Ingredients
Method
Step-by-Step
- Beat the softened butter and granulated sugar together for 2–3 minutes, until the mixture is light and creamy.
- Beat in the egg and vanilla extract until fully incorporated, scraping down the bowl as needed.
- Whisk the flour, baking powder, and salt in a separate bowl. Add the dry mixture to the butter mixture and mix just until a soft dough forms.
- Divide the dough into two equal portions. Tint one portion red and the other green with gel food coloring, mixing carefully until each color is even.
- Roll each colored dough portion between sheets of parchment into matching rectangles approximately 8 x 10 inches and about 1/8 inch thick.
- Remove the top parchment from one rectangle and place the second dough sheet on top. Trim the edges if needed, then roll the stacked dough tightly from a long edge into a log.
- Wrap the dough log in plastic wrap and chill until firm for at least 1 hour. If the dough softens during shaping, chill it before continuing.
- Heat the oven to 350°F (175°C). Slice the chilled log into rounds about 1/4 inch thick, rotating the log slightly after each cut for more even slices.
- Arrange the slices on parchment-lined baking sheets, leaving about 2 inches between cookies. Bake for 10–12 minutes per sheet, until the edges are set and only lightly colored.
- Cool the cookies on the baking sheet for several minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
Use gel food coloring rather than liquid coloring to avoid changing the dough consistency. For especially neat spirals, chill or briefly freeze the finished log until very firm before slicing. Do not overbake; the edges should be set but only lightly colored.