Description
Delight in these vibrant Rainbow Sugar Cookies, perfect for brightening any celebration or adding a splash of color to your cookie jar. Soft, buttery sugar cookies are divided into six colorful doughs, twisted together into a beautiful swirl log, then sliced and baked to perfection. These cookies are as fun to make as they are to eat, with optional sprinkles adding an extra festive touch.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Color & Decoration
- Gel food coloring (red, orange, yellow, green, blue, purple)
- Optional: Sprinkles or sanding sugar for decoration
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mixture for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light, fluffy, and pale in color, which should take about 2 to 3 minutes.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter and sugar mixture, beating well until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently and just until the dough comes together. Avoid overmixing to ensure tender cookies.
- Divide and Color Dough: Split the cookie dough evenly into six portions. Tint each portion with a different gel food coloring—red, orange, yellow, green, blue, and purple—kneading each until the color is uniformly blended.
- Form Rainbow Swirl Log: Roll each colored dough portion into individual logs of equal length. Line the logs side-by-side, then gently press and twist them together, rolling into a single cohesive rainbow swirl log without overmixing to maintain distinct colors.
- Chill Dough: Wrap the combined dough log tightly in plastic wrap. Chill it in the refrigerator for at least 1 hour to firm up the dough, or up to overnight for best results.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Slice and Decorate: Remove the chilled dough log from the refrigerator and slice it into 1/4-inch thick rounds using a sharp knife. Place the slices on the prepared baking sheets spaced about 2 inches apart. Optionally, press sprinkles or sanding sugar onto the tops of the cookie rounds for added decoration.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, until the edges are just set and the centers remain slightly soft for a tender texture.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape and have the perfect chew.
Notes
- Using gel food coloring rather than liquid ensures vibrant colors without altering dough consistency.
- Chilling the dough is essential for clean slices and maintaining the swirl design during baking.
- For best results, slice the dough log with a sharp knife to prevent squishing.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- To make the cookies dairy-free, substitute the butter with a plant-based butter alternative.
