By Becky Hardin
Published Dec 21, 2021
Tie-Dye Cookies are such a fun treat to make for any holiday, party, or occasion. These colorful butter cookies are really easy to make, and the kids will absolutely love them! Learn how to color cookie dough so you can make these tie-dye swirl cookies any time.
Tie-Dye Cookies
These colorful cookies are so much fun! This is a simple butter cookie recipe, but we’re using food coloring to dye the dough, to turn them into tie-dye cookies!
The kids will love helping with these. Once the dough is prepared, they can roll each color together into one big ball, then help roll them in the sanding sugar. It’s a fun “craft” project and snack time all in one!
Why You’ll Love this Butter Cookie Recipe:
- FUN AND COLORFUL: These tie-dye butter cookies are so much fun. Colorful cookies are just extra festive and exciting to eat!
- KID-FRIENDLY: These cookies are definitely a favorite for kids. As if they need more motivation to eat sugar, they’ll really enjoy making and eating these along with you.
- SUPER EASY : Dying the dough is really easy, and so is the rest of the recipe! You can absolutely bake these any time you need a cookie, even if it’s just for a fun weekend activity.
Use any colors you want for these easy tie-dye cookies! This is a great way to change them up for different holidays, parties, seasons, or occasions. Use green and red for Christmas cookies ; pastel/spring colors for Easter cookies ; or your kids’ favorite colors for birthday parties.
How to Make Tie-Dye Butter Cookies
You can jump to the recipe card for full ingredients & instructions!
- Start by combining ingredients in a stand mixer, then mix in the flour and salt, just until incorporated and dough forms.
- Divide the dough into separate bowls to dye (*see below for details).
- Cover each ball of dough with plastic wrap, and chill in the fridge for 30 minutes. Preheat the oven.
- Combine 1 teaspoon of each color dough together to form tie-dye cookies, then roll in sanding sugar and place on the baking sheet.
- Bake at 350F for 8-10 minutes. Then let them cool before serving.
How to Color Cookie Dough (for Tie Dye Cookies)
- Once the cookie dough is formed, separate it into 3 equal portions. Place them in separate mixing bowls.
- Add one or two drops of gel food coloring to a portion of dough, and gently mix/knead until all of the dough is colored.
- Repeat with a different color, on another portion of dough.
- If desired, you can dye all 3 portions, or leave one uncolored (like we did here).
- You could also create more portions, and add even more colors if you want!
All the Holiday Cookies
25+ Favorite Christmas Cookies
Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies.
Be sure to use gel food coloring to dye cookie dough. Since liquid food coloring is water-based, it will change the consistency of the dough. So gel is best!
Chilling the cookie dough before baking helps to prevent them from spreading while in the oven. While you could skip it, it only takes about 30 minutes, so I highly recommend chilling.
These cookies will keep at room temperature for up to 5 days, or in the freezer for 3 months.
To freeze these cookies, first, let them cool completely. Place them flat in freezer-safe bags or containers. If you are making a lot to freeze, stack them with layers of parchment paper in between.
Tie-Dye Cookies are so cool and colorful. You’ll want to make these for every party and holiday because they make everything feel more festive!
Tips!
- Let butter warm to room temperature before using. I usually just let it sit out 30 minutes before I start baking.
- Don’t over-mix the cookie dough. This will lead to tough, chewy, flat cookies.
- This is a kid-friendly cookie recipe! I recommend dying the dough yourself, but they can easily help form the final cookies.
- Use any color food dye you want for these cookies.
- If needed, you can make the dough ahead of time and keep it in the fridge until ready to bake.
Can I use any cookie dough for tie-dye cookies?
I really love using this butter cookie recipe to make tie-dye cookies, but you can use a different type of recipe if you prefer. You can easily dye sugar cookie dough too, but use any kind you like.
What other extract flavors can I use?
This recipe calls for vanilla and almond extract, which creates a simple flavor. But you could use any flavor extract you like for these butter cookies. Peppermint extract would be fun if you’re making these for the holidays. Or use lemon extract for a great Easter cookie!
Can I use colored sanding sugar?
Yes, you can use any color sanding sugar if you want these cookies to be even more bright and colorful!
More Kid-Friendly Recipes We Love
- Splatter Paint Christmas Cookies
- Funfetti Cake
- Copycat Orange Julius
- Air Fryer Tater Tots
Turn your butter cookies into tie dye cookies for something extra fun and colorful! They’re really easy to make, really delicious, and they’ll look so cool on the dessert table .
