The whole family will love these Slice and Bake Rainbow Swirl Sugar Cookies! They're great for snack, parties or just for something fun to make and eat. Freezer friendly too!
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My family is obsessed with cookies. We make at least one batch a week, trying something new all the time. It's more affordable and so much better than store bought.
These Rainbow Swirl Sugar Cookies are fun, colorful and tasty! They're so easy to make too.
Icebox slice and bake cookies have been around since the 1930's, when the icebox was used prior to the refrigerator.
Today's cookies aren't traditional, but they're made close to the same exact way. If you want a more traditional icebox cookie, give these cookies a try!
We love making these for parties, bake sales, the lunchbox or for a fun snack at home. My teen and I had a great time making them together. Preschool and school aged kids would have fun making and eating these too.
Keep scrolling for tips, process photos, additional rainbow themed recipes and more!
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What are the ingredients in this recipe?
- all purpose flour
- baking powder
- salt
- unsalted butter
- granulated sugar
- egg
- milk
- powdered sugar
- food coloring
How to make:
Scroll down to the printable recipe card for measurements and instructions!
Recipe tips:
- Use as much or as little food coloring you prefer to reach the desired color of your dough.
- Store cookies in an airtight container for up to three days.
- Dough can be refrigerated overnight or wrapped in plastic wrap and refrigerated for a few days, this is a great make ahead dough for fresh cookies.
- The dough can also be frozen. Tightly wrap the cookie dough log in plastic wrap, then into a freezer bag. Freeze for up to two months, thaw in the refrigerator before slicing.
- Baked cookies can be frozen in an airtight container or freezer bag for up to one month. Thaw and serve.
- Don't skip refrigerating the dough. This prevents the dough from spreading as the cookies bake.
- Make sure to use the spoon and level technique when measuring your flour so the dough is the right consistency.
More rainbow themed recipes you may like:
- M&M's Rainbow Sugar Cookies
- Rainbow Bread
- How to Make Pot of Gold Popcorn
- Jello Rainbow Sherbet Ice Cream
- Rainbow Grilled Cheese Sandwich
- Rainbow Cupcakes
You can add or substitute with these ingredients:
- add one teaspoon vanilla or almond extract
- use salted butter and omit the salt
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Supplies you may need:
- CopperKitchen Original Cookie Sheet & Roasting Tray Set
- Rainbow Fraction Measuring Spoons
- Reynolds Cut Rite Wax Paper
- Hamilton Beach 6-Speed Electric Hand Mixer
- Precut Parchment Paper Sheets
I hope you enjoy this recipe as much as our family did!
CLICK TO PIN THIS RECIPE FOR LATER
Slice and Bake Rainbow Swirl Sugar Cookies
Ingredients
- 3 cups all purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2 sticks unsalted butter, room temperature (1 cup)
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- Powdered sugar for rolling
- Food coloring - red, orange, yellow, green, blue, purple
Instructions
- Sift together flour, baking powder, and salt in a bowl and set aside.
- In a separate large bowl, beat butter and sugar with an electric mixer until fluffy.
- Add in egg and milk, mix until combined.
- Use the low setting on the mixer and gradually add flour until the mixture pulls away from the bowl.
- Divide the dough in 6 pieces and add food coloring to each piece until well combined.
- Wrap the dough pieces separately in wax paper and place in the refrigerator for 2 hours.
- Sprinkle powdered sugar on rolling surface and roll dough pieces out to about a 12 inch circle
- Lay each dough circle on top of the other in this order: red on bottom then orange, yellow, green, blue, and purple last.
- Carefully roll layers up together into a log shape.
- Wrap log in wax paper and chill in freezer for 10-15 minutes.
- Preheat the oven to 375 degrees F.
- Slice the cookies and bake on a parchment paper lined baking sheet for 8-10 minutes.
- Cool on a wire rack, then store in an airtight container for up to three days.
Notes
Use as much or as little food coloring you prefer to reach the desired color of your dough.
Dough can be refrigerated overnight or wrapped in plastic wrap and refrigerated for a few days, this is a great make ahead dough for fresh cookies.
The dough can also be frozen. Tightly wrap the cookie dough log in plastic wrap, then into a freezer bag. Freeze for up to two months, thaw in the refrigerator before slicing.
Baked cookies can be frozen in an airtight container or freezer bag for up to one month. Thaw and serve.
Don't skip refrigerating the dough. This prevents the dough from spreading as the cookies bake.
Make sure to use the spoon and level technique when measuring your flour so the dough is the right consistency.
Nutrition Facts
Calories
159.91Fat
8.04Sat. Fat
4.94Carbs
20.31Fiber
0.42Net carbs
19.89Sugar
8.41Protein
1.97Sodium
42.1Cholesterol
28.07Sweet Hazel Honey is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.
You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.
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