In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, soda, salt and vanilla. Beat until the butter and sugar is thoroughly creamed, it should be light and fluffy.

Add the egg and yolk and beat for another 60 seconds.

Add the flour and mix until the dough is well combined.

Set out 5 bowls. Weigh your dough - it should be around 1,000g. Divide it into 200g per bowl.

Into the first bowl add 1 tablespoon of raspberry (or strawberry powder) and a couple of drops of red food coloring. To get it to blend into the dough you can start with a rubber spatula or spoon but you’ll want to use your hands to squish it together and ‘knead’ to get the color and powder to distribute evenly.

Into the second bowl add the zest of the lemon and some yellow or orange-yellow food coloring, as well as a ¼ tsp lemon extract. Mix it in well.

Into the third bowl add the lime zest, some green gel food coloring and ¼ tsp lemon extract. Mix.

Into the fourth bowl add 1 tablespoon of the blueberry powder and some blue food gel. Mix.

Into the fifth bowl add ½ tablespoon of blueberry powder and ½ tablespoon of raspberry (or strawberry) powder as well as a couple of drops of purple food coloring. Mix.

Preheat the oven to 350 F. Set out two greased cookie sheets lined with parchment paper.

Start with the red, divide it into two teaspoons per cookie (you should have about 12 portions). Next divide the yellow and set each 2 teaspoons next to the red.

Repeat this with all the dough colors, curving so each dough makes a circle (see photos and video) and placing the purple between the blue and red (or pink).

You’ll have 12 cookies with 5 colors of dough.

Place about ¼ cup of granulated sugar and a pinch of salt in a small bowl.

Take each clump of dough and gently squeeze it together to form a ball. Place it in between your palms and roll it to smush the dough together into one dough ball and swirl the colors together, about the size of a golf ball. Dip it face down in the sugar then set on the cookie sheet.

Repeat with all the cookies. Bake no more than 6 cookies on a cookie sheet, leaving space for them to spread - these are big cookies!

Bake for 14-15 minutes, until the edges are golden and the middles have started to crack a bit.

The cookies can cool on the pan, to keep them from drying out place them in an airtight container overnight.