Large, chewy raspberry, blueberry, mixed berry, lemon, and lime sugar cookies! Each color of these gorgeous rainbow swirled sugar cookies tastes different.
– 226g or 1 cup g unsalted butter softened– 350g or 1 ¾ cups g granulated sugar– ¾ tsp baking soda– 1 tsp fine sea salt– 1 large egg plus 1 yolk– 1 tsp pure vanilla extract– 365g or 2 ½ cups g all purpose flour– Zest of 1 lemon– Zest of 1 lime– 1 ½ tablespoons raspberry or strawberry powder from ground up freeze dried berrie– 1 ½ tablespoons blueberry powder from ground up freeze dried blueberrie– 1 tsp lemon extract
INGREDIENTS
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INSTRUCTION
Add butter, sugar, soda, salt, and vanilla to a paddle-attached stand mixer. Beat butter and sugar fluffy. Beat egg and yolk 60 seconds. Add flour for smooth dough.
STEP 1 .
Outside, get 5 bowls. Ideal dough 1,000g. 200g bowls.Mix two drops red food coloring with one tablespoon raspberry powder. Knead with a rubber spatula or spoon to distribute color and powder.
STEP 2.
Add ¼ tsp lemon extract, zest, and Yellow/Orange-Yellow food coloring to another bowl. Blend. Add lime zest, green gel food coloring, and ¼ tsp lemon extract to the third bowl.
STEP 3.
Mix. Four bowls, blue food gel, 1 tbsp blueberry powder. Mix. Combine ½ tablespoon blueberry, ½ tablespoon raspberry (or strawberry) powder, and a few drops of purple food coloring in the fifth bowl. Mix.Start oven at 350°F. Cookie parchment greased.
STEP 4.
Each cookie gets two teaspoons red. Place 2 teaspoons yellow next to red. Curve all dough colors into circles and place purple between blue and red.
STEP 5.
Dough, twelve fifth-color cookies. In a small bowl, mix ¼ cup granulated sugar and a pinch of salt. Shape dough balls from clumps. Palm-mix colors into a golf-ball-sized dough ball.
STEP 6.
Sugar-side-down baking sheets. All cookies. Each sheet has 6 large cookies. Expect 14–15-minute golden edges and cracked centers. Avoid drying cookies overnight by sealing them.