Melissa Ben-Ishay’s Tie-Dye Sugar Cookies

Melissa Ben-Ishay, the person behind the beloved, bite-sized Baked by Melissa cupcakes, is sharing another goodie to add some pizzazz to your dessert spread.

“These tie-dye cookies are the perfect way to add a fun pop of color to your dessert table,” the author of the upcoming Come Hungry cookbook says. “They come together easily — even for novice bakers — are festive, and most of all, delicious!”

A simple technique makes for a colorful and impactful look. “As you cut and reroll the dough, you create festive, unique swirls of color in every cookie,” says Ben-Ishay, who also suggests using the method for other occasions. “All you need to do is swap out the colors for the season.”

Melissa Ben-Ishay’s Tie-Dye Sugar Cookies

¾ cup (6 oz.) unsalted butter, softened

¾ cup granulated sugar

1 large egg

2 tsp. vanilla extract

2¼ cups all-purpose flour

½ tsp. baking powder

¼ tsp. fine sea salt

Food coloring gel (orange, green and black, or desired colors)

Halloween candy sprinkles (optional)

1. Beat together butter and sugar with a stand mixer fitted with the paddle attachment on high speed until light and creamy, about 2 minutes. Add egg and vanilla; beat on medium speed until combined, about 1 minute. Add flour, baking powder and salt; beat on low speed until just combined, about 1 minute.

2. Divide dough into 4 equal portions on a work surface lined with parchment paper. Add 1 or 2 drops of a different food coloring to each ball; knead well until the color has completely blended into dough, adding more to achieve desired color.

3. Break each colored dough into about 1-teaspoon-size pieces; arrange different-colored pieces closely together on a clean sheet of parchment paper, distributing each color randomly. Cover dough pieces with another sheet of parchment paper. Roll out dough to ¼-inch thickness, then fold in half, and roll out to ¼-inch thickness again. Refrigerate dough, uncovered, for 30 minutes.

4. Preheat oven to 350° with racks in top third and lower third positions, and line 2 large baking sheets with parchment. Cut out cookies using 2- to 3-inch round cookie cutters, and place on baking sheets ½ inch apart. Reroll scraps once. Top with sprinkles, if desired.

5. Bake in preheated oven until set and edges are light golden, rotating baking sheets halfway through cooking, 8 to 10 minutes. Cool on pan for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.

Makes: 14

Active time: 50 minutes

Total time: 1 hour, 55 minutes