Preheat the oven to 350 degrees F and lightly grease a mini Christmas silicone mold. Place the mold onto a cookie sheet. Set aside.

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate, large bowl, use an electric mixer to cream together the butter and the sugar. About 2 minutes.

Scrape down the sides of the bowl, then add in the eggs and vanilla. Mix to combine.

Pour the dry ingredients into the wet mixture and mix until a soft, fully combined dough forms. The dough will be sticky – don’t worry.

Place the dough into a piping bag. One at a time, pipe the cookie dough into each mold. Make sure to pipe the cookie dough into each crevice.

Use a cake scraper to flatten and spread the cookie dough evenly into each mold.

Bake for 8-10 minutes. Once the cookies come out of the oven, allow them to sit in the mold for about 10 minutes before removing.

Once the cookies have set, gently pop them one at a time out of the mold. Allow the cookies to cool completely before decorating.

One color at a time, melt the candy melts in 30-second increments, mixing between each time until completely smooth. Place each color into a piping bag.

Pipe the colors into the mold, then gently press the corresponding cookie into the mold. Do not press down too much to squish the candy melts out of the sides, just enough so that the cookie and candy melts meet.

Transfer the cookies to the freezer for at least 15 minutes to set. Then gently pop the cookies out of their molds.

I brushed gold luster dust on top of the bells for a nice golden touch. This is optional, but so fun!