# Components:
→ Dry Ingredients
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, room temperature
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract, optional
→ Decoration
09 - Gel food coloring in pastel shades (pink, blue, yellow, lavender)
10 - 1/4 cup pastel sprinkles
# Directions:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large mixing bowl, cream the butter and sugar together until light and fluffy, approximately 2-3 minutes.
03 - Add the egg, vanilla extract, and almond extract if using, mixing until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to maintain tender texture.
05 - Divide the dough evenly into 3 or 4 portions depending on desired color variety. Tint each portion with different pastel gel food coloring, kneading gently until color is evenly distributed.
06 - Roll each colored dough into long ropes approximately 12 inches in length.
07 - Gently twist the ropes together, then roll into a unified log. Slice the log in half if it becomes difficult to handle.
08 - Wrap the dough log in plastic wrap and refrigerate for at least 2 hours until firm and properly set.
09 - Preheat oven to 350°F. Line baking sheets with parchment paper.
10 - Slice the chilled dough into 1/4-inch thick rounds. Place on prepared baking sheets, spacing approximately 2 inches apart.
11 - Top cookies with pastel sprinkles if desired.
12 - Bake for 10-12 minutes, or until edges are just beginning to turn golden. Do not overbake to preserve soft texture.
13 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
