Pinwheel Sugar Swirl Cookies (Printable Version)

# What You'll Need:

→ Dry Ingredients

01 - 270 grams all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon kosher salt

→ Wet Ingredients

04 - 227 grams unsalted butter, softened
05 - 200 grams granulated sugar
06 - 1 large egg
07 - 3/4 teaspoon almond extract

→ Additional Ingredients

08 - Red food coloring, as needed
09 - Red and green nonpareil sprinkles, for decorating

# Step-by-Step Directions:

01 - Combine flour, baking powder, and kosher salt in a medium bowl, whisking until evenly blended.
02 - Using a stand or handheld mixer fitted with a paddle attachment, beat softened butter and granulated sugar on medium-high speed until pale and fluffy, approximately 2 to 3 minutes.
03 - Add the egg and beat until fully incorporated, then blend in the almond extract on medium speed.
04 - Reduce mixer speed to medium-low and add the dry ingredient mixture, mixing just until combined to avoid toughening the dough.
05 - Separate the dough into two equal portions; keep one plain and thoroughly mix the other with red food coloring until desired hue is achieved.
06 - Shape each dough portion into a half-inch thick square, wrap tightly in plastic wrap, and refrigerate for 30 minutes until firm.
07 - Place each dough portion between two sheets of parchment paper and roll into 1/4-inch thick rectangles. Remove the top parchment sheet from both doughs.
08 - Invert the plain dough rectangle onto the red dough and gently press to adhere, then carefully remove the remaining parchment sheet and trim edges for clean, even sides.
09 - Starting from a long edge, use the parchment to tightly roll the layered dough into a log. Turn seam-side down and roll gently on the surface to seal. Wrap in plastic and refrigerate for at least 1 hour or overnight for optimal flavor and slicing ease.
10 - Adjust oven racks to upper and lower thirds and preheat to 175°C. Line two large baking sheets with parchment paper and arrange sprinkles on a plate nearby.
11 - Using a sharp knife, slice the chilled dough log into 1.27 cm (1/2 inch) thick rounds. Roll the edges of each slice in sprinkles to coat.
12 - Arrange cookies on prepared baking sheets, spacing them about 5 cm apart. Bake for approximately 10 minutes, rotating baking sheets halfway through, until edges are set and lightly golden.
13 - Remove cookies from the oven and allow them to cool slightly on the baking sheets before transferring to a wire rack to cool completely.

# Helpful Notes:

01 - Keep dough chilled throughout preparation to prevent spreading and maintain swirl definition.
02 - For a tighter swirl, roll the dough log slowly and firmly using the parchment paper as a guide.
03 - Overnight refrigeration enhances flavour development and eases cutting.

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