Pastel Rainbow Ruffle cookies Cooking tree

How to make Pastel Rainbow Ruffle cookies

Name: Pastel Rainbow Ruffle cookies
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Korean
Ingredients: 50g Butter; 30g Sugar Powder; 1 Egg yolk; Vanilla extract 1g; Gravity Flour 80g Plain Flour; Almond powder 20g; Food coloring (pink, yellow, green, blue, white); Sprinkler Sprinkler; White chocolate pen

by Cooking Tree 2022-07-14

written by Cooking Tree Published: 2022-07-14Last Updated on 2022-07-02

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Pastel Rainbow Ruffle cookies are one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a lovely rainbow cookie in pastel tones~ As I thought, I think the cookies came out pretty girly hahaha Cookies that brighten your mood just by looking at them! Try it!

Tip: When transferring the cookies to the oven pan, cut out the parchment paper you worked on and put the cookies in the oven pan. It is convenient if you move it and bake it as it is!^^

Eggs and butter at room temperature for at least 30 minutes

Follow along with the 📝 recipes below👇🏾👇🏾

Pastel Rainbow Ruffle cookies
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Rating: 5.0/5
( 45 voted )

Serves: 4 Prep Time: 40 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Butter
30g Sugar Powder
1 Egg yolk
Vanilla extract 1g
Gravity Flour 80g Plain Flour
Almond powder 20g
Food coloring (pink, yellow, green, blue, white)
Sprinkler Sprinkler
White chocolate pen

Instructions

Soften the butter, add sugar powder and mix.
Add egg yolk + vanilla extract and mix to form a soft cream.
Sift in the wheat flour + almond powder and mix.
Divide the dough into 4 parts, make 4 different colors, wrap in plastic wrap, and rest in the refrigerator for 30 minutes.
Prepare 3 different size pleating cutters and a mini heart cutter.
Spread the dough with a rolling pin and cut it with each cookie cutter,
Combine cookies to get different colors.
Bake for 12-15 minutes in an oven preheated to 170 degrees.
After the cookies have cooled, coat the edges with white chocolate and roll them over sprinkles.

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