• Allow the cookie dough rolls to come to room temperature. Place 1 roll of ready-made cookie dough in a large mixing bowl.
• Add ½ teaspoon of food dye to the cookie dough. Blend by hand or with a hand mixer until the color is evenly mixed in. If a darker color is desired add several drops in and mix. Continue to do this until the cookie dough reaches the desired color.
  2 rolls sugar cookie dough, red food dye
• Place a roll of cookie dough on a piece of parchment paper and sprinkle lightly with flour and spread around on the dough. This helps to make the parchment easier to remove. Cover with another piece of parchment and roll until about ½ an inch thick.
  2 tablespoons all-purpose flour
• Repeat this process with the colored cookie dough.
• Peel back the top parchment on both rolled cookie doughs. Place the uncolored dough on top of the pink dough. Starting on one end, use the parchment paper to guide the dough as you begin to roll it.
• Place the roll of dough into the refrigerator for about 30 minutes to make it easier to handle in the next step.

Coating the cookies in sprinkles:

• For this step use a large baking sheet that has an edge so it can hold the sprinkles. Evenly spread the sprinkles out on the baking sheet.
• Place the cookie dough on the baking sheet and roll/press sprinkles all over the cookie dough.
  1 cup sprinkles
• Wrap the sprinkle covered dough in parchment or plastic wrap and refrigerate for 3 to 4 hours.

Baking the cookies:

• Preheat the oven to 350 degrees.
• Cut the roll of cookie dough into slices ¼ inches thick.
• Place sliced cookies 2 inches apart on an ungreased cookie sheet.
• Bake 11-14 minutes or until the edges/cookies are light golden brown.
• Remove from the oven and cool for 5 minutes before removing from the baking sheet.