Name: Rainbow Cookies
Prep time: 45 min
Cook time: 10 min
Total time: 630 min
Ingredients: 8 ounces almond paste; 1 cup butter, softened; 1 cup white sugar; 4 large eggs, separated; 2 cups all-purpose flour; 6 drops red food coloring; 6 drops green food coloring; 0.25 cup seedless red raspberry jam; 0.25 cup apricot jam; 1 cup semisweet chocolate chips, melted

Rainbow Cookies

4.8

(328)

277 Reviews

92 Photos

These rainbow cookies are moist, mellow, and full of almond flavor. The colorful layers of yellow cake sandwiched with red jam and topped with chocolate create a show-stopping treat!

Submitted by Penney

Updated on December 6, 2024

Prep Time:

45 mins

Cook Time:

10 mins

Additional Time:

9 hrs 35 mins

Total Time:

10 hrs 30 mins

Servings:

Yield:

8 dozen bar cookies

Jump to Nutrition Facts

These classic rainbow cookies taste better than the bakery — and they make great gifts!

Rainbow Cookie Ingredients

These are the ingredients you’ll need to make this rainbow cookie recipe:

Almond paste: Use store-bought almond paste or make your own at home.
Butter: This recipe calls for two sticks of softened butter.
Sugar: Sweeten things up with a cup of white sugar.
Eggs: You’ll need four eggs, separated.
Flour: All-purpose flour gives the cookies structure.
Food coloring: Of course, you’ll need red and green food coloring.
Jams: Seedless red raspberry jam and apricot jam are spread between the cookie layers.
Chocolate chips: Top the cookies with melted chocolate chips.

How to Make Rainbow Cookies

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade rainbow cookies:

Best the butter, sugar, and yolks into the almond paste.
Stir in the flour to form a dough.
Beat the egg whites until stiff peaks form, then fold into the dough.
Divide dough into three portions.
Mix one portion with red food coloring and one with green food coloring.
Spread each portion into one of the three prepared baking pans.
Bake until lightly browned.
Layer the cookies according to the detailed instructions.
Enclose with plastic wrap, compress, and chill for at least eight hours.
Unwrap, top with melted chocolate, and chill until the chocolate is firm.
Slice into squares to serve.

How to Store Rainbow Cookies

Store the rainbow cookies in an airtight container in the refrigerator for up to one week.

Can You Freeze Rainbow Cookies?

Yes! If you’d like them to last longer, you can freeze rainbow cookies for up to three months.

Allrecipes Community Tips and Praise

“I've made these cookies 5 or 6 times, each time with a different recipe (couldn't find one that wasn't dry),” according to Linda117. “THIS ONE, is NOT dry. It's the best one yet and a definite keeper.”

“Everyone loved my rainbow cookies,” says Sheree Senti. “I’ve always wanted to make them but I thought they were much more difficult. Rave reviews from the entire family — a definite must have for next year and years after that.”

Editorial contributions by Corey Williams

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Ingredients

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Original recipe (1X) yields 96 servings

8 ounces almond paste
1 cup butter, softened
1 cup white sugar
4 large eggs, separated
2 cups all-purpose flour
6 drops red food coloring
6 drops green food coloring
¼ cup seedless red raspberry jam
¼ cup apricot jam
1 cup semisweet chocolate chips, melted

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line three 9x13-inch baking pans with parchment paper.
Break almond paste apart with a fork in a large bowl. Add butter, sugar, and egg yolks; beat with an electric mixer until mixture is fluffy and smooth. Stir in flour to form a dough.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into dough until combined. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
Bake in the preheated oven until lightly browned, about 8 to 10 minutes. Carefully remove from pan and remove parchment paper; cool completely on wire racks.
Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam and top with uncolored layer. Spread with apricot jam and top with pink layer. Transfer layers to a baking sheet and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
Remove plastic wrap. Top with melted chocolate; refrigerate for 1 hour or until chocolate is firm. Slice into small 1-inch squares to serve.

Ash

506 home cooks made it!

Nutrition Facts (per serving)

61	Calories
3g	Fat
7g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 96
Calories 61
% Daily Value *
Total Fat 3g	4%
Saturated Fat 2g	9%
Cholesterol 13mg	4%
Sodium 17mg	1%
Total Carbohydrate 7g	3%
Dietary Fiber 0g	1%
Protein 1g	2%
Vitamin C 0mg	0%
Calcium 7mg	1%
Iron 0mg	2%
Potassium 21mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.