RAINBOW SWIRL COOKIES
Ready in 1 hour, all the colors of the rainbow come together in our delicious sugar cookies that are made with Betty Crocker sugar cookie mix.
Provided by Stephanie Wise
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In large bowl, stir cookie mix and flour until blended. Add butter and egg; stir until dough forms.
- Divide dough into 4 portions; place in separate small bowls. Add a few drops blue food color to 1 bowl; stir until dough is evenly tinted, adding more food color as necessary. Repeat with remaining 3 bowls of dough and food colors.
- On lightly floured surface, roll each portion of tinted dough into 24 grape-size balls. Press together 4 balls (1 ball of each color) to look like a miniature beach ball. Roll ball into 5-inch rope, then coil rope into spiral shape. Place on ungreased cookie sheet. Repeat with remaining dough. Top cookies with sprinkles.
- Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely before storing.
Nutrition Facts : ServingSize 1 Serving
SLICE-AND-BAKE ITALIAN RAINBOW COOKIES
We transformed the classic cakey confection into a fun slice-and-bake cookie. But don't worry, we kept the almond flavor that's well known and loved! A dip in a raspberry-spiked chocolate icing provides extra flavor and visual appeal.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield about 26 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a medium bowl until combined.
- Beat the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg yolks and almond extract until smooth, scraping down the sides of the bowl with a rubber spatula, as needed. Reduce the mixer speed to medium low and gradually beat in the flour mixture until the dough just comes together.
- Divide the dough into 3 equal pieces and place each in a separate small bowl. With gloved hands or a rubber spatula, use the food coloring to tint one piece red, one yellow and one green. Starting with the green dough on a piece of parchment, shape it into a rectangle that's about 10 inches long and 2 1/2 inches wide, using the parchment and a bench scraper to make the dough as rectangular and even as possible. Repeat with the yellow and red dough on separate sheets of parchment. Using the parchment to help lift the dough, carefully invert the yellow rectangle on top of the green, pressing gently to adhere. Remove and discard the parchment. Finally, use the parchment to carefully lift and invert the red rectangle on top of the yellow, pressing gently to adhere; remove and discard the parchment. Use the bench scraper to even out all the sides. Wrap the entire log of dough in plastic wrap and freeze until firm, about 1 hour, or refrigerate overnight.
- Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment.
- Trim the ends of the dough log with a sharp knife, then slice crosswise into 3/8-inch-thick rectangles. Arrange about 1 1/2 inches apart on the prepared baking sheets and refrigerate until ready to bake, at least 15 minutes.
- Bake one baking sheet at a time until the cookies are just set around the edges and golden on the bottom, about 15 minutes. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
- For the chocolate icing: Once the cookies have cooled, combine the chocolate, cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir with a small silicone spatula until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the raspberry extract; let cool 5 minutes.
- Dip each cookie at an angle into the chocolate icing and coat about one-third of the way up, letting any excess drip back into the bowl. Once all the cookies are dipped, wiggle a small offset spatula through the chocolate coating on each to create ripples. Let set, about 35 minutes. The cookies will keep in an airtight container for up to 5 days.
SLICE AND BAKE RAINBOW COOKIES RECIPE BY TASTY
Here's what you need: butter, powdered sugar, vanilla, salt, eggs, flour, red food coloring, orange food coloring, yellow food coloring, green food coloring, blue food coloring, purple food coloring
Provided by Claire Nolan
Categories Desserts
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Using a hand mixer or standing mixer, beat butter until creamy.
- Add powdered sugar and beat until combined. Add the eggs, vanilla, and salt. Beat until well combined.
- Gradually, add the flour until dough is moist and holds together, but doesn't stick to your hands.
- Place dough on a cutting board and form into a ball. Cut in half, then cover one half with plastic wrap and set aside.
- Divide the other half into 6 pieces. The outer layers of the rainbow will need a little bit more dough, so make two of them slightly larger than the others.
- Dye the dough with food coloring by placing a ¼ teaspoon of dye on the ball of dough and kneading it until it is one solid color. Gloves optional but suggested.
- Starting with purple, roll the dough into a log about 6-8 inches (15-20 cm) long. This will be the center of the rainbow.
- Next, roll out the blue dough with a rolling pin until it's about ¼ inch (6 mm) thick, slightly longer than the purple, and wide enough to wrap around the purple dough. Repeat with the green, yellow, orange, and red doughs. The further away from the purple you get, the wider the dough needs to be to go around the previous color, making the red dough the widest.
- Wrap the blue dough around the purple, pinching together any cracks that form, cutting off any excess dough. Repeat with the rest of the colors.
- Wrap in plastic wrap and chill for 30 minutes.
- Once chilled, remove the plastic wrap, and cut the dough in half to make 2 rainbow shapes. Set aside.
- Cut the reserved dough in half, roll out to ¼-inch (6 mm) thickness, and make it slightly longer than the rainbow log.
- Place the rainbow dough in the center and wrap the plain dough around it, again, pinching together any cracks and smoothing out the surface.
- Repeat with the other halves. Wrap with plastic wrap and chill for another 30 minutes.
