Festive Holiday Pinwheel Cookies (Print version)

Buttery vanilla pinwheel cookies with red and green swirls, crisp sprinkle edges, and a make-ahead dough that slices cleanly.

# Ingredients:

For the dough

01 - 2 3/4 cups (345 g) all-purpose flour, spooned and leveled
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon fine salt
04 - 1 cup (226 g) unsalted butter, softened
05 - 1 cup (200 g) granulated sugar
06 - 1 large egg, room temperature
07 - 2 teaspoons vanilla extract

For coloring and finishing

08 - Red gel food coloring, as needed
09 - Green gel food coloring, as needed
10 - 1/3 cup (55 g) red, green, and white holiday sprinkles or sanding sugar

# Instructions:

01 - Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
02 - Beat the butter and sugar with a mixer on medium speed for 2-3 minutes until lighter and creamy. Beat in the egg and vanilla, then mix in the dry ingredients on low just until a soft dough forms.
03 - Divide the dough into three equal portions. Leave one plain, tint one red, and tint one green with gel food coloring. Flatten each into a rectangle, wrap, and chill for 30-45 minutes.
04 - Roll each dough portion between parchment into a rectangle about 1/8 inch thick. Stack the green, plain, and red layers, trimming one short edge straight. Lightly roll over the stack so the layers adhere.
05 - Starting at the trimmed short edge, roll the dough into a tight log, peeling away the parchment as you go. Roll the outside in sprinkles, wrap tightly, and chill for at least 2 hours until firm.
06 - Heat the oven to 350°F (175°C) and line baking sheets with parchment. Slice the chilled log into 1/4-inch rounds and place them 2 inches apart.
07 - Bake for 10-12 minutes, until the tops look set and the bottoms are just lightly golden. Cool on the pan for 5 minutes, then move to a rack to cool completely.

# Good to know:

01 - Chilling time is essential for sharp swirls and clean slices.
02 - The dough log can be refrigerated for up to 3 days before baking.
03 - For cleaner cuts, wipe the knife between slices if colored dough builds up.

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