Preparation

• Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
• Beat the softened butter and granulated sugar until light and fluffy in a large bowl.
• Mix in the egg and vanilla extract until smooth and fully blended.
• Gradually add the dry ingredients to the butter mixture. Mix until a soft dough forms, then add milk as needed.
• Split the dough into 6 equal portions. Tint each one with a different gel food color.
• Roll each colored dough portion into a rope about 10 to 12 inches long.
• Twist 3 to 4 ropes together and coil them into loose spiral cookies. Place them on a parchment-lined baking sheet.
• Refrigerate the shaped cookies for 15 to 20 minutes to help them hold their shape.
• Bake at 350°F for 10 to 13 minutes, until the edges are set and the centers still look soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• Whisk powdered sugar, milk, and vanilla extract until smooth and drizzle-ready.
• Drizzle the glaze over the cooled cookies and top with pastel star sprinkles. Let the glaze set before serving.