Ingredients
Method
- Cream butter and sugar for 3–4 minutes until light and fluffy. Beat in egg and vanilla.
- Whisk flour, salt, and baking soda, then mix into wet ingredients on low speed.
- Divide dough into three equal portions. Tint one red, one green, and leave one plain.
- Wrap each portion and chill for 1 hour.
- Roll each dough between parchment into 7-inch squares; chill 15 minutes.
- Trim edges, stack dough layers, then roll tightly into a log. Pinch seams closed.
- Roll log in red sanding sugar. Wrap and freeze 1 hour.
- Slice dough into 1/4-inch cookies and place 1 inch apart on lined sheets.
- Bake at 350°F for 8–10 minutes. Cool on sheet 1 minute, then transfer to wire rack.
Notes
Keep dough cold at every step to maintain clean, defined pinwheel swirls and prevent spreading during baking.