Sugar Cookies for the Summer

Folks, it has finally arrived. Summer. Is. Here. You can only imagine how happy I am now. (I’ve-been-dancing-jigs-all-morning-long-type-of-happy). Oh, and I am also celebrating with sugar cookies.

I figure to kick off summer, it would be a good idea to make a batch of some sugar cookies because they’re light and sweet. As I stepped into my kitchen, I had doubts about making just plain, old sugar cookies. I wanted to put in a fun twist that would make them more interesting and more season appropriate.

So I came up with these Stacked Colorful Sugar Cookies. They’re layered with my favorite buttercream frosting and topped with some colorful sprinkles.

Marble Crumbs’ Stacked Colorful Sugar Cookies

2 cups all-purpose flour and extra for rolling out the cookies
1 tsp baking powder
¼ tsp salt
3/4 cup softened unsalted butter
3/4 cup sugar
1 egg
2 tsp vanilla
3 different food coloring (we prefer using gel food color – brighter colors using less!)
Your favorite buttercream icing
Sprinkles for decorating

Process
– Start your cookie process with your dry ingredients. In a bowl, combine flour, baking powder, and salt. Set aside.
– Now, onto the wet ingredients: with an electric mixer, beat butter, sugar, egg, and vanilla until your reach a really creamy consistency. Keep on beating on medium settings and slowly add in your dry ingredients. Eventually, it will become a sticky dough.
Separate the dough so that you have three sizes of dough balls. The largest will be for your large cookies and the smallest will be for your small cookies. Start coloring each dough ball with the food coloring, getting it completely saturated using a mixer. Wrap each dough ball with clear wrap and refrigerate for 30 minutes.
– As you’re waiting, prepare your work station. Preheat your oven to 350 degrees F and sprinkle your countertop with flour. Cover a cookie sheet with parchment paper.
– Once the dough balls are done chilling, roll them out until they’re about ¼ of an inch thick. Cut out your shapes. Remember: the largest ball of dough are for your larger cookies and the smallest, for your smallest cookie. Bake in the oven for 8 to 10 minutes. Let them cool completely.
After cooling, stack the cookies with buttercream and decorate the top with sprinkles.