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Rainbow Cookies


I’m a sucker for anything having to do with rainbows — because, duh, COLOR! Color that is so neatly organizing in a visually pleasing order. Swoon! Continuing on with my I-wish-I-were-in-Hawaii theme, Hawaii is full of rainbows. You will see at least one every day. I mean, the Hawaii license plate has a rainbow on it. So naturally I had to make rainbow cookies to continue with my tropical theme!

If you are a new to decorating with royal icing, here are some helpful tips and links:

Here are the specifics on how I made these cookies:

Omi’s Sugar Cookies

1 cup butter
1 cup sugar
1 large egg
1/2 teaspoon salt
3 cups flour
1 teaspoon baking soda
1/2 cup sour cream
1 teaspoon nutmeg

Beat butter and sugar. Add egg, sour cream, and nutmeg. Add dry ingredients gradually. Chill the batter overnight or for at least 4 hours. Roll out dough and cut with cookie cutters. Bake at 350F until golden (in true fashion, my grandma didn’t give a specific baking time. I baked the cookies for about 8 minutes). The yield will depend on the size of the cookies you make. I made a couple dozen rainbows.


White Royal Icing
4 cups powdered sugar, sifted
2 Tablespoons meringue powder
5 Tablespoons water

Directions:
Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes).  Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping.

You will likely need to make two batches of this icing in order to have enough to make all the necessary colors for the rainbows.

Hope you enjoyed the pineapples, whales, and rainbows! Palm trees, octopi, and sunshines are comin’ up next.