Tie-Dye Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 45

Cook Time: 10

Chill Time: 30

Total Time: 1 25

Servings: cookies

Calories: 135kcal

Author: Becky Hardin

Tie Dye Cookies are such a fun treat to make for any holiday, party, or occasion. These colorful butter cookies are really easy to make, and the kids will absolutely love them! Learn how to color cookie dough so you can make these tie dye swirl cookies any time.

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Equipment

Ingredients

1 cup unsalted butter 226 grams, room temperature (2 sticks)
⅔ cup granulated sugar 133 grams
1 large egg 50 grams, room temperature and lightly beaten
1 teaspoon pure vanilla extract 4 grams
¼ teaspoon almond extract 1 gram
2¼ cups all-purpose flour 270 grams
¾ teaspoon kosher salt
Food coloring
Coarse sanding sugar optional, for topping

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes.
1 cup unsalted butter, ⅔ cup granulated sugar
Add the egg, vanilla, and almond extract and beat at medium speed until well mixed.
1 large egg, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
In a separate bowl, whisk together the flour and salt.
2¼ cups all-purpose flour, ¾ teaspoon kosher salt
Add the dry ingredients to the wet ingredients and mix on low speed just until all flour has been incorporated. Do not over-mix the cookie dough or the cookies will be tough.
Scrape around the sides and bottom of the bowl with a rubber spatula to ensure all flour has been incorporated.
Divide the dough into 3 equal portions and place each portion into a separate small bowl.
Color two portions of dough with food coloring and gently mix until the food coloring is incorporated.
Food coloring
Tightly cover each dough with plastic wrap and refrigerate for 30 minutes.
While the dough chills, preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside. Pour sanding sugar into a small bowl (if using).
Coarse sanding sugar
Remove the chilled cookie dough from the refrigerator.
Begin forming the cookies by scooping about 1 teaspoon of each of the three colors of dough per cookie. Roll the colored dough together to form a cookie dough ball. Roll the ball of tie dyed dough into the sanding sugar. Place onto prepared baking sheet and slightly press the dough down - just until the top is flattened a little. Repeat, placing cookies 2 inches apart on the baking sheet, until all dough is used.
Bake for 8-10 minutes, or until edges are just set.
Let cookies cool for 1 minute on the baking sheet, then transfer to a cooling rack to completely cool.

Notes

Let butter warm to room temperature before using. I usually just let it sit out 30 minutes before I start baking.
Don’t over-mix the cookie dough. This will lead to tough, chewy, flat cookies.
This is a kid-friendly cookie recipe! I recommend dying the dough yourself, but they can easily help form the final cookies.
Use any color food dye you want for these cookies.
If needed, you can make the dough ahead of time and keep it in the fridge until ready to bake.
Cookie Dough Coloring Tips
- Once the cookie dough is formed, separate it into 3 equal portions. Place them in separate mixing bowls.
- Add 1-2 drops of gel food coloring to a portion of dough, and gently mix/knead until all of the dough is colored.
- Repeat with a different color, on another portion of dough.
- If desired, you can dye all 3 portions, or leave one uncolored (like we did here).
- You could also create more portions, and add even more colors if you want!
Nutritional information does not include optional ingredients.

Storage: Store tie-dye cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition