Firework Slice-and-Bake Cookie

Name: Firework Slice-and-Bake Cookie
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 24 cookies
Ingredients: 1/2 cup all-purpose flour, plus more dusting; One 16.5-ounce log refrigerated sugar cookie dough; 15 drops red gel food coloring; 15 drops blue gel food coloring; 1/4 cup red, white and blue sprinkles

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Level: Easy

Total: 3 hr 30 min (includes chilling and cooling times)
Active: 20 min

Yield: 24 cookies

Turn store-bought sugar cookie dough into slice-and-bake red, white and blue swirled firework cookies -- perfect for your July Fourth festivities (and much safer than real fireworks!).

Level: Easy

Total: 3 hr 30 min (includes chilling and cooling times)
Active: 20 min

Yield: 24 cookies

Ingredients

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1/2 cup all-purpose flour, plus more dusting

One 16.5-ounce log refrigerated sugar cookie dough

15 drops red gel food coloring

15 drops blue gel food coloring

1/4 cup red, white and blue sprinkles

Directions

Watch how to make this recipe.

Knead the all-purpose flour into the sugar cookie dough on a lightly floured surface until smooth, about 5 minutes. Divide the dough into thirds.
Knead the red food coloring into one piece of dough, the blue food coloring into another piece and leave the third piece plain. Flatten and wrap each piece in plastic wrap, then refrigerate for about 20 minutes.
Roll each dough piece between 2 pieces of parchment to a roughly 11-by-7-by-1/8-inch rectangle. Wrap in plastic wrap and refrigerate again, about 20 minutes.
Stack the dough rectangles in red, white and blue order using the parchment to help you transfer them. Use the parchment to help you roll the dough stack into a tight spiral, forming an 11-inch-long log. Pour the sprinkles onto a baking sheet, then roll the log in the sprinkles so it is completely covered in them. Wrap the log in plastic wrap and freeze until solid, about 2 hours.
Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Cut 1/4 inch off each end of the log with a very sharp knife to reveal the swirly pattern. Cut the log into slices about 1/4 inch thick. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the cookies are crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let cool on the baking sheets for 10 minutes before transferring them to a cooling rack to cool completely.