Rainbow Cookies

On the hunt for a different recipe, I flipped through and the Fudgelet saw this. He can’t resist rainbow treats (see me making this and this and this). So here we are again with a different rainbow. What are we celebrating with this one? Well, maybe my dad’s birthday. Maybe some good news I had today about the Chiplet, who by the way can eat these. Candy melts as a frosting are a great allergy-friendly option, by the way.

Another tip…

These pictures don’t show it that well, but you should know that I washed my hands repeatedly and still had them stained. The recipe recommended gloves but I didn’t have food-safe ones so I figured “oh well.” I used gel food coloring which is pretty potent. Maybe the liquid would be better if you’re worried and also don’t have gloves?

The Fudgelet was supposed to help me mix the colors but I canceled that part after I saw my hands. But he did most of the frosting of the clouds. I held the bag just to help but made my hand limp so that he guided me and did the squeezing himself.

But he liked the cookies even though he didn’t get to do as much this time.

Some of them didn’t bake “closed” like this one:

so be careful with pinching and rolling, but really…it makes a bunch of cookies and you can just eat those if you’re feeling picky. 😉 I baked 2 dozen cookies and still had most of the dough left that I saved for a future day.

Directions for Rainbow Cookies

Adapted from Food Network Magazine

  • 2.5 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 sticks butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup confectioners’ sugar
  • 2 egg yolks
  • 1 Tablespoon vanilla extract
  • Food coloring to make red, orange, yellow, green, blue, and purple
  • White candy melts (optional)

In your stand mixer, beat the butter and both sugars using the paddle attachment on medium speed until fluffy (about 3 minutes). Meanwhile, whisk the flour, baking powder, and salt together in a medium bowl. Add the egg yolks and vanilla to the stand mixer and mix until smooth. Then, on low speed add the flour mixture and beat until the dough just comes together.

Divide the dough into 2 large pieces (7 ounces each), 2 medium pieces (5 ounces each), and 2 small pieces (3 ounces each). Tint the two large ones red and orange, kneading in the color. The two medium ones are yellow and green, and the two small are blue and purple.

Roll the purple dough into a log that is about 3/4 inch thick and about 7 inches long. Place it onto a piece of parchment paper and set aside. For all of the other colors, use a rolling pin to roll to the desired rectangle sizes and dust the dough and parchment paper with flour to keep the dough from sticking. Brush off extra flour before attaching the colors to each other. The blue size is 3.5 inches by 7 inches, green is 5 by 7.5 inches, yellow is 6 by 8 inches, orange is 7 by 8.5 inches, and red is 8 by 9 inches. All of the sizes are approximate. As you wrap the doughs, you might want to stretch them a bit or adjust as needed. Place each rectangle on a small sheet of parchment to help with assembly.

To assemble: place the purple log on top of the blue rectangle and use the parchment paper to wrap the dough around the purple, pinching the seam. Then, place the blue/purple log on top of the green, repeating with the wrapping, and then continuing with yellow, then orange, and then red. When done, roll the log a bit to make it as rounded as possible. Then, wrap it tightly in plastic wrap and freeze it for at least one hour.

When ready to bake, preheat the oven to 375 degrees F. Slice the cookies about 3/8-inch thick, then slice them in half to make the rainbow shapes.

Place on a lined baking sheet about 1 inch apart (they don’t spread much) and refrigerate while the oven preheats (10-15 minutes). Bake one pan at a time for about 10-15 minutes until lightly browned on the bottom and the edges are set. Let them cool 5 minutes on the pan then remove them to cool completely on a wire rack.

If desired, you can melt the candy melts and pipe little “clouds” on the ends of the cookies.

Directions for Rainbow Cookies (without pictures)

Adapted from Food Network Magazine

  • 2.5 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 sticks butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup confectioners’ sugar
  • 2 egg yolks
  • 1 Tablespoon vanilla extract
  • Food coloring to make red, orange, yellow, green, blue, and purple
  • White candy melts (optional)

In your stand mixer, beat the butter and both sugars using the paddle attachment on medium speed until fluffy (about 3 minutes). Meanwhile, whisk the flour, baking powder, and salt together in a medium bowl. Add the egg yolks and vanilla to the stand mixer and mix until smooth. Then, on low speed add the flour mixture and beat until the dough just comes together.

Divide the dough into 2 large pieces (7 ounces each), 2 medium pieces (5 ounces each), and 2 small pieces (3 ounces each). Tint the two large ones red and orange, kneading in the color. The two medium ones are yellow and green, and the two small are blue and purple.

Roll the purple dough into a log that is about 3/4 inch thick and about 7 inches long. Place it onto a piece of parchment paper and set aside. For all of the other colors, use a rolling pin to roll to the desired rectangle sizes and dust the dough and parchment paper with flour to keep the dough from sticking. Brush off extra flour before attaching the colors to each other. The blue size is 3.5 inches by 7 inches, green is 5 by 7.5 inches, yellow is 6 by 8 inches, orange is 7 by 8.5 inches, and red is 8 by 9 inches. All of the sizes are approximate. As you wrap the doughs, you might want to stretch them a bit or adjust as needed. Place each rectangle on a small sheet of parchment to help with assembly.

To assemble: place the purple log on top of the blue rectangle and use the parchment paper to wrap the dough around the purple, pinching the seam. Then, place the blue/purple log on top of the green, repeating with the wrapping, and then continuing with yellow, then orange, and then red. When done, roll the log a bit to make it as rounded as possible. Then, wrap it tightly in plastic wrap and freeze it for at least one hour.

When ready to bake, preheat the oven to 375 degrees F. Slice the cookies about 3/8-inch thick, then slice them in half to make the rainbow shapes. Place on a lined baking sheet about 1 inch apart (they don’t spread much) and refrigerate while the oven preheats (10-15 minutes). Bake one pan at a time for about 10-15 minutes until lightly browned on the bottom and the edges are set. Let them cool 5 minutes on the pan then remove them to cool completely on a wire rack.

If desired, you can melt the candy melts and pipe little “clouds” on the ends of the cookies.

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