These colorful unicorn sugar cookies are buttery with the right amount of sweetness. The dough is easy to work with and the cookies do not spread out as much. They are perfect for your holiday cookie gift with a pastel color palette inspired by those of unicorns.
Cream butter and sugar over medium speed until creamy and fluffy about 3 minutes. Add egg and vanilla extract and continue to cream for another minute. Sift in flour and salt and mix over the lowest speed until just combined. Do not overmix
80 gr butter, 70 gr icing sugar, 1/2 tsp pure vanilla extract, 1 large egg, 200 gr cake flour, 1/8 tsp salt
Divide the dough into three equal portions. Add food coloring to each one and knead to mix the color into the dough. Pat the doughs into disc shapes and wrap with cling wraps and chill them in the fridge for at least one hour
Teal, Purple, Red
Shape the cookie:
Preheat the oven to 325 F (165 C) for conventional oven. For convection oven, lower the temperature by 15 degrees. If you are baking two trays at the same time, position the racks in the upper and lower thirds of the oven.
Portion out each dough into 24 small dough, roughly the same size. Roll them into round balls. Take 6 balls, 2 balls from the same color dough, and place them to form a circle and lightly pinch them close together. Put them on your palm. Cup with your other palm and use a circling motion on your palm on top to create a "swirl" effect. It may not be a perfect swirl, but don't sweat it. You will still get a fun pattern
Put this on baking pan lined with parchment paper, about 1 inch apart. They don't spread out much. Repeat with the rest of the dough
Bake the cookies for 17 minutes. If you are using two pans, rotate the pans, front to back and top to bottom, halfway through. The cookies will not be golden brown. The cookies will still be very soft. Let cool on the cookie sheet for 5 minutes, then transfer to the cooling rack and let them cool completely before storing