Everyone is going to love these Rainbow Swirl Cookies! They’re super simple cookies to make and full of bright and fun colors! These are perfect for weekday snacks or just a fun way to bake together in the kitchen. You can really make them with any colors you’d like. At Christmas time you can make Christmas pinwheel cookies.
Be sure to check out my Sprinkle Dipped Fortune Cookies for another super cute treat.
We’re always excited to make cookies. But when those cookies just so happen to be all the colors of the rainbow – you know that they’re gonna be good. We’ve made these cookies for St. Patrick’s Day and as birthday cookies, too. They’re just so much fun to create, and they always taste amazing!
If you love cookies, be sure to check out my Unicorn Peanut Butter Blossom Cookies as well!
Use this homemade cookie recipe as a fun bonding activity! The kids can jump in and help and work on their measuring skills and more. Such a fun cookie recipe to create!
SUPPLIES NEEDED TO MAKE RAINBOW SWIRL COOKIES
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 (2 sticks) cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Powdered sugar or flour for rolling
- Gel food coloring
HOW TO MAKE COOKIES WITH RAINBOW SWIRLS
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
Blend the butter and sugar until creamy and light in a mixing bowl. Add egg and vanilla extract. Mix well. Slowly add dry ingredients and mix until combined. The dough may be a little crumbly.
Turn out the dough onto a surface sprinkled with powdered sugar or flour. Divide into 6 equal parts.
Add food coloring to each portion of dough and return to the mixer until completely blended. Repeat with each color.
Flatten each color of cookie dough into a rectangle shape and layer onto one another, creating a stack of cookie dough. Press together with a rolling pin and flatten to about ¼ to ½ inch thickness.
Starting on the largest side, roll the cookie dough into a tube (like a jelly roll), pressing any cracks to keep the roll tight.
Slice into ¼ to ½ inch slices. Place on a parchment-lined baking sheet.
Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing them to a cooling rack.
Store in an airtight container between layers of parchment paper to keep the candy from attaching to the candy in other cookies.
How To Store
If you’re lucky enough to have any of these cookies leftover, just add them to an airtight container and save them for later. You can store them right on the counter at room temperature if you’d like.
Rainbow Swirl Cookies
These rainbow cookies are sweet and delicious!
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 (2 sticks) cup butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Powdered sugar or flour, for rolling
- Gel food coloring
Instructions
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a mixing bowl, blend the butter and sugar until creamy and light. Add egg and vanilla extract. Mix well. Slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
Turn out the dough onto a surface sprinkled with powdered sugar or flour. Divide into 6 equal parts.
Add food coloring to each portion of dough and return to the mixer until completely blended. Repeat with each color.
Flatten each color of cookie dough into a rectangle shape and layer onto one another, creating a stack of cookie dough. Press together with a rolling pin and flatten to about ¼ to ½ inch thickness.
Starting on the largest side, roll the cookie dough into a tube (like a jelly roll) pressing any cracks to keep the roll tight.
Slice into ¼ to ½ inch slices. Place on a parchment-lined baking sheet.
Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
Store in an airtight container between layers of parchment paper to keep the candy from attaching to the candy in other cookies.
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