Rainbow Sandwich Cookies

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Delicate and mildly sweet cookie sandwich with white chocolate and cream cheese filling! These rainbow treats are easy to make and would instantly become a festive holiday favourite. This Rainbow Sandwich Cookies recipe is shared by the innovative home cook Shartini who loves adding local flavours and creativity to her bakes.

The full article from our friends at Sharefood.sg can be found here.



2¼ cups all-purpose flour
½ tsp salt
226 g unsalted butter room temperature
1 cup powdered sugar
1 tsp vanilla extract
food colouring pink, yellow, green

White chocolate filling
140 g white chocolate conventure
115 g cream cheese
¼ cup milk
¼ tsp pure vanilla extract



Prepare the cookie batter

In a small bowl, sift in flour and salt. Set aside.
In the Kenwood stand mixer fit the paddle attachment, cream the butter for 2-3 minutes on medium speed, or until soft and smooth. Add in powdered sugar and continue to beat until the sugar is fully absorbed. #Tips: Scrape down the sides of the bowl as needed
Add in vanilla extract. Beat till well mixed.
Add in flour mixture in gradually in 3 portions and mix on low speed. Use a rubber spatula to scrape down the sides of the bowl if needed. It’s ready when the dough is soft and pliable. Texture is similar to Play-Doh.
Divide the dough and add in colour
Divide the dough into 3 portions. Add in the food colouring and mix the dough evenly.
Place the different colours together and cut the cookie
Pick out 1/3 cup of each colour of dough. Roll it into a rope about 5 inches long and 1 inch in diameter.
On a clingwrap or baking sheet, place the ropes side by side. Use a rolling pin to flatten the dough till it’s ¼ inch thick.
Cut the dough using a 2 to 2 ½ inch round shape cookie cutter so that each cookie has 3 colours.
On a baking tray lined with baking paper, place the cookie with 2 inches apart.
Repeat with remaining dough.


Pre-heat the oven at 190oC for 15 mins.
Bake the cookies for 7 to 9 mins till the edges are light golden brown.
Cool for 1 min. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Prepare the white chocolate cream cheese ganache

Microwave milk for 20 sec. Pour it over the white chocolate. Stir till the chocolate is fully melted. Let cool to room temperature.
Attached the K paddle to the Kenwood stand mixer. Beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat on high speed until smooth for about 3 min.

#Tips: Do not attempt to overbeat as the fats will separate from the cream. The texture will lumpy instead of smooth.

Once it ready, transfer into the chiller and let it rest for 5 mins. It will harden slightly and it will not melt in room temperature easily.


Spread filling on flat side of half of the cookies. Sandwich with remaining cookies and enjoy!


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