Cinnamon Pinwheel Cookies

Ingredients:

• 2 cups premium flour + extra for dusting
• 0.5 tsp baking powder
• 1/4 teaspoon salt
• 165 g unsalted butter, room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 0.5 tsp vanilla extract
• 1/4 tsp cinnamon extract (optional)
• 1 teaspoon cocoa powder
• 3/4 tsp red food coloring
• 1 teaspoon ground cinnamon
• 1 tbsp decorative sugar (white or red) + extra for sprinkling

Preparation:

1. In a medium bowl, combine the flour, baking powder, and salt. In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and vanilla extract until fully incorporated. Reduce mixer speed to low; add the flour mixture and mix until combined. Separate half of the dough and wrap in plastic wrap. Add the cinnamon extract, cocoa powder, and food coloring to the remaining dough and mix until fully incorporated; wrap the dough in plastic wrap. Refrigerate both pieces of dough to firm up, about 1 hour.
2. Dust the dough with flour and roll each piece out on parchment paper into a 25-27 cm rectangle. Invert the red dough over the white dough; remove the top sheet of parchment and trim the edges. Sprinkle with ground cinnamon and sugar. Using the parchment, roll the dough along the short side into a tight log; roll the log in decorative sugar. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
3. Position oven racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Slice the roll crosswise into 1/4-inch-thick slices; arrange the slices 1.5 inches apart on the baking sheets. Bake, rotating the baking sheets halfway through, until slightly puffed and golden brown, 12 to 15 minutes. Let cool for 5 minutes, then transfer to wire racks and let cool completely.