Step 1: Cream the Butter and Sugar

1. In a large bowl, beat ½ cup room-temperature unsalted butter and 1 cup granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy (about 2-3 minutes).

   • Tip: Scrape the bowl to ensure even creaming. Mix until the mixture is pale and creamy for a light cookie texture.

Step 2: Add Eggs and Vanilla

1. Add 2 large eggs, one at a time, beating well after each addition (about 30 seconds each).

2. Add 2 tsp vanilla extract and mix until combined, forming a smooth, creamy base.

   • Tip: Ensure eggs are fully incorporated for a cohesive dough. Use room-temperature eggs to prevent curdling.

Step 3: Whisk Dry Ingredients

1. In a separate bowl, whisk 2 cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt until evenly combined.

   • Tip: Whisk thoroughly to distribute baking powder. Sift if flour is clumpy for a smoother dough.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined (about 1 minute).

2. Avoid overmixing to maintain a soft, tender dough.

   • Tip: Stop mixing as soon as no flour streaks remain. Overmixing can make cookies tough.

Step 5: Divide and Color the Dough

1. Divide the dough evenly into three bowls (about 1 cup each).

2. Leave one bowl plain (white). Add 5-10 drops red gel food coloring to the second bowl and 5-10 drops blue gel food coloring to the third bowl.

3. Mix each colored bowl until the dye is fully incorporated, using a spatula or your hands.

   • Tip: Start with 5 drops of coloring and add more for desired vibrancy. Wear gloves to avoid staining hands.

Step 6: Form Multicolor Dough Balls

1. Pinch off a small piece (about 1 tbsp) from each colored dough (red, white, blue).

2. Gently press the pieces together to form a single ball, then roll lightly between your palms until the edges blur slightly but colors remain distinct.

   • Tip: Keep balls about 1.5 inches for uniform cookies. Don’t over-roll to maintain the marbled effect.

Step 7: Coat with Powdered Sugar

1. Place 1 cup powdered sugar in a shallow bowl.

2. Roll each dough ball thoroughly in the powdered sugar to coat completely, ensuring a thick layer for the crinkle effect.

   • Tip: Roll generously; extra sugar creates the best cracks. Shake off excess gently to avoid clumping.

Step 8: Arrange and Bake

1. Preheat the oven to 350°F (175°C) if not already done.

2. Place coated dough balls on a parchment-lined baking sheet, spacing 2 inches apart to allow for spreading.

3. Bake for 10-12 minutes, until cookies are puffed, cracked, and set around the edges but soft in the center.

   • Tip: Bake one sheet at a time for even cooking. Check at 10 minutes; cookies should look slightly underbaked for chewiness.

Step 9: Cool and Serve

1. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes).

2. Serve as is or with extra red, white, and blue sprinkles for a 4th of July touch.

   • Tip: Cool fully to set texture. Store in a single layer to preserve the crinkle look.