Cookies

Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprint Cookies  |  Lemon & Mocha

Can you believe we’re already nine months into the Food Network Magazine’s Calendar of Cookies? Food Network Magazine definitely likes the September baked treat to be peanut butter and jelly themed, as seen with last year’s Peanut Butter and Jelly Muffins, and I am not mad about it at all. In fact I’m thrilled about it because I love a classic peanut butter and jelly sandwich. Also, I was a huge fan of the Peanut Butter and Jelly Muffins so I couldn’t wait to try their cookie rendition.

Peanut Butter and Jelly Thumbprint Cookies  |  Lemon & Mocha

I did deviate a bit from the original recipe, but I think you will thank me for it because I seriously shortened the prep and fussiness time while still staying true to the exact flavors of the recipe. So, today for you I have Peanut Butter and Jelly Thumbprint Cookies. The original recipe involved rolling the dough out into rectangles and baking little sandwich cookies with the jam in between, but I figured thumbprint cookies are a true classic for a reason.

Peanut Butter and Jelly Thumbprint Cookies  |  Lemon & Mocha

They are simple to make, it’s okay if they don’t look perfect and, most importantly, they are easy to eat. I didn’t change anything about the peanut butter dough from the recipe and I’m so glad because it makes the most perfect crumbly peanut butter cookies that are the ultimate vessel for that dollop of jelly.

Peanut Butter and Jelly Thumbprint Cookies  |  Lemon & Mocha

They also taste delicious on their own, which I know both by sneaking one or two right from the oven and because I froze a bunch of these cookies without the jam and was too lazy to fill them before munching away on them. Similar to the Peanut Butter and Jelly Muffins recipe, there’s a little whole wheat flour mixed into the dough so the cookies really give you that peanut butter and jelly sandwich nostalgia.

Peanut Butter and Jelly Thumbprint Cookies  |  Lemon & Mocha

You can use any jelly you prefer to fill these Peanut Butter and Jelly Thumbprint Cookies. The original recipe calls for grape, but I’ve used raspberry, triple berry and apricot so far and they’ve all been delicious. Side note: apparently we have a lot of jelly flavors in our fridge! If you are a peanut butter and jelly fan I know you will love these cookies! Okay, only three more months of Food Network Magazine monthly cookies left! Stay tuned!

Peanut Butter and Jelly Thumbprint Cookies  |  Lemon & Mocha

Peanut Butter and Jelly Thumbprint Cookies
 
Yield: 30 cookies
Ingredients
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (1 stick), room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1½ cups smooth peanut butter (not natural)
  • ⅔ cup raspberry, strawberry or other jelly of choice
Directions
  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl, sift together the all-purpose flour, whole wheat flour, baking powder and salt.
  3. In the bowl of a stand mixer or in a large bowl with a hand mixer beat the butter, granulated sugar, brown sugar and vanilla on medium-high speed until fluffy, about 5 minutes. Add the egg and beat until combined. Add the peanut butter and beat until combined. Add the flour mixture then beat on low until just combined.
  4. Use a medium cookie scoop to scoop out 30 balls of cookie dough between the 2 prepared baking sheets. Use your thumb or the handle of a wooden spoon to press a small indent into each cookie ball. Bake for 12-13 minutes. The edges of the cookie should be browned. Let side on the pan for 3 minutes then use the handle of the wooden spoon to re-make the indents in the center of each cookie. Transfer the cookies to a wire cooling rack to cool completely. Once cooled, add 1 teaspoon of jelly into each indent.

 Recipe adapted from January/February 2019 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Plum Pie Cookies

Plum Pie Cookies  |  Lemon & Mocha

There is no time for stories today because we need to start talking about these Plum Pie Cookies now! These are the August Cookies from the Food Network Magazine Calendar of Cookies and they hit a home run with this recipe. Even though they are called cookies, the pie part of the name is much more accurate. Essentially small hand pies, these Plum Pie Cookies are flaky, buttery, tart and dangerously delicious.

