Divide the dough evenly and place into three separate bowls.
Add blue food coloring to one bowl and mix well, adding more food coloring until the desired shade is achieved. Then repeat with a second bowl for the red food coloring.
red and blue food coloring
Chill all three bowls of dough for 30 minutes.
After chilling, roll the blue dough out into a 12" x 12" square. Repeat for the white dough, then carefully place it on top of the blue dough. Then roll out the red dough the same size and place it on top of the white dough.
Gently roll the three colors of dough together into a large log, then chill for 15 minutes.
Once dough has chilled, use a sharp knife to cut 1/2" slices of dough and place the slices on the prepared baking sheet about 2" apart.
Bake for about 10 minutes, until dough is set but isn't browned.
Let cool on baking sheet for 5 minutes, then transfer to wire cooling rack to finish cooling. Enjoy once cooled!
Freeze the pinwheel cookie dough rolled into the log by wrapping it tightly in plastic wrap and placing the logs of cookie dough in a freezer bag. Then when you’re ready to bake the cookies, just slice from the roll of cookie dough and bake straight from frozen. No need to let them come to room temperature.Store baked cookies in airtight containers or bags for up to five days. Then either freeze the cookies (they freeze unbaked or baked beautifully) for up to six months.Slice and bake one sheet of cookies at at time if you only have one oven. Keep the rest of the buttery dough chilling in the refrigerator until you’re ready to slice and bake the next sheet of cookies.You can either freeze the baked cookies by placing them in a freezer bag and freezing for up to six months. Or you can freeze the cookie dough log by wrapping it in plastic wrap and placing in a freezer bag for up to three months. When you’re ready to bake, slice and bake from frozen.