Separate the sugar cookie dough into 2 halves.

In a stand mixer, add half of the cookie dough and mix in pink food coloring until the desired color is reached. Alternatively, knead in the coloring by hand.

Roll the pink cookie dough into a rectangle (about 1/4-inch thick) on parchment paper and set aside.

Roll the plain cookie dough into another rectangle (about 1/4-inch thick) on a separate sheet of parchment paper.

Stack the two rectangles, with parchment on the outside, and gently roll them to combine.

Starting at one end, roll the dough into a log, removing parchment as necessary.

Shape the log if desired, wrap it in plastic wrap, and refrigerate for 1 hour.

Prepare sprinkles on a rimmed cookie sheet. Unwrap the dough and roll it through the sprinkles, then rewrap and refrigerate for 1 more hour (or overnight).

Preheat oven to 350°F.

Slice the dough into cookies and place on a parchment-lined baking sheet, spacing them 1 inch apart.

Bake until cookies feel set, about 10 minutes. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.