Rainbow Sherbet Cookies (Print Version)

Ingredients:

01 - 1 cup (225g) unsalted butter, softened.
02 - 1 cup (200g) granulated sugar.
03 - 1/2 cup (100g) powdered sugar.
04 - 2 large eggs.
05 - 1 tsp vanilla extract.
06 - 2 1/2 cups (315g) all-purpose flour.
07 - 1 tsp baking powder.
08 - 1/2 tsp baking soda.
09 - 1/4 tsp salt.
10 - Food coloring (pink, orange, green, or your favorite sherbet colors).
11 - 1/2 tsp lime extract (optional).
12 - 1/2 tsp raspberry or strawberry extract (optional).
13 - 1 cup (120g) powdered sugar (for icing).
14 - 2-3 tbsp milk (for icing).
15 - 1/2 tsp vanilla extract (for icing).
16 - Additional food coloring (optional, for icing).

Instructions:

01 - Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large bowl, cream the softened butter, granulated sugar, and powdered sugar until light and fluffy.
03 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract (and lime/raspberry extracts, if using).
04 - In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Divide the dough into 3 or 4 portions, depending on desired colors.
07 - Add food coloring to each portion, mixing until evenly colored.
08 - Roll small dough balls from each color and gently press them together to create multi-colored cookie dough balls, keeping colors distinct.
09 - Place the colorful dough balls on the prepared baking sheet, leaving space between each.
10 - Slightly flatten each ball with your palm.
11 - Bake for 10-12 minutes, until the edges are set and slightly golden.
12 - Cool cookies on the sheet for a few minutes, then transfer to a wire rack.
13 - For the icing (optional), whisk together powdered sugar, milk, and vanilla extract until smooth. Add food coloring if desired.
14 - Drizzle icing over the cooled cookies and let it set.

Notes:

01 - Keep colors distinct by not overmixing the dough.
02 - Add lime or raspberry extract for a fruity twist.
03 - Adjust icing consistency by adding more milk or powdered sugar.

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