Butter Spritz Cookies

Arrange racks in upper and lower thirds of oven; preheat to 350°. Whisk flour, salt, and baking powder in a medium bowl.

Using an electric mixer on medium-high speed, beat butter and sugar in a large bowl, scraping down sides occasionally, until pale and very fluffy, about 5 minutes. Add egg and vanilla and continue to beat, scraping down sides once or twice, until mixture is nearly doubled in volume, about 5 minutes more. Reduce mixer speed to low and add dry ingredients. Beat until partly incorporated, then switch to a large spoon and mix until well combined.

Divide dough among 3 bowls and add a different food coloring to each, if desired, until you achieve the desired hue. Portion cookies with spritz cookie press according to manufacturer’s instructions on 3 unlined, ungreased baking sheets.

Bake cookies, rotating sheets halfway through, until golden brown and set around the edges, 8–10 minutes. Let cool. Do Ahead: Cookies can be made 2 months ahead; store airtight and freeze.