Each portion of dough is tinted a different color for this fun sugar cookie recipe. Enlist kids to help--they'll love mixing and matching the colors.




  • Mix together flour, baking powder and salt in medium-size bowl.

  • Beat butter and sugar on medium-high in bowl 3 minutes, until smooth. Beat in egg and extracts.

  • On low, beat flour mixture and milk into butter mixture just until combined. Divide dough into thirds; shape each third into ball. Place a third in clean bowl. Add red color; beat until evenly colored. Shape into disk; wrap in plastic wrap; chill 2 hours or overnight.

  • Clean bowl and beaters. Repeat with another third of dough, coloring it green. Shape, refrigerate as above. Repeat with final third of dough, coloring it yellow. Shape, refrigerate.

  • Cut green disk into fourths. Return three-quarters of dough to refrigerator. Roll the one-quarter of dough, 1/4 inch thick, between parchment or waxed paper. Remove top sheet. Cut dough into desired shapes with 2-1/2- to 3-1/2-inch cookie cutters. Cut dots out of cookies with 3/4-inch-round cookie or biscuit cutter. Invert whole piece of dough onto nonstick baking sheet. Remove paper. Remove dots to nonstick baking sheet. Remove scraps; wrap; refrigerate along with sheet of cookies and dots.

  • Repeat step 5 with red dough. Then repeat step 5 with yellow dough. Keep all unused dough and unbaked cookies and dots on baking sheets refrigerated.

  • Interchange dots among holes in different-colored cookies.

  • Heat oven to 350°F. Bake cookies 6 to 8 minutes, until edges just begin to brown. Cool cookies on racks.

  • Repeat rolling, cutting, baking in steps 5 to 8 using a quarter of dough at a time; then use refrigerated scraps.

Nutrition Facts

68 calories; 3 g total fat; 12 mg cholesterol; 13 mg sodium. 9 g carbohydrates; 1 g protein;