Plum Pie Cookies  |  Lemon & Mocha

The cookies are made from a pie crust that has more sugar than normal, which I think Food Network did to try to take them from a pie to cookie category. The perfectly jammy inside is made from tossing some fresh plums with sugar, cinnamon and a little flour. Plums can be a little sweet and a little tart; a winning combination for these cookies.

Plum Pie Cookies  |  Lemon & Mocha

I don’t know if I mentioned it previously or not, but even though Matt is a fan of lots of different types of dessert, his absolute favorite is pie. Specifically cherry pie. However, I kid you not that might have changed with the baking of these Plum Pie Cookies as Matt announced that if these are the pie dessert I choose to make for the rest of eternity he would be ecstatic. Cherry pie recipe search over – Plum Pie Cookies have been crowned the ultimate dessert.

Plum Pie Cookies  |  Lemon & Mocha

Matt is slowly turning me into more of a pie person and I was also quite smitten with these Plum Pie Cookies. I say that so modestly, while the real truth is I ate three the first day I made them and none from this batch made it out of the house or to the freezer. Oops. I’m perfectly fine with these cookies being in the regular dessert rotation, at least during plum season, because although there’s a fair amount of steps the recipe wasn’t complicated.

Plum Pie Cookies  |  Lemon & Mocha

If you’ve worked with pie dough before then you know what to expect; if you haven’t the one thing I would want you to know about pie dough is that it is easier to roll, cut and pick up when it is cold. The original Food Network recipe skipped a lot of nuances when it comes to chilling the dough in a way that keeps the process from getting frustrating so I added in a lot more detail in the recipe below to take you through how I went about making the cookies. When you make these Plum Pie Cookies don’t forget to let me know what you think in the comments!

Plum Pie Cookies  |  Lemon & Mocha

Plum Pie Cookies
 
Yield: 18 cookies
Ingredients
  • 2½ cups plus 1 tablespoon all-purpose flour, divided
  • 1 cup granulated sugar, divided
  • ¾ teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1 large egg, lightly beaten, plus 1 beaten egg for brushing
  • ½ teaspoon ground cinnamon
  • 2 small plums
  • Turbinado sugar, for sprinkling
Directions
  1. In a food processor, pulse 2½ cups of the flour, ½ cup of the sugar and the salt until combined. Add the butter cubes and pulse until the flour mixture looks crumbly. Add 1 beaten egg and pulse until the dough comes together. Divide the dough into 2 balls. Work each dough ball into a disk and place each disk on a separate piece of wax or parchment paper. Place another piece of wax paper on top of each and then roll out each into an 11-inch to 12-inch round, about ⅛-inch thick. Place both round sheets in the fridge and refrigerate until firm, about 1 hour.
  2. Line 2 baking sheets with parchment paper. Take the first round sheet out of the fridge. Use a circle cookie cutter or biscuit cutter to cut out 2½-inch rounds as close together as possible. Place the rounds on one of the baking sheets and return to the fridge. Put the scraps aside. Take the second round sheet out of the fridge and repeat the cutting out process. After returning the second baking sheet to the fridge, take all the scraps and shape into a disk before placing on a piece of wax or parchment paper. Place another piece of wax paper on top then roll into an 11-inch to 12-inch round, about ⅛-inch thick. Place in the fridge.
  3. In a medium mixing bowl, whisk together the remaining ½ cup sugar, the remaining tablespoon of flour and the cinnamon. Halve, pit and thinly slice the plums. I cut each plum in half then cut each half into 10 thin slices. Then cut each slice in half crosswise. Toss the plum slices in with the cinnamon-sugar mixture to coat.
  4. Preheat the oven to 375 degrees F. Take one of the baking sheets out of the fridge. Arrange it so you have 9 rounds on the baking sheet. Lightly brush the edges of each of the 9 rounds with the remaining beaten egg. Place 4 plum pieces in the middle of each round then top with a second round of dough (taking more from the second baking sheet in the fridge if you need them). Press the edges to seal them crimp the edges with a fork. Cut 4 small vents on the top of each cookie. Put the baking sheet in the freezer while you work on the second batch.
  5. Take the second baking sheet out of the fridge. Arrange it so you have 9 rounds on the baking sheet. Repeat the steps with the beaten egg and the plums. Top with the rounds you have then take the remaining large round sheet of dough made from the scraps out of the fridge and cut out the remaining rounds. After sealing, crimping and cutting vents remove the first baking sheet from the freezer and replace with this second one.
  6. Lightly brush the cookies with some beaten egg and then sprinkle with the turbinado sugar. Bake for 22-24 minutes, or until the cookies are golden brown. Let them cool completely on the pan set on a wire cooling rack. Take the second baking sheet from the freezer and repeat.

