In a large bowl, combine softened unsalted butter and granulated sugar. Beat together until smooth and creamy, about 2-3 minutes.

Add room temperature eggs to the mixture. Mix until fully incorporated, around 1-2 minutes.

In a separate bowl, sift together all-purpose flour, baking powder, and salt. Gradually add to wet ingredients, stirring until the dough is thick and sticky, about 2-3 minutes.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight.

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

After chilling, divide the dough into three equal portions. Color one red, one blue, and leave the last one plain using gel food coloring.

Take about 1/2 tablespoon of each colored dough, press together, and roll into a ball.

Roll each cookie ball in powdered sugar twice to ensure a good crinkle appearance.

Place the cookie balls onto lined baking sheets, spacing them 2 inches apart. Bake for 12-14 minutes.

Let the cookies cool on the pan for about 10 minutes, then transfer to a wire rack to cool completely.