Sugar-Free Rainbow Cookies Recipe with Pyure granulated sweetener

No-Sugar Rainbow Cookies

Get ready to brighten up your baking with our new Sugar-Free Rainbow Cookie Recipe! Perfect for celebrating life's colorful moments, these delightful cookies combine vibrant hues with a deliciously sweet taste, all without the sugar. Using Pyure Granular Sweetener, our favorite baker has crafted a treat that's not only visually stunning but also better for you. Whether you're baking for a special occasion or just to add a splash of color to your day, these rainbow cookies are sure to impress. Join us as we share this fun and easy recipe that promises to bring joy and sweetness to every bite!

Ingredients:

  • 2 1⁄2 cups all purpose flour
  • 1 tsp. baking powder
  • 1⁄4 tsp. salt
  • 1 cup unsalted butter, softened
  • 1 1⁄2 cups Pyure Granulated Sweetener
  • 1 egg
  • 2 tsp. vanilla extract
  • 1-2 drops purple food dye
  • 1-2 drops blue food dye
  • 1-2 drops green food dye
  • 1-2 drops yellow food dye
  • 1-2 drops orange food dye
  • 1-2 drops red food dye

 

No Sugar Rainbow Cookies Recipe

Directions:

  1. In a medium sized bowl, whisk together the flour, baking powder and salt. Then set aside.
  2. In a separate bowl (or in a stand mixer fit with the paddle attachment) mix together the softened butter and sugar until light and fluffy. About 2 minutes on low speed.
  3. Add the egg and vanilla to the butter mixture and continue to mix until fully combined and smooth. Scrape down the sides of the bowl as you go.
  4. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
  5. Once you have a nice dough formed, divide dough into 8 portions: then combine 2 of the 8 portions together to be left undyed. 
  6. For the 6 of 8 dough portions, add a drop of food dye at a time to the dough and work it into the dough, either using a mixer or with your hands (use gloves!)  until it is evenly distributed and has reached the perfect shade. You want one dough to be purple, blue, green, yellow, orange and red. Then the largest dough will be left undyed, you can leave this as is.
  7. Flatten each dough into a disc and wrap in plastic wrap to chill in the fridge for at least two hours.
  8. Once time is up, take out your coloured dough and let it sit out for about 5 minutes to become more flexible. Then roll out each dough into a long rectangle, all of equal size. 
  9. Take your purple dough and roll into a long cylinder- this is your base. Take your blue and layer over the purple dough, pressing down around the edges to ensure it is tight against the purple. Repeat with the green, yellow, orange and red dough. Wrap in plastic wrap and chill while you work on your uncolored dough.
  10. Remove uncolored dough from the fridge – let it sit out for about 5 minutes to become more flexible. Roll into a long rectangle, at least twice as long as your rainbow dough,
  11. Once rolled out, remove your rainbow dough from the fridge. Place on the short-side of your undyed, rolled out dough (horizontal). Roll the undyed dough over the rainbow dough, until completely covering the rainbow dough. Cut off any excess so that you get a clean log. 
  12. Wrap the entire roll in plastic wrap again and let sit in the freezer while preheating the oven to 375°. While the oven is preheating, prepare a cookie sheet with a silicone mat or parchment paper.
  13. Once the log has chilled, slice the log into about 1/4″-1/2″ slices. Place each cookie about 1 1/2″ – 2″ apart on the prepared cookie sheets.
  14. Bake for 10-12 minutes or until the edges just barley look brown. We want these nice and soft so as soon as you see a bit of browning on the edges, take them out of the oven and let sit on the cookie sheet for an additional 10 minutes on the sheet to firm up a bit/ finish baking and cooling.

This recipe was created for Pyure by Julia Alfano. For more great recipes by Julia, visit her blog at https://www.bakerbabe.ca/  

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