Ingredients
Equipment
Method
- In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
- Beat in the egg and vanilla until combined.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture in two additions, mixing on low just until a soft dough forms.
- Divide the dough in half.
- Knead the red coloring into one half until the color is even.
- Knead the green coloring into the other half until the color is even.
- Roll each dough half between sheets of parchment into a 6x12-inch rectangle about 1/4 inch thick.
- Keep the rectangles flat and refrigerate until firm but still flexible, 20 to 30 minutes.
- Remove the top parchment from both rectangles and stack them with their edges aligned.
- Starting at a 6-inch edge, roll the layers tightly into a log, using the bottom parchment to help guide the roll.
- Wrap the log in parchment and refrigerate until firm enough to slice, at least 1 hour.
- Heat the oven to 350°F.
- Line two large baking sheets with parchment paper.
- Cut the log into 1/4-inch slices.
- Arrange the slices about 2 inches apart on the prepared sheets, keeping the remaining slices chilled.
- Bake one sheet at a time for 10 to 12 minutes, until the cookies are set and the edges are just beginning to turn golden.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
For clean spirals, keep the unbaked slices chilled while each sheet bakes. Store baked cookies in an airtight container in the refrigerator for up to 5 days; they can be frozen. For a gluten-free option, try a 1:1 gluten-free baking flour blend.