Classic Rainbow Cookies
Thanks to my dear friend Regina for another amazing recipe. A fun recipe for everyone’s favorite cookie. Classic Rainbow Cookies. With this recipe, you will have the most delicious and beautiful cookies to show off and enjoy.
A message from Regina: My good friend Nancy gave me this recipe a very long time ago. I have been making it for years and my family loves them.
Now that Regina has shared this amazing cookie recipe with me, I am sharing with all of you.
The moist cake like cookie filled with just the right amount of almond flavor and seedless jam.
Topped off with deep, dark chocolate. How divine.
These have to be the most beautiful cookie too. This recipe looks even more beautiful than any bakery’s recipe for classic rainbow cookies.
Best of all, they are homemade.
So, bake some soon and watch everyone dive right into these cookies first before they go after any other dessert.
What a showstopper!
Classic Rainbow Cookies
Believe it or not, this recipe has only seven ingredients
Here are the ingredients:
- 4 eggs
- 1 cup granulated sugar
- 2 tsp pure almond extract
- 2 sticks melted salted butter
- 1 cup all purpose flour, UNSIFTED
- Seedless raspberry jam
- 12-oz package dark chocolate chips
Seven ingredients and seven steps to making classic rainbow cookies
Here are the directions:
- Beat eggs. Add sugar and almond extract. Add melted butter slowly. Add flour.
- Divide batter into thirds. Add 10 drops of red food dye into one portion. Add 10 drops of green food dye into another.
- Line with parchment paper or spray with baking or cooking spray. 3 oblong cake pans (approx. 12 1/4 x 8 1/4 x 1 1/4) OR, use an 11 x 7 brownie pan lined with parchment paper. Add batter. Bake 10 minutes at 350. Watch so you do not over bake. The cake should look dry with tiny holes, like a piece a bread. Cool cake.
- Layer cake. On a piece of wax paper on a cookie sheet place one cake layer. Spread jam. Add another cake layer. Spread jam. Top with remaining cake layer. Add another piece of wax paper, then cookie sheet on top. Place a weight onto cake to flatten.
- Note: I place it in the refrigerator overnight at this point. My friend never did and her’s always came out fine.
- Melt chocolate chips. Spread 1/2 on top. Refrigerate until set. Flip cake and cover with remaining chocolate. Refrigerate until set.
- Cut into 1 inch cubes.
Enjoy these delicious classic rainbow cookies
Print recipe below
Classic Rainbow Cookies
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 2 sticks melted salted butter
- 1 cup all purpose flour
- seedless raspberry jam
- 12 ounce bag dark chocolate chips
- 2 tsp pure almond extract
Instructions
-
1.Beat eggs. Add sugar and almond extract. Add melted butter slowly. Add flour.
2.Divide batter into thirds. Add 10 drops of red food dye into one portion. Add 10 drops of green food dye into another.
3.Grease with butter 3 oblong cake pans (approx. 12 1/4 x 8 1/4 x 1 1/4). Add batter. Bake 10 minutes at 350. Watch so you do not over bake. The cake should look dry with tiny holes, like a piece a bread. Cool cake.
4.Layer cake. On a piece of wax paper on a cookie sheet place one cake layer. Spread jam. Add another cake layer. Spread jam. Top with remaining cake layer. Add another piece of wax paper, then cookie sheet on top. Place a weight onto cake to flatten.
5.Note: I place it in the refrigerator overnight at this point. My friend never did and her’s always came out fine.
6.Melt chocolate chips. Spread 1/2 on top. Refrigerate until set. Flip cake and cover with remaining chocolate. Refrigerate until set.
7.Cut into 1 inch cubes.
Recipe Notes
Enjoy!
Thanks for stopping by today! I hope you enjoy Regina’s recipe for classic rainbow cookies. They really are out of this world delicious. Remember to scroll up so you can print out the full recipe. Please stop back again soon. There are so many more recipes to see both sweet and savory and new ones too. To collect all your favorite recipes pin them on Pinterest. It’s a great way to save any recipe for later on.
Bye for now…
