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Rainbow Butter Cookies

Total Time

Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Makes

about 3 dozen

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
Rainbow Butter Cookies Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup plus 2 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon baking soda
  • Green, red and yellow food coloring
  • 2% milk

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add egg and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
  2. Divide dough into 3 portions; tint each a different color. Roll each portion of dough on waxed paper into a 9x5-in. rectangle. Freeze for 10 minutes.
  3. Cut each rectangle in half lengthwise. Lightly brush top of 1 rectangle with milk. Top with another colored dough. Remove waxed paper; brush top with milk. Repeat with remaining dough, alternating colors to make 6 layers. Press together lightly. Wrap dough. Refrigerate for several hours or overnight.
  4. 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

1 cookie: 73 calories, 3g fat (2g saturated fat), 14mg cholesterol, 72mg sodium, 10g carbohydrate (4g sugars, 0 fiber), 1g protein.

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