St. Patrick’s Day Rainbow Slice and Bake Cookie
These Rainbow Slice and Bake Cookies are the perfect, colorful, fun treat for St. Patrick’s Day, because, according to legend, the leprechaun’s pot of gold is hidden at the end of a rainbow
If I had to pick a recipe that I’ve made so far this year that was most popular with the kids I would have to say it was these Rainbow Slice and Bake Cookies that I tested out for St. Patrick’s Day.
And not just because my kids love cookies, but because they thought that this was the coolest looking cookie recipe I have ever baked for them.
Because, according to legend, the leprechaun’s pot of gold is hidden at the end of a rainbow I thought it would be fun to come up with a cute treat for the kids to eat on St. Patrick’s Day.
One of the benefits of what I do is that I get double the holiday fun because I have to test out recipes before hand so I can share them with all of you!
I didn’t make the entire batch at once and froze half of the dough for later because we didn’t need that many cookies at once.
It worked out perfect because I didn’t have time to make anything extra (like the Lemon Coconut Cupcakes we had for our family party) for Logan to take to his kindergarten class for his birthday last week.
Instead, I baked up some of these.
Everyone was impressed!
Really you can use this same method for slice and bake cookies with any colors of your choosing.
They’d be pretty as red and green for Christmas or orange and black for Halloween.
I know some of you may be thinking – what about all the dye?!
Well, from my perspective I figure that my kids are eating this type of thing only once or twice a year so it’s alright.
If possible, use gel food coloring instead of the traditional food coloring found in grocery stores.
Gel food coloring produces vibrant color results with just a small amount of dye.
I have this Americolor Gel Food Coloring Kit.
More St. Patrick’s Day Recipe Inspiration
- Colcannon – mashed potatoes with kale, cabbage and cream.
- Honey Mustard Marmalade Glazed Corned Beef and Cabbage – delicious braised and glazed corned beef.
- Beer Mug Cupcakes – no drinking required.
- Roasted Cabbage with Lemon – a delicious alternative to boiled cabbage.
What is your favorite way to celebrate St. Paddy’s Day?
- 1 1/2 cup unsalted butter
- 2 cups sugar
- 2 whole eggs
- 2 whole eggs yolks
- 4 teaspoons vanilla extract
- 2 teaspoons almond extract
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- In the bowl of a stand mixer, combine the butter and sugar and beat well, for about 2 minutes.
- Add the whole eggs and 2 yolks, continuing to mix until combined.
- Stir in the vanilla extract and vanilla.
- In a medium bowl, combine the flour, salt, and baking powder and whisk until sifted.
- Add the flour mixture to the butter mixture about 1 cup at a time, stirring with the paddle attachment (not the whisk) to incorporate each cup. Do not over mix.
- Divide the dough into six equal portions - it helps if you have a kitchen scale for this.
- Using gel food coloring (gel works so much better for vibrant colors than standard food coloring), color each layer a color of the rainbow. I used a hand mixer to combine the color in with each dough section and then rinsed the bowl and beaters before moving on to another color.
- Place dough in individual ziplock bags or saran wrap and refrigerate until firm, about an hour or two.
- One at a time, roll colors into approximately 6x9 inch rectangles.
- Refrigerate each layer after rolling, and then add subsequent layers on top in rainbow color order.
- When all layers have been stacked, trim edges for a neat rectangle. Wrap again in saran wrap and freeze until very firm.
- Slice strips across the 6 inch side about 1/4 inch thick. You will get approximately 24 strips.
- Cut each strip in half for a total of approximately 48 small rectangular cookies.
- Place cookies on a parchment lined cookie sheet and freeze again (this helps minimize spreading).
- When you are ready to bake, heat oven to 350 degrees.
- Bake cookies on a parchment paper lined baking sheet for 6-10 minutes.
- Cool on the cookie sheet for a few minutes before transferring to a wire rack.
- Cool the cookie sheet in between baking each batch.
Leftover dough can be stored in the freezer for a few weeks.
cookie recipe from i am mommy
- Stand Mixer
- Measuring Spoon Set
- Measuring Cups
- Spatula Set
- Mixing Bowls
- Gel Food Coloring
- Hand Mixer
- Adjustable Rolling Pin with Removable Rings
- Non-slip Silicone Pastry Mat
- Knife Block Set
- Parchment Paper
- Baking Sheet
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Nutrition Information:Yield: 24 Serving Size: 2 cookies
Amount Per Serving:Calories: 259 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 69mg Sodium: 123mg Carbohydrates: 33g Fiber: 1g Sugar: 17g Protein: 3g