Rainbow Cookies
Follow the Rainbow
Nutritionists and diet gurus are always telling us to “eat the rainbow” no doubt meaning, veggies and fruits that are different colors. Well, they should be more careful tossing that phrase around, because I’ve just thought of a terrific way to eat the rainbow that is so much easier than picking out all that expensive produce at Whole Foods. It’s simple, rainbow sprinkles, in cookies – that’s what I call a perfect solution. This is such a fun cookie to make and even though we call them Rainbow Cookies, it would be a cinch to tailor this cookie to any holiday. Pastel sprinkles would be perfect for Easter, red and pink for Valentines, red and blue for the 4thof July – this really is an all occasion cookie. In fact, they could even be made with team colors. My nephews would adore Auburn Rainbow Cookies. (coming up soon guys) There are two sources of white chocolate in the cookies. If you are on the fence about white chocolate, you won’t be after you try one. White chocolate has a creaminess that goes so well with the snap of the cookie. With white chocolate pudding in the mix along with a cup of white chocolate chips and a cup of sprinkles – no sane person would say no to one or maybe two of these treats. I just tested that theory by giving them to a bunch of lovely figure conscious women and the cookies disappeared like magic.
Speaking of magic, apparently, we celebrated National Unicorn Day this week, it’s no coincidence – these cookies are just as magical as unicorns. And you have to admit – they are just as charming. Enjoy!
Rainbow Cookies
Ingredients
1 cup (2 sticks) butter
½ cup brown sugar
½ cup sugar
3.4 oz package white chocolate pudding mix
2 tsp vanilla
2 eggs
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
2 ¼ cups flour
1 cup white chocolate chips
1 cup rainbow sprinkles (or the color of the occasion)
Directions
In the bowl of an electric mixer, thoroughly cream butter and sugars.
Add pudding mix and vanilla.
Mix in eggs.
Add baking soda, baking powder, salt and flour and mix until just combined.
Stir in chocolate chips and sprinkles.
This dough bakes better if it is refrigerated for an hour before baking.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or use an ungreased non-stick baking sheet.
Scoop cookie dough into tablespoon sized balls and place on baking sheet.
Bake for 10-12 minutes until bottoms of cookies begin to brown.
Store in sealed container.
Makes about 4 dozen.
