Ingredients
Equipment
Method
Preparation Steps
- In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 3-5 minutes.
- Add eggs and vanilla extract, mixing well until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture into the wet ingredients, mixing on low until just combined.
- Divide the dough into two portions, adding gel food coloring to each and kneading until colors are vibrant.
- Shape each dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Roll out each dough into rectangles, layer them, and roll tightly to form a log.
- Slice into rounds and place on parchment-lined baking sheets.
- Bake at 325°F for about 13-15 minutes until edges are set and centers remain soft.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months.