Description
These Rainbow Sugar Cookies are a fun and colorful twist on classic sugar cookies. Featuring vibrant swirled dough in six different colors, these cookies are perfect for festive occasions or any time you want to brighten up your baking. Soft, sweet, and slightly chewy with a sparkling sugar-coated exterior, they’re delightful for both kids and adults.
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)
Additional Ingredients
- Gel food coloring (red, orange, yellow, green, blue, purple)
- Extra granulated sugar for rolling
Instructions
- Preheat and prepare dry ingredients: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. This step incorporates air to give your cookies a tender texture.
- Add egg and extracts: Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated. The almond extract adds a subtle nutty flavor but is optional.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Divide and color the dough: Divide the dough evenly into six portions. Tint each portion with a different gel food coloring (red, orange, yellow, green, blue, purple) using just a small amount of gel to avoid changing dough consistency. Knead gently until the color is evenly distributed.
- Chill dough if needed: If the dough feels very soft or sticky, chill each colored dough portion for 20 to 30 minutes to make it easier to handle and shape.
- Form rainbow balls: Take a small piece of each colored dough and gently press them together to form a ball about 1 to 1.5 tablespoons in size. Roll the ball gently between your palms to create a swirl effect without fully blending the colors.
- Coat and place on baking sheet: Roll each dough ball in granulated sugar until coated. Place them spaced apart on the lined baking sheets to allow room for spreading.
- Flatten cookies: Slightly flatten each dough ball using the bottom of a glass or your palm to form discs, ensuring even baking.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set and the centers are just slightly soft. Avoid overbaking to keep them tender.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This prevents breaking and allows them to set properly.
Notes
- Use gel food coloring for vibrant hues without thinning the dough consistency.
- You can freeze the colored dough balls individually on a baking sheet, then transfer to a freezer bag for later baking.
- For extra sparkle, roll the dough balls in sanding sugar instead of granulated sugar before baking.
- Do not overmix the dough once combined to keep cookies tender and soft.
- Almond extract is optional but adds a lovely flavor note complementing the vanilla.
