Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Whisk together flour, baking powder, and salt in a separate bowl; gradually add to the butter blend.
- Divide the dough into two portions, reserving one for plain and using the other for chocolate.
- Mix cocoa powder into the second portion of dough until fully integrated.
- Roll out the plain dough between two sheets of parchment paper into a rectangle.
- Roll out the chocolate dough similarly, matching the size of the plain dough.
- Layer the chocolate dough over the plain dough, sticky side down.
- Roll the layered dough tightly from one long side to form a log.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes to solidify.
- Slice the chilled log into ¼ inch thick rounds and place on baking sheets.
- Sprinkle each cookie with red and green sprinkles or crushed peppermint if using.
- Bake for 10-12 minutes until edges are lightly golden. Let cool briefly before transferring to a wire rack.
Nutrition
Notes
Chill the dough for best results and ensure even thickness when rolling out to maintain cookie shape.