More Easy Cookie Recipes to Try:
- Chocolate Butter Cookies
- Spritz Cookies
- Raspberry Thumbprint Cookies
- Chocolate Peanut Butter Blossoms
- M&M Brownie Cookies
- Easter Spritz Cookies
- Chocolate Peppermint Sugar Cookies
- Pignoli Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ▢ ⅔ cup granulated sugar 133 grams
- ▢ 1 large egg 50 grams, room temperature and lightly beaten
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ ¼ teaspoon almond extract 1 gram
- ▢ 2¼ cups all-purpose flour 270 grams
- ▢ ¾ teaspoon kosher salt
- ▢ Food coloring
- ▢ Coarse sanding sugar optional, for topping
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes. 1 cup unsalted butter, ⅔ cup granulated sugar
- Add the egg, vanilla, and almond extract and beat at medium speed until well mixed. 1 large egg, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
- In a separate bowl, whisk together the flour and salt. 2¼ cups all-purpose flour, ¾ teaspoon kosher salt
- Add the dry ingredients to the wet ingredients and mix on low speed just until all flour has been incorporated. Do not over-mix the cookie dough or the cookies will be tough.
- Scrape around the sides and bottom of the bowl with a rubber spatula to ensure all flour has been incorporated.
- Divide the dough into 3 equal portions and place each portion into a separate small bowl.
- Color two portions of dough with food coloring and gently mix until the food coloring is incorporated. Food coloring
- Tightly cover each dough with plastic wrap and refrigerate for 30 minutes.
- While the dough chills, preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside. Pour sanding sugar into a small bowl (if using). Coarse sanding sugar
- Remove the chilled cookie dough from the refrigerator.
- Begin forming the cookies by scooping about 1 teaspoon of each of the three colors of dough per cookie. Roll the colored dough together to form a cookie dough ball. Roll the ball of tie dyed dough into the sanding sugar. Place onto prepared baking sheet and slightly press the dough down – just until the top is flattened a little. Repeat, placing cookies 2 inches apart on the baking sheet, until all dough is used.
- Bake for 8-10 minutes, or until edges are just set.
- Let cookies cool for 1 minute on the baking sheet, then transfer to a cooling rack to completely cool.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 2 Baking Sheet
Becky’s Tips
- Let butter warm to room temperature before using. I usually just let it sit out 30 minutes before I start baking.
- Don’t over-mix the cookie dough. This will lead to tough, chewy, flat cookies.
- This is a kid-friendly cookie recipe! I recommend dying the dough yourself, but they can easily help form the final cookies.
- Use any color food dye you want for these cookies.
- If needed, you can make the dough ahead of time and keep it in the fridge until ready to bake.
- Cookie Dough Coloring Tips Once the cookie dough is formed, separate it into 3 equal portions. Place them in separate mixing bowls. Add 1-2 drops of gel food coloring to a portion of dough, and gently mix/knead until all of the dough is colored. Repeat with a different color, on another portion of dough. If desired, you can dye all 3 portions, or leave one uncolored (like we did here). You could also create more portions, and add even more colors if you want!
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
By Becky Hardin
Published Dec 2, 2020
These raspberry thumbprint cookies are super easy to make and a wonderful cookie to enjoy during the holidays. Perfectly soft cookies are filled with a sweet jam, what’s not to love?!
Jam Thumbprint Cookies
One of my favorite things about Christmas is cookies , not to say I don’t enjoy them all year round, but I definitely have a lot of them in my house over the holidays !
This super cute thumbprint cookies are filled with raspberry jam for a fun and festive treat.
If you are a lover of thumbprint cookies, be sure to check out my Chocolate Thumbprint and Creme de Menthe Thumbprint Cookies recipes!
Why you’ll love this Raspberry Thumbprint Cookies Recipe:
- Easy: Made with simple ingredients, these cookies are easy to make. It’s a great recipe for your kids to help with in the kitchen.
- Quick: It takes about 10 minutes to make these cookies and another 10 minutes to bake them. Perfect when you have a cookie emergency!
- Soft and delicious! these cookies come out so perfectly soft and the sweet raspberry jam makes them irresistible!
I love these cookies for Christmas, but they’re just as good year-round, for any occasion. They’re perfect for Valentines , Easter , summer weekends, or any time you need a sweet treat!
How to make raspberry thumbprint cookies
You can jump to the recipe card for full ingredients & instructions!
- Cream together the butter and sugars.
- Mix in the egg yolk and vanilla.
- Stir in the dry ingredients.
- Roll the dough into balls and make a dent in each ball.
- Fill the dent with jam and bake.
Recipe Variations
If raspberry jam is not…your jam…you can mix these cookies up with your favorite flavor. Use strawberry jam to keep them festive, or try them with grape, blackberry or apricot.
How long do they keep?
Once the cookies have cooled completely, store them in an airtight container with the layers separated with parchment. They will keep for 3 days at room temperature or up to 6 days in the fridge.
Can you freeze them?
Yes, these thumbprint cookies freeze well. I prefer to flash freeze them on a baking sheet and then transfer to an airtight container. That way they don’t stick together when they freeze.
Thaw the cookies for an hour or so at room temperature before enjoying.
Tips!
- These cookies are deliciously soft with the perfect amount of sweet and tart produced by the jam. I included the pecans for a little extra crunch, but it’s important that the pecans are small enough for the dough to stick together.
- When recipe testing, I tested the recipe without using an egg yolk and used a whole egg instead. I found that it completely changed the structure and the cookies were definitely harder and more crunchy when I used a whole egg. I think the egg yolk is necessary in order to keep the cookies soft.
