Swirled Sugar Cookies

If you haven't figured it out yet, I use my basic sugar cookie recipe to make all sorts of treats.  From frosted, to tea infused to swirled, it's a great recipe to have on hand and modify to suit your needs.  Follow along for a quick tutorial on making these colourful swirled cookies, sure to please the kids in your life, big and small!

Make up a batch of sugar cookie dough, divide and place in two separate bowls.

Knead food colouring into one of the parts of dough.  I made one half deep blue and left the other half as is.

On a lightly floured surface, roll out each ball of dough separately to about 1/4 inch thickness.

Using a pastry brush, apply a little water to the darker layer of dough.  Roll the lighter colour of dough around the rolling pin and transfer it on top of the darker coloured layer of dough.  The little bit of water will help them stick together.

Trim the edges so you end up with a neat and tidy rectangle.  Save the scraps!  You can still bake the scraps up into yummy cookies!  They'll just look 'marbled'.

Gently start rolling your dough from one of the wider ends, brushing a we bit of water on the dough as you roll it up.  Once it's rolled up, you can work the 'log' to even it out if the middle is thicker then the ends, and to work out any gaps.

Spill out some sprinkles onto the counter, brush the outside of the dough 'log' with a bit more water and roll it in the sprinkles.  I used an entire container of sprinkles to coat the outside.  Finally, wrap the dough in plastic wrap and refrigerate for an hour.  You could also freeze the dough at this point to bake at a later date.

Once chilled, slice the dough into rounds to your desired thickness.  I like them a little over 1/4 inch thick.  The thinner the blade used to slice them, the better.  A thick blade will tend to squish the dough.

Bake according to recipe directions.  Voila!  Pretty, swirly cookies!