Ingredients
Equipment
Method
- Preheat oven to 175°C. Line two baking trays with parchment paper or silicone mats to prevent sticking.
- In a large mixing bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, approximately 3–4 minutes.
- Add the egg and vanilla extract to the creamed mixture, beating until thoroughly incorporated.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until a smooth dough forms.
- Divide the dough evenly into four portions. Add a different flavor of jelly powder to each portion and knead until the color is uniform.
- Portion each colored dough into 2.5 cm diameter balls using a spoon or scoop for uniformity.
- Roll each dough ball in granulated sugar until fully coated for a crisp exterior.
- Place coated dough balls on prepared trays, spacing them 5 cm apart to allow for spreading during baking.
- Bake for 8–10 minutes, or until edges are lightly golden. Remove from oven while centers are still soft for optimal texture.
- Allow cookies to cool on trays for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra sparkle, you can mix some edible glitter into the rolling sugar. Store cookies in an airtight container at room temperature for up to 5 days.