Print Recipe

Rainbow Cookies


  • 2 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 sticks unsalted butter, room temperature
  • 3/4 cup sugar
  • 3/4 cup confectioners' sugar
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • Gel food coloring (6 colors: pink/red, orange, yellow, green, blue, purple)
  • 1 cup white chocolate chips or candy melts
  • 1 cup mini marshmallows


  • In a medium bowl, whisk together the dry ingredients: flour, baking powder and salt.
  • Beat together the butter, sugar and confectioners' sugar in a large bowl with an electric mixer on medium-high, until light and fluffy (about 2 minutes).
  • Add in the egg yolks and vanilla and mix until smooth.  Reduce mixer speed to medium-low and slowly add in the dry ingredients.  Mix the dough until it just comes together.
  • Divide the dough into 6 pieces: 2 large pieces (about 7 oz. each), 2 medium pieces (about 5 oz. each) and 2 small pieces (about 3 oz. each).  
  • Tint 1 large piece pink or red and the other large piece orange - work the food coloring into he dough until it's all one color.  Next, tint 1 medium piece yellow and 1 medium piece green. Lastly, tint one small piece blue and one purple.
  • Using gloves hands, roll the purple dough into a 7" log (about 3/4" thick) on a piece of parchment paper dusted with flour.   Using a rolling pin, roll out the remaining colors of dough into rectangles on separate sheets of floured parchment paper.   
  • Use these dimensions for each color: Blue - 3.5" x 7", Green - 5" x 7.5", Yellow - 6"x8", Orange - 7"x8.5", Red - 8"x9"
  • Tightly wrap the blue dough around the purple log, keeping the dough in a log shape; pinch the seam to close.  Continue to wrap with the remaining colors: green, then yellow, orange and pink/red.
  • Wrap the whole log in plastic wrap and freeze until very firm, about 1 hour.
  • Preheat the oven to 375F.  Time the ends of the dough log, then slide into 3/8" thick rounds and slice each round in half.  
  • Arrange the cookies on 2 parchment lined baking sheets, 1" apart.  And refrigerate until ready to bake, at least 15 minutes.
  • Bake 1 pan at a time, until the cookies are just set around the edges and golden on the bottom 10-15 minutes.  Allow to cool for 5 minutes on the pan before transferring to a wire rack to cool completely.
  • Once the cookies have cooled, melt the white chocolate (microwave for 30 second increments stirring in between, until smooth) and transfer to a squeeze bottle or Ziploc plastic bag with the corner snipped
  • Pipe cloud shapes with the white chocolate or dollop dots to stick the mini marshmallows to the cookies.