If dough feels too sticky after adding food coloring, add extra flour by tablespoons until manageable., Rolled dough should be well chilled before stacking and rolling to make handling easier., Trim dough edges after stacking layers to keep swirl pinwheels neat; save scraps for additional cookies., For variation, substitute vanilla extract with mint or almond extract for different flavors., Gel food coloring can be used instead of liquid to avoid adding extra moisture., If dough cracks when rolling, let it warm slightly at room temperature to become pliable before retrying., Gluten-free version possible by substituting flour with a 1-to-1 gluten-free baking blend; adjust dough texture as needed., Add-ins like chocolate chips or nuts might affect swirl appearance; use sparingly., Store baked cookies in an airtight container at room temperature for up to 5 days or refrigerate up to 2 weeks., Freeze baked cookies or dough wrapped tightly for up to three months; thaw before use.