Awesome Rainbow Cookies Recipe

The smell of buttery sugar cookies always makes me happy.
These rainbow cookies come out soft, colorful, and full of joy.
They look like little bites of sunshine on a plate.

I first made them for a rainy afternoon to cheer things up.
The bright colors and sweet taste made everyone smile.
Now I bake them whenever I want a fun, feel-good treat.

If you love cookies that are soft, sweet, and pretty, this one’s perfect.
Let’s bake these rainbow cookies and make the day a little brighter.

Why You’ll Love This Recipe

• Show-Stopping Presentation: The vibrant colored layers create an eye-catching dessert that impresses every time.
• Perfect Balance of Flavors: Almond cake pairs beautifully with tart raspberry jam and rich chocolate.
• Great for Gifting: These cookies look professional and travel well in gift boxes.
• Make-Ahead Friendly: You can prepare these a few days in advance, and they actually taste better after the flavors meld.
• Traditional Recipe: A beloved Italian-American cookie also known as Venetian cookies or seven-layer cookies.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Bake Time: 12 minutes per layer (36 minutes total)
• Assembly & Chilling Time: 4 hours or overnight
• Total Time: About 5 hours

Servings: This recipe makes about 48 small rectangular cookies. Perfect for a party or holiday cookie platter. You can cut them larger or smaller depending on your needs.

Difficulty: Moderate. The recipe requires patience for layering and chilling, but the actual steps are straightforward. Great for bakers who want to try something new.

Required Kitchen Tools

• Three 9×13-inch baking pans
• Parchment paper
• Electric mixer (stand or hand mixer)
• Offset spatula for spreading
• Sharp knife for cutting
• Cutting board
• Measuring cups and spoons
• Mixing bowls
• Wire cooling rack

Ingredients

These colorful cookies use simple pantry ingredients with almond extract as the star flavor. Here’s everything you’ll need to create these beautiful layered treats:

For the Cake Layers:

• 1 cup (226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 4 large eggs, separated (at room temperature)
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons milk
• Red and green gel food coloring

For Assembly:

• 3/4 cup raspberry jam or apricot preserves
• 12 ounces (340g) semi-sweet or dark chocolate, chopped (or chocolate chips)

Variations for Rainbow Cookies

• Different Jam Flavors: Try apricot, strawberry, or seedless blackberry jam instead of raspberry.
• White Chocolate Coating: Use white chocolate instead of dark chocolate for a different look.
• Add Orange Zest: Mix in 1 teaspoon of orange zest to the batter for a citrus twist.
• Chocolate Drizzle: Instead of fully coating, drizzle melted chocolate over the top for a lighter option.
• Different Colors: Use blue and yellow, or any color combination you like for special occasions.

How to Make Rainbow Cookies Step-by-Step Instructions

1. Prepare Your Pans

Preheat your oven to 350 degrees F. Line three 9×13-inch baking pans with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment.

2. Make the Batter

Beat the softened butter and sugar together with an electric mixer on medium speed for 3 minutes until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Mix in the almond extract and vanilla extract.

3. Add Dry Ingredients

In a separate bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the butter mixture alternating with the milk. Mix on low speed until just combined.

4. Whip Egg Whites

In a clean bowl, beat the egg whites with clean beaters until stiff peaks form. Gently fold the whipped egg whites into the batter until no white streaks remain.

5. Divide and Color

Divide the batter evenly into three portions. Leave one portion plain, color one portion with red gel food coloring, and color the third portion with green gel food coloring. Mix each until the color is evenly distributed.

6. Bake the Layers

Spread each colored batter into one prepared pan, smoothing the top with an offset spatula. Bake each layer for 10 to 12 minutes until the edges are lightly golden and a toothpick inserted in the center comes out clean. The layers should spring back when lightly touched.

7. Cool Completely

Remove pans from the oven and let the layers cool in the pans for 10 minutes. Use the parchment overhang to lift each layer out onto a wire rack to cool completely.

8. Assemble the Layers

Place the green layer on a cutting board or serving platter. Spread half of the raspberry jam evenly over the green layer. Place the plain (uncolored) layer on top and spread the remaining jam over it. Top with the red layer. Press down gently to help the layers stick together.

9. Chill

Cover the assembled layers tightly with plastic wrap. Place a flat baking sheet on top and weigh it down with heavy cans or books. Refrigerate for at least 4 hours or overnight. This helps compress the layers.

10. Add Chocolate Coating

Melt the chocolate in a double boiler or microwave, stirring until smooth. Remove the weights and plastic wrap from the chilled cookies. Spread half the melted chocolate over the top red layer. Refrigerate for 15 minutes until set. Carefully flip the entire stack over and spread the remaining chocolate on the green layer. Refrigerate for another 15 minutes.

11. Cut into Cookies

Using a sharp knife, trim the edges to make them neat. Cut the large rectangle into small squares or rectangles, about 1 inch by 2 inches. Wipe the knife clean between cuts for neat edges.

Serving and Decoration

Presentation Ideas:

• Arrange on a decorative platter with the colorful layers showing
• Dust with powdered sugar for a festive touch
• Place in mini paper cups for a professional bakery look
• Stack in clear gift boxes tied with ribbon

Perfect Occasions:

• Christmas and holiday parties
• Italian celebrations and weddings
• Cookie exchanges
• Birthday parties
• Gift giving

Storing Rainbow Cookies

• Room Temperature: Store in an airtight container separated by parchment paper for up to 5 days.
• Refrigerator: Keep in an airtight container for up to 2 weeks. The flavors actually improve after a few days.
• Freezer: Wrap well and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure butter and eggs are at room temperature for the best texture.
• Don’t Overmix: Once you add the flour, mix just until combined to keep the cookies tender.
• Weigh Down the Layers: This step is important for getting neat, compact layers that cut cleanly.
• Sharp Knife: Use a long, sharp knife and wipe it clean between cuts for professional-looking cookies.
• Gel Food Coloring: Use gel colors instead of liquid for vibrant colors without adding extra liquid to the batter.
• Even Spreading: Take time to spread each layer evenly in the pan for uniform thickness.
• Quality Jam: Use good quality seedless jam for the best flavor and easier spreading.

Nutrition

Nutrient	Per Cookie (1 piece)
Calories	135
Total Fat	7g
Saturated Fat	4g
Cholesterol	30mg
Sodium	45mg
Total Carbohydrates	17g
Dietary Fiber	1g
Sugars	11g
Protein	2g

Nutritional information is approximate and based on 48 cookies per batch

Rainbow Cookies FAQs

Can I make these without almond extract? Yes, but almond extract gives these cookies their traditional flavor. You can use all vanilla extract if needed, but the taste will be different.

Why do my layers crack when cutting? Make sure the cookies are well-chilled before cutting. A sharp knife and wiping it clean between cuts also helps prevent cracking.

Can I use different colors? Absolutely. You can use any color combination you like. Blue and white for a baby shower, or school colors for celebrations work great.

Do I have to use three pans? You can bake the layers one at a time in a single pan if needed. Just wash and re-line the pan between batches.

How thin should I spread the batter? Spread it evenly to the edges of the pan. The layers should be about a quarter inch thick when baked.

Can I skip the weighing down step? This step helps compress the layers so they stick together and cut cleanly. You can skip it, but the cookies may not hold together as well.