Ultimate Valentine Day’s Cookies! Here come rainbow heart cookies called “Eugenie Cookies.” Enjoy!
Viewers’ Rainbow Heart Cookies
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How to make the beautiful rainbow heart cookies
aka Eugenie Cookies
Make the cookie dough.
1. Soften the butter and wisk until creamy like mayonnaise without lumps.
2. Mix in confectioners’ sugar.
3. Stir in vanilla, salt, and egg yolks.
4. Fold in cake flour.
5. Tranfer to clean working surface and knead.
6. Make rainbow color dough. (the portion of each color is explained in the video.)
7. Chill in the refrigerator for 1 hour.
Make rainbow heart roll.
8. Roll out red, orange, yellow, green, blue, and violet cookie dough. The thickness of each cookie dough sheet should be adjusted to the size of your cookie cutter.
9. Pile up six rainbow sheets brushing egg wash between the sheets. And let set in the refrigerator for 1 hour.
10. Slice the rainbow sheet. The width should be smaller than the height of your cookie cutter.
11. Turn each rainbow cookie dough brick, so that you can see the rainbow layers. And make rainbow hearts with a heart cookie cutter. And let set in the refrigerator for 1 hour.
12. Pile up the rainbow hearts applying egg wash as a glue between the hearts. And freeze for 1 hour.
Finish the cookie roll.
13. Now carefully cover the rainbow heart cookie roll with small pieces of vanilla dough and make a cylinder. And let set in the refrigerator for 1 hour.
14. Brush the dough with egg wash and roll in the bed of rainbow sprinkles.
Bake.
15. Slice the dough and store in the refrigerator for 30 minutes. Then bake for 10-11 minutes at 335 F. (170 C.), or until light brown.
* The well-baked cookies should taste like delicious French sable cookies since I used the same ingredients with my other sable cookies.
16. Let cool on the pan for 5 minutes. Then transfer to a wire rack and completely cool.
- ¾ cup unsalted butter (170g), softened
- 1¼ cups confectioners’ sugar (155g)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 3 egg yolks at room temperature (large eggs)
- 2 ½ cups cake flour (310g)
- Food colors
- Sprinkles
- Egg wash: 1 egg white & 1 teaspoon water
- Soften the butter and wisk until creamy like mayonnaise without lumps.
- Mix in confectioners' sugar.
- Stir in vanilla, salt, and egg yolks.
- Fold in cake flour.
- Tranfer to clean working surface and knead.
- Make rainbow color dough. (the portion of each color is explained in the video.)
- Chill in the refrigerator for 1 hour.
- Roll out red, orange, yellow, green, blue, and violet cookie dough. The thickness of each cookie dough sheet should be adjusted to the size of your cookie cutter.
- Pile up six rainbow sheets brushing egg wash between the sheets. And let set in the refrigerator for 1 hour.
- Slice the rainbow sheet. The width should be smaller than the height of your cookie cutter.
- Turn each rainbow cookie dough brick, so that you can see the rainbow layers. And make rainbow hearts with a heart cookie cutter. And let set in the refrigerator for 1 hour.
- Pile up the rainbow hearts applying egg wash as a glue between the hearts. And freeze for 1 hour.
- Now carefully cover the rainbow heart cookie roll with small pieces of vanilla dough and make a cylinder. And let set in the refrigerator for 1 hour.
- Brush the dough with egg wash and roll in the bed of rainbow sprinkles.
- Slice the dough and let set in the refrigerator for 30 minutes. Then bake for 10-11 minutes at 335 F. (170 C.), or until light brown.
- * The well-baked cookies should taste like delicious French sable cookies since I used the same ingredients with my other sable cookies.
- Let cool on the pan for 5 minutes. Then transfer to a wire rack and completely cool.
{FAQ} To make Eugenie Cookies successfully
- Your butter should be softened at room temperature. It should be like creamy mayonnaise.
- French butter cookie dough is not play doh. It can be sticky at room temperture. Whenever the dough gets too soft to handle, store in the refrigerator for 1 hour.
- For perfect shape of heart, store the rainbow heart in the freezer for 1 hour before pasting vanilla dough.
- Refrigerate the sliced cookies for 30 minutes before baking, which is always a good idea for butter cookies.
- Bake until light brown to make delicious French sable cookies.
- If it’s your first time to try French sable cookies, test by making simple cookie disks with half of the ingredients first. You will see how delicious they are and how manageable the dough is.
- Cake flour can be made with all-purpose flour and cornstarch. http://bit.ly/18WfG03
- I recommend ‘gel’ colors. I use both AmeriColor and Wilton.
- T = tablespoon, t = teaspoon, c=cup
- Last but not least, a clean and large working surface is great for this type of baking project.
** The cookie dough should be soft and a bit sticky at room temperature (73F, 23C). It was cold inside on the day of shooting. So my dough wasn’t sticky. You will see how soft the dough is in my Mincecraft Creeper Cookies video since I used the same dough for Eugenie Cookies.
Media
When a recipe is this much original and this much recognized, there are discerning readers who know that recipe everywhere. So ask for permission first and give me proper credit. Thank you.
2015
- Feb 11 “Make These Rainbow Heart Cookies And Prove You’re Truly In Love” Huffington Post
- Dec 7 “Best Videos of 2015” YouTube Korea
2016
- Jan 26 A related cookie discussion on Reddit It’s not an article but there are so many comments. You might find good tips there. And they also said those cookies are scrumptious. After all, it’s classic French sable cookie dough.
