Rainbow Sugar Cookies

Rainbow Sugar Cookies

By TheSweetNerd  

June 30, 2016

  • Prep: 1 hrs
  • Cook: 15 mins
  • Yields: 2 cookie trays 9x12


Cookie Bar

½ cup shortening

½ cup sugar

1 eggs, beaten

1 teaspoon vanilla

½ cup sour cream

2 ½ cups flour

1 teaspoons baking powder

½ teaspoon salt

½ teaspoon soda


1 cup unsalted butter room temperature

1 pound powdered sugar

1-2 Tablespoon milk

1 Tablespoon vanilla extract

Dash of salt

Food coloring



Cookie Bar (recipe makes two 9x12 sheet pans)

1Wets: Mix in a separate bowl, eggs, vanilla and sour cream.

2Dries: Mix in a separate bowl flour, baking powder, baking soda, and salt

3Mixer: Cream shortening and sugar. Then alternate adding liquids and wets to the mixer until dough just comes together.. It will look cohesive and you know it is done! Place in a saran wrap into 2 dough disks.

4Refrigerate for at least 30 minutes or overnight.

5Roll out dough to approximately ¼ thickness. Place a piece of parchment paper underneath while you roll out into a rectangular shape (to fit pan). Transfer to pan. Reshape dough with your fingers to cover the bottom of the pan where the dough reaches all four corners and is evenly spread.

6Bake at 375 for 12-15 minutes or until golden brown.


1Mixer: (Paddle Attachment) Mix butter for about one minute. Add in slowly powdered sugar, salt, 1 Tablespoon of milk, and 1 Tablespoon of vanilla. Mix on low, and add more milk if necessary (one Tablespoon at a time).


1Separate into equal batches (I used a scooper to help distribute equally - about 2 scoops each). Add food coloring and mix. Then, put in plastic Zilpoc or pastry bag and squeeze onto top of cookie bar one area at a time. Once all your colors of frosting are on cookie, then use an offset to spread across cookie. Last, top with sprinkles.


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