Colored Striped Icebox Cookies
Bright, whimsical, and utterly irresistible, these Colored Striped Icebox Cookies are a delightful treat that combines a buttery shortbread base with vibrant hues to create a show-stopping dessert. Perfect for holidays, birthdays, or any festive occasion, these cookies are as fun to make as they are to eat! The dough can be easily customized with gel food coloring in your favorite shades, and the layered effect is achieved by stacking and slicing, making them a feast for both the eyes and the taste buds. Best of all, the dough can be prepped ahead and chilled, offering ultimate convenience for busy bakers. With their tender, crumbly texture and playful design, these striped cookies are guaranteed to stand out on any dessert table!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 large Egg yolk
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 4 drops per color Gel food coloring (assorted colors)
Instructions
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy using a hand or stand mixer.
Add the egg yolk and vanilla extract to the butter-sugar mixture and blend until fully incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the wet ingredients, mixing on low speed until a smooth dough forms.
Divide the dough into three or four equal portions, depending on how many colors you want to use.
Add a few drops of gel food coloring to each portion and knead gently until the color is evenly distributed.
Roll each dough portion into a flat square or rectangle (approximately 1/4 inch thick). Use parchment paper to make rolling easier.
Lay one colored layer on top of another, trimming edges to ensure even stacking. Continue layering until all colors are stacked.
Gently chill the stacked dough in the refrigerator for 30 minutes to firm up.
After chilling, trim the edges of the stacked dough to form an even block, then slice the block into thin, rectangular strips (roughly 1/4 inch thick).
Arrange the sliced cookies on a parchment-lined baking sheet, leaving some space between each cookie.
Preheat your oven to 350°F (175°C).
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 430.8 g | 157% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 202.4 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 408 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
