Spiral sugar cookies
1/2C butter, softened
1 tsp vanilla
1/4 tsp salt
1/2 tsp baking powder
Gel color (I used Wilton rose icing color)
In a large bowl or stand mixer, cream butter and sugar. Scrape bowl as needed. Add egg and vanilla. Mix until partially combined. Add remaining dry ingredients. Mix on low until ingredients are well combined.
Divide dough in half. Leave half in the mixing bowl and transfer the other half to a large sheet of waxed paper. To the dough in the bowl, add a small amount of gel color. A small amount goes a long way. Mix until dough is evenly colored.
Top off uncolored dough with a second sheet of waxed paper. Roll out into a large rectangle. Repeat process with the colored dough. Carefully remove top waxed paper from each rectangle. Flip colored dough onto uncolored dough. Trim dough into a neat rectangle so both colors are the same size. Discard extra dough or reserve for extra cookies. Carefully roll starting at one of the short ends. Pull up on the waxed paper, roll slow and tight. If the dough cracks at all, just press it back together.
Roll dough log into desired sprinkle colors. This can be a bit messy so you may want to do this in a large tray or platter to keep the sprinkles from going everywhere. Wrap in plastic wrap, then store in two large glasses (as seen in this post) in your refrigerator for at least 1-2 hours.
Preheat oven to 350 degrees. Slice into 1/4″ slices. Space 1-2″ apart on a baking sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes or until just slightly turning golden on the bottoms.
Cool on a wire rack. Store in an airtight container.