To make your Christmas Pinwheel Cookies, add your butter and sugar to a mixing bowl and beat together with an electric mixer until light and fluffy. Scrape down the sides of the bowl with a spatula if needed.

Add in your eggs and vanilla extract, mixing to combine.

In a large bowl, whisk together the flour, baking powder and salt.

Slowly add the dry mixture to the wet mixture until fully combined.

Divide the dough into three equal balls (using a kitchen scale is super helpful here – paid link).

Add the green gel food coloring to one of the bowls, mixing thorough to combine.

Add the red gel food coloring to another one of the bowls, mixing thoroughly to combine.

Reserve one of the bowls with no food coloring.

Cover each bowl in plastic wrap and add to your refrigerator for one hour.

After an hour, remove the bowls from the fridge. Turn the red dough out onto a piece of wax paper. Top with another piece of wax paper and roll out into a relative rectangle (it doesn’t have to be perfect.)

Set aside and repeat with your other doughs.

Take the top layer of wax paper off each of your dough rectangles. Start with your red dough. Invert the white dough on top of the red, lining up the doughs as best you can. Remove the wax paper from the white dough.

Invert the green dough on top of the white dough, lining up the dough as best you can. Remove the wax paper from the green dough.

Use the wax paper to start rolling up the three doughs along the long edge until you end up with a long log. Gently pinch the seam closed, then wrap in plastic wrap.

If using the Slice and Bake Cookie Maker, Roll the log inside the cookie maker and secure. This will add markings to the cookies to know where to slice for more uniform cookies. Add the log to your refrigerator for one hour.

After an hour, remove from the refrigerator. Preheat your oven to 350 degrees F.

If desired, spread out the sprinkles of your choice and roll the log in the sprinkles until completely covered.

Using a sharp knife, cut the log into 1/4 inch slices, discarding the end pieces where you don’t have a pinwheel.

Add the cookies to your prepared cookie sheet 2 inches apart.

(Note: I strongly suggest not using a silicone mat for these cookies. It will help keep your cookies from spreading) Bake for 11 to 14 minutes.

Let the Christmas Pinwheel Cookies cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely.