Q1: How do I achieve even layers in my Christmas Pinwheel Cookies?

To get even layers, roll each dough disc out to the same thickness and size. Use a ruler if necessary to ensure consistency.

Q2: Can I use other colors besides red and green?

Absolutely! Feel free to use any gel food colors to create your unique spin on the traditional Pinwheel.

If the dough is too soft, give it an extra chill in the fridge for about 30 minutes before trying to roll it again.

Yes, you can freeze baked cookies! Just place them in a sealed airtight container, and they’ll last for up to three months.

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In a large mixing bowl, combine the softened butter, granulated sugar, and powdered sugar. Beat with a mixer until light and fluffy.
Crack in the eggs and add the vanilla extract (and any optional flavorings). Scrape the bowl to combine everything well.
Gradually add the flour, baking powder, and salt, mixing until just combined.
Split the dough into three equal balls. Add red gel food coloring to one ball, and green to another, mixing well.
Flatten each ball into a disc, wrap in plastic, and chill for 20 minutes in the freezer or 1 hour in the fridge.
Roll each disc into a rectangle on parchment paper, layering them to form red and green outer layers with white in the middle.
Roll the dough into a tight log using parchment, wrap it in plastic, and chill for 1-2 hours.
Once firm, roll the log in holiday nonpareils, pressing gently to stick.
Preheat oven to 350°F (175°C). Unwrap and slice the dough log into 1/4-inch cookies, space them on a lined baking sheet, and bake for 10-12 minutes.
Cool completely on a wire rack.

Chill times are key to maintain cookie shape. Experiment with flavors by using different extracts.