Description
Rainbow-bright unicorn cookies are a fun and easy baking idea made from colored sugar cookie dough bursting with rainbow sprinkles. These unicorn sugar cookies bake up thick and soft. They’re great for parties!
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 1/2 cups (285g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
- 3 ½ cups (420g) all-purpose flour
- ½ teaspoon (2g) baking soda
- ½ teaspoon (2g) cream of tartar
- ¼ teaspoon (1.2g) salt
- ½ cup sprinkles
- Gel colors (Pink, Royal Blue, and Violet)
Instructions
- Preheat the oven to 350° F. Line a large cookie sheet with parchment or a silicone baking mat.
- Combine the butter with the sugar and beat on medium speed until well creamed together. Add the eggs and vanilla extract. Mix the butter and sugar until the eggs are well beaten.
- In a separate bowl, combine the remaining dry ingredients. Slowly add into the batter and beat on medium-low speed until well combined and the dough starts to form, then add the sprinkles and finish mixing to incorporate.
- Divide the dough into 4 equal-sized balls. Leave one bowl uncolored and dye the remaining 3 using colors of your choice. Work the color into the dough with a spatula or by hand. Place all four doughs into a large bowl and lightly mix with a spoon or by hand to create a tie-dye effect. Overmixing will result in the colors blending and forming new colors.
- Use a medium or large cookie scoop and portion the dough. Roll each ball of dough in granulated sugar or add additional sprinkles and then place each one about 2 inches apart.
- Bake at 350° F for 10-12 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely
Notes
- I prefer the look of these as a medium-sized cookie as opposed to large.
- When mixing the dough by hand, please wear food-safe gloves, as the dyes are very concentrated.
- Cream of tartar substitute: If needed, replace the ½ teaspoon of cream of tartar in this cookie recipe with 1 teaspoon of lemon juice or vinegar.
- Make ahead and storage options: Prepare the dough ahead of time, scoop and leave it in the refrigerator or freezer. If it’s more than 48 hours, I recommend freezing the dough in an airtight container. Thaw to room temperature prior to baking. Finished cookies can be frozen and stored in an airtight container.
- Storing finished cookies: These can be stored at room temperature for 7 days or in the freezer for up to 2 months
- If you find the cookies are spreading too thin, try refrigerating the dough for 30 minutes. Working the dough with your hands causes the butter to further soften.
Nutrition
- Serving Size: 1 cookie
- Calories: 232
- Sugar: 17.6 g
- Sodium: 69.6 mg
- Fat: 11.2 g
- Carbohydrates: 35.2 g
- Fiber: 0.6 g
- Protein: 3 g
- Cholesterol: 43 mg