Description
Sweet nostalgia meets modern baking with these rainbow sherbet cookies, blending childhood memories and delightful flavors. Colorful swirls of pastel dough create a whimsical treat you can’t resist enjoying with friends and family.
Ingredients
Scale
Main Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 2 1/2 cups (315 g) all-purpose flour
Flavoring and Extracts:
- 1/2 cup (100 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lime extract (optional)
- 1/2 teaspoon raspberry or strawberry extract (optional)
- Food coloring (pink, orange, green, or your favorite sherbet colors)
Leavening and Seasoning:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Icing:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Additional food coloring (optional)
Instructions
- Prepare the oven to 350°F (175°C) and line a baking sheet with parchment paper for optimal cookie baking.
- In a spacious mixing bowl, blend softened butter with granulated and powdered sugars until the mixture becomes airy and whipped.
- Incorporate eggs individually, thoroughly mixing after each addition, then blend in vanilla and optional citrus or berry extracts.
- In a separate container, sift together flour, leavening agents, and salt to ensure even distribution of dry ingredients.
- Gently fold the dry ingredient mixture into the butter mixture, stirring until just combined to maintain a tender cookie texture.
- Separate the dough into three or four distinct portions, preparing for vibrant color integration.
- Introduce food coloring to each dough section, carefully mixing until the hues are uniform and vivid.
- Craft small dough spheres from each colored portion, artfully pressing them together to create marbled, multicolored cookie orbs.
- Arrange the colorful dough balls on the prepared baking sheet, allowing sufficient space between each for spreading.
- Delicately press down on each ball to create a slightly flattened shape using your palm or a gentle touch.
- Transfer the baking sheet to the preheated oven and bake for 10-12 minutes, watching for golden-tinged edges and set centers.
- Allow cookies to rest on the baking sheet momentarily, then transition to a wire cooling rack for complete cooling.
- For an optional glaze, whisk powdered sugar with milk and vanilla until smooth, adding food coloring if desired for extra vibrancy.
- Once cookies are completely cooled, drizzle the prepared icing over the top, allowing it to set and create a decorative finish.
Notes
- Always use room temperature butter for smoother, fluffier cookie dough that creams more evenly.
- When dividing dough, use gel food coloring for more vibrant, consistent colors without changing dough consistency.
- Chill colored dough sections for 15-20 minutes before forming cookies to prevent color bleeding and maintain distinct color patterns.
- For gluten-free version, replace all-purpose flour with 1:1 gluten-free baking flour blend, ensuring same texture and taste.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 152
- Sugar: 12 g
- Sodium: 56 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 33 mg