Rainbow Mermaid Cookies
Get ready to unleash your inner baking wizard with these enchanting Rainbow-Bright Mermaid Cookies! These delightful treats are not only visually stunning but deliciously easy to make! Using Suncore Foods® vibrant powders, you can transform regular sugar cookie dough into a whirlwind of rainbow colors that will have everyone smiling. Packed with bursts of joy from rainbow sprinkles, these cookies are perfect for parties, celebrations, or just because you deserve a sweet treat! Let the baking magic begin and create colorful memories one cookie at a time—absolutely YEAH!
Ingredients
2½ cups all-purpose flour
1 tsp baking soda
1½ tsp baking powder
1 tsp salt
1 cup butter (soft)
2 eggs (room temperature)
1 egg yolk
1½ cups granulated sugar
2 tsp vanilla
1 tbsp Suncore Foods® Blue Butterfly Pea Powder
½ tbsp Suncore Foods® Ruby Red Radish Powder
1 tbsp Suncore Foods® Purple Sweet Potato Powder
White Chocolate Drizzle:
½ cup white chocolate chips
1-2 tbsp heavy cream (adjust for desired consistency)
Directions
1. Preheat the oven to 375°F.
2. Line baking tray.
3. In a medium bowl, mix flour, baking soda, baking powder, and salt.
4. In a large bowl, cream butter, granulated sugar, vanilla, eggs, and egg yolk (one ingredient at a time).
5. Slowly add dry ingredients to wet, mixing until just combined.
6. Divide the dough into three equal portions. To the first portion, add 1 tbsp Suncore Foods® Blue Butterfly Pea Powder and mix well. To the second portion, add ½ tbsp Suncore Foods® Ruby Red Radish Powder and mix well. To the third portion, add 1 tbsp Suncore Foods® Purple Sweet Potato Powder and mix well.
7. Using an ice cream scoop, scoop one ball of each color (Ruby Red Radish, Blue Butterfly Pea, and Purple Sweet Potato) to form a tri-color dough ball. Repeat for all the dough.
8. Place the tri-color dough balls on a tray, cover, and chill in the fridge for at least 1 hour.
9. After chilling, use the ice cream scoop to place the tri-color dough balls directly onto the prepared baking tray (do not roll them).
10. Bake for 9-12 minutes, until the edges are golden brown.
11. Cool for 3 minutes on the tray, then transfer to a rack for 5 minutes. Allow the cookies to cool completely.
12. Prepare the white chocolate drizzle: In a microwave-safe bowl, combine ½ cup white chocolate chips and 1 tbsp heavy cream. Microwave in 15-second intervals, stirring after each, until melted and smooth. If the mixture is too thick, add an additional 1 tbsp of cream and stir until you reach a drizzling consistency.
13. Drizzle the Cookies — Transfer the melted white chocolate mixture to a ziplock bag. Snip a tiny hole in one corner of the bag. Drizzle the white chocolate over the cooled cookies in a zigzag pattern or as desired.
14. Allow the white chocolate to set at room temperature or place the cookies in the fridge for a few minutes to speed up the setting process.
15. Notes — The white chocolate drizzle adds a sweet, creamy contrast to the buttery cookies and complements the vibrant tri-color design. Adjust the amount of cream to control the thickness of the drizzle—less cream for a thicker drizzle, more for a thinner one. If the white chocolate hardens while drizzling, you can briefly reheat it in the microwave (5-10 seconds) to make it fluid again. Store the cookies in an airtight container to keep them fresh, especially since the drizzle might soften slightly over time.