Rainbow Unicorn Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup room temperature unsalted butter
02 -
1½ cups white granulated sugar
03 -
2 large eggs at room temperature
04 -
1 teaspoon pure vanilla extract
→ Dry Ingredients
05 -
3½ cups all-purpose flour
06 -
½ teaspoon baking soda
07 -
½ teaspoon cream of tartar
08 -
¼ teaspoon salt
→ Rainbow Magic
09 -
½ cup colorful sprinkles
10 -
Food coloring gel in pink, royal blue, and violet
11 -
Extra granulated sugar for rolling
# Instructions:
01 -
Heat your oven to 350°F and line a large baking sheet with parchment paper or a silicone mat to prevent sticking.
02 -
Beat the softened butter and sugar together on medium speed until light and fluffy. Mix in the eggs one at a time, then blend in the vanilla until everything is well combined.
03 -
In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt. Gradually add this mixture to your butter mixture, beating on medium-low speed until a dough forms. Fold in the sprinkles gently.
04 -
Divide your dough into 4 equal portions. Leave one portion plain white, then color the other three with your chosen gel colors. Work the color in thoroughly with a spatula or clean hands (wear gloves to avoid staining).
05 -
Gently combine all four colored doughs in a large bowl, mixing just enough to create beautiful swirls without blending the colors completely. Less mixing keeps the rainbow effect vibrant.
06 -
Use a cookie scoop to portion the marbled dough, then roll each ball in granulated sugar or extra sprinkles. Place them 2 inches apart on your prepared baking sheet and bake for 10-12 minutes until the edges are just set.
07 -
Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps them maintain their soft, chewy texture.
# Notes:
01 -
For the best rainbow effect, don't overmix the colored doughs together - you want distinct swirls, not muddy colors.
02 -
These cookies can be made ahead by scooping the dough and refrigerating for up to 48 hours, or freezing for longer storage.
03 -
If your cookies spread too much during baking, chill the shaped dough for 30 minutes before baking.
04 -
Store finished cookies at room temperature for up to a week, or freeze for up to 2 months in an airtight container.