Description
Rainbow Sugar Cookies are colorful, fun-to-make treats perfect for parties and holidays. These classic sugar cookies are tinted with vibrant gel food coloring and shaped into playful swirls, delivering both visual appeal and delicious flavor in every bite. The soft, buttery texture pairs wonderfully with sweet vanilla and a subtle hint of almond.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Coloring
- Gel food coloring (red, orange, yellow, green, blue, purple)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, which typically takes about 2–3 minutes. This step creates a creamy base that helps give the cookies their tender texture.
- Add Eggs and Flavorings: Mix in the egg, vanilla extract, and almond extract (if using) until fully combined, ensuring the dough is flavorful and cohesive.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms, being careful not to overmix to maintain the cookies’ tenderness.
- Dye the Dough: Divide the dough evenly into six portions. Tint each portion with a different gel food coloring by kneading gently until the color is uniform throughout. Chill each colored dough in the refrigerator for about 15 minutes for easier handling.
- Shape the Cookies: Take small pieces of each colored dough and roll them into 6-inch ropes. Gently press all six ropes together and roll slightly to form a log. Shape the log into a disk or use cookie cutters to create shapes. For a swirl effect, twist the colored ropes before shaping.
- Arrange and Bake: Place the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 8–10 minutes, or until the edges are just set but the centers remain soft. Avoid overbaking to maintain chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Use gel food coloring instead of liquid to achieve vibrant colors without thinning the dough.
- For an extra festive touch, sprinkle with sanding sugar before baking for a subtle sparkle.
- These cookies freeze well; store in an airtight container for up to 3 months.
- Perfect for parties, holidays, or any fun baking activity with kids.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
