June 20, 2021

Rainbow Flag Cookies

As an ally to the LGBTQ+ community I wanted to show my support during Pride Month by making these Rainbow Flag Cookies.  While they may look complicated to make they really aren't.  These cookies are essentially a slice and bake cookie.  I used my favorite sugar cookie recipe and divided the dough into six equal portions which were tinted the colors of the rainbow.  Here's an easy acronym to remember what the colors are and the order they're placed in: ROYGBV (red, orange, yellow, green, blue, violet).

To shape the I dough into a flag I used a long, rectangular box that was 12" L x 2 3/4" W x 2" D in size. Each portion of color tinted dough was spread into the box and flattened as evenly as possible before adding the next layer.   An hour-long chill in the fridge ensured that I could easily slice the dough before baking.  I just love how the rainbow flag cookies turned out.  The colors are so vibrant and cheerful.  

Vanilla Sugar Cookie
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp gel food color EACH (red, orange, yellow, green, blue, violet)

In a stand mixer with the paddle attachment, beat butter and sugar until light and fluffy.  Add egg and vanilla extract and combine until egg is completely incorporated.  Add flour, baking powder and salt and mix until no trace of dry ingredients remain.  
Divide the dough into six equal portions.  Mix in the gel food color into each portion.
Using a 12" L x 2 3/4" W x 2" D rectangular box, evenly spread the tinted dough inside the box, in the order of the rainbow: 1) red, 2) orange, 3) yellow, 4) green, 5) blue and 6) violet.  Be sure to flatten the dough layer as evenly as possible before adding the next layer.  Once all the layers have been added, let the shaped dough sit in the fridge for at least one hour to chill.  
Preheat oven to 350 degrees.   
Using a sharp knife, cut the chilled dough into 1/4" slices.   Bake on a parchment-lined cookie sheet for about 18 minutes or until golden brown.


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