Rebecca Masson, pastry chef and owner of Fluff Bake Bar in Houston, Texas, shares her popular and playful “unicorn bait” rainbow cookies. Anyone who’s looking for a taste of whimsy need look no further than these colorful morsels.
She begins by creaming unsalted butter, granulated sugar, and two whole eggs. The trick here is to use unsalted butter so you maintain full reign over the salt levels within the cookies. Creaming the butter and sugar and adding whipped whole eggs is her tried and true method for fluffy cookies without a dense consistency.
Two elements of magic mingle into these cookies: the addition of rainbow sprinkles when adding the dry mixture to the dough, and rolling the scooped cookies in a vibrant dusting of rainbow sugar just before baking. The rainbow cookie dough itself is something to behold: fluffy, creamy, with prismatic pops of color peeking out. A quick bake, and you have your hands on what Masson deems a foolproof method of baiting a unicorn. Our take: mythical or magical, these cookies are sure to attract a multitude of creatures.
6 large cookies
1 cup unsalted butter, room temperature
1½ cups sugar
1½ teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2¾ cups flour
¾ cup rainbow sprinkles
1 cup rainbow sanding sugar
- Cream together butter and sugar until light and fluffy, about 3-4 minutes depending on temperature of the butter. Add the eggs, mix to combine.
- Stop the mixer and completely scrape the bowl. Mix on medium low speed for 2 minutes. Scrape the bowl down again and add dry ingredients plus the sprinkles. Mix just until incorporated.
- Chill the dough overnight or at least 2 hours.
- Scoop dough on to a parchment lined cookie sheet using a 2-ounce cookie scoop.
- Roll the cookies in the rainbow sanding sugar.
- Bake at 350 degrees for 10-11 minutes, till lightly golden brown. If using a convection oven, drop the temperature to 325 degrees.
Recipe ByRebecca Masson of Fluff Bake Bar in Houston, Texas