Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.

Measure out ½ cup of sugar and set it aside for rolling the cookies.

Whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt.

In a stand mixer, cream together ½ cup of softened unsalted butter and 1.5 cups of sugar for about 4-5 minutes.

Add two eggs one at a time and then mix in 2 teaspoons of vanilla extract.

Gradually add the dry ingredient mixture to the wet batter, mixing until just combined.

Divide the dough into three bowls and flavor each with cocoa powder, pistachios with green dye, and maraschino cherries with red dye.

Scoop out ½ tablespoon of each colored dough and roll them together. Flatten slightly.

Roll each cookie ball in the reserved sugar and place on prepared baking sheets.

Bake for 10-12 minutes until golden at the edges and soft in the center.

Allow cookies to cool on sheets for 7-10 minutes before transferring.

Store cookies in an airtight container at room temperature for up to one week.