Step 1

Preheat the Oven – Set the rack to the middle position. Preheat to 350ºF (177ºC). Line two baking sheets with parchment paper.

Step 2

Mix the Dry Ingredients – In a medium bowl, whisk together the flour, ½ cup of powdered sugar, baking powder, and salt.

Step 3

Cream the Butter and Sugar – In a stand mixer or hand mixer fitted with the paddle attachment, add the butter, ¾ cup of granulated sugar, and brown sugar. Mix on medium speed (setting until light and fluffy, about 2 minutes. Scrape down the sides and paddle.

Step 4

Add the Eggs – Add the eggs, one at a time, mixing on medium-low speed (setting 4), for about 30 seconds each. Mix in the vanilla for 15 seconds.

Step 5

Add the Color – Mix in enough food coloring until a bright green color is achieved. I use 8 to 10 drops of gel coloring.

Step 6

Make the Dough – Gradually add the flour mixture in four additions. Mix on low speed until just combined. Let the dough sit for 10 minutes to thicken. It should feel like modeling clay.

Step 7

Coat and Roll the Dough – Add ½ cup granulated sugar into a shallow dish. Add ½ cup powdered sugar into a separate shallow dish. Portion out 1 ½ tablespoons (1 ounce, 30 grams) of dough, then roll into a ball. Roll each ball in granulated sugar then transfer to the powdered sugar bowl and roll to coat. Repeat with the remaining dough.

Step 8

Flatten the Dough – Evenly space the dough balls on the prepared baking sheets, at least 2 inches apart. About 12 cookies per sheet pan. Use the bottom of a measuring cup to flatten each ball into a 2-inch wide disc, about ½ inch thick.

Step 9

Bake – Bake one sheet at a time until puffed in the center and the edges set, about 12 to 14 minutes. Rotate the pan halfway through.

Step 10

Add the Hearts – Remove the cookies from the oven and immediately press one heart into the surface. I like to place them off-center to the right.

Step 11

Cool – Leave the cookies on the sheet pan for 5 minutes, then transfer them to a wire rack. Cool completely before serving.