You’ll find golden sprinkles at the end of these tasty rainbow cookies! The perfect cookie for St. Patrick’s day, these will be eaten up by all of the tricky leprechauns. Soft sugar cookies topped with creamy buttercream skies and sour candy rainbows… YUM!
Ingredients:
For the Cookies:
2 ¼ cup flour
½ tsp baking powder
¼ tsp baking soda
2 Tbsp cornstarch
½ tsp salt
½ cup unsalted butter, softened
1 cup sugar
1 egg
¼ cup sour cream
1 ½ tsp vanilla extract
¼ tsp almond extract
For the Buttercream:
3 sticks of unsalted butter, softened
7 ½ cups powdered sugar
1 Tbsp vanilla extract
⅛-¼ cup heavy cream, as needed
Food color
For Decoration:
2 packs sour belt rainbows (found at the Dollar Tree)
Gold sprinkles
Directions:
For the Cookies:
In a stand mixer, cream butter, sugar, salt, almond extract , and vanilla. Add in the egg and sour cream and mix until combined. Scraping bowl as needed. Slowly mix in dry ingredients until just incorporated.
Chill for 1 hour. Preheat oven to 375 degrees Fahrenheit. Roll out on a floured surface and cut 3-4” circles. Transfer to a lined baking sheet and bake for 8-9 minutes. Let cool for 5 minutes on the pan, and then transfer to a wire rack to cool. Repeat with remaining dough and scraps.
To make the buttercream, cream butter and vanilla extract. Slowly beat in powdered sugar, cup by cup. Scrape the sides of the bowl and drizzle in heavy cream as needed. Once all of the powdered sugar is incorporated, whip on medium high speed for 5 minutes, until light and fluffy. Add heavy cream if too thick. Remove about a cup and a half of buttercream into a piping bag fitted with a star tip. To the remaining buttercream, add in food coloring. Mix till desired color is achieved. Transfer to a piping bag with a star tip.
To Assemble:
Pipe colored buttercream onto the base of the cookie in a tight spiral. Using the white buttercream, pipe little clouds close to the middle of the circles. Trim sour belts and insert into the clouds. Sprinkle gold sprinkles onto clouds.
Enjoy!
