Rainbow Snickerdoodle Cookies

These Rainbow Snickerdoodle Cookies are soft, chewy snickerdoodle cookies that are a fun twist, making this a festive treat for the kiddos.

Prep Time 20

Cook Time 20

Total Time 45

Servings

Calories 189kcal

Author Sandra

Ingredients

1 cup butter room temperature
1 1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
4 food coloring of your choice

Sugar Topping

1/2 cup granulated sugar
1 teaspoon cinnamon

Instructions

Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.
Make the sugar topping by stirring together the cinnamon and sugar in a small mixing bowl and set aside for later.
Prepare the cookie dough by using a stand mixer to beat together the sugar and butter until light and fluffy. Gradually mix in the egg and vanilla extract. As you are mixing make sure to scrape down the sides of the bowl to get rid of any butter chunks.
In medium mixing bowl sift together the flour, cream of tartar, baking soda cinnamon and salt. Slowly beat the flour mixture into the sugar mixture until it is well combined.
Divide the dough into 4 equal sections, just eyeball it. The easiest way is to gather all of the dough into a round disk and cut into quarters. Add one section of dough into a separate bowl. You should have 4 bowls of dough.
Make each color you would like. We chose blue, green, orange and red.
To get the color you want you will need to start off with a couple drops of food coloring and then add more if needed. To mix in the coloring, just knead the dough, like you would for bread. We started off with a couple of drops, then folded them in and kneaded the dough to mix it in, we added more as we went to get the color we wanted. For orange we mixed in 3 drops red and 6 drops yellow.
Once you have your 4 colors you want, get a cookie dough scooper and add a piece of dough from each color to the cookie dough scooper. Press the dough into fill the scooper, remove from the scooper and roll in your hands to get it smooth. Roll in the prepared sugar mix and place on pan. Repeat with remaining dough, 12 to each pan. .
Place in preheated oven and bake 10-12 minutes. If cookies are puffy when you bring them out of the oven, simply press them down with the back of spoon to flatten them out a bit or leave them as is. Let the cookies cool on the baking sheet for 8-10 minutes. Remove from baking sheet and eat.

Notes

Recipe from Sally’s Baking Addiction

Nutrition