 Recipe from January/February 2019 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Lemonade Pinwheel Cookies

Lemonade Pinwheel Cookies  |  Lemon & Mocha

I have a confession that you may or may not have noticed. I skipped the May Food Network Magazine cookies. The May cookies are strawberry french macarons and at first I was intimidated, but excited. French macarons have been on my kitchen bucket list for years now. I bought all the ingredients to make them, read through the recipe (which was my ultimate mistake – always fully read through a recipe before committing to it!)… and just couldn’t get psyched up to make them.

Lemonade Pinwheel Cookies  |  Lemon & Mocha

The Food Network Magazine recipe did a few things differently from other recipes I’ve read and I’ll be honest, sometimes the magazine recipes can be really hit or miss. When it came down to it, if I was finally going to make french macarons, something I’ve been excited about for years, but have never gotten around to, should I really be using a Food Network Magazine recipe with no reviews instead of my trusted cookbook or blogger sources? So, I put everything aside, ate a bunch of strawberries, and decided to move right along to the June cookies.

Lemonade Pinwheel Cookies  |  Lemon & Mocha

These Lemonade Pinwheel Cookies are definitely not to be skipped! They are chewy and bursting with lemon flavor. A couple weekends ago we had an awesome long family weekend with Matt’s parents and brother, Nick, in the Catskills. Nick is a lemon and lime fan so I brought some of these cookies along. They were a definite hit; my mother-in-law, Theresa, even ate some, which is a big deal since she is not usually a dessert person!

Lemonade Pinwheel Cookies  |  Lemon & Mocha

The way you get the pinwheel effect is by laying two sheets of cookie dough on top of one another, rolling them up, then slicing and baking the cookies. The lighter dough is a sugar cookie dough with lemon extract. The yellow layer is that same lemon sugar cookie dough, but with lemon juice, lemon zest and lemon gelatin powder amping up the lemon flavor. There’s also a little yellow gel food coloring.

Lemonade Pinwheel Cookies  |  Lemon & Mocha

If you like lemon then I promise you will love these cookies! Make sure you read the recipe thoroughly well in advance because there’s two separate chilling steps so you most likely will want to give yourself at least two days to make them. Enjoy!

