Description
These Rainbow Sugar Cookies are a colorful twist on classic sugar cookies, featuring five vibrant dough colors made with natural fruit powders and zests. Soft and chewy with a swirl of fruity flavors and a sparkling sugar coating, these cookies are perfect for celebrations or brightening up any day with a fun baking project.
Ingredients
Scale
Cookie Dough
- 226g (1 cup) unsalted butter, softened
- 350g (1 ¾ cups) granulated sugar
- ¾ tsp baking soda
- 1 tsp fine sea salt
- 1 large egg plus 1 egg yolk
- 1 tsp pure vanilla extract
- 365g (2 ½ cups) all-purpose flour
- Zest of 1 lemon
- Zest of 1 lime
Colorings and Flavors
- 1 ½ tablespoons raspberry or strawberry powder (from ground freeze-dried berries)
- 1 ½ tablespoons blueberry powder (from ground freeze-dried blueberries)
- 1 tsp lemon extract
- Red food coloring (a couple of drops)
- Yellow or orange-yellow food coloring (a few drops)
- Green gel food coloring
- Blue food gel
- Purple food coloring (a couple of drops)
Finishing
- ¼ cup granulated sugar
- Pinch of salt
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, baking soda, salt, and vanilla extract. Beat until the mixture is light, fluffy, and thoroughly creamed.
- Add Eggs: Add the large egg and extra yolk to the creamed mixture and continue beating for another 60 seconds until well combined.
- Incorporate Flour: Gradually add the all-purpose flour to the bowl and mix on low speed until the dough is fully combined and forms a cohesive mass.
- Divide Dough: Weigh the dough; it should be approximately 1000g. Divide the dough evenly into five separate bowls, about 200g each.
- Color Dough – Red: To the first bowl, add 1 tablespoon of raspberry or strawberry powder and a couple of drops of red food coloring. Mix initially with a spatula, then knead by hand to ensure even distribution of color and powder.
- Color Dough – Yellow: To the second bowl, add the lemon zest, yellow or orange-yellow food coloring, and ¼ teaspoon lemon extract. Mix thoroughly.
- Color Dough – Green: To the third bowl, add the lime zest, green gel food coloring, and ¼ teaspoon lemon extract. Mix well to incorporate.
- Color Dough – Blue: To the fourth bowl, add 1 tablespoon blueberry powder and blue food gel. Mix thoroughly.
- Color Dough – Purple: To the fifth bowl, add ½ tablespoon blueberry powder, ½ tablespoon raspberry or strawberry powder, and a couple of drops of purple food coloring. Mix evenly.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two cookie sheets and line them with parchment paper.
- Portion the Red Dough: Divide the red dough into approximately 12 portions of 2 teaspoons each.
- Prepare Rainbow Circles: Arrange the dough portions in a circular pattern on the cookie sheet in the order: red, then yellow, green, blue, and finally purple between blue and red. Curve the dough pieces to form a circle as you place them.
- Form Dough Balls: Place about ¼ cup granulated sugar and a pinch of salt in a small bowl. Gently squeeze each dough circle together to form a ball the size of a golf ball. Roll and swirl the colors together by hand.
- Coat with Sugar: Dip each dough ball face down into the sugar and salt mixture, then place it onto the prepared cookie sheet. Leave space between cookies to allow spreading, baking no more than six cookies per sheet.
- Bake: Bake in the preheated oven for 14–15 minutes, until the edges are golden and the centers begin to crack.
- Cool and Store: Allow cookies to cool on the baking sheet. To maintain softness, store them in an airtight container overnight.
Notes
- Use gel or natural food colorings for vibrant hues without altering dough texture.
- Freeze-dried fruit powders add natural flavor and color; substitute with finely ground freeze-dried berries if unavailable.
- Handle the dough gently when forming balls to preserve the swirl of colors.
- Allow space on cookie sheets for spreading; these cookies are large and spread moderately.
- Storing cookies in an airtight container helps keep them soft and fresh for days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
