u003cstrongu003e1. Can I use margarine instead of butter?u003c/strongu003eu003cbru003e

Yes, you can use margarine, but it may affect the flavor and texture slightly.

u003cstrongu003e2. What if I don’t have food coloring?u003c/strongu003eu003cbru003e

You can use natural alternatives like beet juice for red and spinach juice for green, or skip color altogether for classic cookies.

You can substitute all-purpose flour with a gluten-free blend, though results may vary.

Store the cookies in an airtight container at room temperature. For longer storage, freeze them.

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Preheat the oven to 375°F (190°C).
In a mixing bowl, whisk together the flour, baking soda, and salt.
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually blend in the flour mixture until just combined.
Divide the dough into two equal portions. Color one half with red food coloring and the other with green food coloring.
Roll out each color of dough separately between sheets of parchment paper.
Place one dough on top of the other and roll them into a log.
Wrap the log in plastic wrap and refrigerate for about an hour to firm up.
Slice the chilled log into rounds and place them on a baking sheet.
Bake for 8-10 minutes, or until lightly golden.
Allow to cool before dusting with powdered sugar.

For easier creaming, allow butter to soften naturally. Use a sharp knife for clean cuts.