Directions: |
Directions:In a stand mixer, combine flour, baking powder, salt, and sugars with paddle on medium until well blended. Add in butter gradually and continue mixing. Add in vanilla extract. At this point, your dough will form a ball. Remove dough from bowl and divide into two equal parts. Return one portion back into the mixer and add the food coloring and extra extract if you wish. If adding liquid food coloring you may need to add a little extra flour.
Roll out each portion of your dough, between two sheets of wax paper until it reaches about 11x9 inches and is 1/4 inch thick. Slide both unto a cookie sheet and chill in the refrigerator for at least 2 hours.
When firm, remove the top sheets of wax paper from both. Brush the uncolored vanilla dough lightly with water using a pastry brush. Then flip the colored dough onto the vanilla uncolored dough so they are stacked atop each other and even. Press the edged lightly with your fingertips to seal them together. Using a small pairing knife, trim the edges of the dough to make straight, even lines.
Pour out sprinkles onto a large platter and set aside. Be sure your dough is still cold, but flexible. Once it's ready, begin rolling the long side of dough into a swirl, jelly-roll style. Now, don't get nervous if the outer layer of uncolored dough tears a bit. It's no problem, just pinch and pat and keep rolling.
Now gentle lift your dough log onto the sprinkles and roll away. Cover the log completely with your sprinkles. Wrap the colorfully decorated log in plastic wrap twice. Depending on when you want to bake the cookies, either place the wrapped dough into refrigerator for about 3-4 hours or you can put it in the freezer and keep it there for up to 2 months. (If freezing, give yourself time for the dough to defrost in the fridge overnight before cutting.)
Ready to bake! Preheat oven to 350º. Slice you dough into 1/4-1/8 inch slices and bake on parchment lined baking sheets. Bake for 15-17 minutes until edges are slightly golden. Let the cookies rest on the baking sheet for about 5 minutes then move them to a cookie rack to finish cooling. |
This recipe for Slice and Bake Sugar Cookies is from