Wednesday, February 3, 2021

Rainbow Crunch Cookies

Need a little rainbow to brighten your winter days?

If you’re looking for a fun cookie to make with the kids... this is it!

Rainbow nonpareils or tiny sprinkles give these bright cookies their crunch! —very crunchy... and my kids thought these were fun.

Add pretty buttercream and you’ll have sandwich cookies perfect for Valentine’s Day gift-giving.  Who wouldn’t want one of these beauties??

I purchased my bag of rainbow nonpareils from Hobby Lobby in the baking aisle.  A large bag was about $8... and has lasted a looong time.  Other sources: Amazon, and local baking supply stores.

Here’s the recipe: 

Rainbow Crunch Chocolate Sugar Cookies: Karri Perry

2 cups all-purpose flour

1/2 cup dark cocoa powder -I used Hershey’s Special Dark Cocoa Powder found in most baking aisles.

1 tsp baking soda

1/2 teaspoon cornstarch

1/2 teaspoon salt


1 1/4 cups granulated sugar

1 cup softened unsalted butter

1 egg + 2 egg yolks (at room temperature is best)

2 teaspoons vanilla extract


1/2-1 cup rainbow nonpareils 

1 small drinking glass for pressing cookies

parchment paper to line cookie sheet

Mix dry ingredients together (flour, cocoa, baking soda, cornstarch, salt) and set aside.  Cream butter and sugar together for 3-4 minutes until light and fluffy.  Add egg and yolks one at a time, blending well after each.  Mix in extract.  Add dry ingredients to the wet, blending until just combined.

Drop 1 inch dough balls into the sanding sugar.  I use a small ice cream scoop.

Roll cookie dough balls in the rainbow nonpareils.

Place cookie balls about 2 inches apart on a parchment lined cookie sheet.  

Using the bottom of a drinking glass, gently press (flatten) the unbaked cookies to about 1/2 inch thickness before baking.

Bake at 350 degrees for 12 minutes on the middle rack until cookies are are set.

Let cookies rest for 2 minutes on cookie sheet before moving to cool on a cooling rack.

For A Buttercream Filling:

Mix together:

8 Tablespoons softened butter, 3 cups of confectioner’s sugar 1/4 of salt.  

1/2 teaspoon each of vanilla and almond (or another flavored) extract

Use 1-3 teaspoons of cream to thin if needed.


Mix/whip butter in a small bowl until light and fluffy. Gradually add the sugar and salt, then extracts.  For colored buttercream add a drop or two of food gel and mix.  Match cooled cookies into like-sized pairs.  Spread filling on the flat/bottom side of one cookie and press the second cookie (bottom side) onto the filling, creating a sandwich cookie.

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