wendy Sondov themondaybox.com


  • 1 cup butter flavor vegetable shortening Crisco
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • teaspoons baking powder
  • ¼ teaspoon salt
  • Spiral Sparklers: red white and blue decorating sugar
  • Flag Cookies: red and blue food coloring white star sprinkles


  1. In the bowl of an electric mixer, beat together shortening and sugar until light and fluffy (about 3 minutes)
  2. Thoroughly mix in egg, milk and vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the flour mixture to the shortening mixture until combined.
  5. FOR SPIRAL SPARKLERS: Roll out the dough between two sheets of wax paper or parchment. Sprinkle the dough with decorating sugar in any patchwork pattern. Then roll up the dough as tightly as possible, using the wax paper to help lift and turn the dough. If the dough cracks, just squeeze it back together. Roll the cylinder in colored sugar to coat the outside, then wrap in the parchment/wax paper and refrigerate at least two hours or overnight. Cut the spirals in 3/8” slices (a little more than 1/4”and a little less than ½”).
  6. FOR FLAG COOKIES: Divide the dough into 3 pieces; 2 pieces of dough approximately 325 grams each and 1 piece of dough approximately 215 grams. If you don’t have a kitchen scale, divide the dough into 4 “equal” parts. Set aside one piece. That quarter will be colored blue. All of the remaining dough should be kneaded back together, then divided in half. One half will be colored red and the other half will remain white. Individually wrap each piece of dough in plastic wrap and refrigerate an hour or until firm. Roll out the red and white dough into 8” x 10” rectangles. The 8” side should be accurate but the 10” side can vary in length as long as both the red and white rectangle are the same size. Place the red rectangle over the white. Slice the dough into four strips; 2 x 2 ½”, 2x 1 ½”. Pile the sliced dough using the 2 ½” slices first, followed by the thinner 1 ½” slices. Roll the blue dough into a 10” rope and fit it into the empty corner on the red and white stack. Use your fingers to flatten the sides of the blue dough. Wrap the stack in plastic wrap. Press gently to secure all of the layers and square off the sides. Refrigerate the stack for two hours before cutting into 3/8” slices. Use tweezers to apply star sprinkles to each cookie before baking. Press the stars gently to be sure they are attached.
  7. Place cookies 1-2” apart on a parchment lined baking sheet and bake for 8-10 minutes at 350˚F. Cookies are done when top is dry and bottom is just turning golden.
  8. Cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
  9. Store in an airtight container at room temperature for up to 10 days.

Packing Tips

Double wrap pairs of cookies (with bottoms together) in plastic wrap. Then place columns of wrapped cookies snuggly in an airtight container or zip lock bag.