I love baking cookies. I love the Betty Crocker’s Cooky Book . Put the two together and you’ve got me trying new recipes and new ways to bake! In the past, I’ve only tried one roll and cut cookie and it wasn’t a success, so when I came across this recipe for Kaleidoscope Cookies I thought they were too simple to try not to bake!
Core Kitchen sent me these awesome silicone baking mat so I was itching to try it out too. This was my first baking mat I’ve ever owned. I know, crazy right?! How could a baker like me not have one? Probably because I’ve been happy with parchment paper… but I really wanted to try one out!
This baking mat was a bit bigger than my standard size baking sheet, so I put it on my jumbo baking pan. I sliced the cookie dough and placed them on the mat to bake.
After about 8 minutes in the oven, I pulled the cookies out and they were perfect. All of the cookies were evenly baked and not one stuck to the mat. Why haven’t I been baking with these silicone mats until now? Crazy! The mat was easy to clean off and I loaded it up again with another batch of cookies until I had gotten through all the dough.
These cookies are perfect for little hands. I know my little boy loved the sprinkles on the sides the most. He’s a sucker for those sprinkles. Heck… I’m a sucker for sprinkles. #sprinklesallthetime
So if you’re looking for a super easy cookie for your family, try these colorful fun Kaleidoscope Cookies!
Core Home supplied me with the baking mat for these cookies, but all of the recipes and opinions are my own.
Kaleidoscope Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups all purpose flour
- Gel food coloring (bright colors work best)
- Rainbow jimmies
Instructions
- In the bowl of your stand mixer, cream together the butter and powdered sugar until combined. Add the vanilla extract and mix in. Add the flour and mix until a soft ball forms.
- Separate the dough into two balls and place one in a separate bowl. Add a few drops of gel food coloring into the dough and mix until completely incorporated and the dough is uniform in color. Repeat with the second dough ball.
- Roll each dough ball into a tube about 1-2in thick and flatten the ends. On a large cookie sheet, dump out lots and lots of rainbow jimmies. Roll the outside of the dough into the jimmes, pressing the jimmies into the dough until it's completely covered.
- Cover the dough ball in wax paper and freeze for several hours or chill over night. You want the dough to be completely firm.
- Preheat oven to 375 F degrees. If the dough has been in the freezer, remove it until it's easy to handle, but not soft.
- Cut the dough into 1/4in slices and place on a baking mat lined cookie sheet.
- Bake for 7-9 minutes or until the cookies have firmed but not browned. Remove the cookies to a wire rack to cool complete. Store in an air tight container.
Jennifer Johnson
Monday 12th of December 2016
Lovely blog! From one Army wife (currently in Korea) to another!
Kayle (The Cooking Actress)
Saturday 9th of May 2015
sooooooooooooo pretty!!