Tiny Rainbow Cookies

Tiny Rainbow Cookies

These teeny, tiny rainbow coloured cookies are an enchanting little treat for children and would make a colourful addition to a rainbow themed birthday party!

Today I’m sharing a recipe for these teeny rainbow cookies. They make a delicious treat and are so exciting for children to look at – great for helping to name the colours too!


They are really simple to make, just one basic biscuit dough mix, coloured six ways. It’s a great recipe to get children involved with, especially the cutting out of these yummy little bites.

I used an apple corer as a cookie cutter to create these little round biscuits. You can use anything else you have that’s suitable. Amazon have a nice selection of mini cutters or if course regular size cookie cutters will work if you’d like your cookies slightly bigger.

Makes: Around 200 tiny cookies.

You will need:DSC_0268

  • 225g/1 cup self raising flour
  • 100g/½ cup caster sugar
  • 100g/½ cup butter
  • ½ rind and juice of a lemon
  • 1 medium egg, beaten
  • food colours (we useWilton Colour Gel)


To make your Tiny Rainbow Cookies:

  1. Mix the flour and the sugar together in a large mixing bowl.
  2. Rub in the butter with fingertips until it resembles breadcrumbs. DSC_0269
  3. Zest and juice the ½ lemon into the bowl and add in the beaten egg.
  4. Mix it all together until it forms a soft, but not sticky, dough. DSC_0280
  5. Bring together into a ball and turn out onto a floured surface, knead for a few minutes and then split into however many colours you would like to create. I used six. DSC_0283
  6. Make a well with your finger in each ball and one by one add a few drops of food colouring and mix until the dough is an even colour. Repeat with the rest of the dough.
  7. Wrap each coloured ball up in cling film and chill in the fridge for around an hour. DSC_0286
  8. Preheat the oven to 160C and grease two baking trays.
  9. Roll out each ball of dough thinly, cut out your cookies and place onto the baking tray. DSC_0289
  10. I cooked my cookies in batches, two colours at a time. I cooked them on the medium shelf in the oven for around 7 minutes but keep a close eye on them; they are super thin so prone to burning if not checked.
  11. Remove and cool on a plate. Store the cookies in an airtight container; they’ll keep for around 5 days (that’s if they last that long – they certainly don’t in my household!).DSC_0291

These little nibbles are scrumptious just as they are but if you like you can decorate them with icing and sprinkles as I did with some of them.

If you liked this post, have a look at my other RECIPES.

Or take a look at my CHILDREN’S FOOD Pinterest Board.

Follow Beth @ Wings and Roots’s board Children’s Food on Pinterest.

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