Lemonade Pinwheel Cookies  |  Lemon & Mocha

Lemonade Pinwheel Cookies
 
Yield: 24 cookies
Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 12 tablespoons unsalted butter (1½ sticks), room temperature
  • ⅔ cup granulated sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure lemon extract
  • ¼ cup lemon gelatin powder (from one 3-ounce box), divided
  • Lemon zest from 2 lemons
  • 1 teaspoon lemon juice
  • ½ teaspoon yellow gel food coloring
  • 2 tablespoons yellow sanding sugar, divided
  • 1 tablespoon coarse white sugar
Directions
  1. In a medium bowl, sift together the flour, salt, baking powder and baking soda. In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the butter and sugar on medium-high speed for 3 minutes, or until fluffy. Add the egg, beat, then add the vanilla and lemon extracts and beat, scraping down the sides as needed. Add the flour mixture on a reduced low speed until just combined.
  2. Place half the dough on a large sheet of plastic wrap, flattening the dough into a disk as you wrap it. To the remaining dough, add 2 tablespoons of the gelatin powder, the lemon zest, lemon juice and the gel food coloring. Beat until just combined then wrap that half of the dough in plastic wrap, also shaping into a disk. Refrigerate both disks of dough until firm for at least 2 hours or overnight.
  3. Remove the plain colored dough from the fridge and roll it out into a 10-inch by 11-inch rectangle on a lightly floured. I found it easier to move the dough if I rolled it out on a floured piece of wax paper or plastic wrap. Put aside. Remove the yellow dough from the fridge and repeat the rolling process. Place the yellow dough rectangle on top of the plain colored dough rectangle. Trim the edges then sprinkle 1 tablespoon of the yellow sanding sugar over top. Starting with the long end, tightly roll up the dough to form a log. Wrap the log in plastic wrap then refrigerate until firm for at least 3 hours or overnight.
  4. Preheat the oven to 350 degrees F with the oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper and set aside. In a small bowl, combine the remaining 2 tablespoons of gelatin powder, 1 tablespoon yellow sanding sugar and the coarse white sugar. Remove the dough log from the fridge and roll it in the sugar mixture, pressing to help stick. Use a sharp knife to cut the log into ⅜-inch thick slices. Arrange the cookies on the prepared baking sheets. Bake for 15 minutes, or until the cookies are set around the edges, switching the pans halfway though. Let the cookies cool for 5 minutes on the pan then transfer to a wire cooling rack to cool completely.
Notes
Make sure your dough sheets are equal sizes and wrap the dough together tightly when you roll it. The ends of my dough log were all uneven and not very tightly wrapped so I got about 14 or so perfect looking cookies and the rest of my cookies were kind of odd shaped because they were closer to the ends of the dough log.

 Recipe from January/February 2019 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Carrot Cake Nest Cookies

Carrot Cake Nest Cookies  |  Lemon & Mocha

How cute are these Easter jelly bean cookies?! These Carrot Cake Nest Cookies are the Food Network Magazine’s April cookies, which is perfectly fitting because they just scream springtime. After last month’s complicated Rainbow Slice-and-Bake Cookies I was very excited to see a classic drop cookie – with a twist of course.

Carrot Cake Nest Cookies  |  Lemon & Mocha

The cookie batter is filled with all the carrot cake staples: grated carrots, chopped toasted walnuts, and the warming spices of cinnamon, ginger and cloves. Using brown sugar and an egg yolk gives the cookies that ideal chewy texture, which are similar tips I use in my Perfect Chocolate Chip Cookies. Before being baked, the cookie dough balls are rolled in shredded sweetened coconut. In addition to the chewiness, I love the crunch and texture you get in each bite from the chopped walnuts and shredded coconut.

Carrot Cake Nest Cookies  |  Lemon & Mocha

If it stopped there I would still gladly chow down on these carrot cake cookies any day of the week. But there’s more! Piped onto each cooled cookie is a pocket of sweet and buttery cream cheese frosting and some pretty jelly beans. Carrot cake is not complete without cream cheese frosting so it only makes sense for us to frost these cookies to make them truly carrot cake cookies! The little dollop in the middle of the cookie gives just the right balance of cookie to frosting.

Carrot Cake Nest Cookies  |  Lemon & Mocha

Even though they’re so cute, I thought I was going to end up picking off the jelly beans and eating them separately, but I actually really loved a bite of everything all together! Something about the added texture and sweetness of the jelly bean was a nice touch. I also used some of my favorite Jelly Belly jelly bean flavors so that might have been part of it!

Carrot Cake Nest Cookies  |  Lemon & Mocha

The recipe calls for blue and white jelly beans, but if you don’t have enough feel free to branch out into other fun Easter pastel colors. I used the blue and white combo ones for the photos, but I had other cookies in this batch topped with pink and purple jelly beans as well. I hope you all enjoy these Carrot Cake Nest Cookies – they were one of my favorites so far!

