Rainbow Birthday-cake Flavoured Cookies Recipe Created by @Fanneliecuisine

A recipe from @fanneliecuisine
SERVINGS: 15/20 cookies
TOTAL TIME: 30 min
  • 1 egg
  • 125 g of sugar
  • 290 g of flour
  • 125 g of unsalted butter
  • 1 pinch of salt
  • 1 tbsp. of vanilla extract
  • 2 tbsp. of colourful rainbow sugar sprinkles (Optional, for decorative finish)
Preheat the oven to 350°F / 180°C

1. Whisk the egg and sugar until the mixture becomes a light tanned color

Traditional method: Whisk vigorously in a bowl until the mixture turns white
With the Thermomix: 1 min / speed 3
In a food processor: about 1 to 2 minutes

2. Add the flour, butter, and vanilla extract and mix again until the dough is bonded and comes off the sides easily.

Traditional method: Mix vigorously using a spatula or your hands.
With the Thermomix: 1 min / speed 3
In the food processor: 1 to 2 min

3. Add the 2 tbsp. of rainbow sugar sprinkles and mix gently.

Traditional method: Gently mix in the rainbow sugar sprinkles with a spatula or with hands.
With the Thermomix: 5s / Reverse direction / speed 3
In the food processor: pulse it

4. Using a rolling pin, spread one of the two dough pieces to a thickness of about 7 to 8 mm.

5. Add the flour, butter, and vanilla extract and mix again until the dough is bonded and comes off the sides easily.

Gently place the rainbow cookies on a baking sheet covered with parchment paper.
Optional: Before “unmolding” them, place a few balls of rainbow sugar in rainbow clouds and squeeze them
at your fingertips.

7. Bake for 13 min at 350°F / 180°C

Gather all the remaining scraps, knead lightly hand and spread again for more rainbow cookies. Repeat until no dough is left.

6. Repeat with the second portion of dough

The cookies should maintain its original color. Take them out of the oven and let cool before handling.
To keep fresh
These cookies will keep for one month in an airtight metal box (no plastic or they
will soften) The cookies freeze very well.
Useful tips
For the patterns to print well, the paste must be thick enough but so that the cookies fall off
easily with the cookie cutter, the dough must not be too thick
Do not hesitate to flour your roll as you go top / bottom of the dough.
Possibly the wide end of a chopstick can help "unmold" the more delicate parts without making a mark in the cookie.
Cookies are intentionally not browned with egg or milk because this erases the impressions or makes them less readable 😉

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