So I was recently brought on as a brand ambassador for Kodiak Cakes (yay!)
so I decided for my first project as an ambassador, I wanted to do something really cool and colorful. If you’ve been following me on social media for awhile it should come as no surprise that I’m obsessed with rainbows and basically just all the colors 🌈🙌 And if you follow me on Instagram or Facebook then you likely already saw this sneak peek for my kodiak cakes project:
And this sneak peek:
The base cookie is made with Kodiak Cakes buttermilk pancake mix and then I used superfood powders to add in the various colors (more on that later in this post)! Now let me just start by saying, these are a bit of a project. This isn’t a 20 minute “let’s make some sugar cookies real quick” kind of recipe. This is more of an “I have an afternoon free and want to make something really cool” kind of recipe. But they are so worth it in the end. And perfect for pride month! I had a lot of fun making these. And later eating them. So I’m really excited to share these with your guys. So let’s just dive in with the how-to, shall we?
The recipe I followed for the cookie itself is here. Now let me just preface this by saying it is nearly impossible for me to follow a recipe as it is written. I did tweak the recipe just a tad to make it a tiny bit healthier. I reduced the sugar to 1/2 cup instead of the 3/4 cup that is in the original recipe. But I do encourage you to taste your cookie batter and adjust accordingly. Also, instead of using the whole 1/2 cup of butter listed, I opted to use 1/4 cup butter and 1/4 cup avocado instead. I did still want some of that butter flavor to come through which is why I chose to do a 50/50 split. It may not seem like a big change but simple swaps like that can have a big impact over time.
In fact, studies have shown that replacing saturated fats (like those found in butter) with monounsaturated fats (like those found in avocados) can lead to a 6-10% drop in LDL and total cholesterol!
Once my base batter was made, I divided it in half. One half I left as is (plain) and to the other half, I divided it into 6 parts. However, the tricky part is that you don’t want them to be equally sized. Just divide it up so that each piece is a little smaller than the previous. To the largest, I mixed in some beet powder for red. To the next largest piece I added in beet powder mixed with turmeric powder for orange. To the next largest piece I just added turmeric powder for yellow. Then for the next largest piece, spirulina powder for green. And to the last piece of dough, maqui berry powder for blue/purple. I did notice that the cookie dough started to dry out a little as it sat out but that was easily remedied by adding in a little milk to get some moisture back into the dough. To save time, I’m just going to refer you to this link which shows you how to get that magical rainbow. I’ll wait…
Ready? Ok, so definitely make sure you freeze the dough once everything is put together. If you try slicing the dough before it is frozen, the colors will run together and you’ll lose that rainbow you worked so hard to make. I froze my dough for about an hour and that seemed to be the perfect amount of time. Then I referred back to the original recipe here and baked at 375 degrees f for about 7-10 minutes (the baking time will vary based on how thick you cut the cookies).
Now that I’ve mastered this rainbow cookie I can’t wait to do other variations. Like swirl sugar cookies with a pink swirl throughout. Or red and green for Christmas. Or rainbow swirl cookies (I just can’t stop with the rainbows, sorry not sorry lol).