Cream together the softened unsalted butter and granulated sugar until smooth and fluffy, about 2-3 minutes.

Add the room temperature eggs and mix until fully incorporated.

Sift together the all-purpose flour, baking powder, and salt, then gradually mix it into the wet ingredients until a sticky dough forms.

Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Divide the chilled dough into three portions. Color one with red food coloring, another with blue, and leave one uncolored.

Roll small amounts of each colored dough into ½ tablespoon-sized balls, combining bits to create tri-colored balls.

Roll each dough ball in powdered sugar until completely coated for the crinkle effect.

Bake on prepared sheets for 12-14 minutes, watching for the edges to set and tops to crack.

Cool on the pan for about 10 minutes before transferring to a wire rack to cool completely.