Using either a hand mixer or a stand mixer, cream the butter and sugar together until light and fluffy (about 2-3 minutes). Use the whisk attachment if using a stand mixer.
Add the egg and vanilla, and whisk until fully combined.
Add the flour and baking powder and gently mix until the dough comes together. Use a spoon or spatula if mixing by hand, or switch to the paddle attachment if using a stand mixer.
Divide the dough into thirds (about 2/3 cups each). Leave one portion of the dough as is. Then, color the other two portions red and green by using a few drops of food coloring and kneading it into the dough.
Wrap each ball of dough in plastic wrap, and refrigerate for at least 30 minutes. While the dough is chilling, preheat your oven to 350º F.
Remove the dough from the refrigerator, then roll it out to 1/4″ thickness. Use a small cherry blossom cookie cutter to cut out the cookies and place them about an inch apart on a baking sheet lined with parchment paper. (This is a fun part of the baking process to get your kids involved in!)
Bake for 8-10 minutes, or until lightly golden brown around the edges. Cool the cookies before serving or storing them in an airtight container. Enjoy!
