Best 3 Rainbow Butter Cookies Recipes
Rainbow butter cookies, also known as Mexican wedding cakes, are a delightful treat that combines the flavors of simple ingredients to create a melt-in-your-mouth experience. These bite-sized cookies are characterized by their delicate texture, buttery richness, and colorful sprinkles that resemble a vibrant rainbow. Whether you're a seasoned baker or a novice in the kitchen, this guide will take you through the steps of creating the perfect rainbow butter cookies, providing you with tips, tricks, and the best recipe to achieve cookies that are both visually stunning and irresistibly delicious.
Here are our top 3 tried and tested recipes!
RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES
Fun, colorful cookies that taste like birthday cake and are made with just five ingredients? It's true! These chewy cake mix cookies, topped with sprinkles, are the ones no one will be able to say "no" to.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 34
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
- Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 100, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 6 g, TransFat 0 g
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- 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 : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 117mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
RAINBOW BUTTER COOKIES
I got this recipe from Taste of Home. I've made a couple of tiny "tweaks." These cookies are pretty, yummy, and look great with my other favorite Christmas cookie - Spritz Cookies.
Provided by Linda N
Categories Dessert
Time 40m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add egg yolks and vanilla, one at a time. Combine the flour, baking powder, salt, and baking soda in a small bowl. Once the dry ingredients are well mixed, gradually add to the creamed mixture.
- Divide the dough into 3 equal portions; tint each a different color. Roll each portion of dough between 2 sheets of waxed paper into a 9 inch by 5 inch rectangle. Freeze for 10 minutes.
- Cut each rectangle in half lengthwise. Lightly brush to top of one rectangle with egg white. Top with another colored dough. Repeat with remaining 4 dough portions so you have six alternating layers of colored dough. Press together lightly. Cut in half lengthwise again. Wrap each with plastic wrap and refrigerate for several hours or overnight.
- Preheat oven to 350 degrees. Unwrap the dough and cut into 1/8 inch slices. Place 2 inches apart ungreased baking sheets. Bake at 350 degrees for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 52.3, Fat 2.2, SaturatedFat 1.3, Cholesterol 16.9, Sodium 47.5, Carbohydrate 7.3, Fiber 0.1, Sugar 3.3, Protein 0.8
Tips:
- Always use unsalted butter when baking, as the salt content in salted butter can affect the flavor of the cookies.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the mixture, which will make the cookies lighter and airier.
- Add the eggs one at a time, beating well after each addition. This will help prevent the eggs from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can toughen the cookies.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape in the oven.
- Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
- Let the cookies cool on a wire rack before serving.
Conclusion:
Rainbow butter cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized with your favorite colors and flavors. Whether you are a novice baker or a seasoned pro, you will love this recipe.
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