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Rainbow sugar cookies

One of my favorite desserts is a rainbow cookie - a three layered "cookie" with almond flavored cake like layers, jam between the layers and topped with chocolate. I've wanted to make a sugar cookie inspired by this delicious dessert for quite a while and I'm so excited to finally share this recipe. This cookie resembles a classic rainbow cookie with the colors of the Italian flag, but with the texture of a sugar cookie. In the center you'll find raspberry preserves and they're topped with semisweet chocolate chips.

Not only do these cookies look good but they taste delicious, and with flavor just like a classic rainbow cookie. The dough has the perfect combination of sugar cookie and almond flavor, and then you get a tart and sweet flavor from the raspberry preserves and of course some extra sweetness from the chocolate chips.


There are a lot of customization options here too. You could use an apricot jam or a different type of fruit preserves in the center (or of course skip that part all together if it's not your thing). For the chocolate topping you could swap in a dark chocolate chip or even do a chocolate drizzle once baked instead. I like the classic rainbow cookie look, but you could also choose to leave out the food dye entirely, or even swap in different colors for a fun change.


Unlike a typical chocolate chip cookie, which I firmly believe should only be eaten when fresh baked, these cookies really will stay fresh for a few days. It makes them a great gifting cookie or one to bake ahead of time for a gathering with loved ones. 11


For dividing and dying your dough, I found a scale to be incredibly helpful. Before I started, I weighed the large bowl I used to make my base dough and then once my dough was done I weighed the bowl again and subtracted the weight of the actual bowl so I knew the exact weight of the dough - mine was about 540 grams, so I knew one third of the dough would be 180 grams. You can of course do this without a scale and divide the dough based on sight, but for me I found this method to be easiest and then I used the scale again when slicing the chilled dough so I could get even amounts of dough for each cookie, about 50 grams each.


After you slice your dough, you'll add on your preserves to the center of each dough disk and then close your dough around the preserves. When shaping your cookie dough, one thing to be careful with is to ensure the dough on the bottom of your cookie isn't too thin. If it is, it could lead to the raspberry preserves leaking through the bottom - your cookies will still taste delicious if this happens, but they may be a little less stable. Next you'll add chocolate chips to the top of each dough ball. I like to keep the chips in the measuring cup and press the dough ball carefully into the chocolate chips then gently press the chips into the dough.


For these cookies, I used Guittard semisweet chocolate chips and they were the perfect topping. I tried out mini chocolate chips in the first round of testing these cookies and those are a fun option too. I chose to use Bonne Maman raspberry preserves (it's my go to brand for preserves) but any preserves or jam would be delicious in this cookie. For the food coloring, I found gel food coloring to be the easiest to work with, and it's the least messy - I used Betty Crocker brand.


Ingredients

  • 2/3 cup granulated sugar 127g

  • 2 tablespoons almond paste 39g

  • 1 stick (8 tablespoons, half cup) unsalted butter at room temperature 113g

  • 1 large egg

  • 1/2 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • 1 2/3 cups all purpose flour 200g

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • Red and green gel food coloring

  • 10 teaspoons raspberry preserves (3 1/3 tablespoons total)

  • 1/2 cup semisweet chocolate chips

Total time: 5 hours Prep time: 30 minutes Bake time: 10-12 minutes

Chill time: 4 hours total Servings: 10 cookies

Equipment

  • One large bowl, two small bowls

  • Spatula and extra spoons

  • Plastic wrap

  • Cookie sheets

  • Parchment paper

  • Sharp knife


Cooking instructions Make your dough. Into your large bowl, add your sugar and almond paste and use your spatula to combine until your almond paste is softened and mixed into your sugar. Then, add in your butter and cream it into your sugar and almond paste until completely combined.


Next, add in your egg and vanilla and almond extracts. Continue to mix using your spatula until fully combined.


Add in your dry ingredients, flour, baking soda, baking powder and salt and use your spatula to fold together to form your dough.


Then it's time to color your dough. I like to use a scale for this step, but however you'd like, split your dough into three sections and into three separate bowls. Using your gel food coloring, add green to one third of your dough and red to another third. Use clean spoons or other spatulas to mix your food coloring into your dough until you reach your desired green and red dough color.


Flatten out a piece of plastic wrap and spread your dough on in layers, first the red, then the uncolored dough, then the green. Wrap and cover your dough and then place into the fridge to chill for about three hours.

Shape, chill and then bake your cookies. Use a sharp knife to slice your cookie dough into 10 even discs (about 50 grams each if using a scale). Place onto a lined cookie sheet, I used parchment paper, and use your fingers to lightly flatten your dough disks.


Add a teaspoon of raspberry preserves to each dough disk and then carefully seal the dough over the raspberry preserves making sure there aren't any cracks or opening in the dough. Measure out your chocolate chips, and cover the top of each cookie dough ball with lots of chips. Note: I like to make sure the top of the scoop that I cover with chips is a side that shows all three colors. Place your dough into your fridge for another hour to firm up again.


Preheat your oven to 350 degrees. If needed, space your dough balls out onto two cookie sheets. Bake for 10-12 minutes and then allow about 30 minutes to cool so your cookies can fully set - and enjoy! Store your cookies in an airtight container at room temperature, and they will remain fresh for about 3 - 5 days. You can also freeze your fully baked cookies and defrost at another time.

Carb and serving info Servings: 10 cookies Carbs per serving: 40 Carbs for full recipe: 402 Carbs from preserves in full recipe: 43

Carbs from chocolate chips in full recipe: 54

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

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