1-First, whisk together the dry ingredients: 2 and 1/4 cups of flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl. This creates the base for your cookie dough and ensures even texture.

2-Next, beat the softened butter and granulated sugar until smooth and creamy, then add the room temperature egg and vanilla extract and mix well for a flavorful blend.

3-Gradually add the dry ingredients to the wet mixture, stirring until just combined; the dough will be soft, so add an extra tablespoon of flour if it’s too sticky. Divide the dough into two parts and roll each out on a lightly floured surface to about 1/4 inch thickness, then stack with parchment between and chill in the fridge for 1 to 2 hours. While it chills, prepare the candy by separating hard candies by color and crushing them gently into fine bits to avoid powder.

4-Preheat your oven to 350°F and line baking sheets with parchment. Cut out large shapes from the chilled dough, then use a smaller cutter to remove centers, re-rolling scraps as needed. Arrange the cookies on sheets, brush edges with egg white or water if using toppings, sprinkle with coarse sugar, and fill centers about 3/4 full with crushed candy. Bake for 12 to 13 minutes, rotating pans halfway, until lightly browned and the candy melts.

5-Let the cookies cool on the sheets for 15 minutes so the candy hardens, then transfer to a wire rack. The total time is around 3 hours, with active prep under 30 minutes, including chilling and cooling. I love how this process turns baking into a creative outlet, much like trying carrot cake cheesecake bars for a layered treat.