Pioneer Woman Rainbow Cookies Recipe

This cake-like Pioneer Woman Rainbow Cookies recipe is made with almond extract, raspberry jam, and semisweet chocolate, and is ready in about 3 hours. The hero moment arrives when you slice through the crisp chocolate shell to reveal the vibrant red, white, and green layers inside. I love how this version skips the expensive almond paste without losing that nostalgic bakery flavor.

Why This Classic Works

I used to avoid making Italian rainbow cookies because finding (and paying for) almond paste felt like a chore. Ree Drummond’s version brilliantly swaps the paste for almond extract and a specific ratio of butter and flour, creating a sponge that mimics the dense, moist texture of the original without the high cost. It’s a game-changer for anyone who wants that bakery-style taste on a budget.

The first time I tried this, I was worried the layers would be dry without the almond paste, but the generous amount of butter and raspberry jam keeps them incredibly soft. My biggest lesson was to not skimp on the chilling time; if you rush the chocolate coating, the layers can slide around, so patience really pays off here.

Pioneer Woman Rainbow Cookies Ingredients

• 2 cups unsalted butter, softened
• 1 3/4 cups plus 1 1/2 tbsp granulated sugar, divided
• 4 large eggs, separated
• 1 tbsp almond extract
• 1 tsp kosher salt
• 3 1/4 cups all-purpose flour
• Red and green gel food coloring
• 2/3 cup seedless raspberry jam
• 2 cups semisweet chocolate chips

How To Make Pioneer Woman Rainbow Cookies

1. Prepare the Pans: Preheat your oven to 350°F. Lightly grease three 9×13-inch baking pans and line the bottoms with parchment paper. If you don’t have three pans, you can bake in batches.
2. Make the Batter Base: In a stand mixer, beat the softened butter and 1 3/4 cups sugar on medium speed for about 3 minutes until fluffy. Add the egg yolks one at a time, followed by the almond extract and salt. Reduce speed to low and gradually mix in the flour until just combined.
3. Whip the Whites: In a separate bowl with clean beaters, whip the egg whites until foamy. Gradually add the remaining 1 1/2 tablespoons of sugar and beat until stiff peaks form. Gently fold the whites into the main batter until no streaks remain.
4. Color the Dough: Divide the batter evenly into three bowls. Tint one bowl red and one bowl green using the food coloring. Leave the third bowl plain (white).
5. Bake the Layers: Spread each color into a prepared pan. Bake for 14-16 minutes until set and dry on top. Let them cool completely in the pans.
6. Assemble the Stack: Invert the green layer onto a board and peel off the parchment. Spread with half the jam. Top with the white layer (peel parchment) and spread with remaining jam. Top with the red layer (peel parchment).
7. Coat and Chill: Melt the chocolate chips. Spread about half the chocolate over the top red layer. Refrigerate for 30 minutes until set. Invert the entire cake block, spread the remaining chocolate on the bottom (green layer), and chill again until firm.
8. Slice and Serve: Run a sharp knife under hot water, wipe it dry, and trim the rough edges. Cut the block into small rectangular cookies.

Recipe Tips

• Use Gel Coloring: Liquid food coloring can add too much moisture to the batter. Gel pastes give you vibrant Italian flag colors without altering the texture.
• The Weighting Trick: While Ree’s recipe is streamlined, for the most authentic dense texture, wrap the assembled jam-filled stack in plastic and place a heavy baking sheet (weighed down with cans) on top for 2-4 hours before adding the chocolate.
• Cutting Cleanly: The chocolate top often cracks when sliced. To prevent this, heat your knife under hot water and wipe it dry before every single cut. The heat melts through the chocolate shell cleanly.

What To Serve With Italian Rainbow Cookies

These rich, almond-scented cookies pair perfectly with a strong espresso or a dark roast coffee to cut through the sweetness of the jam and chocolate. They also look stunning on a holiday dessert platter alongside simple butter cookies or shortbread, where their vibrant colors can really pop.

How To Store

Store these cookies in an airtight container in the refrigerator for up to one week; they actually taste better after day two as the flavors meld. For longer storage, freeze the uncut block or individual cookies separated by parchment paper for up to 3 months.

FAQs

• Can I use almond paste instead of extract?
  This specific Pioneer Woman recipe is designed to work without almond paste. If you use paste, you would need to reduce the sugar and butter significantly, effectively making a different recipe.
• Why did my layers separate?
  This usually happens if the jam was too cold or thick when spreading, preventing the layers from bonding. Warming the jam slightly before spreading helps it act as a better glue.
• Do I really need three pans?
  No, but it saves time. If you reuse one pan, make sure to cool it down completely under cold water and re-line it with fresh parchment before adding the next batch of batter.

Nutrition

• Calories: 330
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 110mg
• Total Carbohydrate: 36g
• Protein: 3g

Try More Recipes:

• Pioneer Woman Pumpkin Gooey Butter Cake Recipe
• Pioneer Woman Pina Colada Bread Pudding Recipe
• Pioneer Woman Strawberry Rhubarb Upside Down Cake