Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 4–6 gel food colors (rainbow shades: red, orange, yellow, green, blue, purple)
- Optional: Colored sprinkles, sanding sugar
Instructions
- To prepare the dough, cream together softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Divide the dough into 4–6 equal portions. Tint each portion with a different gel food color, kneading gently until evenly colored. Flatten each portion into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Once chilled, roll out small pieces of each colored dough and stack or twist them together to create a tie-dye effect. Gently roll into balls and flatten slightly on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 8–10 minutes, or until the edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For gluten-free cookies, substitute an all-purpose gluten-free flour blend.
- Vegan alternative: Use plant-based butter and replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water per egg).
- Natural dyes like beet juice, turmeric, or spinach powder can be used for coloring, though they may produce softer hues.
- Freeze colored dough discs for up to 1 month; thaw overnight in the fridge before shaping and baking.
- Avoid overmixing colored doughs to preserve distinct tie-dye patterns.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