Carrot Cake Nest Cookies  |  Lemon & Mocha

Carrot Cake Nest Cookies
 
Yield: about 22 cookies
Ingredients
for the cookies
  • 1⅓ cups all-purpose flour
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • Pinch of ground cloves
  • ¼ teaspoon salt
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup dark brown sugar
  • 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup finely grated carrots (about 2 carrots)
  • ¼ cup finely chopped toasted walnuts
  • 1¾ cups shredded sweetened coconut
for the frosting
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • ⅛ teaspoon vanilla extract
  • ½ cup powdered sugar
  • Blue and white jelly beans, for topping
Directions
for the cookies
  1. Place oven racks in the upper and lower thirds. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, cloves and salt. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter, granulated sugar and brown sugar on medium-high until fluffy, about 3 minutes. Add the egg yolk and the vanilla then beat again until well combined. Add the carrots and walnuts then beat again. Slowly add the flour mixture while on low speed and beat until just combined.
  3. Scoop tablespoons of dough then roll the balls into the shredded coconut. I used my medium Oxo cookie scoop. Place 1-inch apart on the prepared baking sheets. Use the handle of a wooden spoon or something round similar in size to make a deep indentation into the centers of the cookies. Bake the cookies, switching the baking pans halfway through from top to bottom, for 22-24 minutes, or until the cookies are set and the coconut is golden brown. Let cool completely on the pans placed on wire cooling racks.
for the frosting
  1. In the bowl of a stand mixer or in a medium bowl with a hand mixer, beat the cream cheese, butter and vanilla with the whisk attachment until light and fluffy. Add the powdered sugar and beat until fluffy. Transfer to a resealable plastic bag with the corner snipped or a pastry bag fitting with a round tip. If you aren’t ready to use right away, keep refrigerated. Pipe the frosting into the indentation if each cooled cookie then top each cookie with 3 jelly beans.

 Recipe from January/February 2019 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Rainbow Slice-and-Bake Cookies

Rainbow Slice-and-Bake Cookies  |  Lemon & Mocha

I have to admit that I was completely dreading these March cookies from the Food Network Magazine. The photos looked incredibly intimidating, especially since it’s a magazine so of course the rainbow cookies in the photograph was absolute perfection. Then I looked at the recipe and saw it involved tinting the cookie dough six, yes, six, different colors and these weird instructions for rolling, measuring and wrapping the dough that somehow gives you these cool rainbow cookies. I’m committed to completing this monthly cookie challenge so I rolled my sleeves up and dove in.

Rainbow Slice-and-Bake Cookies  |  Lemon & Mocha

The actual cookie dough is a very simple, buttery cookie recipe. You then divide the dough into six pieces so you’re going to want to make sure you have a lot of bowls ready! I used my kitchen scale to divide the dough since the recipe specified the amounts in ounces. Side note: if you don’t already have a kitchen scale, I highly recommend one if you do a lot of baking. They are fairly inexpensive (under twenty dollars) and are necessary for many baking recipes. Particularly for when you are baking something with layers, for example I make Matt those Italian tricolor cookies every Christmas and it is definitely key to make sure each of those thin layers has an exactly even amount of batter.

Rainbow Slice-and-Bake Cookies  |  Lemon & Mocha

Anyways, back to these crazy rainbow cookies! So once you have your dough divided up you tint each section with gel food coloring. Food coloring typically comes in a pack of red, yellow, green and blue. You could combine colors to make the orange and purple, but I used the same neon gel food coloring that I used for my Chocolate Marshmallow Monster Cookie Sandwiches, which ended up being a lot easier and didn’t use up all of the red food gel. Now, I bet you’re wishing I would stop babbling about food coloring and are wondering how to get that cool layered rainbow shape!

Rainbow Slice-and-Bake Cookies  |  Lemon & Mocha

The gist of it is that the purple section gets rolled into a log. The blue section then gets rolled into a rectangle that wraps around the log, then the green section gets rolled into a slightly larger rectangle that wraps around the now larger log and so on until you have a big roll of cookie dough. After the dough log has had a chance to chill, you slice rounds, like a classic slice-and-bake cookie, then cut each round in half to get that rainbow half-circle shape. Voila!

