Rainbow Swirl Sugar Cookies
These vibrant rainbow swirl sugar cookies are buttery, soft, and beautifully colorful. Made with a simple vanilla sugar cookie dough and gel food coloring, they can be shaped into stunning swirl or marble patterns — perfect for holidays, parties, and special occasions.
Equipment
- mixing bowls
- hand or stand mixer
- plastic wrap
- Rolling Pin
- sharp knife
- baking tray
- parchment paper
Ingredients
- 1 cup unsalted butter, softened (225g)
- 1 cup granulated sugar (200g)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (315g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- gel food coloring (red, blue, yellow, green, purple, or desired colors)
Instructions
- Cream butter and sugar together until light and fluffy, about 2–3 minutes. Add egg and vanilla extract and mix until combined. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture and mix until a soft dough forms.
- Divide dough evenly into 3–5 portions depending on desired colors. Add gel food coloring to each portion and knead gently until evenly colored. Use gloves to prevent staining.
- For swirl style, roll each colored dough into similar rectangles, stack, and roll tightly into a log. For marble style, lightly twist different colored pieces together and roll into a log. Wrap tightly in plastic wrap and chill for at least 1 hour.
- Preheat oven to 175°C (350°F). Slice chilled dough into 1/4-inch thick rounds and place on a parchment-lined baking tray 2 inches apart. Bake for 10–12 minutes until edges are set but not browned.
- Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use gel food coloring rather than liquid to avoid altering dough texture. Chill the dough thoroughly to keep colors distinct. For extra brightness, use white sugar instead of brown sugar. If colors blend too much, chill between each handling step. Store in an airtight container at room temperature for up to 5 days. Dough log can be frozen for up to 2 months and sliced before baking.