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Rainbow Butter Cookies

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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 1/2 cup plus 2 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1 large egg
  • 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
  • Milk

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Add egg and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.
  • Divide dough into three portions; tint each a different color. Roll each portion of dough on waxed paper into a 9x5-in. rectangle. Freeze for 10 minutes.
  • Cut each rectangle in half lengthwise. Lightly brush top of one rectangle with milk. Top with another colored dough. Remove waxed paper; brush top with milk. Repeat with remaining dough, alternating colors to make six layers. Press together lightly. Wrap with plastic wrap. Refrigerate for several hours or overnight.
  • 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
2 each: 109 calories, 5g fat (3g saturated fat), 22mg cholesterol, 117mg sodium, 15g carbohydrate (7g sugars, 0 fiber), 1g protein.

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