Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large (50g) egg
  • 1 egg yolk (18g)
  • 2 tsp (10ml) pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (30ml) heavy cream
  • Red gel food coloring
  • Green gel food coloring
  • 1/2 cup (60g) red, white, and green nonpareil sprinkles

Instructions:

  1. In a stand mixer with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed until pale and fluffy (about 3 minutes).
  2. Add the whole egg, extra yolk, and vanilla extract. Beat until fully incorporated and smooth.
  3. Sift in the flour, baking soda, and salt. Mix on low speed just until the flour streaks disappear.
  4. Split the dough into three equal portions. Keep one portion white.
  5. Add a few drops of red gel coloring to one portion and green gel coloring to the other. Mix in 1 tsp (5ml) of heavy cream to each colored portion to incorporate the dye.
  6. Shape each color into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  7. Roll each colored dough into a rectangle of equal size. Stack the rectangles on top of each other, roll them tightly into a log, and coat the edges in nonpareil sprinkles.
  8. Chill the log for another hour to ensure sharp edges, then slice into cookies using a sharp chef's knife.
  9. Place cookies on a parchment-lined baking sheet and bake for 10 minutes or until edges are lightly golden.