Ingredients
Method
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat softened butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract, beat until combined.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until soft dough forms. Divide dough in half.
- Leave one half plain (or add food coloring). To the other half, add cocoa powder and knead by hand until evenly chocolate-colored. If too dry, add milk 1 teaspoon at a time.
- Shape each dough half into flat disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- On lightly floured surface or between parchment sheets, roll out each dough disc into 10x12-inch rectangle, about ¼-inch thick.
- Place one rectangle on top of the other, lining up edges. Starting from longer side, tightly roll stacked dough into log.
- If using sprinkles, roll log through sprinkles on parchment paper, pressing gently so they stick. Wrap log tightly in plastic wrap and refrigerate at least 4 hours or overnight.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Using sharp knife, slice chilled log into ¼-inch rounds. Place slices on prepared baking sheets, spacing 2 inches apart.
- Bake 10-12 minutes until edges are set and lightly golden. Centers will still look soft. Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Notes
Storage: Store in airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Make Ahead: Dough log can be refrigerated up to 3 days or frozen up to 3 months. Slice and bake from frozen, adding 1-2 minutes to baking time.
Tip: Chill dough thoroughly before slicing for cleanest cuts and most defined swirls.