Rainbow Sugar Cookies
Colorful rainbow sugar cookies that are soft melt in your mouth, crispy crunch on the outside, dusted with the color of the rainbow sanding sugar, for a perfect cookie to brighten the day.
Servings: 36
Calories: 111kcal
Ingredients
For the Sanding Sugar:
- 1/2 cup white sugar
- 3 to 4 drops food coloring (color of your choice)
For the Rainbow Sugar Cookies:
- 2/3 cup unsalted butter (still cool but pilable)
- 1 1/2 cup white sugar
- 2 cold eggs
- 2 TBS milk
- 1 TBS vanilla
- 3 1/4 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 cup sanding sugar in each color; red, orange, yellow, green, blue, and purple
Instructions
For the Sanding Sugar:
- Preheat oven to 120 degrees or lowest temperature possible for your oven (mine was 170 degrees)
- Line baking sheet with parchment paper
- Pour 1/2 cup of white sugar into a small airtight baggie
- Add 3 to 4 drops of food coloring of your choice into the bag
- Seal bag, removing as much air as possible
- Squish sugar in the bag with your fingers until food coloring is evenly distributed and sugar is color desired
- Spread colored sugar into 1 layer on baking sheet
- Bake at low temperature for 10 minutes
- Remove from oven and cool
- Using the parchment paper like a funnel pour baking into the bag
- Seal bag, removing air
- Break sugar clumps apart with rolling pin
- Store in airtight container
- Repeat for each color desired (if mixing colors, premix in a small bowl before adding to sugar)
For the Rainbow Sugar Cookies:
- LIne baking sheet with parchment paper
- Slice cool but pilable butter into 1 TBS slices
- Cream in mixer
- Add sugar and cream additional 2 to 3 minutes
- Beat in eggs, vanilla, and milk until creamy
- In another bowl, add flour (measure using scoop and level method), salt, baking powder, and nutmeg
- Shift dry ingredients into wet ingredients
- Mix together until all is combined
- Scoop 1 inch balls of cookie dough and place on baking sheet, continue until all dough is scooped into balls
- Refrigerate for 2 hours at minimum
- Remove dough for fridge
- Roll each ball of dough into a smoother ball
- Pour each bag of colored sanding sugar into its own bowl
- Roll each ball in sanding sugar to cover completely
- Divide number of cookie dough balls evenly between the colors using, so you have same amount of balls per color
- Return to fridge for 30 minutes
- Preheat oven to 400 degrees
- Line another baking sheet with parchment paper
- Remove 12 cookie balls from fridge and place on baking sheet, keep remaining balls in fridge in between baking
- Bake for 7 minutes
- Remove from oven, bang pan down slightly on counter, to help flatten cookies
- Cool for 5 minutes, remove to cooling rack to continue cooling
- Store in airtight container
- Repeat until all cookies are baked
Nutrition
Calories: 111kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 105IU | Calcium: 16mg | Iron: 1mg