Ingredients
Equipment
Method
Step-by-Step Instructions
- In a mixing bowl, whisk together all-purpose flour, baking powder, and salt until well combined. Set aside.
- In another bowl, cream together softened unsalted butter and granulated sugar for about 3-5 minutes until light and fluffy.
- Add eggs, vanilla extract, and almond extract to the creamed mixture. Mix until fully blended and smooth.
- Gradually add the dry mixture into the wet ingredients, stirring gently until a soft dough forms.
- Divide the dough and add gel food coloring to each portion, mixing until vibrant colors are achieved.
- Cover the bowls with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- Once chilled, scoop out tablespoon-sized portions of dough and roll into balls, then coat with powdered sugar.
- Place the dough balls on the baking sheet with space in between. Bake for 10-12 minutes until edges are set and centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Notes
Cookies can be stored at room temperature for up to a week, in the fridge for two weeks, or frozen for three months. Reheat in the microwave for 10-15 seconds if desired.