Easy Italian Rainbow Cookies Recipe
Okay, buckle up buttercups, because we’re about to dive headfirst into a recipe that’s pure joy on a plate (or, you know, stacked high on a cooling rack!). I’m talking about Easy Italian Rainbow Cookies Recipe — those tri-colored delights that are basically a party in your mouth. They’re almondy, chocolatey, and just ridiculously fun to make (and even more fun to eat, obviously). Seriously, if you’re looking to brighten up your day or impress some friends, this is the recipe.
My hubby, Mark, he’s got a sweet tooth the size of Texas. The first time I made these, he ate, like, half the batch while “taste-testing.” Our little girl, Lily, she loves helping me layer the colors and then sneaking sprinkles when I’m not looking. I swear, there’s something magical about watching her face light up when she takes a bite. These cookies? They’re not just dessert, they’re memories in the making. I mean, they’re now requested at every family gathering. No pressure, right?
Why You’ll Love This Easy Italian Rainbow Cookies Recipe
Okay, let’s be real, you’re gonna love these because:
- They’re freaking gorgeous. Like, Instagram-worthy gorgeous. (Even if my photos sometimes look like a toddler took them).
- Almond extract. Need I say more? That subtle, nutty flavor is just…chef’s kiss.
- Chocolate ganache. Seriously. Enough said.
- They’re surprisingly easy! Don’t let the layers intimidate you. If I can do it (and I regularly burn toast), you can too.
- Sprinkles! Because sprinkles make everything better. Fact.
How to Make It
Alright, listen up! First, we gotta cream the butter and sugar together until it’s all light and fluffy. Don’t skimp on this part, okay? Then you’ll beat in those eggs one at a time, followed by the almond extract. Oh man, the smell. Then, in another bowl, whisk together your flour, baking powder, and salt. Gradually add the dry stuff to the wet stuff. Now, this is where it gets fun! Divide the dough into three equal parts. Food coloring time! Get those layers dyed and spread evenly into baking pans. Bake those layers until the edges are barely golden.
Let ‘em cool COMPLETELY before stacking. I’ve tried rushing this… don’t. Okay, for the chocolate ganache, heat the cream and pour over the chocolate chips, and stir until smooth. Now, this is important, wait until it’s thick enough to spread. Get the sprinkles on that ganache like there’s no tomorrow! Refrigerate until set and cut into cute little cookies. Ta-da!
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Ingredient Notes
- Almond Paste: Okay, listen, this is KEY. Don’t even THINK about skipping it. It’s what gives these cookies that signature almondy goodness. Make sure it’s soft, or you’ll be battling chunks in your dough.
- Food Coloring: Gel food coloring is your best friend here. The liquid stuff just waters down the dough. Trust me, I learned this the hard way when my cookies ended up pastel-y and sad.
- Chocolate Chips: Semi-sweet is my go-to, but if you’re a dark chocolate fiend, go for it. Just don’t use milk chocolate, unless you want them to be overly sweet. I did that once…it was rough.
- Sprinkles: Rainbow sprinkles are classic, but honestly? Go wild! Nonpareils, jimmies, whatever floats your boat. Just make sure they’re cute!
Recipe Steps:
- Cream butter and sugar until light and fluffy.
- Beat in eggs and almond extract.
- Whisk together flour, baking powder, and salt, then gradually add to wet ingredients.
- Divide dough into three portions and color each with food coloring.
- Spread colored dough evenly into prepared baking pans.
- Bake until edges are lightly golden.
- Let cool completely.
- Prepare chocolate ganache by heating cream and pouring over chocolate chips. Stir until smooth.
- Spread ganache over layered cookies and add sprinkles.
- Refrigerate until set, then cut into cookies.
What to Serve It With
Honestly? These are perfect on their own with a cup of coffee or tea. If you’re feeling extra fancy, serve them with a scoop of vanilla ice cream. Or, you know, just eat them straight from the fridge like I do. No judgment.
Tips & Mistakes
- Don’t overbake! These cookies should be soft and chewy, not crispy.
- Make sure your butter is at room temperature. Otherwise, you’ll end up with lumpy dough, and nobody wants that.
- Let the layers cool COMPLETELY before frosting. Seriously, I cannot stress this enough. I tried to rush it once and ended up with a melty, chocolatey mess. Not pretty.
- Don’t be afraid to get messy! Baking is supposed to be fun, so embrace the chaos. And maybe keep a stash of paper towels handy.
Storage Tips
Okay, so if you actually manage to not eat all these cookies in one sitting (impressive!), you can store them in an airtight container at room temperature for about 3-5 days. Or, you can freeze them for up to a month. Just wrap them tightly in plastic wrap first. And eating them cold, straight from the fridge? Oh yeah. Especially for breakfast. Don’t tell anyone I said that.
Variations and Substitutions
Okay, so I’m all about making things work with what you’ve got. If you’re out of almond extract, vanilla extract will do in a pinch. I once tried using hazelnut extract, and it was…interesting. Not bad, just different. You can also swap out the food coloring for natural dyes, but be warned, the colors might not be as vibrant. And if you’re feeling really wild, you can add a layer of raspberry jam between the cookies. I did this once when I had a ton of leftover jam, and it was surprisingly delicious.
Frequently Asked Questions
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Easy Italian Rainbow Cookies Recipe
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup almond paste room temperature
- 1 cup unsalted butter softened
- 4 large eggs separated
- 1 teaspoon almond extract
- 0.25 teaspoon salt
- 12 ounces raspberry preserves
- 15 ounces semisweet chocolate melted
- 2 drops red food coloring optional
- 2 drops green food coloring optional
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Grease and line three 9x13-inch baking trays with parchment paper.
- In a large bowl, beat the almond paste and sugar until combined. Add the butter and beat until fluffy. Add in egg yolks and almond extract.
- In another bowl, sift together the flour and salt. Gradually add to the almond mixture and mix well.
- In a clean bowl, beat egg whites until stiff peaks form. Fold into the almond mixture gently.
- Divide the batter into three bowls. Add red food coloring to one and green food coloring to another, leaving the third plain.
- Spread batter into each prepared tray. Bake for 8-10 minutes until edges are lightly browned. Cool completely.
- Layer the colors by spreading raspberry preserves between each layer. Cover and refrigerate for several hours.
- Spread melted chocolate over the top and refrigerate until the chocolate is set.
- Slice into rectangular cookies and serve.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