- Jan 28 Imgur Not a press but my cookie gif went viral.
- Feb 12 “18 Valentine’s Day Cakes & Bakes” Yahoo! News
- Feb 25 RepostApp RepostApp has 13.2M Instagram followers as of Mar 1, 2016.
- Feb 27 Dear Buzzfeed recreated my cookies.
- March 3 “These rainbow heart cookies are the prettiest sugar cookies we’ve ever seen” Business Insider
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Check out more slice & bake cookies by Eugenie Kitchen!
Rainbow on Clouds Cookies | Instagram Cookies | Creeper Cookies
annyeong! i love this receipe and im going to do it tomorrow! may i know how long do i have to put in the fridge to set?
30 – 60 minutes for the dough whenever they get too soft. And 2 hours for the rainbow heart roll. Good luck, Jolene!
Eugenie, you are awesome and I will buy your book as soon as you publish one! Every recipe I’ve tried – it was absolutely amazing and for the first time I actually enjoy cooking. Thank you and I <3 you!
So happy to hear that. Thanks for your kinds words, MH. Happy cooking! :)
hey Eugenie, what type of food colouring did you use?
I used gell type Wilton and Americolor. Are you trying? Good luck!
yes i am! thank you :D
Hello Eugenie,
I loved all of your recipes sooo much I just had to share them on my blog!!! (hope you don’t mind)
Here is a post dedicated to you!! <3
http://easypeasy321.blogspot.com/2015/02/chocolate-rainbow-cake-or-rainbow.html
It’s so kind of you to do so, Vicky. Thank you so much! ♥ ♥ ♥
beautiful cookies! i have to try this :) thanx for the tuto!
Sabrina’s Sea of Colors
Good luck, Sabrina!
Adorable cookies! Where did you get the cutter?
It’s Japanese. I’m sure small heart cookie cutters are available in your area, too. Good luck!
Hi! May I know whats the thickness to cut the heart roll? and thank you for sharing such beautiful cookie recipes!!!
The height of the heart is 1.2 inch (3cm). Happy cooking!
Hi, sorry I am just not able to understand how to make this. AND I REALLY WANT TO MAKE THIS!!! Is there a more detailed recipe I can refer to? Please help.
Hi, There is video recipe here: http://bit.ly/1KiGjJR
You would get better yield on the colored layers if you turned the point of the cutter around on every cut. / / / / / / / / instead of / / / / / / / /.
You would end up with some that had the red at the top and some that had the red at the point. Just glue them up with each kind starting at opposite ends. Somewhere in the middle one cookie may have different colors on opposite sides.
You would also get better yield if you cut the strips along the length of the layered piece instead of the across the width. Less waste with fewer end pieces.
Just a thought.
Awesome suggestion. Thanks, Darrell!
Hello! I’m Marcela! I really loves this cookies! Im from Chile and I speak Spanish! Can you translate the video please! I really want to do that! But I don’t understand the process! Thanks! ♥ ooouu and I love all your videos!
Thank you. If you use desktop, you can choose a language in the Google translation box in the footer.
Beautiful cookies. I tried making them, but my colours didn’t turn out as nice as yours. Also my dough seems really yellowish compared to yours. Maybe that affected the colours? May I ask what brand and what colours you used?
If you use gel type colors, it should be okay even if you work with yellowish dough. And I used both AmeriColor and Wilton. Happy cooking, Bells!
Hi if I leave the heart dough overnight at fridge instead of freezer , does it work as well? Will it affects the cookie texture after bake? Thanks!
It’s fine to store the heart dough in the fridge overnight. It won’t affect the texture. Good luck! And don’t forget to tag me at Instagram. :)
hi my dough will not stay together what did I do wrong
How long should I leave the cookies in the fridge to set each time?
Someewhere between 30 minutes and 1 hour depending on the size of the dough. Good luck!
Hi! Thank you for the recipe it’s awesome :) but if I would like to bake lesser portion of the cookies is it alright if I just reduce the ingredients proportionly? Thank you! :)
Yes, you are right. Good luck!
OK will try that thank you☺
What ingredient or technique are you not showing in your video? I bought the exact ingredients, used the exact measurements, followed your video step by step, even put the hearts with the vanilla dough in the freezer over night 9 hours, and it was still too soft and the hearts turned in to blobs when I cut it. Just wasted money and time on this when you don’t show times or anything. You should write step by step instructions instead of a video. I’m not impressed.
Um I followed instructions to a tee and the dough was nowhere that malleable, had to add more milk before even coming close!
The dough should be soft and sticky at room temperature.
You mean Celsius for oven? it’s 170C.
If it’s too crumbly to work, the dough should be adjusted with more moisture. If you measured everything correct, no nothing wrong. But even with the correct amount of ingredients, the dough should be occasionally adjusted to obtain the right thickness. Good luck!
Sounds great. :) Happy new year!
Hello! Can I substitute butter with margarine? And can I freeze the dough too?
Hi, Mima. Yes, it’s possible with margarine and the cookie roll freezes well.
Hi, How do you keep the food coloring from staining your hands when kneading in the dough.
In fact I wash my hands after kneading each color of dough.:)