These rainbow swirl sugar cookies are delicious and they add so much color to any celebration.
It’s an easy sugar cookie recipe that turns extraordinary thanks to gel food coloring and a little rolling pin magic.
They’re perfect for unicorn-themed parties or to celebrate Pride.
Rainbow Swirl sugar cookies recipe
Makes about 20 cookies
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 (2 sticks) cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Powdered sugar or flour, for rolling
- Gel food coloring
Instructions
- Preheat oven to 350 F degrees. Prepare a baking sheet with parchment paper.
- Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
- In a mixing bowl, blend the butter and sugar until creamy and light. Add egg and vanilla extract. Mix well. Slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
- Turn out the dough onto a surface sprinkled with powdered sugar or flour. Divide into 6 equal parts.
- Add food coloring to each portion of dough and return to the mixer until completely blended. Repeat with each color.
- Flatten each color of cookie dough into a rectangle shape and layer onto one another, creating a stack of cookie dough. Press together with a rolling pin and flatten to about ¼ to ½ inch thickness.
- Starting on the largest side, roll the cookie dough into a tube (like a jelly roll) pressing any cracks to keep the roll tight.
- Slice into ¼ to ½ inch slices. Place on a parchment-lined baking sheet.
- Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
- Store in an airtight container between layers of parchment paper to keep the cookies from sticking to each other.
1.Preheat oven to 350 F degrees. Prepare a baking sheet with parchment paper. Delicious Rainbow Sugar Cookies
Ingredients
Instructions
2.Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
3.In a mixing bowl, blend the butter and sugar until creamy and light. Add egg and vanilla extract. Mix well. Slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
4.Turn out the dough onto a surface sprinkled with powdered sugar or flour. Divide into 6 equal parts.
5.Add food coloring to each portion of dough and return to the mixer until completely blended. Repeat with each color.
6.Flatten each color of cookie dough into a rectangle shape and layer onto one another, creating a stack of cookie dough. Press together with a rolling pin and flatten to about ¼ to ½ inch thickness.
7.Starting on the largest side, roll the cookie dough into a tube (like a jelly roll) pressing any cracks to keep the roll tight.
8.Slice into ¼ to ½ inch slices. Place on a parchment-lined baking sheet.
9.Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
10.Store in an airtight container between layers of parchment paper to keep the cookies from sticking to each other.
