Happy Pride everyone! The month of June is Pride month in Toronto and we have one of the world’s biggest Pride parades! That’s pretty impressive if you ask me with 2.6 million people celebrating in 2018! This Sunday is the big day (June 23rd)! In celebration I’ve made some fun, little slice and bake rainbow sugar cookies. They aren’t perfect, but I think I like them more that they aren’t, because heck, who is perfect?!
I’m a believer in love is love no matter your sex or race! I truly feel these events (like Pride) help bring people together and provide more knowledge and understanding. I support anyone’s choice to love whomever they want and I hope we can all come together and celebrate equality.
Last summer my aunt married her partner Sara and it was a lovely day spent celebrating them in my uncle’s backyard with close friends, family and of course home cooked food. I’m proud that I live in a country that honours same-sex marriage and know that my aunt can be happy living the life she chooses! Canada you truly are an amazing country!
Let’s celebrate Love in all forms! Happy Pride month friends!
Some beautiful words by poet rumi ~
“Wherever you are, and whatever you do, be in love.”
“Let yourself be silently drawn by the strange pull of what you really love. It will not lead you astray.” “The only lasting beauty is the beauty of the heart”
How To Make Rainbow Sugar Cookies
Divide dough into 5 sections making each section a little larger than the other. Using food colour dye each section a shade of the rainbow. I used purple, blue, green, yellow and red in that order. Tear a piece of waxed paper approx. 6 to 7 inches. You’ll use this to help roll your dough tightly together and as a guide for length.
First, roll the smallest dough ball (purple) in a cylinder the length of the wax paper, set aside. Next using a rolling pin, roll out the next size of dough (blue) on the waxed paper and then place the purple cylinder on top of the blue dough. Tightly wrap the dough around the purple so you have a larger cylinder with the purple dough inside the blue dough. Continue to do this with each colour of dough until you have one large cylinder with all the colours wrapped around each other (see images for reference). Use the wax paper as a guide.
Next, wrap the dough in plastic wrap and refrigerate for 30-45 minutes or until hard. Note: I rolled the dough a few times in the fridge to keep the shape of the cylinder.
Using a sharp knife slice 1/2 inch slices down the log. Then cut each circle in half. Place on a baking sheet and bake for 10-12 minutes or until bottoms are starting to brown.
Slice and Bake Rainbow Sugar Cookies
These slice and bake sugar cookies are full of happiness and fun to make. They are soft and light and the almond flavour gives a nutty twist to the original sugar cookie. Make the dough ahead and slice and bake later!
- Prep Time: 45 mins
- Cook Time: 12 mins
- Total Time: 57 mins
- Yield: 40 cookies 1x
- Category: Cookies
- Cuisine: American
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 2 Tablespoons full milk
- 1 teaspoon pure almond extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- food colouring – purple, blue, green, yellow, red
Instructions
- In a stand mixer, cream butter and sugar together until light and fluffy. Add egg, milk and almond extract. Beat until well combined, scraping down the sides of the bowl as needed.
- In a large bowl mix flour, baking powder and salt together. Add to butter mixture, and mix until dough forms into a ball.
- On a lightly floured work surface roll out dough into a long log. Divide dough into 5 sections making each section a little larger than the other (see images for reference).
- Using food colour dye each section a shade of the rainbow. I used purple, blue, green, yellow and red in that order.
- Tear a piece of waxed paper approx. 6 to 7 inches. You’ll use this to help roll your dough tightly together and as a guide for length.
- First, roll the smallest dough ball (purple) in a cylinder the length of the wax paper, set aside. Next using a rolling pin, roll out the next size of dough (blue) on the waxed paper and then place the purple cylinder on top of the blue dough. Tightly wrap the dough around the purple so you have a larger cylinder with the purple dough inside the blue dough. Continue to do this with each colour of dough until you have one large cylinder with all the colours wrapped around each other (see images for reference). Use the wax paper as a guide. Next wrap the dough in plastic wrap and refrigerate for 30-45 minutes or until hard. Note: I rolled the dough a few times in the fridge to keep the shape of the cylinder.
- When ready to bake, preheat oven to 350˚F and line a baking sheet with parchment paper.
- Using a sharp knife slice 1/2 inch slices down the log. Then cut each circle in half. Place on a baking sheet and bake for 10-12 minutes or until bottoms are starting to brown.
- Cool cookies on a cooling rack.
Nutrition
- Serving Size: 1
- Calories: 65
- Sugar: 5.1g
- Sodium: 34mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 9.9g
- Fiber: 0.2g
- Protein: 0.9g
- Cholesterol: 11mg
Keywords: Sugar Cookies, Cookies, Rainbow, Slice and Bake
If you’re not familiar with how far we have come in the gay/lesbian community there’s a great article from Pride Toronto on What The Stonewall Riots Are And Why Were They So Important?
FAQ’s
A slice and bake cookie is a type of cookie that is rolled into a log and then placed in the fridge to firm up. Once the log is firm, you simply slice the dough into individual cookies.
Yes, slice and bake cookie dough freezes really well. Once your log is firm and holding its shape, wrap it in plastic and place the cookie log in a freezer bag. Or slice cookies first, place them on a baking sheet in a flat layer to freeze and once frozen add cookies to a freezer bag. Freeze cookie log or cookies for up to 3 months.
Yes, you can add sprinkles to rainbow sugar cookies. It’s best to add the sprinkles at the last minute as the dye from the sprinkles can run into the cookie batter.
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