Melissa Ben-Ishay's Halloween Tie-Dye Sugar Cookies are to Die For

“As you cut and reroll the dough, you create festive, unique swirls of color in every cookie," says the Baked by Melissa founder

Melissa Ben-Ishay, the person behind the beloved, bite-sized Baked by Melissa cupcakes, is sharing another goodie to add some pizzazz to your dessert spread.

"These tie-dye cookies are the perfect way to add a fun pop of color to your dessert table," the author of the upcoming Come Hungry cookbook says. "They come together easily — even for novice bakers — are festive, and most of all, delicious!"

A simple technique makes for a colorful and impactful look. “As you cut and reroll the dough, you create festive, unique swirls of color in every cookie,” says Ben-Ishay, who also suggests using the method for other occasions. "All you need to do is swap out the colors for the season.”

Melissa Ben-Ishay’s Tie-Dye Sugar Cookies

¾ cup (6 oz.) unsalted butter, softened

¾ cup granulated sugar

1 large egg

2 tsp. vanilla extract

2¼ cups all-purpose flour

½ tsp. baking powder

¼ tsp. fine sea salt

Food coloring gel (orange, green and black, or desired colors)

Halloween candy sprinkles (optional)

1. Beat together butter and sugar with a stand mixer fitted with the paddle attachment on high speed until light and creamy, about 2 minutes. Add egg and vanilla; beat on medium speed until combined, about 1 minute. Add flour, baking powder and salt; beat on low speed until just combined, about 1 minute.

2. Divide dough into 4 equal portions on a work surface lined with parchment paper. Add 1 or 2 drops of a different food coloring to each ball; knead well until the color has completely blended into dough, adding more to achieve desired color.

3. Break each colored dough into about 1-teaspoon-size pieces; arrange different-colored pieces closely together on a clean sheet of parchment paper, distributing each color randomly. Cover dough pieces with another sheet of parchment paper. Roll out dough to ¼-inch thickness, then fold in half, and roll out to ¼-inch thickness again. Refrigerate dough, uncovered, for 30 minutes.

4. Preheat oven to 350° with racks in top third and lower third positions, and line 2 large baking sheets with parchment. Cut out cookies using 2- to 3-inch round cookie cutters, and place on baking sheets ½ inch apart. Reroll scraps once. Top with sprinkles, if desired.

5. Bake in preheated oven until set and edges are light golden, rotating baking sheets halfway through cooking, 8 to 10 minutes. Cool on pan for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.

Makes: 14

Active time: 50 minutes

Total time: 1 hour, 55 minutes

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