Happy St. Patrick’s Day! I couldn’t find a green dessert that I wanted to make for today so I decided to go with the whole “pot of gold at the end of the rainbow” part of St. Patrick’s day. I found rainbow sugar cookies on several different web sites and sort of combined several of them to come up with this recipe. You will need food coloring gel to get the vibrant colors. I’m not going to lie; by the time I finished these cookies I was wondering if they were really worth it. And that is really saying something since my family tells me that I won’t make something if it doesn’t have 10 steps and dirty every dish in the house. However, I was pleased with the results. I prefer sugar cookies with icing and next time I might make rainbow cookie sandwiches with icing in between. =)

Rainbow Sugar Cookies
3/4 cup unsalted butter
1 cup sugar
1 whole egg
1 whole egg yolks
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

In the bowl of a stand mixer, combine the butter and sugar and beat well, for about 2 minutes. Add the whole egg and 1 yolk, continuing to mix until combined. Stir in the vanilla extract and vanilla.
In a medium bowl, combine the flour, salt, and baking powder and whisk until sifted. Add the flour mixture to the butter mixture about 1 cup at a time, stirring with the paddle attachment (not the whisk) to incorporate each cup. Do not over mix.
Divide the dough into six equal portions – it helps if you have a kitchen scale for this. Using gel food coloring (gel works so much better for vibrant colors than standard food coloring), color each layer a color of the rainbow.
Place dough in individual ziplock bags or saran wrap and refrigerate until firm, about an hour or two. One at a time, roll colors into approximately 6×9 inch rectangles. Refrigerate each layer after rolling, and then add subsequent layers on top in rainbow color order.
When all layers have been stacked, trim edges for a neat rectangle. Wrap again in saran wrap and freeze until very firm. Slice strips across the 6 inch side about 1/4 inch thick and cut each strip in half.
When you are ready to bake, heat oven to 350 degrees. Bake for 6-10 minutes. Cool on the cookie sheet for a few minutes before transferring to a wire rack. Cool the cookie sheet in between baking each batch.
Leftover dough can be stored in the freezer for a few weeks
*recipe adapted from Good Life Eats

Categories: Cookies

5 Responses so far.

  1. Pam says:

    Okay, I&#39;m going to try this one more time! <br />Kendra,<br />I hadn&#39;t been on the blog in a while and had to see the rainbow cookies everyone was talking about this weekend. Everything looks so good! The light has made a big difference in the pix. Now for my question. You didn&#39;t know you were going to be a culinary advisor, did you? I did a trial run of the cupcakes for the

  2. Kendra says:

    Aunt Pam,<br /> I believe this is the recipe for the strawberry cupcakes I made awhile back:<br />1 (3 ounce) package strawberry flavored gelatin<br />1/2 cup cold water<br />1 (18.25 ounce) package white cake mix<br />4 eggs<br />1 cup vegetable oil <br />3 tablespoons all-purpose flour<br />1/2 cup strawberry puree<br />Combine all together and beat at medium speed for 3-4 minutes. Bake at

  3. Pam says:

    I&#39;ll try it tonight! Thanks, Kendra!

  4. Pam says:

    Kendra,<br />I did the cupcakes for the shower by your recipe. They were delicious and very pretty, if I do say so myself. I have decided that I do not have the patience for cupcakes and to use Jeremy&#39;s twist on &quot;no more family outings&quot;–NO MORE CUPCAKES!!! Much too time consuming for my taste. I have nothing against eating cupcakes made by other people though! 🙂

  5. Kendra says:

    I&#39;m glad both the cupcakes and the shower were a success! I&#39;ll have to see pictures next time I&#39;m home. =)

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