Description
These vibrant Tie-Dye Cookies are a fun and colorful twist on classic sugar cookies, featuring swirls of multiple colors in every bite. Soft, buttery, and perfectly sweet, these cookies are ideal for parties, celebrations, or anytime you want a cheerful treat. With easy-to-follow steps, you can create beautifully marbled dough balls that bake up into delightful, eye-catching cookies.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (226 grams, room temperature; 2 sticks)
- â…” cup granulated sugar (133 grams)
- 1 large egg (50 grams, room temperature and lightly beaten)
- 1 teaspoon pure vanilla extract (4 grams)
- ¼ teaspoon almond extract (1 gram)
- 2¼ cups all-purpose flour (270 grams)
- ¾ teaspoon kosher salt
Coloring & Topping
- Food coloring (various colors as desired)
- Coarse sanding sugar (optional, for topping)
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes.
- Add Eggs and Extracts: Add the egg, vanilla, and almond extract and beat at medium speed until well mixed.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and mix on low speed just until all flour has been incorporated. Avoid over-mixing to keep cookies tender.
- Scrape Bowl Sides: Scrape around the sides and bottom of the bowl with a rubber spatula to ensure all flour is fully incorporated.
- Divide Dough: Divide the dough into 3 equal portions, placing each into a separate small bowl.
- Add Color: Color two of the dough portions with food coloring, gently mixing until colors are incorporated.
- Chill Dough: Tightly cover all dough portions with plastic wrap and refrigerate for 30 minutes.
- Preheat Oven and Prepare Sheets: While the dough chills, preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. If using, pour sanding sugar into a small bowl.
- Remove Dough from Fridge: Take the chilled dough out of the refrigerator.
- Form Cookies: For each cookie, scoop about 1 teaspoon from each color dough. Roll these together into a single ball, then roll in sanding sugar (if using). Place on baking sheet and gently press down to slightly flatten. Space cookies 2 inches apart. Repeat until all dough is used.
- Bake Cookies: Bake in preheated oven for 8-10 minutes, or until edges are just set.
- Cool: Allow cookies to cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Notes
- Use gel food coloring for vibrant colors without altering dough consistency.
- Do not overmix dough to maintain soft cookie texture.
- Chilling dough is important to prevent spreading and to help colors hold their shape.
- Coarse sanding sugar adds a nice sparkle and slight crunch on top but is optional.
- Store cookies in an airtight container at room temperature for up to 5 days.
