Why You’ll Love This Recipe
This rainbow cookie recipe combines a few simple ingredients to create an eye-catching treat with fantastic flavor. The almond-flavored cake layers provide a rich, soft base, while the chocolate coating adds a smooth, decadent touch. The chewy, sweet cherries on top give it a burst of color and flavor, making each bite an enjoyable experience. Plus, this recipe is ideal for making ahead, and the cookies stay fresh for several days, so you can enjoy them throughout the week.
Ingredients
- 2 cups of butter
- 1 cup of sugar
- 6 large eggs
- 2 cups of all-purpose flour
- 1 teaspoon of almond extract
- 1/2 teaspoon of salt
- 2 tablespoons of red food coloring
- 2 tablespoons of green food coloring
- 1/2 cup of apricot preserves
- 8 ounces of semisweet chocolate chips
- 1 tablespoon of vegetable oil
- 12 maraschino cherries, halved
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Mix in the flour, almond extract, and salt until fully combined.
- Divide the dough into three portions. Leave one portion plain, color the second portion with red food coloring, and the third portion with green food coloring.
- Spread the plain dough evenly into the bottom of the prepared pan. Bake for 10 minutes.
- Next, layer the red dough over the baked plain layer and bake for another 10 minutes. Repeat with the green dough and bake for an additional 10 minutes.
- Once baked, let the layers cool completely in the pan.
- After cooling, spread apricot preserves over the green layer. Then, melt the chocolate chips with vegetable oil in a microwave-safe bowl, stirring until smooth.
- Pour the melted chocolate over the apricot-covered layer and spread evenly. Top with maraschino cherries, pressing them gently into the chocolate.
- Refrigerate for at least 3 hours to set the chocolate. Once set, cut into small squares or bars and serve.
Servings and Timing
- Servings: 24 pieces
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 4 hours (including refrigeration)
Variations
- You can substitute other flavors, such as lemon or vanilla, for almond extract.
- Instead of maraschino cherries, you can top the cookies with candied fruit or colored sprinkles for extra decoration.
- For a more festive touch, drizzle white chocolate over the chocolate layer.
Storage/Reheating
Store rainbow cookies in an airtight container at room temperature for up to 1 week. You can also refrigerate them for longer freshness. These cookies are best enjoyed cold or at room temperature.
FAQs
Can I make rainbow cookies ahead of time?
Yes, rainbow cookies can be made in advance and stored for up to a week.
Can I freeze rainbow cookies?
Yes, you can freeze rainbow cookies. Place them in an airtight container and freeze for up to 2 months.
Can I use a different type of food coloring?
Yes, you can use any type of food coloring to create different colors for the layers.
What can I use instead of apricot preserves?
You can substitute apricot preserves with raspberry or strawberry jam for a different flavor.
Can I add nuts to the dough?
Yes, adding finely chopped almonds or other nuts would enhance the texture and flavor of these cookies.
How can I ensure the chocolate layer sets properly?
Be sure to refrigerate the cookies after adding the chocolate layer to allow it to firm up before slicing.
Can I use dark chocolate instead of semisweet chocolate?
Yes, dark chocolate works well if you prefer a richer chocolate flavor.
Do I need to use parchment paper to line the pan?
Parchment paper helps with easy removal and prevents the dough from sticking to the pan.
How do I know when the cookies are done baking?
The layers should be slightly golden around the edges and firm to the touch but not overbaked.
Can I double this recipe?
Yes, you can double the recipe for a larger batch, but make sure to use a larger baking pan.
Conclusion
Rainbow cookies are a fun and delicious treat that will bring color and joy to your table. The almond-flavored layers paired with the sweet apricot preserves and chocolate coating create a perfect balance of flavors. With their bright colors and festive look, these cookies are perfect for any occasion, and they’re sure to be a hit with family and friends. Enjoy them fresh or make them ahead for an easy, show-stopping dessert!
Print
Rainbow Cookies Recipe
- Total Time: 4 hours (including refrigeration)
- Yield: 24 pieces
- Diet: Vegan
Description
Rainbow cookies are a vibrant, delicious dessert perfect for any celebration. With layers of almond-flavored cake, chocolate coating, and a cherry on top, these cookies are as colorful as they are tasty. Easy to make and perfect for holidays or special occasions, they’re a guaranteed crowd-pleaser. Learn how to make these rainbow cookies with a simple recipe that’s sure to impress everyone at your next gathering!
Ingredients
- 2 cups of butter
- 1 cup of sugar
- 6 large eggs
- 2 cups of all-purpose flour
- 1 teaspoon of almond extract
- 1/2 teaspoon of salt
- 2 tablespoons of red food coloring
- 2 tablespoons of green food coloring
- 1/2 cup of apricot preserves
- 8 ounces of semisweet chocolate chips
- 1 tablespoon of vegetable oil
- 12 maraschino cherries, halved
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
- Cream together butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, mixing well after each addition.
- Mix in flour, almond extract, and salt until fully combined.
- Divide the dough into three portions: leave one plain, color one with red food coloring, and the other with green food coloring.
- Spread the plain dough in the bottom of the prepared pan. Bake for 10 minutes.
- Layer the red dough over the baked plain layer and bake for another 10 minutes. Repeat with the green dough and bake for an additional 10 minutes.
- Let the layers cool completely in the pan.
- Once cool, spread apricot preserves over the green layer. Melt chocolate chips with vegetable oil in a microwave-safe bowl and stir until smooth.
- Pour the melted chocolate over the apricot-covered layer, spreading it evenly. Top with maraschino cherries, pressing them gently into the chocolate.
- Refrigerate for at least 3 hours to set the chocolate. Once set, cut into small squares or bars.
Notes
- Feel free to use any color of food coloring for different variations.
- For extra flavor, you can substitute apricot preserves with raspberry or strawberry jam.
- You can freeze these cookies for up to 2 months, ensuring they stay fresh for longer.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cookies, Holiday Treats
- Method: Baking
- Cuisine: American
