rainbow cookies recipe
Enjoy making these colorful rainbow cookies and sharing them with friends and family. Whether for a special occasion or just because, they’re sure to add a burst of happiness to any gathering! 🍪
Equipment
- Baking sheet
- Parchment paper
- Rolling Pin
- Wire rack
- Heatproof bowl for melting chocolate
- Electric mixer (optional for easier mixing)
Ingredients
1 cup almond paste
1 cup sugar
1/2 cup butter, softened
3 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
Gel food coloring (red, green, yellow, blue)
1/2 cup apricot jam
8 oz semisweet chocolate chips
Instructions
Prepare the Cookie Dough
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix the almond paste, sugar, and butter until smooth.
Beat in the eggs, one at a time, followed by vanilla extract.
Slowly add the flour and salt, stirring until fully combined.
Divide and Color the Dough
Divide the dough into four equal portions.
Add a few drops of gel food coloring to each portion and knead until the dough is evenly colored.
Assemble the Layers
Roll each colored dough portion between two pieces of parchment paper until it is about 1/4-inch thick.
Layer the doughs on top of one another, pressing gently to adhere.
Refrigerate for 30 minutes to firm up.
Cut and Bake
Slice the layered dough into squares and place them on the prepared baking sheet.
Bake for 15-20 minutes, or until the edges are lightly golden.
Cool completely on a wire rack.
Prepare the Chocolate Coating
Melt the chocolate chips in a heatproof bowl over simmering water, stirring until smooth.
Dip the cooled cookies into the melted chocolate and place them back on the parchment paper to set.
Let Set and Serve
Allow the chocolate to harden before serving. Enjoy your vibrant, delicious rainbow cookies!
Notes
- Vegan Option: To make this recipe vegan, substitute eggs with an egg replacer like flax eggs, and use dairy-free chocolate chips.
- Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend for a gluten-free version of this recipe.