There’s something magical about rainbow-colored treats that brings out the child in all of us. These Piped Rainbow Shortbread Cookies are not just visually stunning with their vibrant swirls of color, but they also deliver that classic buttery, melt-in-your-mouth texture that makes shortbread so irresistible.
Perfect for birthdays, pride celebrations, or simply brightening up an ordinary day, these cookies combine the timeless appeal of traditional shortbread with a playful, colorful twist. The piping technique creates beautiful patterns that make each cookie unique, turning a simple homemade treat into an impressive work of edible art.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- Buttery, melt-in-your-mouth texture with a satisfying snap
- Customizable colors to match any theme or occasion
- No cookie cutters required—just pipe and bake
- Makes an impressive gift or party treat with minimal effort
Ingredients
- 2¼ cups all-purpose flour
- ¾ cup sugar
- ¼ tsp salt
- 1 cup unsalted butter, cut into pieces
- Gel food coloring (4 colors of your choice)
- 1 cup white melting wafers
- Rainbow nonpareils (for topping)
Instructions
- Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- In a food processor, pulse the flour, sugar, and salt together to combine thoroughly.
- Add half of the butter pieces to the food processor and pulse a few times. Then add the remaining butter and continue pulsing in short bursts until the dough comes together.
- Divide the dough into 4 equal portions and place each in a separate bowl. Add different gel food coloring to each portion and mix well until the color is evenly distributed throughout the dough.
- Lay out a sheet of plastic wrap on your work surface. Place each colored dough in strips side by side, arranging them from lightest to darkest color. Roll them together to form a cylinder shape, then cut one end to create a clean edge.
- Place the dough cylinder into a piping bag fitted with a large star tip.
- Pipe cookies onto the prepared baking sheets, leaving space between each cookie to allow for slight spreading during baking.
- Bake in the preheated oven for 25 minutes, rotating the pans halfway through the baking time. The cookies should be set but not browned.
- Allow the cookies to cool completely on a wire rack before decorating.
- Place the white melting wafers in a microwave-safe bowl. Microwave in 10-second intervals, stirring between each interval, until completely melted and smooth.
- Dip the piped edge of each cookie into the melted white chocolate, then immediately sprinkle with rainbow nonpareils before the chocolate sets.
- Place the decorated cookies on parchment paper and allow the chocolate to completely set before serving or storing.
Tips & Variations
- For best results, make sure your butter is properly softened but not melted.
- If the dough becomes too soft while working with it, refrigerate for 10-15 minutes before continuing.
- Try different piping tips for various designs—star tips create beautiful ridges that hold their shape well.
- Add 1/2 teaspoon of almond extract or lemon zest for a flavor variation.
- For holidays, stick to themed colors (red and green for Christmas, pastels for Easter, etc.).
- Roll the edges in sprinkles before baking for extra festivity.
Serving Suggestions
These colorful cookies are perfect served alongside a glass of cold milk or a cup of hot tea. For a special occasion, arrange them on a tiered platter in rainbow order for a stunning visual display that will wow your guests before they even take their first bite.
They also pair wonderfully with a scoop of vanilla ice cream or as part of a dessert charcuterie board with fresh fruit, chocolate dips, and other small treats.
Notes
- Store in an airtight container at room temperature for up to 1 week.
- The dough can be made ahead and refrigerated for up to 3 days before piping and baking.
- Baked cookies can be frozen for up to 3 months in a well-sealed container.
- For the brightest colors, use gel food coloring rather than liquid food coloring, which can affect the dough consistency.
FAQs
Can I make these cookies without a piping bag?
Yes! You can use a cookie press if you have one, or roll the dough into logs, refrigerate until firm, and slice into rounds.
Why did my cookies spread too much during baking?
This usually happens when the butter is too warm. Make sure to chill the piped cookies before baking, and ensure your oven is properly preheated.
Can I use salted butter instead of unsalted?
Yes, but omit the additional salt in the recipe. The flavor profile will be slightly different but still delicious.
How do I get the rainbow effect in one piping bag?
Lay out a piece of plastic wrap and place stripes of each colored dough side by side. Roll up the plastic wrap, then insert into your piping bag with the tip cut off.
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