Rainbow Sugar Cookies
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These pillowy soft sugar cookies can be turned into any color (or colors!) to match any occasion or theme. They are light, chewy, and the dough doesn’t require any chilling, so you can go from ingredients to melt-in-your-mouth buttery sweetness in under 30 minutes. You can also find this recipe on page 69 of my cookbook.
THESE COLORFUL SUGAR COOKIES ARE SO SOFT & CHEWY
If you’re looking for the perfect sugar cookie recipe that delivers delicate softness, irresistible chewiness, and a buttery, melt-in-your-mouth texture, then these rainbow drop sugar cookies are for you! My favorite thing about them is that they require no chilling, making them an easy, fuss-free option for any occasion. Whether you’re celebrating a birthday, holiday, or a party with a theme, these cookies can be customized to match any color scheme.
This recipe builds on my reader-favorite and Insta-famous vanilla sugar cookie base, known for its flawless results. After extensive testing, I’ve fine-tuned every detail to ensure you get that perfect texture and flavor. It’s important to follow the recipe exactly, but don’t worry— I’ll share my best tips to help you nail it every time. Get ready for cookie success!
Here’s why you will absolutely love this sugar cookie recipe:
• the cookie base is a long-time reader favorite
• it’s a no chill cookie dough
• pillowy soft texture
• melt-in-your-mouth buttery flavor
• make them any color for any occasion
What makes these cookies truly special is their versatility. With a generous coating of colored sugar, you can easily customize them to match any occasion. From delicate pastels for an Easter celebration to rich reds and greens for Christmas, these cookies can be adapted to fit any theme, making them perfect for parties, gifts, or a fun baking activity with kids.
RAINBOW DROP SUGAR COOKIE INGREDIENTS
These rainbow cookies are a variation of my reader-favorite drop sugar cookie recipe that has dozens and dozens of 5-star reviews.
Grab these 10 ingredients:
• all-purpose flour
• baking powder
• baking soda
• salt
• unsalted butter
• powdered sugar
• egg
• vegetable oil
• vanilla extract
• colored sanding sugar
WHY ARE WE USING POWDERED SUGAR IN THIS COOKIE RECIPE?
Using powdered sugar instead of granulated sugar in the dough for this sugar cookie recipe serves a few purposes. First, it can incorporate into the butter much more quickly than granulated sugar, which means your recipe is ready to bake sooner. Powdered sugar also lends a smooth and tender bite to the cookie dough so they absolutely melt in your mouth!
HOW TO MAKE RAINBOW SUGAR COOKIES
This is a no chill cookie recipe that still yields thick and chewy cookies, as long as you follow the recipe exactly. Be sure you’re checking out all of the success tips so your soft and chewy sugar cookies stay that way!
MAKE THE COOKIE DOUGH
STEP #1
Start by whisking together the flour, baking powder, baking soda, and salt, then setting this mixture aside.
STEP #2
Next, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.
STEP #3
Stop the mixer, add the egg, vegetable oil, and vanilla extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.
STEP #4
Reduce the mixer speed to low, then add the dry ingredients in two additions, ensuring the first addition is mostly incorporated before adding the second, then continue to beat on low until just combined.
Your cookie dough should be soft but not very sticky, and you should be able to scoop it with a cookie scoop without issue. Once it is dropped into the sugar, it will decrease in stickiness.
ROLL IN THE SUGAR COATING
STEP #5
Once your cookie dough has come together, place the desired color of sanding sugar into a small bowl.
You’ll want to use about ½ cup of the sanding sugar for every 24 cookies (this recipe makes 24).
STEP #6
Next, using a cookie scoop, drop balls of dough into the sugar and use your fingers to gently roll the ball in the sugar. When dough ball is completely covered in sugar, place it on the prepared baking sheet to bake.
