Marry This Rainbow Cookies recipe is a moist and tender recipe, which is made with rich almond extract and a sweet raspberry jam filling. It’s a classic holiday cookie, perfect for a special baking project.
Jump to RecipeRainbow Cookies Recipe Ingredients
- Nonstick baking spray
- 2 cups unsalted butter, softened
- 1 3/4 cups + 1 1/2 tbsp. granulated sugar, divided
- 6 large eggs, separated
- 1 Tbsp. almond extract
- 1 tsp. kosher salt
- 3 1/4 cups all-purpose flour
- Red and green food coloring (gel is recommended)
- 2/3 cup seedless raspberry jam, divided
- 2 cups semisweet chocolate chips
How To Make Rainbow Cookies
- Prep Pans and Make Batter: Preheat the oven to 350°F with racks in the upper and lower thirds. Grease three 9×13-inch baking pans and line the bottoms with parchment paper. In a stand mixer, beat the butter and 1 3/4 cups of sugar until combined. Add the egg yolks one at a time, followed by the almond extract and salt. Gradually add the flour and beat until just combined.
- Whip and Fold Egg Whites: In a separate large, clean bowl, use a handheld mixer to beat the egg whites until foamy. Gradually add the remaining 1 1/2 tablespoons of sugar and continue beating until stiff, glossy peaks form. Gently fold one-third of the egg whites into the cake batter to lighten it, then fold in the remaining whites until just combined.
- Color and Bake the Layers: Divide the batter evenly among three bowls. Tint one bowl with red food coloring and another with green, leaving the third white. Spread each colored batter into one of the prepared pans in a thin, even layer. Bake for 14 to 16 minutes, until the cakes are set and dry on top. Let the cakes cool completely in the pans.
- Assemble the Cake Layers: Turn the green cake layer out onto a parchment-lined baking sheet and peel off its parchment backing. Spread the top evenly with 1/3 cup of the jam. Invert the white cake layer directly on top, peel off its parchment, and spread with the remaining 1/3 cup of jam. Finally, invert the red cake layer on top and peel off its parchment.
- Chill the Cake: Wrap the entire assembled cake tightly in plastic wrap. Place a heavy object (like another baking sheet or a few books) on top to gently compress the layers. Chill for at least 30 minutes, or overnight.
- Add the First Chocolate Layer: Unwrap the cake. Melt half of the chocolate chips (1 cup) in the microwave in 30-second intervals until smooth. Spread the melted chocolate evenly over the top (the red layer). Refrigerate until the chocolate is firm, about 30 minutes.
- Add the Final Chocolate Layer and Slice: Invert the cake onto a cutting board. Melt the remaining chocolate and spread it evenly over the bottom (the green layer). Let it set in the refrigerator for another 30 minutes. To serve, run a large chef’s knife under hot water, dry it, and cut the cake into about 24 small rectangular pieces, warming and wiping the knife between each slice for clean cuts.
Recipe Tips
- How do you get the layers so thin and even? The key is to use an offset spatula to carefully spread the relatively thick batter to the corners of each 9×13-inch pan. Take your time to get them as level as possible before baking.
- How do you get clean, perfect slices? The two most important steps are chilling the cake thoroughly and using a hot, clean knife. Compressing the cake overnight makes it dense and firm. Running a large knife under hot water and wiping it dry before each cut will melt through the chocolate cleanly without smearing.
- Can I use a different kind of jam? Yes. While raspberry is classic, apricot jam is another very traditional and delicious choice for the filling. Just be sure to use a seedless variety.
- Why fold in the whipped egg whites? This is a crucial step for the unique texture of rainbow cookies. It makes the dense, almond-paste-like batter slightly lighter and more cake-like than a traditional cookie dough.
What To Serve With Rainbow Cookies
These cookies are a rich and decadent treat that are a star on their own. They are a staple of Italian-American bakeries and are perfect for:
- Holiday cookie platters
- Special occasions and celebrations
- An afternoon treat with a cup of coffee or espresso
How To Store Rainbow Cookies
- Refrigerate: These cookies are best stored in the refrigerator in an airtight container. The cool temperature keeps the chocolate firm and the jam set. Separate layers with wax or parchment paper to prevent sticking. They will keep for up to a week.
- Freeze: Rainbow cookies freeze exceptionally well. Place them in a freezer-safe container, layered with parchment paper, for up to 3 months. Thaw in the refrigerator before serving.
Rainbow Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 190 kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 6g
- Sugar: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
They are a classic Italian-American dessert, also known as Seven Layer Cookies or Venetian Cookies. They feature three distinct layers of almond-flavored cake colored to resemble the Italian flag, which are sandwiched with jam and coated in chocolate.
The layers are very thin, so they bake quickly. Over-baking is the most common reason for dry layers. Watch them closely and pull them from the oven as soon as the tops are set and feel dry to the touch.
Using three pans allows you to bake all the layers at once. If you only have one or two, you can bake them in batches. Just be sure to cool, clean, and re-prepare the pan between each layer.
Try More Recipes:
- Homemade Strawberry Shortcake Ice Cream Bars Recipe
- Mock Devonshire (Clotted) Cream Recipe
- Rhubarb Bread Recipe
Rainbow Cookies Recipe
Course: DessertCuisine: Italian-AmericanDifficulty: Easy24
servings45
minutes16
minutes190
kcalA classic Italian-American treat with three distinct almond-flavored cake layers, raspberry jam, and a rich chocolate coating.
Ingredients
Cake: 2 cups unsalted butter, 1 3/4 cups + 1 1/2 tbsp sugar, 6 large eggs (separated), 1 Tbsp almond extract, 1 tsp salt, 3 1/4 cups all-purpose flour.
Assembly: Red & green food coloring, 2/3 cup seedless raspberry jam, 2 cups semisweet chocolate chips.
Directions
- Preheat oven to 350°F. Prep three 9×13-inch pans.
- Cream butter and 1 3/4 cups sugar. Beat in egg yolks, almond extract, and salt, then mix in flour.
- In a separate bowl, beat egg whites with remaining sugar to stiff peaks. Fold the whites into the batter.
- Divide the batter into three bowls; color one red and one green. Spread each color into a prepared pan.
- Bake for 14-16 minutes until set. Cool completely.
- Assemble the layers (green, white, red) with raspberry jam spread in between. Wrap and chill for at least 30 minutes, preferably weighted.
- Coat the top with half the melted chocolate; chill to set. Flip the cake and coat the other side with the remaining chocolate; chill to set.
- Use a hot, clean knife to cut into 24 rectangular cookies.
Notes
- Using room temperature ingredients (butter, eggs) is crucial for a smooth, well-emulsified batter.
- Chilling the assembled cake, especially overnight with a light weight on top, is the secret to dense, perfect layers.
- For the cleanest cuts, you must run your knife under hot water and wipe it dry between each and every slice.
