Description
These Rainbow Sugar Cookies bring a festive burst of color and flavor to your cookie jar! Swirled with vibrant red and green dough, each bite offers a delightful almond undertone with a sweet pop of raspberry preserves and melty chocolate chips. Perfect for holidays or any time you want a cheerful treat — trust me, these are as fun to make as they are to eat!
Ingredients
Scale
Cookie Dough
- ⅔ cup granulated sugar (127g)
- 2 tbsp almond paste (39g)
- 1 stick (8 tbsp / 113g) unsalted butter, room temperature
- 1 large egg
- ½ tsp vanilla extract
- 1 tsp almond extract
- 1⅔ cups all-purpose flour (200g)
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- Red and green gel food coloring
Topping
- 10 tsp raspberry preserves (about 3⅓ tbsp total)
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream butter, sugar, and almond paste until light and fluffy.
- Beat in egg, vanilla extract, and almond extract until combined.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually mix dry ingredients into wet mixture until just combined.
- Divide dough into three portions. Leave one plain, tint one with red gel food coloring, and the other with green gel food coloring.
- Roll each colored dough into ropes and twist them together to create a rainbow swirl effect. Slice into ½-inch thick cookies.
- Place cookies on a baking sheet lined with parchment paper. Add a small dollop of raspberry preserves on top of each cookie and press a few chocolate chips into the preserves.
- Bake for 10–12 minutes or until edges are lightly golden. Let cool completely before serving.
Notes
- Use gel food coloring for vibrant colors without changing dough consistency.
- Almond paste adds a lovely nutty flavor but can be omitted if unavailable.
- Be gentle when twisting the dough ropes to keep distinct colors.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg