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Rainbow Butter Cookies

These butter cookies taste just as good as they look. You don't need to make them rainbow either, they taste just as yummy in their plain old original non-coloured form. But how boring, am i right?


250g of unsalted butter at room temperature

180g granulated sugar

2 egg yolks

20ml vanilla

2g salt

300g all purpose flour.


Pre-heat your oven to 170 degrees celcius and line 2 baking trays with parchment paper.

Place your butter and sugar into a bowl of a stand mixer and beat the butter and sugar on a medium speed for around 3 minutes until it becomes light and fluffy. You can use either a hand mixer or a stand mixer for this.

Add in your egg yolks and vanilla and beat gently until your eggs have been well combined, usually about 20-30 seconds.

Sift in the flour and salt and mix until well combined. You can use either mixer or do this part by hand.

Adding milk is optional. It assists in thinning the batter slightly to allow for easier piping.

Add your milk one teaspoon at a time. The more milk you add the runnier you mixture will become so it’s best to start small as you can always add in more milk but you cannot take it out. I usually add between 2-3 teaspoons to my mixture to assist with it’s pipability.

This next step is optional. You can bake your butter cookies plain and without any colour or you can colour them to make rainbow butter cookies the way that I have. If you are not colouring your dough you can skip the next steps and just go right to adding your dough directly into your piping bag. This option also requires a lot less dishes and a lot less washing up.

Divide your dough evenly. The more colours you want the less dough you will have for each colour so I generally only do 3 or 4 colours.

Mix in your colour. I use gel colours as these give a really strong colour and don’t change the consistency of the dough but if you only have a liquid or water based colour on hand please be mindful that adding too much in can change the consistency of your mixture and it will become runnier.

Place a sheet of cling film on a flat surface and add a line of one of your coloured dough’s in the centre of the cling film. Repeat this with the remaining colours, ensuring that they are all placed directly next to each other. They will form stripes of colours that are all touching.

Now you will need to grab one end of the cling film and roll your dough so that one end rolls over onto the other and it forms a “log” of dough. You will need to cut one end of your cling film so that the dough can be squeezed out of it. Place the entire wrapped dough directly into a piping bag lined with a piping tip. I have a video of this on my Instagram stories or IGTV.

Pipe some swirls onto your baking trays, being sure to keep them approximately 2 inches wide and leave a sizeable gap between each cookie as they do spread slightly during baking.

You will need to chill your piped cookies for 20 minutes before baking as this will prevent then from spreading too much and becoming one big blob of a cookie. Bake for around 12-14 minutes depending on your oven. As soon as you see the edges begin to brown you know they are done and you can remove them from the oven.

Allow the cookies to cool slightly on your baking tray for 1-2 minutes before removing them onto a wire rack to cool completely as they will need to firm up a bit before you move them.

Like this recipe? Hit follow or follow my baking instagram @APensiveBaker for more recipes.

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