INSTRUCTIONS
- In the bowl of a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended. Add butter in, gradually, and continue mixing. Add in vanilla extract.
- Continue mixing until the dough forms a ball.
- Remove all your dough and divide into two equal parts.
- Return one portion back in to the mixer and add the food coloring and any extra extracts. You can at this point add a different extract flavor to the colored cookie dough. Mint or almond flavoring works lovely.
- Mix until the color is spread out evenly.
- Roll out each portion of your dough, between two sheets a wax paper until it reaches about 11 x 9 inches and is 1/4 inch thick.
- Slide both onto a cookie sheet and chill in the refrigerator for at least 1 hour.
- When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even.
- Press the edges lightly with your fingertips to seal them together. Using a small knife, trim the edges of the dough to make straight, even lines.
- Be sure your dough is still cold, but flexible. Once it’s ready, begin rolling the long side of dough into a swirl, jelly-roll style.
- Pour out sprinkles onto a large platter and set aside. Now gently lift your dough log onto the sprinkles and roll away covering the entire log in the sprinkles.
- Wrap in plastic wrap and chill for a few hours or you can freeze the dough for up to three months at this point.
- Slice your dough into 1/4 inch slices and bake on parchment lined baking sheets in a preheated 350 degree oven for 15 to 17 minutes or until the edges are starting to turn golden brown.
- Let the cookies rest on the baking sheet for about 5 minutes, then move them to a cookie rack to finish cooling.
