I made my rainbow cookies two ways: dying the actual dough ROY G BIV and then piping a rainbow on some with royal icing. And because I didn't want these to be any old sugar cookies, I found some Funfetti chips (kind of like chocolate chips but they're vanilla flavored) at the store and threw some of those in as a pop of flavor and color. I also threw on some rainbow nonpareils for an extra boost of color and to add a nice little crunch. The cookies that have a rainbow piped on them, I didn't dye the cookie dough. I wanted it to be plain so the rainbow could be bright and the main focus.
Disclaimer: the cookies that have a rainbow piped on them do not have red. That was a miscalculation on my part and I ran out of red gel coloring. I do think the lighter, pastel colors work better with the other cookies, though.
Rainbow Sugar Cookies
Ingredients:
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 teaspoon vanilla extract
- 2 1/2 sticks of butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 tablespoons milk
- Funfetti chips
- Gel food coloring (red, orange, yellow, green, blue, and purple)
- Rainbow sprinkles
Instructions:
- In a medium bowl, sift together the flour, baking powder, and salt until combined.
- In a large bowl, using hand or stand mixer, cream together the granulated sugar and butter until light and fluffy. Then beat in the eggs, vanilla extract, and milk.
- Once the butter and sugar mixture is combined, slowly mix in the dry ingredients until dough starts to form and pull away from the sides. Dough will be sticky.
- Separate the dough into seven equal parts. Leave one part of the dough undyed, wrap in cling wrap, and place in fridge. For the other six parts, add three drops of the gel food coloring to each part and mix until desired color. Line each part of the colored dough on the cling wrap in correct rainbow order: red, orange, yellow, green, blue, and purple. When rolling the dough, make sure the red and purple sides touch first and then all the other colors. Once sealed in cling wrap, place in fridge. Let dough chill for an hour and a half.
- Preheat oven to 375 degrees. Line baking tray with silicone mat or parchment paper.
- Take dough out of fridge. Using sharp knife, cut about inch in size cookies. Place an inch apart on baking tray and add desired sprinkles. Bake for 10 minutes, until golden brown or until a toothpick can be inserted and comes out clean.
- Let cool on baking tray for 5 minutes before moving to wire rack where they'll cool completely.
Royal Icing
Ingredients:
- 6 ounces of pasteurized egg whites
- 2 teaspoons vanilla extract
- 8 cups of powdered sugar
- Gel food coloring (orange, yellow, green, blue, and purple)
- Rainbow sprinkles
Instructions:
- In a large bowl, using a stand or hand mixer, combine egg whites and the vanilla extract until frothy.
- Add powdered sugar slowly and mix on low speed (so the sugar doesn't fly everywhere) until sugar is incorporated and shiny.
- Turn speed up to high and beat until stiff peaks form. This will take 4-8 minutes.
- Separate the icing into 5 different bowls and add gel food coloring.
- Transfer icing into piping bags and decorate! Add sprinkles when icing is still wet.
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