Yuletide Pinwheel Sugar Cookies

Americans are 1.6 times more likely to buy refrigerated dough this time of year, and ready-to-bake sugar cookie dough is a neat cheat to make these festive treats. We’re fans of Wilton’s gel food coloring, which yields well-saturated colors, to tint the dough. Use red or green decorating sugar—or divide the dough log in half and use some of each. You also can freeze the dough log to slice and bake cookies as needed. Divide 2 (1-lb) packages softened refrigerated sugar

cookie dough (such as Pillsbury) into 3 equal portions. Shape 1 portion into a 4-by-6-inch rectangle; wrap in plastic wrap. Tint 1 dough portion, beating in ½ tsp red gel food coloring with a hand or stand mixer. Shape into a 4-by-6-inch rectangle; wrap in plastic wrap. Tint remaining dough, beating in ½ tsp green gel food coloring; shape into a 4-by-6-inch rectangle. Refrigerate all dough 1 hour or until firm. Spoon red or green coarse decorating sugar in a thin, even layer onto a flat plate or baking sheet. On a lightly floured work surface, roll out each portion of dough into an 11-by-7-inch rectangle. Stack the rectangles on top of one another, starting with the untinted dough. Gently roll to form approximately a 13-by-10-inch rectangle. Trim all sides to create a perfect rectangle. Starting from a long side, roll up the stack tightly to create a log. Roll log in decorating sugar. Wrap tightly in plastic wrap; refrigerate at least 4 hours or up to overnight, or until firm. Position 2 oven racks, evenly spaced, in middle of oven. Preheat oven to 350°F. Using a sharp knife, cut log into ¼-inch-thick slices. Arrange slices 1 inch apart on each of 2 parchment-lined baking sheets (refrigerate remaining dough until ready to bake). Bake 14–16 minutes,

until a little puffed and set to the touch. Cool on baking sheets 5 minutes. Transfer cookies to wire racks; cool completely. Repeat with remaining dough. Makes 32.