Cream Butter & Sugar: In a large mixing bowl, use an electric mixer to beat 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar together until light and fluffy, about 3-4 minutes.

Add Wet Ingredients: Crack in one large egg and pour in 1 teaspoon of vanilla extract. Mix on low speed for about 1-2 minutes.

Mix Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.

Combine Mixtures: Gradually add the dry mixture to the wet ingredients and stir gently until just combined.

Color the Dough: Divide the dough into three portions and use food dyes to color each portion.

Chill Dough: Shape each colored portion into a log, wrap in parchment paper, and refrigerate for at least 1 hour.

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

Slice Cookies: Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds.

Garnish: If using, sprinkle black sesame seeds atop each cookie slice before baking.

Bake: Transfer cookies to baking sheets and bake for 10-12 minutes, until edges are light golden brown.

Cool: Let cookies cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.