COLORED DROP SUGAR COOKIE SUCCESS TIPS
FLUFF/SPOON/LEVEL YOUR FLOUR OR WEIGH IN GRAMS: two cups of all-purpose flour, which is what this recipe calls for, is 240g. Too much flour will result in a dense cookie, and that is the most common complaint I hear from readers when they’ve made this cookie. I always ask about how they measured their flour, and 9 times out of 10, it is a flour measuring issue.
USE A COOKIE SCOOP: since this cookie dough is a bit sticky and hard to handle by hand, using a cookie scoop will ensure not only uniform cookie sizes but prevent your hands from getting too messy when rolling the cookie dough balls in the sugar.
USE A SOFT HAND WHEN ROLLING THE DOUGH: these soft cookies have an equally soft cookie dough along with them. Try not to squish the cookie dough balls too much when you’re tossing them in the sugar. If it’s really too sticky to handle, pop the dough into the fridge for 10-15 minutes to firm up a bit and try rolling again.
DO NOT OVERBAKE THESE COOKIES: they will only need 8-9 minutes, and you just need the edges to be set. They will continue to bake on the baking sheet when they come out of the oven, and overbaking them can turn them crunchy.
HOW TO FREEZE THIS SUGAR COOKIE DOUGH
I prefer to freeze my cookie dough without the sugar coating, but it can be tough to use that method since this cookie dough is so light.
You can either:
• drop rounded balls of dough onto a baking sheet, chill in the fridge until you can easily transfer them to a container or bag to be frozen.
OR!
• roll them in the sanding sugar and follow that same chilling/freezing method, knowing you may want to re-roll into some additional sugar once the cookie dough thaws. You can also bake from frozen, adding 1-2 minutes to the bake time.
MORE POPULAR COOKIE RECIPES YOU’LL LOVE
Drop Style Rainbow Sugar Cookies Recipe
Ingredients
- 2 cups (240g) all-purpose flour1
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (120g) powdered sugar
- 1 large egg room temperature preferred2
- ¼ cup (56mL) vegetable oil
- 1 Tablespoon vanilla extract
- colored sanding sugar3 see notes
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups (240g) all-purpose flour1, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar on medium-high speed until light and fluffy, about 2-3 minutes.½ cup (113g) unsalted butter, 1 cup (120g) powdered sugar
- Stop the mixer, add the egg, vegetable oil, and vanilla extract, then beat again on medium speed until everything is combined, stopping the mixer to scrape down the sides of the bowl as necessary.1 large egg, ¼ cup (56mL) vegetable oil, 1 Tablespoon vanilla extract
- Reduce the mixer speed to low, then add the dry ingredients in two additions, insuring the first addition is mostly incorporated before adding the second. Continue to beat on low until just combined. Dough should be soft but not very sticky, and you should be able to scoop it with a cookie scoop without issue. Once it is dropped into the sugar, it will decrease in stickiness.
- Place the sanding sugar into as many small bowls as needed for the colors you are using, then, using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop balls of dough into the sugar and use your fingers to gently roll the ball in the sugar. When dough ball is completely covered in sugar, place on prepared baking sheet (8 per sheet).colored sanding sugar3
- Bake the cookies for 8-9 minutes, just until edges are set. Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. Store cookies covered tightly at room temperature up to 1 week. Cookies freeze well, up to 3 months. Unbaked dough balls also freeze well, up to 3 months. Do not roll in sugar, thaw in refrigerator overnight, and roll in sugar before baking.
Notes
- Flour: it is imperative that you either fluff/spoon/level your flour or ideally, weigh it in grams. Two cups of all-purpose flour is 240g. Too much flour will result in a dense cookie.
- Room temperature egg: it is always a good idea to use room temperature eggs when using room temperature butter, as it incorporates into batter much more easily. It is not required, just encouraged.
- Sanding sugar: I prefer Wilton brand. Aim for the coarser sanding sugar, but know that you can use finer sugar, too. You’ll want to use about ½ cup of sanding sugar for every 24 cookies.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
I made these today and they came out perfect. Followed the recipe exactly. They were really easy to make and turned out super cute! I will definitely make these again!
Thanks so much, Terri!