Rainbow Sugar Cookies
Not that easy


For 2 Dozen(s)

  • 0.5 cup(s) granulated sugar
  • 2 tbsp icing sugar
  • 0.25 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 200 g butter, room temperature
  • 2 cup(s) all-purpouse flour
  • Rainbow food colouring


    The cookie dough
  1. Combine granulated sugar, icing sugar and salt in a bowl.
  2. In a separate bowl add the egg and vanilla essence.
  3. Beat the butter with an electric mixer until fluffy. Once done, add the sugar mix and mix until well combined. Next add the egg mix and combine.
  4. Gradually add the flour and mix until all the flour is well incorporated, and the cookie dough is formed.
  5. Creating the rainbow:
  6. Divide the dough into 2 balls and set one aside.
  7. Divide the dough ball in hand into 6 equal parts and dye each piece the color of the rainbow.
  8. Roll each colored piece of dough into a long sausage shaped roll, roughly 10-12 inches in length.
  9. Place these 6 rolls in the color order of the rainbow on a floured parchment paper. The rolls should line together, touching each other.
  10. Place another parchment paper on top of the color rolls and start rolling it out gently so that a rainbow rectangle is formed of about 10×12 inches.
  11. Take the dough ball with no color and place it in between 2 floured parchment papers and roll it out to form a rectangle of about 10×12 inches.
  12. Place these 2 rectangle doughs in the refrigerator for 1 hour.
  13. Slowly remove the top parchment paper of both rectangles. Flip the rainbow rectangle on top of the uncolored rectangle. Remove the remaining parchment paper and place this stacked dough
    on to a plastic wrap.
  14. Roll the dough tightly to form a cylindrical shape with the rainbow being inside and the uncolored rectangle being outside. Wrap it tightly with the plastic wrap. Place in the refrigerator for 1 hour.
  15. Slice the dough into ¼ inch thick slices and place on a baking sheet lined with parchment paper.
  16. Bake
  17. Preheat the oven to 160 Celsius for 10 minutes.
  18. Bake for 14-15 minutes until the edges are slightly golden brown.

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