These are one of my favorite cookies to make at this time of year. The good thing is that using different colours, you can also make this for any holiday! I have yet to have a guest not ask me for the recipe.
Here’s what you’ll need (batch makes 3 dozen)
2 1/3 cups flour
1/2 tsp baking powder
1/4 tsp salt
2/3 cup powdered sugar
1/4 cup granulated sugar
2 1/2 cups butter
1 tsp vanilla (preferably white if you’re making white dough)
1/2 tsp of food colouring of your choice
1 1/2 cup holiday sprinkles
Preheat oven to 180 degrees Celsius.
First, combine 2 cups of the flour, sugar, powdered sugar, salt, and baking soda in a bowl and whisk together.
Whip butter with a mixture and add vanilla once whipped.
In thirds add the dry mix to the butter and mix until well blended.
Once all the dry mix and butter are fully blended, divide the dough into two halves (can also divide it into 3 or 4 pieces depending on how many colours you want to use.
Put the dough you want coloured into the mixer (in my case it was half). Add desired amount of food colouring to the butter. If you are using gel or liquid, add some of the remaining 1/3 cup of flour to get desired consistency. I find with the gel food colouring I use, it gets very sticky and I need to use the whole 1/3 cup.
Depending on how soft the dough is (how warm the butter has gotten) you may need to chill the dough slightly (10 minutes or so). It is a stickier dough but it is much easier to work with when it is warm as opposed to cold. Generally I don’t chill it at all.
Once you have a good working warmth put the dough between two pieces of parchment paper and roll out dough about 1/2 inch (if you are doing more than 2 colours, roll it out thinner).
After rolling out all coloured dough, flip the coloured dough on top of the white dough, still using the parchment paper -repeat with all colours if making more than 2 (it is really important to leave one of the parchment papers on the bottom dough for the next step). Cut off any odd ends to make the two (or more) colours the same size.
Using the parchment paper, roll the dough tightly like a sushi roll. Be sure to pull the parchment paper along as you roll it, don’t let it get rolled up in the dough.
Once it’s done, roll it around a few more times to get out any air.
Put sprinkles on the parchment paper and roll the dough around covering the dough completely.
If you are planning on freezing the dough you can roll it in seran wrap tightly and freeze it for up to 6 months.
Cut the dough in 1/2 inch slices and separate them on the baking sheet about 2 inches apart.
If you feel like your dough is too soft, chill it for 15 minutes in the refrigerator before putting them in the oven.
Bake for 15-20 minutes and enjoy!
Let me know what you guys think if you make it!