Celebrate Pride Month with these delightful slice-and-bake rainbow cookies! They are soft and buttery with a hint of nostalgia (thanks to the combination of imitation French vanilla and almond extract). When making the rainbow cookies, make sure you have a large and clean work surface. You will need the space to assemble your colourful and bright cookie dough log. These cookies are perfect for any celebration and will add joy to your spread.
ingredients
directions
Line two large baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat butter and sugar on medium-high for 2 to 3 minutes until fluffy and well combined.
Beat in the egg and extracts. Reduce speed to low before adding the flour, 1 cup at a time, and the salt. The dough should be firm and not sticky.
Divide the dough into six equal portions. Divide one portion in half and combine it with another.
Use the paddle attachment (or gloved hands) to mix in the gel food colouring. Dye the smallest dough ball violet and the largest one red. The rest are dyed orange, yellow, green and blue. Wrap each one in cling film.
Lightly dust your work surface. Use floured hands to roll the violet dough into an 8-inch log. Roll the blue dough into a 3×8-inch rectangle. Tightly wrap the blue rectangle around the violet dough. Use a bench scraper to trim away any excess dough and then smooth out the seam with a finger. Lightly roll the log to make sure it keeps its round shape.
Repeat the same process with the remaining colours, rolling them out to the following dimensions before wrapping and sealing:
Wrap the dough tightly in plastic wrap and place it on a tray in the freezer for 30 to 40 minutes to firm up.
Slice dough into ¼-inch thick coins with a sharp knife. Cut each cookie slice in half so you are left with two, even rainbows.
Preheat oven to 325°F. Place cookies on a lined baking sheet and freeze for another 10 minutes.
Bake cookies for 12 to 15 minutes until set and puffy. To prevent them from drying out, avoid turning them brown around the edges.
