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In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter and 1 1/2 cups granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.

Beat in the large eggs one at a time, then stir in the vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Divide the dough evenly into 6 separate bowls. Add a different gel food coloring to each bowl (red, orange, yellow, green, blue, purple) and mix until the color is fully incorporated and vibrant. Wear gloves if desired to prevent staining.

Cover each bowl of colored dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle. This passive time is crucial for the dough to set and prevent colors from bleeding too much.

Preheat oven to 375°F. Line baking sheets with parchment paper.

Place the remaining 1/2 cup granulated sugar in a shallow bowl for rolling.

For each cookie, take small, equal-sized pieces (about 1/2 tablespoon each) of each colored dough. Gently press or roll them together to form a multi-colored ball, about 1 1/2 inches in diameter. The goal is to have distinct color segments, not a fully blended color.

Roll each multi-colored dough ball generously in the granulated sugar, ensuring it's fully coated. Place the sugared balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will puff up and develop characteristic 'crinkles'.

Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.


In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened unsalted butter and 1 1/2 cups granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.

Beat in the large eggs one at a time, then stir in the vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Be careful not to overmix.

Divide the dough evenly into 6 separate bowls. Add a different gel food coloring to each bowl (red, orange, yellow, green, blue, purple) and mix until the color is fully incorporated and vibrant. Wear gloves if desired to prevent staining.

Cover each bowl of colored dough with plastic wrap and refrigerate for at least 1 hour, or until firm enough to handle. This passive time is crucial for the dough to set and prevent colors from bleeding too much.

Preheat oven to 375°F. Line baking sheets with parchment paper.

Place the remaining 1/2 cup granulated sugar in a shallow bowl for rolling.

For each cookie, take small, equal-sized pieces (about 1/2 tablespoon each) of each colored dough. Gently press or roll them together to form a multi-colored ball, about 1 1/2 inches in diameter. The goal is to have distinct color segments, not a fully blended color.

Roll each multi-colored dough ball generously in the granulated sugar, ensuring it's fully coated. Place the sugared balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. The cookies will puff up and develop characteristic 'crinkles'.

Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
