Rainbow Butter Cookie Swirl (Print Version)
# Ingredients:
→ Cookies
01 -
3/4 cup sugar
02 -
1 cup soft butter, cubed
03 -
1/4 teaspoon salt
04 -
2 1/4 cups plain flour
05 -
Gel food colors (pick any 4 colors)
→ Decoration
06 -
1 cup white chocolate (melts easily)
07 -
Rainbow sprinkles for topping
# Instructions:
01 -
Heat the oven to 325°F (160°C). Line two baking trays with parchment.
02 -
Blend salt, sugar, and flour in a food processor until well-mixed.
03 -
Add some butter chunks and give it a few pulses. Then toss in the rest, pulsing until it starts forming dough.
04 -
Split the dough into 4 bowls. Mix each one with a different gel color until smooth and even.
05 -
On some plastic wrap, arrange the colored dough pieces in rows next to each other, starting with the lightest color and going darker. Roll into a log shape and trim one end to clean it up.
06 -
Slide the dough log into a piping bag with a star tip attached.
07 -
Pipe cookie spirals onto your prepared baking trays, spacing them out a little so they don’t touch during baking.
08 -
Put the trays in the oven and bake for 25 minutes. Switch tray positions halfway through. Cookies should stay pale but firm.
09 -
Shift baked cookies to a rack and let them cool down completely before adding decorations.
10 -
Microwave the white chocolate in a bowl, stirring every 10 seconds until it’s melted and silky.
11 -
Dip one end of each cookie in the melted chocolate, then cover with rainbow sprinkles while still wet.
12 -
Put the sprinkles-covered cookies on parchment paper. Let the chocolate completely harden before serving or packing them up.
# Notes:
01 -
Keep in a sealed container at room temp and eat within a week.
02 -
Gel food coloring gives brighter results than liquid.
03 -
If dough feels too soft to handle, chill it for 15-20 minutes.
04 -
Great for colorful parties, baby showers, or celebrations!