Name: Tie-Dye Butter Cookies
Yield: Makes about 24
Ingredients: 14 Tbsp. unsalted butter, room temperature; ½ cup (100 g) granulated sugar; 1¼ tsp. kosher salt; 2 large egg yolks; 2 tsp. vanilla extract or vanilla bean paste; 2 cups (256 g) all-purpose flour, plus more for dusting; Special Equipment: Assorted (2") cookie cutters; 2 cups (240 g) powdered sugar, divided; 6 Tbsp. (or more) whole milk, divided; 2 tsp. (or more) any color plant-based food-coloring powder; 2 tsp. (or more) second color plant-based food-coloring powder; ¼ tsp. kosher salt, divided

butter cookies tiedye swirled in pink blue red and white

Photo by Ted Cavanaugh, Chelsea Cavanaugh, Prop Styling by Beatrice Chastka, Food Styling by Michelle Gatton

Because you don’t have to chill the dough, this cookie cuts your kitchen time in half. And when it comes time to decorate, no need to panic if your first attempts don’t work out. Simply wipe off the failed glaze and let the cookie dry for about five minutes, then try again.

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Recipe notes

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Recipe notes

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