So happy that December is finally here again because Christmas is my absolute favorite holiday! This recipe is relatively simple (the chilling takes up most of the time) and the cookies look so festive. My cookies don’t look the best…but I can give you some tips so that yours turn out looking better!

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter at room temperature
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• About 8 drops of liquid red food coloring (depends on your color liking)
• About 8 drops of liquid green food coloring (depends on your color liking)

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Cooking Instructions:

1. In a medium mixing bowl, mix together the flour, baking powder, and salt. Set aside.
2. In a large bowl mixing bowl, beat together the butter and sugar for 1-2 minutes, or until pale and fluffy. Add the egg and vanilla to the butter mixture and beat until combined, scraping the sides of the bowl as needed.
3. Addy the dry ingredients to the wet mixture in two or three additions, mixing until just combined, scraping the sides of the bowl as needed.
4. Divide the dough into 3 equal pieces and roll each piece into a ball ( I just eyeballed it.)
5. Place one piece of dough back in the bowl and add the red food coloring. Beat with the mixer until the food coloring is completely incorporated.
6. Place another piece of dough back in the bowl (after taking the red colored dough out) and add the green food coloring. beat with the mixer until the food coloring is completely incorporated. Leave the third piece of dough as is.
7. Press each piece of dough into a flat square and wrap it in plastic wrap. Refrigerate the dough until firm (40 min – 1 hr).
8. Remove the dough squares from the fridge. Place the red dough between 2 sheets of parchment paper (or plastic wrap if you run out of parchment paper…). Use a rolling pin to roll out the dough to a 10-inch square (take this literally otherwise the dough won’t be thin enough for you to easily roll up later.) Leave the dough between the parchment paper.
9. Repeat with the other 2 pieces of dough before putting them put back in the fridge to chill for about 30 minutes.
10. Remove the dough from the fridge and stack them on top of each other (in any order you wish), being careful to line up the edges as much as possible.
11. Use a pizza cutter to trim the left and right edges of the dough into straight lines. (I neglected to do this which made the next step a little bit harder.)
12. Very carefully, starting with one of the straightened sides, roll the dough into a tight log. Once the log is complete, gently push in the seam to close it, and pinch any breaks on the outer layer. (The original recipe said to chill the log for an hour, but I didn’t and it turned out fine.)
13. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, or coat with baking spray.
14. Use a sharp knife to cut the dough log into 1/4-inch thick slices (discard or use the ends as tasting cookies). Place the cookies on your prepared baking sheets and bake for 12 to 15 minutes.
15. Remove the cookies from the oven and let cool for a few minutes before transferring to a wire rack to cool completely.
16. Enjoy!