Mix together sugar and oil
Add eggs, one at time, mixing well between additions
Stir in extracts and food colouring gel
Add baking powder and flour, mixing until all ingredients are fully combined
Cover bowl and refrigerate 2 hours minimum and up to 3 days.
When ready to make, remove bowl from fridge and allow to rest at room temperature for 15 minutes
Preheat oven to 325°F and line a cookie sheet with parchment paper
Using a cookie scoop or tablespoon, scoop dough and form into 1 inch balls
Roll the dough balls in confectioner's sugar
Place dough balls 2 inches apart on prepared cookie sheet
Bake in preheated oven for 10-12 minutes. Do not over bake. Cookies will still look a little wet in the centre
Allow to cool on cookie sheet for 2 minutes then transfer to a wire rack to cool completely.
Store in an airtight container for up to 7 days.
