Instructions

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Lightly dust a clean work surface or cutting board with some of the 1/3 cup flour.
• Remove the 16.5 oz refrigerated sugar cookie dough from its package and place it on the floured surface.
• Sprinkle the remaining flour over the dough and knead the flour into the dough until it is well combined and no longer overly sticky.
• Using a rolling pin, roll the dough into a rectangle about 14 inches by 10 inches and about 1/4 inch thick; add small amounts of the remaining flour from the 1/3 cup if the dough sticks.
• Sprinkle the rainbow colored sugar in parallel stripes across the dough, leaving a thin (about 1/4–1/2 inch) bare strip along one long edge to help seal the roll.
• Starting at the long edge opposite the bare strip, gently roll the dough into a tight log (like a cinnamon roll), then press the seam to seal.
• Using a sharp knife, slice the log into 1/2-inch-thick rounds and place the rounds cut-side up on the prepared parchment-lined baking sheet, spacing them about 2 inches apart.
• Gently press each cookie with the palm of your hand to flatten slightly.
• Bake for 10–12 minutes, or until the edges are light golden brown.
• Let the cookies cool on the baking sheet for 2–3 minutes, then transfer them to a cooling rack to cool completely.
• Store cooled cookies in an airtight container for up to one week.