Slice and Bake Rainbow Sugar Cookies

Slice and Bake Rainbow Sugar Cookies

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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!


Units Scale
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 Tablespoons full milk, at room temperature
  • 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


  1. In a stand mixer, using the paddle attachment, 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.
  2. In a large bowl mix flour, baking powder and salt together. Add dry ingredients to the butter mixture, and mix until dough forms into a ball.
  3. 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).
  4. Using food colour, dye each section a shade of the rainbow. I used purple, blue, green, yellow and red in that order.
  5. 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.
  6. First, roll the smallest dough ball (purple) in a cylinder the length of the wax paper, set aside.
  7. 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.
  8. Continue to do this with each colour of dough (working from the smallest dough ball to the largest) 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.
  9. Next, wrap the dough in plastic wrap and refrigerate for 45 minutes to one hour or until firm. Note: I rolled the dough a few times in the fridge to keep the shape of the cylinder.
  10. When ready to bake, preheat oven to 350˚F and line a baking sheet with parchment paper.
  11. 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 the bottoms are starting to brown.
  12. Cool cookies on a cooling rack.


Store cookies in an airtight container for up to 5 days or freeze for up to two months. 


Keywords: Sugar Cookies, Cookies, Rainbow, Slice and Bake, Pride

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