Wicked Pinwheel Cookies

2 In a large mixing bowl, cream softened butter and monkfruit sugar until light and fluffy.
4 Mix in the egg, kefir, and vanilla extract until fully combined.
6 Add gluten-free flour, baking soda, baking powder, and salt. Stir until just combined—avoid overmixing.
8 Separate the dough into two equal portions. Mix beet powder into one half for a pink hue and matcha into the other for green. Chill both doughs for 30 minutes.
10 Roll each dough into 8x11 rectangles on parchment paper. Layer the green dough over the pink dough and gently peel back the top parchment.
12 Carefully roll the layered dough into a log shape. Wrap tightly in plastic wrap and refrigerate for at least 4 hours.
14 Preheat the oven to 350°F and line baking sheets with parchment paper. Slice the dough log into ¼-inch circles and place them on the sheets. Bake for 12 minutes.
16 If desired, sprinkle cookies with edible glitter for a magical finish. Let cool and serve!