Rainbow Cookies Recipe: A Colorful Italian-American Dessert Classic

Rainbow Cookies, also known as Tricolor Cookies or Italian Flag Cookies, are a beloved treat that combines almond sponge cake, raspberry or apricot jam, and rich chocolate — all layered into vibrant stripes of red, white, and green. These cookies are as eye-catching as they are delicious, offering a tender texture and a balanced, sweet almond flavor. Whether you’re baking them for the holidays, birthdays, or just because, Rainbow Cookies are guaranteed to brighten up any dessert tray.

Why You’ll Love This Rainbow Cookies Recipe

These layered cookies aren’t just about looks. Each bite delivers a blend of soft almond cake, fruity jam, and smooth chocolate. Plus, they’re make-ahead friendly and freeze well, making them perfect for parties or gift-giving. This recipe uses classic techniques to create bakery-quality rainbow cookies right from your home kitchen.

Ingredients

For the cookie layers:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, separated
• 1 teaspoon almond extract
• 2 cups almond flour or finely ground blanched almonds
• 1 ¼ cups all-purpose flour
• Red and green food coloring

For assembly:

• ¾ cup raspberry or apricot jam, strained and warmed
• 1 ½ cups semi-sweet chocolate chips
• 2 tablespoons unsalted butter

Instructions

1. Preheat and prepare pans: Preheat oven to 350°F (175°C). Line three 9×13-inch baking pans (or reuse one pan, baking in batches) with parchment paper and lightly grease.
2. Make the batter: In a large bowl, cream together butter and sugar until light and fluffy. Add the egg yolks and almond extract, beating until combined. Stir in almond flour and all-purpose flour until smooth.
3. Beat egg whites: In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter to lighten it.
4. Divide and color: Divide batter evenly into three bowls. Leave one plain, color one with red food coloring, and one with green.
5. Bake the layers: Spread each colored batter into a prepared pan, smoothing to even thickness. Bake each layer for 10–12 minutes or until edges are set and a toothpick comes out clean. Let cool completely.
6. Assemble the cookies: Place the green layer on a piece of parchment. Spread a thin layer of jam, top with the plain layer, then more jam, and finally the red layer. Cover with parchment and press gently using a cutting board or baking sheet. Refrigerate for 4–8 hours or overnight.
7. Add chocolate topping: Melt chocolate chips and butter together in a microwave or over a double boiler. Spread evenly over the top red layer. Let sit until just set but not hard. Flip and coat the bottom layer with chocolate as well. Chill until firm.
8. Slice and serve: Trim the edges with a sharp knife for clean sides, then slice into 1-inch wide rectangular cookies. Store in an airtight container.

Tips for Success

• Use high-quality almond flour for the best texture and flavor.
• Be patient with the layering and chilling — it helps set the structure.
• Straining the jam removes any fruit chunks, ensuring even layering.
• To slice cleanly, use a warm knife and wipe between cuts.

Storage and Make-Ahead

Rainbow Cookies can be stored in an airtight container in the fridge for up to a week. They also freeze beautifully for up to 2 months. Layer parchment between cookies to prevent sticking.

Variations

• Use apricot jam instead of raspberry for a lighter, citrusy twist.
• Add a hint of lemon zest to the batter for extra brightness.
• Switch up the food coloring for custom holiday or party themes.

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