"These cookies are every bit an excuse to channel your inner artist," says the pastry chef and author of the Milk Bar: Kids Only cookbook. "They also happen to be a delicious treat!"

By People Staff
November 21, 2020 02:59 PM
Products in this story are independently selected and featured editorially. If you make a purchase using these links we may earn commission.
Advertisement
Credit: Jennifer Causey

"These cookies are every bit an excuse to channel your inner artist," says the pastry chef and author of the Milk Bar: Kids Only cookbook. "They also happen to be a delicious treat!"

Christina Tosi's Tie-Dye Sugar Cookies with Fruity Glaze

Cooking spray

1 cup (8 oz.) unsalted butter, softened

1/2 cup packed light brown sugar

2 cups all-purpose flour, plus more for work surface

1/2 tsp. kosher salt

1 Tbsp. pure cranberry juice

1 1/2 cups powdered sugar, divided

Pink, orange and purple liquid food coloring (optional)

1 Tbsp. pulp-free orange juice

1 Tbsp. grape juice

1. Preheat oven to 350°. Coat 2 large rimmed baking sheets with cooking spray; set aside. Beat butter and brown sugar with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 45 seconds. Add flour and salt; beat on low speed until fully incorporated, 45 seconds to 1 minute. Shape dough into a ball; divide evenly into 3 portions. Place each portion in a separate ziplock plastic bag; press to flatten, and seal bags. Chill dough 15 minutes.

2. Remove 1 dough portion from refrigerator, and transfer from bag to a lightly floured work surface. Roll to 1/4-inch thickness. Using a 2 3/4-inch-round cutter, cut dough into rounds. Transfer rounds to prepared baking sheets spaced 2 inches apart. Repeat process with remaining dough. (You should have 24 cookie rounds total.)

3. Bake in preheated oven until cookies are slightly golden around edges, 6 to 10 minutes. Remove from oven. Let cool completely on baking sheets, about 30 minutes.

4. Whisk together cranberry juice and 1/2 cup of the powdered sugar in a small bowl until smooth; if desired, add pink food coloring. Whisk together orange juice and 1/2 cup of the powdered sugar in a separate bowl until smooth; if desired, add orange food coloring. Whisk together grape juice and remaining 1/2 cup powdered sugar in a third bowl until smooth; if desired, add purple food coloring.

5. Spoon 2 teaspoons of the pink glaze onto center of a small plate. Drizzle 2 teaspoons each of the orange and purple glazes on top; using a wooden toothpick, slightly swirl colors together. Dip the top of 1 cookie into multicolored glaze; let excess drip back onto plate. Using toothpick, swirl colors together on glazed cookie. Place cookie, glaze side up, on a plate. Repeat process with remaining cookies, adding and swirling small amounts of dyed glaze to plate as needed to maintain the tie-dye effect. Let stand until glaze is set, 1 to 2 hours.

Makes: 24 cookies

Active time: 30 minutes

Total time: 2 hours, 15 minutes