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“A slightly different take on the traditional sugar cookies baked at Christmas. Instead of rolling out the dough, cutting out shapes, and decorating, the dough is still rolled out; however, the coloured sugar sprinkles are scattered over the entire surface, then the dough is rolled up, chilled and sliced. You get a very pretty spiral of colour in each cookie. From Canadian Living.”
4hrs 10mins
65 cookies

Ingredients Nutrition


  1. In a bowl, beat the butter with the sugar until light and fluffy.
  2. Beat in the egg and vanilla.
  3. Stir the flour together with the baking powder.
  4. Add to the butter mixture in 2 additions.
  5. Divide the dough in half and flatten into discs.
  6. Wrap in plastic wrap and refrigerate for at least 1 hour or until chilled.
  7. Between sheets of waxed paper or plastic wrap, roll out each portion to 12" x 8" rectangle.
  8. Remove the top paper and brush the dough lightly with the beaten egg.
  9. Sprinkle the coloured sugar evenly over the top.
  10. Using the bottom paper as a guide and starting at the long side, tightly roll up the dough.
  11. Wrap again in plastic wrap, twisting the ends to seal well.
  12. Refrigerate the logs for about 3 hours or until firm.
  13. Grease or line rimless baking sheets with parchment paper and set aside.
  14. Cut the logs into 1/4" thick slices and place about 1" apart on the prepared pans.
  15. Bake in the top and bottom thirds of a 375 degree F oven, rotating and switching pans halfway through, for 8 to 10 minutes or until golden.
  16. Let cool on the pans on a rack for 5 minutes.
  17. With a spatula, transfer the cookies to a rack and let cool completely.

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