I do enjoy sugar cookies. When I see a batch of freshly baked sugar cookies sitting nearby I am not struck by how they physically look. Let’s face it. They look good, but they aren’t pretty or astonishly. They’re beige, after all. Boring golden beige. They may taste terrific but they are rather plain to look at. Now imagine, a tasty sugar cookie that looks pretty. You’d probably be imagining something like these Rainbow Surprise Heart Cookies. Here’s instructions how to make them.
Rainbow Heart Surprise Sugar Cookies
This recipe makes 2 rolls of cookie dough.
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- mini heart cookie cutter
- cookie sheets
- parchment paper
- mixing bowls
- measuring cups– I love adjustable measuring cups because they take up less room in my cabinet.
- measuring spoons – I also love adjustable measuring spoons. No more wondering where that itsy bitsy tiny measuring spoon went!
- cutting board
- wire cooling racks – I have several of these. They’re great for baking, but they’re also great for those moments where you need more trivets or have something really large that doesn’t fit on your trivet.
Here’s convenient buttons that will let you easily purchase any of the items I’ve listed above.
Wilton Mini Heart Cookie Cutter from 6pc setPyrex 3-piece Glass Measuring Cup SetCook’s Pro Adjustable Measuring Spoon SetGood Cook Nonstick Cookie Sheets, set of 3Pyrex Prepware Glass Mixing Bowl SetCuisinart 15-Piece Stainless Steel Block SetBaker’s Secret Wire Cooling RacksNonstick Parchment Paper, 205 sq ft3-piece Bamboo Cutting Board Set
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup soft unsalted butter
- 1 cup granulated sugar
- 1 eggs
- 1 tsp vanilla extract
- gel food coloring: purple, pink and teal
Place the soft butter with the sugar in a mixing bowl and cream until the combination is smooth and not grainy to the touch.
Add the egg, continue to mix.
Add the vanilla, continue mixing.
Sift the flour, baking soda, and salt together.
Add the dry mixture to the wet mixture.
Continue mixing to make sure all ingredients are thoroughly blended.
Make the dough into a ball, then wrap it in cling wrap taking care to completely cover the entire dough ball.
Put the dough ball in the refrigerator for about 2 hours
Pull the cookie dough out of the refrigerator and leave it out to sit for a short while in order to let it soften up a bit.
Divide the dough into 4 parts.
Take one part and add Purple gel coloring
Take a second part and add Pink gel coloring
Take a third part and add teal gel coloring
Take the fourth part and leave it plain.
Put dough back into the fridge for an hour.
Pull the dough out and then take one of the colored dough.
Put flour onto the surface, flatten out one color dough into a rectangle and set aside.
Repeat with the remaining colored dough.
Place the flatten colored dough on top of each other.
Cut the dough into 3 inch strips, big enough to fit a mini heart shaped cookie cutter.
Take the mini heart cookie cutter and cut out cookies from the stacked colored strips.
Take the hearts and stack them on top of each other.
Take the plain dough and pinch off some dough to make ‘rods’
Take one ‘rod’ and put it in the middle of the colored heart
repeat with the remaining plain dough until the heart is fully covered.
Lightly roll the cookie dough so that the roll is smooth.
Put into fridge again for 30 minutes.
Preheat oven to 350 degrees
Pull out dough and take a sharp knife and cut thick slices of dough.
Place onto a cookie sheet with parchment paper and bake for 10 minutes or until golden brown
Pull off cookie sheet and place onto a cooling rack to cool