Add the softened butter, 1 cup of granulated sugar, and pink food coloring to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is light and fluffy and the food coloring has been evenly distributed– about 2 minutes. 

Next, add the egg and vanilla. Mix to combine. Scrape down the sides of the bowl as needed. 

With the mixer on low speed, add the flour, baking powder, and salt. Mix just until the dough begins to form together in clumps– you don’t want to overmix! 

Turn the dough out onto a lightly floured surface and shape it into a disc. Wrap it in plastic and place it in the fridge to chill for 30 minutes. 

When the dough has chilled, preheat the oven to 350F. 

Lightly sprinkle your work surface with the reserved granulated sugar. Roll out the cookies to ¼” thick. Continue to dust your work surface with granulated sugar (not flour) as needed. 

Cut out 2” round circles and place them on a parchment or silpat lined baking sheet. Reroll and recut the dough as desired. 

Bake for 12-14 minutes, or until the edges are just set. Allow the cookies to cool completely on the tray. 

Storage: Store any leftover cookies in an airtight container at room temperature for up to five days.