Things were afoot in my kitchen last night. My coworker is quitting to move to India, so I made some of my famous (not really) unicorn cookies for her party. We constantly joke about The Unicorn Express, so I decided to make them RAINBOW UNICORN COOKIES.
2 c. flour
1 tsp baking powder
1/2 tsp salt
1/2 lb butter, softened
1 c. sugar, plus 1/4 c. for rolling
1 large egg
2 tsp. vanilla
This dough was incredibly soft, and my initial attempts looked like unicorn poo instead of the unicorns themselves. For my second attempt, I added a bunch more flour (maybe half a cup to half a mixed-up recipe) and let the dough chill in the freezer for about 15 minutes after I added the food coloring.Preheat oven 375. Whisk flour, baking powder, salt. Cream butter and 1 c. sugar until light and fluffy (about 3 mins). Add vanilla and egg. Beat about 30 secs until just combined. Add dry ingredients, beat until just mixed. Roll 1 1/2 tbsp of dough in ball and roll in remaining sugar. Space 2"-2 1/2" apart. Butter bottom of cup and slightly flatten tops of dough ball about 3/8"- 1/2" thick. Bake 11-12 minutes, switching cookie sheets halfway through. Cook's Illustrated Recipe via chowhound.
Speaking of color! I divided the dough into ROYGBV sections, then worked in food coloring with my hands like playdough. I was a little worried that working the dough that much would make the cookies tougher...but let's be honest, no one cares. If you're eating a RAINBOW UNICORN COOKIE, the magic will make up for any lack of technique. In the future, I recommend meticulously splitting the egg into five parts and working in each color separately (...no).
I also baked these at 350 because the edges were burning too quickly at 375.