1 tablespoon milk, if needed for dough consistency
Instructions
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer. Add the egg and the alcohol-free vanilla extract, then continue to beat until everything is well combined and smooth.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture while mixing on low speed. If the dough seems too crumbly, you can add a tablespoon of milk to help it come together into a soft, cohesive ball.
Place the dough between two sheets of parchment paper and roll it out into a large rectangle, approximately one-quarter inch thick. Try to keep the edges as straight as possible to ensure even rolls later on. Remove the top sheet of parchment paper once the dough is flat.
Evenly sprinkle the red and green sanding sugars over the entire surface of the dough. You can create stripes of color or mix them for a confetti look. Lightly press the sugar into the dough with your hands or a rolling pin so that it sticks firmly during the rolling process.
Starting from one of the long edges, carefully roll the dough into a tight log using the bottom parchment paper to help guide you. Wrap the log tightly in plastic wrap and place it in the refrigerator for at least one hour. Chilling is essential to ensure the cookies hold their shape and the spiral remains distinct when sliced.
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Take the chilled dough log out of the fridge and slice it into half-inch thick rounds using a sharp knife. Place the slices on the baking sheet about two inches apart. Bake for 9 to 11 minutes, or until the edges are just set but not browned. Let them cool on the pan for five minutes before moving them to a wire rack.
