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Rainbow Cookies

(3 Votes)
MAKES
4 dozen
CHILL TIME
1 Hr
COOK TIME
15 Min
READY IN
1 Hr 15 Min

What's at the end of the rainbow? A plate full of colorful, easy-to-make, cake-like cookies! Our scrumptious Rainbow Cookies fit any entertaining from the holidays to a special occasion.

What You'll Need:
  • 1 1/2 teaspoons almond extract
  • 1 (18-½-ounce) package yellow cake mix, batter prepared according to package directions
  • 1 teaspoon red food color
  • 1 teaspoon green food color
  • 1 teaspoon yellow food color
  • 1 (12-ounce) jar raspberry jam, melted
  • 1 cup (6 ounces) semisweet chocolate chips, melted
What To Do:
  1. Preheat oven to 325 degrees F. Coat 3 separate 9- x 13-inch baking dishes with cooking spray, line with wax paper, and coat again with cooking spray.
     
  2. Stir almond extract into cake batter and divide batter evenly into 3 small bowls. Stir red food color into one bowl, green food color into another bowl, and yellow food color into third bowl. Pour each color batter into a separate baking dish and spread evenly. The layer of batter will be very thin, that's okay.
     
  3. Bake 15 to 18 minutes, or until a wooden toothpick inserted in center comes out clean; let cool completely.
     
  4. Place red layer top side down on a cutting board and remove wax paper. Spread half of raspberry jam evenly over top, then place yellow cake layer top side down over jam. Remove wax paper and spread remaining jam over yellow layer. Place green cake layer on top, leaving wax paper in place. Place a baking sheet on top to gently press the layers together.
     
  5. Chill 1 hour, then remove from refrigerator and remove wax paper. Spread a thin layer of melted chocolate over top and allow to harden slightly. Cut into 1- x 2-inch cookies and serve, or cover and chill until ready to serve.
Notes

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I have made this for years it truly is the best every time I do friends are amazed by how good they are

How do I get this recipe into my recipe box without all the other recipes? Everytime I try to get it there, I end up with all other recipes to.

You just click save to recipe box is all you do and if you get a few more that's just fine when you check your recipe box it asks you a question remove recipe and that's when you click on remove RECIPE That's all You Do !!!

I have been looking for this for years and have bought way to many books trying to find it. I admit I haven't tried it yet but I know it's what I was looking for. Believe me....It is oh soooooo GOOD!

I made these cookies just doin 2 layers red & green 4 a christmas party now everybody wants the recipe - Thanks! It was soooo great!

I love making pumpkin rolls for my friends, and I thought this recipe would be great to use; bake cake and roll up as I do for the pumpkin roll, then unroll and spread with jam, (whatever flavor) a person prefers. Than you "Mr. Foods team"! Always a pleasure. Sincerely, 'little ole' Ohio cook,' Sherry

It really looks great. Thanks for the video. I'm glad to see that you are resuming videos. They are very helpful.

great!!!!!

hi there im so sorry to hear about mr food but ive got a question i seen this receipi on line and its called rainbow cookies and i tried to print it out and all i got was the picture of them and i wanted the receipi but it didnt print out so what do i do

Highlight the recipe - hit "Ctrl" and the "C" at the same time to copy - open up Microsoft Word or notepad - then press the "Ctrl" and the "V" at the same time to copy. Now you can save this document on your computer as well as print. I hope this helps.

The only cake mix sizes I can find in my area are downsized-they average 15.25 oz. to 16.5 oz.....how will this effect the recipe?

I'm going to try making this with 3 8 by 8 pans as the 15.5 mix was not enough to fill the pans

Yes, these are a holiday staple up here in New York. Personally, I agree that the "yellow" isn't very Christmas-y, so I thought, "Why can't you use white cake mix?" And I guess you can! I'm going to try this recipe with mint extract instead of almond and see how it turns out...

I was thinking of trying either red on 1st and 3rd layers and green in the middle or vice versa for a more Christmasy effect.

Is there another flavoring that can be used for the family who has someone with extreme allergy to almond?

I don't see why you couldn't substitute with any flavoring...would just need to experiment with what tastes the best.

i think i will swich out the yellow for a more x-masy color

this may seem like a silly question, but can these be frozen and frosted at a later time?

This is a traditional Italian-American cookie found all over the tri-state area. I grew up eating them and we had about 10 pounds of them at our wedding! It is traditionally made with almond paste and includes one layer of apricot jam in between the cake and the of raspberry jam in between the other layer. To leave out the jam is a pure crime. Not sure about this recipe, although it seems much simpler than the other methods we have used and contains the right flavors--I would just suggest adding apricot jam.

i think a few changes and it could be done in to a cake i really love this idea, we are due in july and are not going to find out the sex of the baby till he/she arrives, so we are doing rainbow themed since it has mixed colors, and gift cards for the baby shower, thanks for the idea this is great. i wouldnt use the jam or the wax paper, i would do half a cake with layers of red blue and green and then the other half purlple pink and yellow layers thanks so much for the idea

I think to make cake dough and call it cookies is sort of stupid. They couldn't be eaten with fingers like a regular cookie because you would have sticky jam and crumbs all over. I'm not trying this one.

Actually, these are super small and there is absolutely no need to use anything BUT your fingers, there aren't crumbs and jam all over since you pop it in your mouth and it's gone. I have eaten versions of these cookies my whole life, believe me.

I was thinking the same thing...the layers would be very thin too. I am afraid that the cooking time may be off too with layers so thin, wouldn't they dry out?

It's hard to imagine that one box of cake mix will spread into 3 9x13 " pans - is that correct?

it will be a very thin layer, basically just covering the layer of the pan. not supposed to be thick.

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