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.
Valentine Rainbow Heart Cookies – Eugenie Cookies
- Prep Time: 4 hours
- Cook Time: 11 mins
- Total Time: 4 hours 11 mins
- Yield: 30 1x
Ingredients
- ¾ cup unsalted butter (170g), softened
- 1 1/4 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
Instructions
- 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 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
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