tutorial: multi cutout cookies (no icing)
Nothing says ‘togetherness’ and ‘home’ like no spread RAINBOW HEART COOKIES (multi-cutout cookie tutorial)! This shape in shape cookie (or multi-cutout cookie) is so versatile for decorating. I love a royal icing cookie but sometimes it's just nice to get all of the wow and less of the work.
The recipe is really easy and so tasty! And I've used it for other projects like this Microsoft Life Home Cooked episode and the Microsoft Giving Cookie Book.
Total cooking time depends on how many cookies you are baking. Typically, it takes me 1 hour to get 1 dozen shaped cookies but less if all you’re looking for is a simple shape.
To see how I created these sweet treats from start to finish, check out my YouTube tutorial video. https://youtu.be/x6fls8q41Cg
Let’s get into it!
You can find how to make my sugar cookies recipe HERE
Step 1 - make sugar cookies.
Step 2 - once you've made the sugar cookie dough. Split the dough in half—roughly 385 grams per half. I find it easy to work on a silicon baking sheet and parchment in my studio but in my normal kitchen I just work directly on a clean surface.
Step 3 - coloring dough. Split one half of the dough into seven portions and color with gel food paste. Pink, red, orange, yellow, green, blue, and purple—rainbow-like colors. Each colored ball comes out about 60 grams. I use gel paste because it is more concentrated and doesn’t change the consistency of the dough and the colors are true and bright. It’s easier to add color than remove so start out conservatively.
Step 4 - making disks. Before putting the dough in the refrigerator to chill, roll them out into flat disks which are a ¼ inch thick. This will make the dough easier to work with. Put them on a tray and check to make sure they are relatively the same thickness. Cover with plastic wrap before placing in the refrigerator so the dough doesn’t dry out.
Step 5 - making the cutouts. Put the uncolored dough on parchment paper to cut out the pieces. Make negative space by using a small cookie cutter to cut out hearts or your favorite shape. To help ‘pop out’ the pieces of dough from the miniature cookie cutter, dust with flour first to help with the release. Cover this big piece of dough with plastic and place in the fridge.
Tip: Do your best to cut even rows of shapes.
Step 7 - colorful cut outs. Place chilled rainbow pieces on parchment paper. Cut out the colored hearts and set them aside (wrap these too). Place in fridge.
Tip: Save the outer pieces too because we want to get as many cookies as possible!
Tip: Don’t wash the cutter between colors because---it creates a goop in the cutter.
Step 7 - forming the cookie. Take uncolored dough with negative space and place colored cut outs in the negative space. If it seems like the inserts aren’t adhering because the dough is too dry, paint the inside of the negative space with egg white. When everything is assembled, rollout with a rolling pin or press with another baking sheet to make all the pieces flush. Try to get the thickness of the cookies as even as possible so baking times are equal. Use larger heart-shape cookie cutters to cut out the cookies.
Step 8 - using any extra dough. You can fill in the cut cookies from the leftover colored dough as well. More cookies—Nom!
Step 9 - how to bake the sugar cookies. Place on a cookie tray about an inch apart. This is not because they will spread while baking but to give more room and space for baking around the edges. Cover and refrigerate for at least 30 minutes so cookies won’t expand when cooking (okay to leave in fridge overnight). Bake for 7-10 minutes in a reheat 350-degree Fahrenheit oven. This varies by oven - you can check to see if the top of the cookie is no longer dark and glossy.
Tip: Your favorite shapes to make ‘shape in shape’ cookies, too! Here are stars and bears.
Rainbow sugar cookie success!