Creating these rainbow cookies at home just became a reality, and you’ll love the simplicity of this Italian-American classic. Imagine a tri-colored, cakey cookie bursting with almond flavor, sandwiched with jam, and elegantly coated in a thin layer of chocolate. The recipe streamlines the process with one batter and a convenient flip-and-peel technique, making it a breeze to stack layers and remove parchment. Plus, it’s cost-effective, using almond extract and chocolate chips for a budget-friendly twist. Perfect for your next Christmas cookie swap, and you might just win the contest!

Servings	Total	CALORIES
24	2hrs 55mins	320 per serving

Table of Contents

Curious About Cutting These Rainbow Cookies?

Chilling the uncut sheet helps firm up the layers, reducing crumbs when sliced. To prevent the firm chocolate layer from cracking, use a genius trick: before each cut, dip a hot knife in water, wipe it dry, then place the hot blade on the chocolate for a moment before slicing. This ensures a clean cut.

And How Do You Achieve Those Thin Layers?

Opt for a 9-by-13-inch pan, creating the ideal size for a thin cake layer. If you have only one pan, bake one layer at a time, and cool the pan with cold water before adding new parchment and the next batter.

Ingredients:

For the Cookies:

Nonstick baking spray
2 cups unsalted butter, softened
1 3/4 cups + 1 1/2 tablespoons granulated sugar, divided
6 large eggs, separated
1 tablespoon almond extract
1 teaspoon kosher salt
3 1/4 cups all-purpose flour
Red and green food coloring
2/3 cup seedless raspberry jam, divided
2 cups semisweet chocolate chips

Directions:

Preheat the oven to 350°F with oven racks in the upper and lower third. Grease 3 9-by-13-inch baking pans or quarter sheet pans with nonstick baking spray, line the bottoms with parchment paper, and set aside.
In a stand mixer, beat butter and 1 3/4 cups of sugar until well combined. Add egg yolks one at a time, then stir in almond extract and salt. Gradually add flour and beat until just combined.
In a large bowl, beat egg whites until foamy, gradually adding the remaining 1 1/2 tablespoons of sugar until stiff peaks form.
Fold one-third of the egg whites into the batter, then fold in the remaining egg whites until smooth.
Divide the batter into three bowls and add food coloring to each. Spread each batter in prepared pans and bake until set, 14 to 16 minutes. Cool the cakes in the pans for about 30 minutes.
Turn out the green layer onto a parchment-lined baking sheet, peel off the parchment, and spread with 1/3 cup of jam. Invert the white layer on top, spread with the remaining 1/3 cup of jam, and invert the red layer on top. Cover with plastic wrap and chill for at least 30 minutes or overnight.
Unwrap the cake, spread half of the melted chocolate over the top, and refrigerate until set about 30 minutes.
Invert the cake onto a cutting board, spread the remaining chocolate, create wavy patterns with a fork, and chill until set for about 30 minutes.
Warm a knife, and cut into about 24 pieces, warming the knife after each slice.

Tip:

Gel food coloring provides rich colors for the red and green layers.

Amazing Rainbow Cookies For Christmas

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Creating these rainbow cookies at home just became a reality, and you'll love the simplicity of this Italian-American classic. Imagine a tri-colored, cakey cookie bursting with almond flavor, sandwiched with jam, and elegantly coated in a thin layer of chocolate. The recipe streamlines the process with one batter and a convenient flip-and-peel technique, making it a breeze to stack layers and remove parchment. Plus, it's cost-effective, using almond extract and chocolate chips for a budget-friendly twist. Perfect for your next Christmas cookie swap, and you might just win the contest!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 16

Total Time 36

Course cake, Cookies, Desserts

Servings 24

Calories 320 kcal

Ingredients

Nonstick baking spray
2 cups unsalted butter, softened
1 3/4 cups + 1 1/2 tablespoons granulated sugar, divided
6 large eggs, separated
1 tablespoon almond extract
1 teaspoon kosher salt
3 1/4 cups all-purpose flour
Red and green food coloring
2/3 cup seedless raspberry jam, divided
2 cups semisweet chocolate chips

Instructions

Preheat the oven to 350°F with oven racks in the upper and lower third. Grease 3 9-by-13-inch baking pans or quarter sheet pans with nonstick baking spray, line the bottoms with parchment paper, and set aside.
In a stand mixer, beat butter and 1 3/4 cups of sugar until well combined. Add egg yolks one at a time, then stir in almond extract and salt. Gradually add flour and beat until just combined.
In a large bowl, beat egg whites until foamy, gradually adding the remaining 1 1/2 tablespoons of sugar until stiff peaks form.
Fold one-third of the egg whites into the batter, then fold in the remaining egg whites until smooth.
Divide the batter into three bowls and add food coloring to each. Spread each batter in prepared pans and bake until set, 14 to 16 minutes. Cool the cakes in the pans for about 30 minutes.
Turn out the green layer onto a parchment-lined baking sheet, peel off the parchment, and spread with 1/3 cup of jam. Invert the white layer on top, spread with the remaining 1/3 cup of jam, and invert the red layer on top. Cover with plastic wrap and chill for at least 30 minutes or overnight.
Unwrap the cake, spread half of the melted chocolate over the top, and refrigerate until set, about 30 minutes.
Invert the cake onto a cutting board, spread the remaining chocolate, create wavy patterns with a fork, and chill until set, about 30 minutes.
Warm a knife, cut into about 24 pieces, warming the knife after each slice.

Notes

Tip: Gel food coloring provides rich colors for the red and green layers.

Keyword Christmas Cookies, Rainbow Cookies, Rainbow Cookies For Christmas

I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!