Description
These Rainbow Sugar Cookies are colorful, festive treats perfect for celebrations or brightening up any day. Soft and buttery with a classic vanilla flavor, each cookie features a beautiful rainbow swirl created by dividing the dough into vibrant colored sections. Easy to make and fun to decorate with optional sprinkles, these cookies bake to a tender chew and make a delightful addition to any cookie platter.
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
Coloring and Decoration
- Gel food coloring (red, orange, yellow, green, blue, purple)
- Optional: Sprinkles or sanding sugar for decoration
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well blended. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar together for about 2-3 minutes, or until the mixture is light and fluffy, helping to aerate the dough for tender cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until everything is thoroughly combined and smooth.
- Incorporate Dry Ingredients: Slowly add the dry flour mixture into the wet ingredients, mixing just until combined. Avoid overmixing to maintain tender cookies.
- Divide and Color Dough: Split the dough evenly into six portions. Add a different gel food coloring to each portion—red, orange, yellow, green, blue, and purple—and knead until the color is fully incorporated and vibrant.
- Form Rainbow Log: Roll each colored dough portion into a log shape. Place the six logs side by side, gently pressing and twisting them together to form a single rainbow swirl log. Handle gently to maintain distinct color bands.
- Chill the Dough: Wrap the rainbow dough log tightly in plastic wrap and chill it in the refrigerator for at least 1 hour, or up to overnight, to firm it up for easier slicing.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Slice and Decorate Cookies: Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Place them about 2 inches apart on the baking sheets. Optionally, press sprinkles or sanding sugar onto the tops for extra decoration.
- Bake Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes until the edges are set but the centers remain slightly soft, ensuring a tender texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Gel food coloring is recommended over liquid to avoid altering dough consistency.
- Chilling the dough log is crucial to prevent spreading and to maintain the swirl pattern when slicing.
- These cookies keep well in an airtight container for up to 5 days or can be frozen for longer storage.
- For a dairy-free version, substitute butter with a plant-based margarine and ensure it is softened.
- Slicing the dough log with a sharp knife chilled in the freezer can help achieve clean edges.
