Nourishing Colorful Cookies

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Colorful, flavorful, buttery cookies with soft centers and crisp edges.  Can be used for cutouts or drop cookies.

​Keep in mind the goal of Nourishing Blends is to add nutrients, which will go further along side a healthier overall diet.  I recommend using whole oat flour, pasture-raised organic butter and eggs, and a healthier sugar option (and eating in moderation).  However, having said that, whatever gets some more nutrients into your body (or your kids' bodies) is still valuable.  Remember...

When it comes to nutrition, every little bite helps! 

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Ingredients:

3 cups flour*
2 tsp baking powder
1 tsp baking soda
2 tsp cream of tarter*
1/4 cup Nourishing Blend*
1 cup butter, slightly softened
1 1/2 cup sugar*
2 large eggs
1/2 cup sugar for sprinkling

*See below notes for more options or information.

Directions:

1. Take butter out of the refrigerator and set it aside to soften.
2. In a large bowl, whisk dry ingredients together for even distribution (flour, baking powder, baking soda, and cream of tarter).
3. Preheat oven to 350 degrees and prepare cookie sheets.  I like to line my pans with parchment paper for easy clean up.
4. Cream butter and sugar together in an electric mixer at medium speed for 5 minutes or until light and fluffy.  Slice the butter before adding it and scrape your mixing bowl once while creaming for even mixing.  This adds air, producing more cookie dough and lighter and fluffier cookies. 
5. Add 1 cold egg and beat on medium for another 1 minute.  
6. Scrape down the sides of the mixer then add the other egg, mixing until combined.
7. Slowly add the dry ingredients while the mixer is running at a slow speed.  Then mix at a higher speed until well combined.
8. Add Nourishing Blend and mix until combined.  Scrape down sides and mix until you have a uniform color. *If you would like to use more than one Nourishing Blend, see the notes below.
9. You can either roll dough for cutout cookies or use a cookie scoop or 2 spoons to drop cookie dough balls onto cookie sheets.  In the photo above, I pressed the dough balls and sprinkled with sanding sugar.
10. Bake for 10-12 minutes and allow to cool for 2-3 minutes before transferring. 

Notes:

• You have flexibility on which flour you use for this recipe.  The lighter in color the flour, the brighter the yellow and pink colors will be.  For flavor and nutrition, I personally love oat flour.
• Cream of tarter increases fluffiness and reduces browning of cookies.  No worries if you don't have it, you will still enjoy the cookies without it.
• Want a variety of colors and flavors, but don't want to make multiple recipes - here's how I did it.  Once all of the ingredients are ready, (step number 8 above), I divided the dough into five equals parts.  The dough is thick, so you can use parchment paper for this step or you can use bowls.  Then I added one of the dough parts and 1 Tbsp of Yumberry into the mixing bowl and mixed until I had even color, then scooped them and put them into the oven.  Next add another part back into the mixing bowl and add 1 Tbsp Tropical and repeat the process.  If your bowl still has some pink in it, then use a paper-towel to wipe it down before moving on to Orange Spice.  Next is Cherry Licorice and last is Noni Spice.  You may have noticed that the total amount of Nourishing Blends is more than in the original recipe - basically you can use more or less Nourishing Blends, increasing the color and flavor as you like.
• You also have flexibility on which sugar you use for this recipe.  As with the flour, the lighter the sugar, the brighter the yellow and pink colors will be.
• To learn more about the science of "cream butter and sugar", this is a great article: Cookie Science: Why Cream Butter and Sugar? by www.seriouseats.com. 
• I based this recipe off Strawberry Sugar Cookies by The Cafe Sucre Farine for Melanie Makes