Rainbow Swirl Sugar Cookies Recipe

Large, chewy raspberry, blueberry, mixed berry, lemon, and lime sugar cookies! Each color of these gorgeous rainbow swirled sugar cookies tastes different.

– 226g or 1 cup g unsalted butter softened – 350g or 1 ¾ cups g granulated sugar – ¾ tsp baking soda – 1 tsp fine sea salt – 1 large egg plus 1 yolk – 1 tsp pure vanilla extract – 365g or 2 ½ cups g all purpose flour – Zest of 1 lemon – Zest of 1 lime – 1 ½ tablespoons raspberry or strawberry powder from ground up freeze dried berrie – 1 ½ tablespoons blueberry powder from ground up freeze dried blueberrie – 1 tsp lemon extract




Add butter, sugar, soda, salt, and vanilla to a paddle-attached stand mixer. Beat butter and sugar fluffy. Beat egg and yolk 60 seconds. Add flour for smooth dough.

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STEP  1 .

Outside, get 5 bowls. Ideal dough 1,000g. 200g bowls. Mix two drops red food coloring with one tablespoon raspberry powder. Knead with a rubber spatula or spoon to distribute color and powder.

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Add ¼ tsp lemon extract, zest, and Yellow/Orange-Yellow food coloring to another bowl. Blend. Add lime zest, green gel food coloring, and ¼ tsp lemon extract to the third bowl.

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 Mix. Four bowls, blue food gel, 1 tbsp blueberry powder. Mix. Combine ½ tablespoon blueberry, ½ tablespoon raspberry (or strawberry) powder, and a few drops of purple food coloring in the fifth bowl. Mix.Start oven at 350°F. Cookie parchment greased.

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Each cookie gets two teaspoons red. Place 2 teaspoons yellow next to red. Curve all dough colors into circles and place purple between blue and red.

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Dough, twelve fifth-color cookies. In a small bowl, mix ¼ cup granulated sugar and a pinch of salt. Shape dough balls from clumps. Palm-mix colors into a golf-ball-sized dough ball. 

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Sugar-side-down baking sheets. All cookies. Each sheet has 6 large cookies. Expect 14–15-minute golden edges and cracked centers. Avoid drying cookies overnight by sealing them.

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– Calories 148 – Total Fat 7.4g  – Saturated Fat 2.4g  – Trans Fat 0.2g – Polyunsaturated Fat 2 – Monounsaturated Fat 1.9g – Cholesterol 0mg  – Sodium 93mg 

See Also

Brown Butter Carrot Scones Recipe