# What You Need:
→ Dry Ingredients
01 - 2.5 cups all-purpose flour
02 - 0.5 teaspoon baking powder
03 - 0.25 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 - 0.5 teaspoon almond extract, optional
→ Decoration
09 - Gel food coloring in pastel shades: pink, blue, yellow, and lavender
10 - 0.25 cup pastel sprinkles
# Directions:
01 - In a medium mixing bowl, whisk together flour, baking powder, and salt until evenly distributed. Set aside.
02 - In a large mixing bowl, cream together room temperature butter and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
03 - Add egg, vanilla extract, and almond extract if using, mixing until thoroughly combined.
04 - Gradually add dry ingredient mixture to wet ingredients, mixing just until combined. Avoid overmixing the dough.
05 - Divide 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 throughout.
06 - Roll each colored dough portion into long ropes approximately 12 inches in length. Gently twist the ropes together, then roll into a unified log. Slice the log in half if it becomes difficult to handle.
07 - Wrap the dough log in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice cleanly.
08 - Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
09 - Slice chilled dough into 0.25-inch thick rounds. Place on prepared baking sheets, spacing approximately 2 inches apart.
10 - Top each cookie with pastel sprinkles if desired.
11 - Bake for 10 to 12 minutes, or until edges are just beginning to turn golden brown. Do not overbake.
12 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