Rainbow Slice-and-Bake Cookies  |  Lemon & Mocha

I was relieved to discover that making these cookies wasn’t as bad as I anticipated, but if I ever had a desperate need for rainbow cookies in the future I would most likely just pipe rainbow frosting on top since mixing gel food coloring into cookie dough – six times – takes far too long to make it worth it in my opinion. What do you think? Would you give these pretty Rainbow Slice-and-Bake Cookies a shot?

Rainbow Slice-and-Bake Cookies  |  Lemon & Mocha

Rainbow Slice-and-Bake Cookies
 
Yield: about 36 cookies
Ingredients
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter (2 sticks) at room temperature
  • ¾ cup granulated sugar
  • ¾ cup powdered sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • ¼ teaspoon each red, orange, yellow, green, blue and purple gel food coloring
  • 1 cup white candy melts
Directions
  1. In a medium bowl, sift together the flour, baking powder and salt. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter, granulated sugar and powdered sugar on medium-high speed for 2 minutes, or until light and fluffy. Add the egg yolks and vanilla then beat to combine. Gradually add the flour mixture on low speed until just combined.
  2. Divide the dough: 2 large pieces (about 7 ounces each), 2 medium pieces (about 5 ounces each) and 2 small pieces (about 3 ounces each). Tint 1 of the large pieces of dough red and tint the other one orange. Use a rubber spatula (so it doesn’t stain) to work the food coloring into the dough. Repeat with yellow and green for the 2 medium pieces of dough. Repeat with blue and purple for the 2 small pieces of dough.
  3. Lay a piece of plastic wrap, about 12 inches long, on a clean work surface. Take a large piece of wax paper, about 12 inches long, and lightly flour it. Put on gloves so you won’t get food coloring on your hands and so you can easily move from one color to the next. On the floured wax paper, roll the purple dough into a 7-inch log. It will be about ¾-inch thick. Set aside on the plastic wrap. Brush any purple dough off your gloved hands or the wax paper; dust with more flour if needed.
  4. Use a rolling pin to roll out the blue dough on the wax paper into a rectangle, roughly 3½ inches by 7 inches. Place the purple log on the edge of the blue rectangle and use the wax paper to help you tightly roll it around the purple log, lightly pinching the seam where the 2 long blue edges meet. Set the log back aside on the plastic wrap. Brush any blue dough off your gloved hands, the wax paper or the rolling pin; dust the wax paper with more flour if needed. Repeat for the remaining colors, in these sizes and in this order: green 5 inches by 7½ inches; yellow 6 inches by 8 inches; orange 7 inches by 8½ inches; red 8 inches by 9 inches. Wrap the plastic wrap around the whole log then refrigerate for 8 hours or overnight or place in the freezer for 1 hour.
  5. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
  6. Cut the ends off of the log. Slice into ⅜-inch thick rounds then slice each round in half. If any of the cookies have a slight gap between the layers in spots just gently press them together. Place the rainbow cookies about 1 inch apart on the prepared baking sheets then place them in the fridge for at least 15 minutes. This helps prevent spreading when they bake.
  7. Take one pan out of the fridge and bake the cookies for 10-13 minutes. The cookies will be just set around the edges. When you take them out of the oven, if the bottoms of the rainbow have puffed out a little, carefully use a spatula to help press the bottom of the cookie to be flat. You have to do this while they’re right out of the oven because once they cool their shape will be set. Let the cookies cool on the pan for 5 minutes then transfer to a wire cooling rack to cool completely. Remove the second baking sheet from the fridge and repeat the baking and cooling instructions.
  8. Once the cookies are completely cooled, melt the candy melts in a microwave safe bowl for 30 seconds, stir, then continue microwave and stirring in 20 second intervals until smooth. Place the melted candy melts into a pastry bag fitted with a small round tip or in a resealable plastic bag with the corner snipped. Pipe the little clouds on the ends of each rainbow cookie then let set for at least 5 minutes.

 Recipe from January/February 2019 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!