Rainbow Squares
Indulge in a slice of joy with these vibrant and irresistible Rainbow Squares! Perfect for celebrations or simply brightening your day, this easy dessert pairs a soft, buttery cookie base with layers of creamy, colorful frosting. Each layer is dyed with cheerful hues using food coloring, creating an eye-catching rainbow effect that’s topped off with a playful sprinkle of rainbow sprinkles. With a quick bake time of just 12–15 minutes and a creamy frosting made from cream cheese and powdered sugar, these treats seamlessly combine ease with irresistible flavor. Serve them chilled for a refreshing bite that’s as beautiful as it is delicious. This crowd-pleasing recipe is ideal for parties, potlucks, or anytime you need a burst of color and sweetness in your day!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 3 cups powdered sugar
- 8 ounces cream cheese, softened
- 2 tablespoons heavy cream
- 1 set food coloring, assorted colors
- 0.5 cup rainbow sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft cookie dough.
Press the dough evenly into the prepared baking pan using your fingers or the back of a spoon.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow the base to cool completely in the pan.
While the base cools, prepare the frosting. In a medium bowl, beat together the powdered sugar, cream cheese, and heavy cream until smooth and creamy.
Divide the frosting evenly into 4-5 small bowls and use food coloring to dye each portion a different color.
Spread one colored frosting layer over the cooled cookie base. Repeat with the remaining colors, creating a layered rainbow effect.
Decorate the top with rainbow sprinkles, pressing slightly to ensure they stick.
Refrigerate the pan for at least 1 hour to set the frosting layers.
Use the parchment paper overhang to lift the dessert from the pan and place it on a cutting board. Slice into 16 squares.
Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 39.2 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 45 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