- Don’t over mix the cookie dough or they can become tough. Just mix it until the dry ingredients are combined.
More Holiday Cookies
Marbled Christmas Butter Cookies Recipe
Molasses Cookies
Mom’s Famous Snickerdoodle Cookies Recipe
Hershey Kiss Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ ½ cup salted butter 113 grams, room temperature (1 stick)
- ▢ ½ cup brown sugar 107 grams
- ▢ ½ cup powdered sugar 57 grams
- ▢ 1 egg yolk 14 grams
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ ½ teaspoon ground nutmeg
- ▢ 1½ cups all-purpose flour 180 grams
- ▢ ½ cup chopped pecans 57 grams
- ▢ ½ cup raspberry jam 170 grams
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Using a hand mixer, cream the butter, brown sugar, and powdered sugar together until light and fluffy, about 1-2 minutes ½ cup salted butter, ½ cup brown sugar, ½ cup powdered sugar
- Mix in the egg yolk and vanilla 1 egg yolk, 2 teaspoons pure vanilla extract
- Stir in the cinnamon, nutmeg, flour, and pecans until just combined. Don’t overmix. 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1½ cups all-purpose flour, ½ cup chopped pecans
- Roll the dough into balls and press a thumb or teaspoon measurer into the center of the dough to make an indentation.
- Fill the indents with jam and bake for 8-10 minutes, or until just set. ½ cup raspberry jam
- Let cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling. They will still feel soft, but they will continue to harden as they finish cooling.
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
Becky’s Tips
- These cookies are deliciously soft with the perfect amount of sweet and tart produced by the jam. I included the pecans for a little extra crunch, but it’s important that the pecans are small enough for the dough to stick together.
- When recipe testing, I tested the recipe without using an egg yolk and used a whole egg instead. I found that it completely changed the structure and the cookies were definitely harder and more crunchy when I used a whole egg. I think the egg yolk is necessary in order to keep the cookies soft.
- Don’t over mix the cookie dough or they can become tough. Just mix it until the dry ingredients are combined.
Nutrition information is automatically calculated, so should only be used as an approximation.
Tie-Dye Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 2 Baking Sheet
Ingredients
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- ⅔ cup granulated sugar 133 grams
- 1 large egg 50 grams, room temperature and lightly beaten
- 1 teaspoon pure vanilla extract 4 grams
- ¼ teaspoon almond extract 1 gram
- 2¼ cups all-purpose flour 270 grams
- ¾ teaspoon kosher salt
- Food coloring
- Coarse sanding sugar optional, for topping
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy, about 3 minutes. 1 cup unsalted butter, ⅔ cup granulated sugar
- Add the egg, vanilla, and almond extract and beat at medium speed until well mixed. 1 large egg, 1 teaspoon pure vanilla extract, ¼ teaspoon almond extract
- In a separate bowl, whisk together the flour and salt. 2¼ cups all-purpose flour, ¾ teaspoon kosher salt
- Add the dry ingredients to the wet ingredients and mix on low speed just until all flour has been incorporated. Do not over-mix the cookie dough or the cookies will be tough.
- Scrape around the sides and bottom of the bowl with a rubber spatula to ensure all flour has been incorporated.
- Divide the dough into 3 equal portions and place each portion into a separate small bowl.
- Color two portions of dough with food coloring and gently mix until the food coloring is incorporated. Food coloring
- Tightly cover each dough with plastic wrap and refrigerate for 30 minutes.
- While the dough chills, preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside. Pour sanding sugar into a small bowl (if using). Coarse sanding sugar
- Remove the chilled cookie dough from the refrigerator.
- Begin forming the cookies by scooping about 1 teaspoon of each of the three colors of dough per cookie. Roll the colored dough together to form a cookie dough ball. Roll the ball of tie dyed dough into the sanding sugar. Place onto prepared baking sheet and slightly press the dough down - just until the top is flattened a little. Repeat, placing cookies 2 inches apart on the baking sheet, until all dough is used.
- Bake for 8-10 minutes, or until edges are just set.
- Let cookies cool for 1 minute on the baking sheet, then transfer to a cooling rack to completely cool.
Notes
- Let butter warm to room temperature before using. I usually just let it sit out 30 minutes before I start baking.
- Don’t over-mix the cookie dough. This will lead to tough, chewy, flat cookies.
- This is a kid-friendly cookie recipe! I recommend dying the dough yourself, but they can easily help form the final cookies.
- Use any color food dye you want for these cookies.
- If needed, you can make the dough ahead of time and keep it in the fridge until ready to bake.
- Cookie Dough Coloring Tips Once the cookie dough is formed, separate it into 3 equal portions. Place them in separate mixing bowls. Add 1-2 drops of gel food coloring to a portion of dough, and gently mix/knead until all of the dough is colored. Repeat with a different color, on another portion of dough. If desired, you can dye all 3 portions, or leave one uncolored (like we did here). You could also create more portions, and add even more colors if you want!
- Nutritional information does not include optional ingredients.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
