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Rainbow Cookie Cake

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I grew up on the South Side of Chicago in an Irish Catholic neighborhood. I was the only one of my friends, or anyone I knew for that matter (besides my family), that wasn't Irish. When St. Patrick's Day came long, I definitely felt like the odd ball out. On St. Patrick's day all my friends had plans to Irish Dance on floats in the annual St. Patrick's Day parade that took over the city. And, they dressed up in green, orange and white, spray painted their dogs to look like the Irish flag or bragged about how their parents let them taste green beer. I, on the other hand, just looked forward to the candy that was tossed to the crowd during the parade. 

I did however, believe in the luck of the Irish, despite my lack of Irish. Luck was something that was just begging for me to love and want - I mean good things happening to you out of the blue for no reason, who wouldn't want that? I loved seeing double rainbows (still do). And, I constantly looked for four leaf clovers while playing outside during my soccer games and on my way home from school, all the while thinking of what wish I would wish for when I found one. I came across one four leaf clover in my childhood, that I saved for as long as I could until it dried up and broke. Now, I don't really believe in random luck. But, I do believe that you can create your own luck. So, if you're feeling lucky and want to share some with someone else, make them this Rainbow Cookie Cake below. Anyone will be lucky to get a slice.

Rainbow Sugar Cookie Cake | Makes 9” Cookie Cake

Cookie Cake:

  • ½ stick (57 g.) organic butter, softened
  • 57 g. organic sugar
  • 35 g. organic powdered sugar, sifted
  • ½ tsp. organic vanilla extract
  • ¼ tsp. organic cinnamon
  • 1 organic large egg
  • 148 g. organic flour
  • ¼ tsp. sea salt
  • ¾ tsp. baking powder
  • 57 g. Color Kitchen Foods Rainbow Sprinkles (find here)

  • Frosting & Decorating:
    • 1 stick (113 g.) organic butter, softened
    • 340 g. organic powdered sugar, sifted
    • 2 T. organic milk
    • 1 T. water
    • 1 tsp. organic vanilla extract
    • ColorKitchen Pink, Blue & Yellow Food Dyes (find here)
    • 2 g. organic Dutch cocoa
    • all natural SunDrops, yellow ones only (find here)
    • Ateco decorating tips #96, 24, 56


    Preheat oven to 375 degrees.

    In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar, powdered sugar, vanilla extract and cinnamon. Mix on low until all ingredients are combined.

    Add the egg and mix on low until combined, scrape sides of bowl and mix more if needed.

    In a separate bowl add the flour, sea salt and baking powder. Whisk to combine.

    Add the flour into the mixing bowl and mix on low until combined.

    Add the sprinkles and mix to combine completely.

    Place a parchment paper round in the bottom of a 9 inch cake pan. Form the cookie dough into the pan so it’s even.

    Bake for 16-17 minutes.

    Once the cookie cake has cooled, start the frosting.

    In the bowl of your stand mixer fitted with paddle attachment, add the butter, powdered sugar and vanilla extract.

    Separate the frosting equally into eight different bowls, each should have about 57 g. frosting.

    One bowl you’ll leave white for the boarder of the cake. Put this in a piping bag with decorating tip #96.

    In one of the bowls, add the cocoa and stir to combine completely. If you want a darker brown for the pot, you can always add more cocoa. Put this in a piping bag with decorating tip #56.

    In the other six bowls, you’ll color them pink, orange, yellow, green, blue and purple. You can go as bright (like I did) or light (if you want a pastel look) as you want. You will have to just sprinkle food dye into the bowls, you use such a small amount that it doesn’t register on a scale, so I don’t have measurements for the colors.

    For pink, use the pink food dye. For orange, use equal parts of pink and yellow. For yellow, use the yellow food dye. For green, use equal parts blue and yellow. For blue, use the blue food dye. And for purple, use equal parts pink and blue.

    Once all the frosting is colored, start with the white and do the boarder of the cake first.

    Then, make the pot of gold wherever you want to put it on the cake. Add the yellow sun drops in the top and use the remaining brown frosting to put little drops of frosting on the backs of the sun drops so they stick to the cake. I put some gold pieces trickling out of the pot too.

    Using decorating tip #24, add the pink frosting to decorating bag first and make the pink part of the rainbow from the white boarder to the pot.

    Repeat with orange, yellow, green, blue and purple.

    Eat this rainbow cookie cake!

    Baker’s Note: To make this gluten free, just substitute the organic flour for 155 g. organic gluten free flour blend.