Recipes

Rainbow Cookies

2 Mins read
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Introduction

Rainbow Cookies are a delightful fusion of classic flavors and vibrant colors, promising to brighten your culinary experiences with each delectable bite. These cookies celebrate the essence of diversity and joy through their colorful layers, combining traditional ingredients in innovative ways.

Tips for this Recipe

  • For the best results, ensure all ingredients are at room temperature before beginning.
  • Preparation of each color layer should be done meticulously to maintain distinct hues and textures.
  • Chill the cookie dough adequately between color layers for easier slicing.

Why you will love this recipe

Rainbow Cookies are not just a treat for the taste buds, but also a visual feast. The unique combination of textures and flavors makes each cookie memorable, while their colorful design invites everyone to share in the joy they bring.

Ingredients

  • Unsalted butter (increased quantity for a richer taste)
  • Eggs (separated, to create the desired structure and color layers)
  • Sugar (divided among different uses in the recipe)
  • Almond paste (as a base for richness and flavor complexity)
  • Flour (to provide structure to the cookies)
  • Food coloring (red, orange, green, yellow, blue, purple – for vibrant layers)
  • Orange marmalade (for a touch of tanginess and moisture)
  • Bittersweet chocolate (for added depth in flavor)

Advised equipment

– KitchenAid Stand Mixer, with Color-Coordinated Set of Accessories: essential for mixing dough and batter.

– Round Cookie Cutter Sets (12 Colors): perfect for shaping cookies to create the rainbow effect.

– Silicone Baking Mat Set, Non-Stick: offers easy release and is oven safe up to 480°F.

– Electric Mixer (4-Speed Set): vital for efficiently preparing the dough and icings.

History of the Recipe

The Rainbow Cookie, also known as the ‘Gay Village’ cookie, has a rich cultural history rooted in New York City. It first emerged in the late 1970s and quickly became a symbol of celebration within the LGBTQ+ community. The vibrant colors represented inclusivity and diversity, becoming an iconic dessert that continues to be enjoyed across generations.

Fun Facts about this Recipe

Did you know? Rainbow Cookies have a special place in American culinary culture. They’re not only loved for their taste and presentation but also as a representation of solidarity, love, and acceptance within various communities.

  • The iconic red-white-and-blue cookies were actually inspired by the flag of the United States during Pride month celebrations in New York City.
  • While traditionally associated with LGBTQ+ pride, Rainbow Cookies are enjoyed by everyone who appreciates their unique blend of flavors and colors.
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Rainbow Cookies

Rainbow Cookies

amanda

Equipment

  • KitchenAid Stand Mixer, Color-Coordinated Set, Stainless Steel, Prepackaged with Essentials including Bowl and Beater Bands

  • Round Cookie Cutter Sets - 12 Colors (Red, Orange, Yellow, Green, Blue, Purple, White, Black, Gold, Silver, Brown, Gray), Perfect for Fondant Shaping or Creating Themed Designs on Cookies

  • Silicone Baking Mat Set, Non-Stick, Oven Safe Up to 480°F (249°C)

  • Jellyroll Paper Roll, Available in White and Various Colors - Ideal for Layering Fondant or Icing on Cookies

  • Cookie Cutters Set with Rainbow Designs, Including Stars, Unicorn Horns, Heart Shapes, Perfect for Decorative Cookie Making

  • Premium Quality Piping Bags and Tips Sets - Various Styles of Pastry Bags & Nozzles (Narrow & Medium Openings) for Filling or Decorating Cookies

  • Electric Mixer, 4-Speed Set with Powerful Whisk Attachment, Ideal for Dough and Icing Preparation

  • Stainless Steel Spatula - Easy to Clean & Non-Slip Grip, Perfect for Layering or Frosting Cookies

  • Premium Rolling Pin Set (2 Pair), Sturdy and Balanced Designs with Raised Edges to Avoid Dough Spreading

Ingredients

  • 2 tablespoons plus 2 cups unsalted butter, cubed, at room temperature

  • 6 large eggs, separated

  • 1 1/3 cups sugar, divided

  • 12 ounces almond paste (not marzipan), chopped

  • 2 3/4 cups plus 1 tablespoon all-purpose flour

  • 1 teaspoon red food coloring

  • 1 teaspoon salt

  • 3/4 cup orange marmalade, heated, strained

  • 4 ounces bittersweet chocolate, chopped, melted

  • 1 teaspoon green food coloring

  • 3 13x9x2" metal baking pans

Instructions

1

Instruction 1

Preheat oven to 350° Line three 13x9x2" metal baking pans with foil, leaving overhang; grease with 2 tablespoon butter; set aside. Put egg whites in bowl of a stand mixer fitted with a whisk; beat until soft peaks form. Slowly add 1/3 cup sugar, beating until stiff peaks form. Transfer to a large bowl; cover; chill. Using the paddle attachment, beat almond paste and remaining sugar on medium-low until incorporated, 4-5 minutes. Increase speed to medium-high; gradually add remaining butter. Beat until fluffy. Beat in yolks, then flour and salt. Fold in whites in 2 additions. Divide batter evenly among 3 bowls. Mix red coloring into 1 bowl and green coloring into second bowl; leave third bowl plain. Spread 1 bowl of batter into each prepared pan; smooth tops. Bake, rotating pans halfway through, until just set, 9-11 minutes. Let cool in pans.
2

Instruction 2

With a pastry brush, spread half of marmalade over green cake. Using foil overhang, lift plain layer out of pan. Invert onto green layer; discard foil. Brush remaining marmalade over plain layer. Lift red layer out of pan; invert onto plain layer and cover cake with foil.
3

Instruction 3

Top with a 13x9x2" pan. Weigh down pan with several heavy canned goods to compress cake layers. Refrigerate at least 4 hours and up to 1 day.
4

Instruction 4

Remove cans, top pan, and foil. Transfer cake to a waxed paper-lined baking sheet.
5

Instruction 5

Spread half of chocolate over cake in a thin layer. Freeze for 10 minutes. Cover with waxed paper, invert the baking sheet on top, and flip cake. Uncover and glaze with remaining chocolate. Freeze 10 additional minutes.
6

Instruction 6

Trim cake to 12x8". Cut crosswise into six 2"-wide strips. Cut each strip crosswise into 96"-wide cookies. Store in an airtight container.
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