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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.

st. patrick's day rainbow cookies

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!

rainbow slice and bake cookies

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


What is your favorite way to celebrate St. Paddy’s Day?


rainbow slice and bake cookies


Yield: approximately 48 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 40 minutes

Because, according to legend, the leprechaun’s pot of gold is hidden at the end of a rainbow, these Rainbow Slice and Bake Cookies are the perfect, colorful, fun treat for St. Patrick'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


  1. In the bowl of a stand mixer, combine the butter and sugar and beat well, for about 2 minutes.
  2. Add the whole eggs and 2 yolks, continuing to mix until combined.
  3. Stir in the vanilla extract and vanilla.
  4. In a medium bowl, combine the flour, salt, and baking powder and whisk until sifted.
  5. 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.
  6. Divide the dough into six equal portions - it helps if you have a kitchen scale for this.
  7. 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.
  8. Place dough in individual ziplock bags or saran wrap and refrigerate until firm, about an hour or two.
  9. One at a time, roll colors into approximately 6x9 inch rectangles.
  10. Refrigerate each layer after rolling, and then add subsequent layers on top in rainbow color order.
  11. When all layers have been stacked, trim edges for a neat rectangle. Wrap again in saran wrap and freeze until very firm.
  12. Slice strips across the 6 inch side about 1/4 inch thick. You will get approximately 24 strips.
  13. Cut each strip in half for a total of approximately 48 small rectangular cookies.
  14. Place cookies on a parchment lined cookie sheet and freeze again (this helps minimize spreading).
  15. When you are ready to bake, heat oven to 350 degrees.
  16. Bake cookies on a parchment paper lined baking sheet for 6-10 minutes.
  17. Cool on the cookie sheet for a few minutes before transferring to a wire rack.
  18. 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

Nutrition Information
Yield 24 Serving Size 2 cookies
Amount Per Serving Calories 259Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 69mgSodium 123mgCarbohydrates 33gFiber 1gSugar 17gProtein 3g

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

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Thursday 25th of June 2020

These are very time consuming, but if you are patient they ARE doable! And so cute when done!

Things to note: -The dough is very sticky. Do not attempt in humid or hot kitchen. -Rolling out the layers takes some practice. Make sure the dough is very cold!! -I needed to heavily flour both my working surface and my rolling pin. -I taped out the 6x9 square on my countertop, then laid a Silpat mat overtop (clear, so I could see the rectangle underneath). - I heavily floured the Silpat mat and rolling pin and rolled out ONE layer at a time (only take one color out of the fridge at a time!) -Work quickly. If it goes awry you can always patch areas of the rectangle. You can also pop in the freezer so that the dough is workable again if you want to start over. -Once you have your first layer, have a baking sheet lined with a large piece of Saran Wrap ready! SLOWLY peel the layer of dough from the Silpat, gently laying onto the Saran. It can get stuck at this stage, even with all the flour.. Mine did, so I had to go slow. It was like the motion of slowly peeling a bandaid or sticker, if that makes sense. -Repeat with the following colors, careful to line up the next color with the previous one as best you can, but of course there is trimming so don't worry too much. -When you're all stacked and trimmed, I froze over night. -When you start slicing, it WILL get too soft and hard to work with. I had to pop my layers back in the freezer every few slices to keep it easier to work with.

**If I was doing this over, I would absolutely put a layer of egg wash with a pastry brush BETWEEN layers!! I really think it would help the layers stick. As I'm slicing, colors are coming apart which, needless to say is very frustrating. I can gently place them back together, but it's more time consuming and means the final result isn't as tidy.


Tuesday 30th of June 2020

Thanks so much for sharing your tips! I'm glad you enjoyed them despite the time consuming nature of this recipe!


Monday 18th of May 2015

I made a variation of these that were egg free and had more almond extract (posted on my site: - they came out great! It was definitely sticky and required time and patience but they were a huge hit. Thanks for the recipe!

Sami // Poor & Pretty

Friday 13th of March 2015

Yum!!! These are so awesome! Thank you for sharing this! I included this recipe in my roundup of 17 St. Paddy’s Day Drinks & Desserts:


Tuesday 7th of May 2013

These look great! I want to make them tonight although I have a weird question. Another similar recipe says to boil the eggs and use the egg yolks already cooked. I have never seen that before but it leads me to wonder if this is what you did or did you just use the wet yolks?


Monday 1st of April 2013

What should I do if I'm allergic to almonds?


Monday 1st of April 2013

Just leave out the almond extract. You can add extra vanilla if you like or some lemon extract.