Unicorn Cookies (Print Version)
# Ingredients:
01 -
1 cup (226g) unsalted butter, at room temperature
02 -
1 1/2 cups (285g) granulated sugar
03 -
2 large eggs, at room temperature
04 -
1 teaspoon (5ml) pure vanilla extract
05 -
3 1/2 cups (420g) all-purpose flour
06 -
1/2 teaspoon (2g) baking soda
07 -
1/2 teaspoon (2g) cream of tartar
08 -
1/4 teaspoon (1.2g) salt
09 -
1/2 cup rainbow sprinkles
10 -
Gel colors (Pink, Royal Blue, and Violet)
# Instructions:
01 -
Preheat the oven to 350° F (175° C). Line a large cookie sheet with parchment paper or a silicone baking mat.
02 -
Combine butter and sugar in a bowl and beat on medium speed until creamed together. Add eggs and vanilla extract, mixing until smooth.
03 -
In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
04 -
Slowly add the dry ingredients into the butter mixture, beating on medium-low speed until well combined and dough forms. Fold in the sprinkles.
05 -
Divide the dough into four equal portions. Leave one portion uncolored, and dye the remaining portions with pink, royal blue, and violet gel colors. Mix gently to incorporate colors.
06 -
Place all four dough portions into a large bowl and lightly mix by hand or with a spoon to create a tie-dye effect. Avoid overmixing to prevent the colors from blending too much.
07 -
Use a medium or large cookie scoop to portion the dough into balls. Roll each ball in granulated sugar or additional sprinkles, then arrange them on the prepared baking sheet, spacing about 2 inches apart.
08 -
Bake the cookies in the preheated oven for 10-12 minutes. Allow them to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Be careful not to overwork the colored dough to maintain the vibrant tie-dye effect.