• Separate batch of sugar cookie dough into 2 halves.

  Add 1/2 of your cookie dough to a stand mixer and add pink food coloring until your mixture reaches your desired color.

  *Note: You can also knead food coloring into dough until completely combined if you do not have a stand mixer. I recommend wearing gloves for this.
• Place the pink cookie dough on parchment paper. Roll the pink cookie dough into a rectangle, about 1/4-inch thick. Set aside.
• Place plain cookie dough on sheet of parchment paper. Roll the cookie dough into a rectangle, about 1/4-inch thick.

  Stack cookie dough sheets on top of one another, with the parchment on the outside.

  Remove the top sheet of parchment and run a rolling pin gently over the dough, to help the 2 doughs become one.
• Begin on one long end and roll the cookie dough into a log, removing the remaining parchment as you go.

  *Note: If the dough is too soft to work with, refrigerate for 30 minutes and then try again.
• Once the dough is formed into a log, if desired, use your hands to shape the log thinner at the top and rounded at the bottom. This way, when it is sliced, it will look like an egg shape.

  Wrap the cookie dough tightly with plastic wrap and refrigerate for 1 hour.
• Meanwhile, pour sprinkles onto a rimmed cookie sheet. Unwrap dough and roll it through the sprinkles.

  Rewrap the swirl cookie dough and refrigerate 1 hour, or as long as overnight.

Baking Instructions

• Preheat oven to 350ºF.
• Slice cookies and transfer to a parchment lined cookie sheet; space them about 1 inch apart.

  Bake according to your sugar cookie directions, or until the cookies feel set.
• Allow pinwheel cookies to cool for 5 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.