The Story Behind These Cookies
The first time I made these vibrant rainbow shortbread cookies was for my niece’s baby shower. Seeing everyone’s amazed reactions convinced me that this recipe had to be shared! Don’t let their sophisticated look fool you—these cookies are surprisingly easy to make!
These beautifully buttery and colorful shortbread cookies are perfect for any celebration or simply to brighten your day.
Why You’ll Love This Recipe:
- Guaranteed spectacular visual impact!
- Simple ingredients you probably already have.
- A wonderfully soft and balanced texture.
- Perfect for all occasions or special celebrations.
- Easy to make even without special baking skills.
Ingredients
For the Cookies:
- 225 g unsalted butter, room temperature
- 120 g powdered sugar
- 280 g all-purpose flour
- 1 teaspoon vanilla extract
- Gel food coloring (red, orange, yellow, green, blue, purple)
For Decoration:
- 150 g white chocolate
- Sugar pearls or edible decorations (optional)
Instructions
- Prepare the dough: In a food processor, briefly mix butter and powdered sugar until creamy. Add vanilla, then gradually add flour, blending until a smooth dough forms.
- Color the dough: Divide dough into 6 equal parts. Add a few drops of a different color to each portion, gently kneading until uniformly colored.
- Form the rainbow: Roll each colored dough portion into thin ropes about 1 cm thick. Combine ropes into one long multicolored cylinder. Cut into sections and place into a piping bag fitted with a star tip.
- Pipe the cookies: On a baking tray lined with parchment paper, pipe the dough into small swirls. Refrigerate for 15 min.
- Bake: Preheat oven to 160°C (320°F). Bake cookies for 12 to 15 minutes until edges are slightly golden. Cool completely.
- Final decoration: Melt white chocolate, dip half of each cookie, and sprinkle with sugar pearls. Let dry on a wire rack.
Baker’s Wisdom: Essential Tips
- Refrigerate piped dough before baking to preserve shapes.
- Rotate trays halfway through baking for even cooking.
- Use gel food coloring for vibrant colors without affecting dough texture.
FAQ
Can I prepare the dough ahead of time?
Yes! You can prepare the dough up to 3 days in advance. Wrap the colored dough tightly in plastic wrap and store in the refrigerator. Allow the dough to soften at room temperature for 20-30 minutes before piping.
What if I don’t have a food processor?
You can prepare the dough by hand or use a stand mixer. By hand, whisk the dry ingredients and cut in butter using a pastry cutter until crumbly. Knead briefly to form the dough. With a stand mixer, cream butter and sugar first, then gradually mix in dry ingredients.
Why are my cookies spreading too much?
If the cookies spread excessively, your butter may have been too warm. Refrigerate dough for 15-20 minutes if it’s soft before piping, and always ensure your oven is properly preheated and accurate in temperature.
Which piping tip is best?
A large open star tip, such as Wilton 1M or 2D, works perfectly. These tips create beautiful ridges highlighting the rainbow effect. A large closed star or French tip also works well.
Can I use different decorations instead of sprinkles?
Absolutely! These cookies can be customized to fit any occasion. Use gold or silver sprinkles for elegance, holiday-themed decorations for seasonal flair, or colored sugars. Drizzling dark chocolate instead of white chocolate is another delicious option.
My dough is too stiff—what should I do?
If the dough feels stiff, let it rest at room temperature for 5-10 minutes. If it’s still difficult to pipe, gently knead with warm hands or add 1-2 teaspoons of milk to soften slightly. Be careful not to overmix to maintain distinct colors.
Serving Inspiration
- Display cookies on a tray for birthdays or package them in small gift bags for special events.
Sweet Variations
- Add lemon zest for a refreshing twist.
- Customize colors according to your event theme.
Practical Information
- Storage: Up to 1 week in an airtight container.
- Tools: Food processor, piping bag, star tip, parchment paper.
- Allergens: Gluten, dairy.
- Nutrition Facts: (per cookie) 145 calories, 9 g fat, 15 g carbohydrates, 2 g protein.
Your turn! I’d love to see your creations! Share them on social media using the hashtag #RainbowCookies. And don’t forget to leave a comment to share your experience!
Liked this recipe? You might also enjoy:
- Chocolate Sea Salt Shortbread Cookies
- Glazed Lemon Biscuits
- Easy Raspberry Macarons
Happy Baking!
Vibrant Piped Rainbow Shortbread Cookies
Equipment
- Food Processor
- Piping Bag
- Star Tip
- Parchment Paper
Ingredients
For the Cookies
- 225 g unsalted butter room temperature
- 120 g powdered sugar
- 280 g all-purpose flour
- 1 tsp vanilla extract
- Gel food coloring red, orange, yellow, green, blue, purple
For Decoration
- 150 g white chocolate
- Sugar pearls or edible decorations optional
Instructions
- In a food processor, briefly mix butter and powdered sugar until creamy. Add vanilla, then gradually add flour, blending until a smooth dough forms.
- Divide dough into 6 equal parts. Add a few drops of different colors to each portion, gently kneading until uniformly colored.
- Roll each colored dough portion into thin ropes about 1 cm thick. Combine ropes into one long multicolored cylinder. Cut into sections and place into a piping bag fitted with a star tip.
- On a baking tray lined with parchment paper, pipe the dough into small swirls. Refrigerate for 15 min.
- Preheat oven to 160°C (320°F). Bake cookies for 12 to 15 minutes until edges are slightly golden. Cool completely.
- Melt white chocolate, dip half of each cookie, and sprinkle with sugar pearls. Let dry on a wire rack.