Last updated on March 1st, 2015 at 12:26 pm
Hello Living Locurto friends! My name is Sue and I can usually be found over at Munchkin Munchies, having fun with cookies and all things sweet. Today I am thrilled to be here at Living Locurto sharing my Rainbow Sugar Cookies n’ Milk.
Recently I was given a book all about mason jar crafts~DIY Mason Jars:Thirty-Five Creative Crafts and Projects for the Classic Container, and I immediately fell in love with the cloud jar, putting my own spin on it by converting it to a cookie craft. The inspiration for the beautiful rainbow comes from the Party with Amy Locurto Rainbow Party Collection.
Would you like to make your own rainbow cookies (topped on a jar) to serve to your munchkins? It’s a good way to get them to drink their milk:)
How to Make Rainbow Sugar Cookies
1. Start by making a rainbow template (upper left corner in the photo above). I did this by using a round cookie cutter and a file folder. What size cutter you use will depend on the size of your jar. After I cut out the circle from the folder, I held it up to the top of the jar and cut across the circle at a point that would work for a rainbow. I then cut out notches and set it on the jar until I had it right, and it stayed put. It’s not a perfect science, more like trial and error, but once you get it right you have a template. Save it for future use.
2. Make a batch of your favorite sugar cookie dough and royal icing. I used this recipe.
3. Divide the royal icing up into six portions and add a different food coloring to each. Cover with plastic wrap and set aside.
4. Roll out the dough to about 3/8 inch thick. You want it on the thicker side so that it will stay up on the rim of the jar.
5. Lay the template on the dough and cut out rainbows with a small, sharp knife. Transfer them to baking sheet.
6. Place the baking sheet into the freezer for about 15 minutes before baking to help the cookies to hold their shape.
7. Bake the cookies according to recipe directions. Mine baked for about 18 minutes at 350 degrees.
8. Allow the cookies to cool completely and firm up. Take one of the cookies and test it on a jar. Use a small, sharp knife to gently scrape away from the edges of the notches (the parts that will rest on the rim of the jar) until they are sharp and even and stay firmly on the jar. (You can even gently cut into the baked cookie before it is completely cooled and get good results.)
9. Fill the decorating bags with the royal icing, fitted with #3 tips. The consistency of the icing should be thick enough to stay put as you apply it to the cookie, but not too stiff. Apply every other rainbow color to start with (photo above) and let dry for about 20 minutes. Apply the other icing, filling as you go.
Let cookies dry completely, place on your jars and there you have it…Rainbow Sugar Cookies and Milk.
In lieu of the cloud jars you can always add a small drop of sky blue food coloring into the milk to turn it into the sky!
Amy, Thanks so much for having me over! It’s been a blast!
Sue is a baker and cookie decorator, who especially finds joy in making cookies for her eight sweet grandchildren. She is a mother to three grown children (and their spouses) and resides on the beautiful central coast of California with her husband and black lab. You can find her at Munchkin Munchies. Sue can also be found on Facebook and Pinterest.