3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 1/3 cups sugar
2 large eggs
2 teaspoons vanilla extract
Pink food coloring
Sprinkles for decorating
In a medium bowl, add together the flour, baking powder and salt.
In a kitchenaid bowl with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, beating between each one, then add the vanilla essence.
Add the flour (while mixer is turned off) and then beat mixture until just combined. Remove the dough and separate it into two equal parts. Shape one piece of the dough into a long rectangle 1/2cm thick (sandwich the dough between two pieces of baking paper to prevent sticking whilst rolling), wrap it in glad wrap and place it in the fridge. (This will be the uncoloured part of the cookies.)
Return the remaining piece of dough to the stand mixer bowl, add in the pink food coloring until it reaches your desired pink color. Remove the pink dough, roll it into a long rectangle (roughly the same size as the white one. Use baking paper again to prevent sticking), wrap it in glad wrap and place it in the fridge. Leave the dough for 30 minutes to chill.
Remove from the fridge. Transfer the pink dough on top of the white dough. Roll into a log. Cut the log into 2. Roll the dough logs in the sprinkles until they are completely coated. Re-wrap the dough logs in wax paper and refrigerate them for 4 hours.
When ready to bake, preheat the oven to 200'c and line two baking trays with baking paper. Remove the dough from the fridge and slice each log into 1/2cm rounds. Place the rounds about 3-5cm apart on the baking sheets. Bake the cookies for 9 to 11 minutes until pale golden, and transfer them to a rack to cool.