Substitution Notes

1. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the butter and sugar for 1–2 minutes until pale, creamy, and fluffy.
Add the egg and vanilla extract, mixing until fully combined. Scrape down the bowl to ensure everything blends evenly.

3. Combine Wet and Dry Ingredients

Add the dry ingredients in two additions, mixing gently after each one.
Stop mixing as soon as the dough comes together—avoid overmixing to keep the cookies soft.

4. Divide and Color the Dough

Divide the dough into three equal pieces:

• Leave one piece white
• Tint one piece red
• Tint the last piece green

Use your mixer to incorporate the color fully.
Shape each dough portion into a square, wrap tightly in plastic wrap, and refrigerate for 1 hour or until firm.

5. Roll Out the Dough

Remove each dough piece from the fridge.

Roll the red dough between two pieces of parchment into a 10-inch square.
Repeat with the white dough and the green dough.

Keep all three dough sheets sandwiched between parchment and refrigerate for another 30 minutes.

6. Assemble the Layers

Remove the top parchment from each dough.

• Place the red dough down first.
• Add the white layer on top, parchment-free sides touching.
• Peel parchment from the white dough.
• Add the green layer on top, parchment-free sides touching.

Use a pizza cutter to trim the right and left edges, forming clean, even sides.

7. Roll the Pinwheel Log

Starting from one straightened edge, carefully roll the dough into a long log.
Use the parchment to help lift and guide the dough as you roll.

Pinch the seam gently once the log is complete.

Wrap the dough log in plastic wrap and refrigerate for 1 hour or until firm enough to slice.

8. Slice and Bake

Preheat your oven to 350°F (180°C).
Line baking sheets with parchment paper or a silicone mat.

Using a sharp knife, slice the chilled dough into 1/4–inch rounds.
Discard the ends if the design isn’t clean.

Place cookies 2 inches apart and bake for 12–15 minutes, or until set but not browned.

Let cool 5 minutes on the baking sheet before transferring to a wire rack.