Tie Dye Cookies Recipes

TIE-DYED KITE COOKIES

Steps:

• On a lightly floured surface, knead cookie dough and flour until combined (dough will be stiff). Press into a 5-in. circle. Top with one dot of each color food coloring; knead 5-10 times or until colors just begin to swirl., Roll out dough to 1/8-in. thickness. Cut out with a floured 3-in. diamond-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks., Turn cookies bottom side up. For each cookie, lace one piece of licorice through one Life Saver; loop the licorice through the Life Saver again to hold the candy in place. Repeat with second Life Saver. Attach kite tails to the back of each cookie with frosting. Let stand until set.

TIE-DYE COOKIES

Steps:

• Divide the frosting evenly among three medium bowls. Add 1 shade of food coloring to each and stir to make three different colors of frosting.
• Transfer each frosting to a piping or resealable plastic bag with one corner snipped. Starting along the outside edge of a cookie, pipe concentric circles of frosting, alternating colors for each circle, until the surface is covered. Drag a skewer from the center of the cookie outward to make lines through the frosting, making sure to clean the tip of the skewer between drags. Continue to drag lines through the circles until a star shape is formed. Repeat the process on each cookie.

TIE-DYE COOKIES

Steps:

• To heat the flour, place it in a microwave safe bowl and microwave in 30 second increments, stirring after each, until an instant read thermometer stuck into a few different spots of the flour reaches 180 degrees F. Let cool.
• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together 3 cups of the flour, salt, baking powder and baking soda.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and granulated sugar until fluffy, 3 to 4 minutes. Add the applesauce and mix until combined. Mix in the vanilla and almond extracts. Add the dry ingredients and mix until combined. Divide the dough among 3 bowls and add food coloring, keeping the colors separate. Wearing disposable gloves, knead in the color by hand, or stir it in with a spatula, until homogenous. If you don't have gloves, you can use a zip-top plastic bag.
• You can play with and bake the dough now (dust with a little more flour if it gets sticky) or you can put it in an airtight container and refrigerate for an hour or overnight to play with and bake later.
• Roll each batch of dough into a log about 2 1/2 feet long and 1 inch wide. Line up the three logs of dough and cut each into 6 equal portions. Twist one portion of each of the colored doughs together and roll into a ball to create the desired tie-dye pattern. Roll in sanding sugar, place on the prepared baking sheet and gently press down using your hand. Repeat with the remaining dough, placing the finished cookies an inch apart. Bake until very lightly browned on the bottom but still gooey on the inside, about 10 to 12 minutes. Let cool slightly and enjoy!

TIE-DYE BUTTER COOKIES

Steps:

• Cookies:
• Using an electric mixer on high speed, beat butter, sugar, and salt in a large bowl, scraping down sides and bottom of bowl as needed, until light and creamy, about 3 minutes. Add egg yolks and vanilla and beat until incorporated, about 1 minute. Reduce speed to low, add 2 cups flour, and mix until incorporated. Dough will be semifirm but can be rolled out without chilling. If your kitchen is very warm and/or dough is sticky, pat it into a 1"-thick disk, wrap in plastic, and chill 15 minutes to let firm up before rolling out.
• Place a rack in middle of oven; preheat to 350°F. Roll out dough on a lightly floured sheet of parchment paper, dusting with more flour as needed to keep dough from sticking, to about ¼" thick. Punch out shapes as desired with lightly floured cookie cutters and transfer to 2 parchment-lined baking sheets, spacing 1½" apart. Pat scraps into a 1"-thick disk, wrap with plastic, and chill 10 minutes if soft.
• Bake 1 sheet of cookies, rotating halfway through, until edges are golden brown, 10-15 minutes. Let cookies cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Bake remaining sheet of cookies, then repeat process with remaining dough.
• Do Ahead: Dough can be made 1 month ahead; wrap tightly and freeze. Cookies can be baked 2 days ahead; store airtight at room temperature.
• Glaze:
• Whisk 1 cup powdered sugar, 3 Tbsp. milk, 2 tsp. food-coloring powder, and half of salt in a small bowl until no lumps remain. Glaze should be the consistency of heavy cream; add more milk if needed. For a deeper color, whisk in more powder 1 tsp. at a time until desired color is achieved; adjust with milk if needed. Repeat with second food-coloring powder, remaining salt, remaining 1 cup powdered sugar, and remaining 3 Tbsp. milk, adjusting intensity of color as desired.
• Spoon 1 tsp. first glaze in the center of a small plate. Drizzle 1 tsp. second glaze over the first and use a toothpick to slightly swirl colors together; don't go overboard. (If you want to decorate larger cookies, add 1 tsp. glaze to plate for each additional inch.)
• Gently press the top of a cookie into glaze, then lift up and allow excess glaze to drip back onto the plate. Using a toothpick, pop any air bubbles and swirl colors more if desired. Transfer to a wire rack set inside a rimmed baking sheet. Repeat with 2 more cookies, adding ½ tsp. of each color of glaze to plate before each cookie is dipped. The glaze will lose its swirly effect at this point. Clean plate and repeat process, decorating cookies in batches of 3 until all cookies have been glazed. Let sit until glaze is set, at least 2 hours.
• Do Ahead: Cookies can be glazed 1 day ahead. Store tightly wrapped on a rimmed baking sheet at room temperature.