Recipe courtesy of Hetal Vasavada

Watch the video tutorial to learn how to create this recipe.

Difficulty level: Intermediate
Yield: approximately 4 dozen cookies
Nutritional Information per Serving (1 of 48 servings): Calories 130, Total Fat 6 g, Saturated Fat 4 g, Carbohydrates 18 g, Dietary Fiber 1 g, Sugar 7 g, Protein 2 g, Cholesterol 19 mg, Sodium 59 mg
Total time: 1 hour 55 minutes
Active time: 55 minutes

Illuminate your Diwali celebrations with these vibrant Diya Sugar Cookies, inspired by the glowing bowl-shaped oil lamps of the Hindu festival of lights. Infused with cocoa for a rich twist, these festive treats burst with color and joyperfect for baking together as a family. Mix hues, craft decorations, and sculpt tiny lamps with flames to spark creativity and sweetness for sharing far and wide.

Special tools needed: a 1 1/2-inch round cookie cutter and a 2 1/2-inch fluted round cookie cutter.

In a large bowl, whisk together 4 3/4 cups of flour, baking powder, and salt until well combined.
In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter on medium speed until light and fluffy, roughly 5 minutes. Scrape sides of the bowl as needed. Add the egg and vanilla, continue beating for about 2 minutes until combined. Reduce speed to low and slowly incorporate the flour mixture until just blended.
Set aside one-quarter (about 10 ounces) of the dough in a medium bowl; mix in the extra 2 tablespoons of flour. Divide this colored dough into 5 equal parts. Dye one portion yellow, and color the rest with different food dyes. Roll each colored dough (except the yellow) between two sheets of parchment paper until about 1/8 inch thick. Place on a baking sheet, then freeze for roughly 10 minutes. Wrap the yellow dough in plastic wrap and keep aside.
To the remaining uncolored dough in the mixer, add the black cocoa powder, unsweetened cocoa powder, and milk. Mix on low until fully combined, about 1 minute. Split this chocolate dough into two portions, rolling each between parchment sheets to about 1/4-inch thickness. Freeze on baking sheets until firm, approximately 10 minutes.
Place two oven racks in the center of your oven, preheat to 350F (175C). Line four baking sheets with parchment paper.
With the 1 1/2-inch round cutter, cut circles from each colored dough except yellow. Cut each circle in half to create diya lamp shapes. Keep all scraps for later use.
Using the 2 1/2-inch fluted round cutter, cut circles from the cocoa dough onto the prepared sheets, spacing them 2 inches apart. Position a colored half-circle at the lower half of each cookie to resemble the diya. Use leftover colored dough pieces for decorations. Shape a small piece of yellow dough into a ball, then form it into a flame and affix it above the diya shape on the cookie. Optionally, use a toothpick to emboss patterns on the dough. Freeze cookies until firm, about 10 minutes.
Bake in two batches, rotating the trays halfway through, for 10 to 11 minutes or until the dough is set. Transfer to wire racks to cool fully.

Egg-free alternative: Replace the egg with 3 tablespoons of heavy cream. For added flair, decorate with sprinkles pressed into the dough just before baking.