Best 3 Rainbow Butter Cookies Recipes
Are you craving a delightful and visually stunning treat? Look no further than rainbow butter cookies! These charming cookies, made with simple ingredients, are sure to impress your taste buds and brighten up any occasion. With a vibrant rainbow swirl and a soft, buttery texture, these cookies are a feast for the senses. In this article, we present two irresistible variations of rainbow butter cookies: the classic version and a delightful gluten-free option. Get ready to embark on a colorful baking adventure and indulge in the sweetness of these rainbow delights!
Check out the recipes below so you can choose the best recipe for yourself!
RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES
Fun, colorful cookies that taste like birthday cake and are made with just five ingredients? It's true! These chewy cake mix cookies, topped with sprinkles, are the ones no one will be able to say "no" to.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 34
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
- Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 6 g, TransFat 0 g
RAINBOW BUTTER COOKIES
Our family can't get through the holidays without these fun, colorful cookies. They come out of my oven by the dozens! -Lanette Tate, Sandy, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add egg and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. , Divide dough into three portions; tint each a different color. Roll each portion of dough on waxed paper into a 9x5-in. rectangle. Freeze for 10 minutes. , Cut each rectangle in half lengthwise. Lightly brush top of one rectangle with milk. Top with another colored dough. Remove waxed paper; brush top with milk. Repeat with remaining dough, alternating colors to make six layers. Press together lightly. Wrap with plastic wrap. Refrigerate for several hours or overnight. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 117mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
RAINBOW BUTTER COOKIES
I got this recipe from Taste of Home. I've made a couple of tiny "tweaks." These cookies are pretty, yummy, and look great with my other favorite Christmas cookie - Spritz Cookies.
Provided by Linda N
Categories Dessert
Time 40m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add egg yolks and vanilla, one at a time. Combine the flour, baking powder, salt, and baking soda in a small bowl. Once the dry ingredients are well mixed, gradually add to the creamed mixture.
- Divide the dough into 3 equal portions; tint each a different color. Roll each portion of dough between 2 sheets of waxed paper into a 9 inch by 5 inch rectangle. Freeze for 10 minutes.
- Cut each rectangle in half lengthwise. Lightly brush to top of one rectangle with egg white. Top with another colored dough. Repeat with remaining 4 dough portions so you have six alternating layers of colored dough. Press together lightly. Cut in half lengthwise again. Wrap each with plastic wrap and refrigerate for several hours or overnight.
- Preheat oven to 350 degrees. Unwrap the dough and cut into 1/8 inch slices. Place 2 inches apart ungreased baking sheets. Bake at 350 degrees for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 52.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 16.9, Sodium 47.5, Carbohydrate 7.3, Fiber 0.1, Sugar 3.3, Protein 0.8
Tips:
- Use high-quality butter for the best flavor and texture.
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the cookie dough, or the cookies will be tough.
- Chill the cookie dough for at least 30 minutes before baking, or the cookies will spread too much.
- Bake the cookies at the correct temperature and for the correct amount of time, or they will be under or overcooked.
- Let the cookies cool completely before decorating them.
Conclusion:
Rainbow butter cookies are a delicious and festive treat that can be enjoyed by people of all ages. They're perfect for parties, potlucks, and holiday gatherings. With a little planning and effort, you can make these cookies at home and impress your friends and family.
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