- Preheat oven to 350˚F (180˚C).
- Once chilled, remove the plastic wrap. Slice cookies about ½-inch (1 cm) thick and place on a parchment paper-lined baking sheet.
- Bake for 20 minutes or until the bottom has browned slightly.
- Cool on a cooling rack.
- Enjoy!
Nutrition Facts : Calories 188 calories, Carbohydrate 25 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams
MIX-AND-MATCH SWIRL COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, sugar, large egg, vanilla extract, all-purpose flour, baking soda, baking powder, peanut butter, chocolate hazelnut spread, cocoa powder, strawberry jam, cream cheese, chocolate cookie wafer, cookie cream filling, rainbow sprinkles, white chocolate
Provided by Matthew Johnson
Categories Desserts
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a medium bowl, cream the butter and sugar with a hand mixer until light and fluffy.
- Add the egg and vanilla extract and mix until fully incorporated.
- Add the flour, baking soda, and baking powder, and mix until the dough is crumbly, but holds together when squeezed.
- Split the base dough in half, add your desired mix-ins, and incorporate them fully.
- We used chocolate hazelnut spread and cocoa powder for one half and peanut butter for the other.
- Roll out each dough between two sheets of parchment paper until it's ¼-inch (6-mm) thick. Chill both doughs for 30 minutes.
- Place one half of flavored dough on top of the other and start to roll up the doughs into a swirl. Wrap the roll in plastic wrap and chill in the fridge until solid, about 4 hours.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Once chilled, unwrap the dough, slice into ½-inch (1 cm) thick coins, and place them on the baking sheet at least 2 inches (5 cm) apart, as the cookies will spread while baking.
- Bake the cookies for 10 minutes. Let cool at room temperature for about 30 minutes.
- Try additional combinations.
- Enjoy!
Nutrition Facts : Calories 1042 calories, Carbohydrate 109 grams, Fat 62 grams, Fiber 4 grams, Protein 15 grams, Sugar 58 grams
More about "rainbow swirl cookies recipes"
RAINBOW PINWHEEL COOKIES RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 14Total Time 1 hr 30 minsCategory DessertCalories 210 per serving
- Preheat oven to 350°F. Divide dough evenly into five bowls, and color each with a different color liquid food coloring. (We used Betty Crocker neon shades in pink, green, blue and purple, as well as the yellow from a standard pack). Roll each color dough into 14 grape-sized balls.
- Combine a ball of each color and quickly roll into a larger ball. It will look like a little beachball made of cookie dough.
- Then roll that ball between your hands and the counter or cutting board until you have a cylinder about 6 inches long.
- Starting from one end of the cylinder, roll the dough into a coil, twisting the cylinder as you go. Roll edges of the cookie in sprinkles.Repeat with remaining cookies.
RAINBOW SWIRL SUGAR COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (10)Category DessertServings 24Total Time 45 mins
- Divide dough into 5 equal parts. Tint each with a different gel food color (red, orange [mix red and yellow], yellow, green, blue), and add 2 tablespoons of the flour to each to keep from becoming overly sticky. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
- On work surface, place 2 pieces cooking parchment paper. Sprinkle a bit of the remaining flour onto 1 of the pieces of parchment paper. Use rolling pin to roll red dough to 8x3x1/4 inch. Transfer this dough to other piece of parchment paper. Repeat with orange, yellow, green and blue pieces of dough, placing each color on top of the other until they are all stacked in rainbow order--red, orange, yellow, green, blue.
- Use sharp knife to cut edges of dough to even out rectangle. Starting at long side of dough, roll up.
EASY RAINBOW SUGAR COOKIES L BEYOND FROSTING
From beyondfrosting.com
CRAZY RAINBOW SWIRL COOKIES | JUST A PINCH RECIPES
From justapinch.com
RAINBOW COOKIES WITH RAINBOW SWIRL BUTTERCREAM
From dessertfortwo.com
RAINBOW SWIRL SLICE AND BAKE COOKIES {RECIPE} - LIL' …
From lilmisscakes.com
RAINBOW SUGAR COOKIES | TROP ROCKIN
From troprockin.com
DELICIOUS RAINBOW SUGAR COOKIES - HISPANA GLOBAL
From hispanaglobal.net
RAINBOW SWIRL COOKIES RECIPE | DR. OETKER
From oetker.ie
RAINBOW CREAM CHEESE COOKIES - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
RAINBOW SWIRL SUGAR COOKIES - MAMA LOVES FOOD
From mamalovesfood.com
RAINBOW SWIRL COOKIES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
RAINBOW SWIRL SUGAR COOKIES (BERRY & CITRUS)
From buttermilkbysam.com
SLICE AND BAKE RAINBOW SWIRL SUGAR COOKIES
From sweethazelhoney.com
RAINBOW PINWHEEL COOKIES RECIPE (RAINBOW SWIRL SUGAR …
From midgetmomma.com
HOW TO MAKE RAINBOW SWIRL SUGAR COOKIES VIDEO
From pillsbury.com
RAINBOW SWIRL COOKIES | TASTEMADE
From tastemade.com
You'll also love