Tie-Dye Sugar Cookies
Rated 5.0 stars by 1 users
Category
signature recipes
Servings
16-18
Prep Time
25 minutes
Cook Time
20 minutes
Get creative! The sky is the limit with these cookies - choose your own selection of colors and Ann Clark cookie cutters to make these cookies your own. The key to hold the shape to chill to dough before cutting it.
Ingredients
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2 sticks (1 cup) unsalted butter, room temperature
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1-16 ounce Ann Clark Sugar Cookie Mix
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1 large egg, room temperature
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Ann Clark Lemon Yellow Gel Food Coloring
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Ann Clark Vivid Fuchsia Gel Food Coloring
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Ann Clark Sky Blue Gel Food Coloring
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Parchment Paper
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Electric mixer or stand mixer with paddle attachment
Equipment Needed:
Directions
Beat butter and ½ cup dry mix in a stand mixer with paddle attachment or electric mixer, until fluffy, scraping as needed, about 1 minute.
Add egg and remaining mix and mix until well blended, scraping the sides as needed.
Divide dough into 4 equal balls. Tint 3 balls with lemon yellow, fuchsia and blue until you get the desired color.
Meanwhile, preheat oven 350°F. Prepare 2 large-rimmed baking sheets with parchment paper.
On a lightly floured work surface or one a piece of parchment, drop about tablespoons of each color dough in a random pattern to make a large rectangle with the pieces touching.
Press down slightly and sprinkle more flour on top or place a 2nd piece of parchment and roll dough out to 1/4" thickness. Place on a large-rimmed baking sheet and chill until firm, about 1 hour.
Cut out cookies using 3" cutters of your choice and place them on prepared pans.
Bake in preheated oven, 1 sheet at a time, until golden on the edges, about 12 minutes.
Cool cookies on the pan, for about 5 minutes, then transfer to a wire rack to cool completely, for about 15 minutes.
Recipe Note
Notes & Tips:
- To make ahead: Make up to step 7 on day 1 and then on day 2 cut it out and bake.
- The dough is very soft once you add the color, for best results chill the rolled out dough to get clean cuts.
Photo by Laura Kanya
