Tie-Dye Sugar Cookies

Directions

1. Line a baking sheet with parchment paper and preheat the oven to 350°F.

2. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and granulated sugar for 2 minutes on high speed. Add egg and vanilla extract and beat for 1 minute.
3. Stir in the flour, baking powder, and salt on low. Mix until just combined.
4. Split the dough into four equal balls. Add a drop or two of different colored food coloring to each ball and knead well (I like to wear gloves for this) until the color has completely blended into the dough.
5. Using your fingers, break the dough into small pieces. Arrange the pieces closely on parchment paper until you run out of dough.
6. Cover the dough with another piece of parchment paper and roll out with a rolling pin until the dough is about ¼” thick.
7. Cut out cookies with your favorite cookie cutters and carefully place the cookies on the baking sheet.
8. When you run out of cookie dough space, roll up the scraps flat again and cut out more shapes. Once you fully run out of dough, bake for 7-9 minutes, watching them closely. You don’t want the edges to get brown and too crispy.
9. Let cool completely before eating.